2023 Technical Specifications
Alcohol 13.0%
pH 3.41
Total Acidity 5.5 g/L
Grape Varieties 70% Nero d’Avola; 30% Frappato
Drinking Window Producer indicates ageing potential of 5–10 years.
Classification Cerasuolo di Vittoria Classico DOCG
Region Cerasuolo di Vittoria
Soil Moderately deep, Loose red sand with small skeletal material; a tufa layer occurs at approximately 90 cm and contributes water-holding capacity.
Elevation 80.0 meters
Harvest Dates Frappato: 15–20 September 2023; Nero d’Avola: 20–22 September 2023
Fermentation Vessels 100 and 150 hL stainless-steel tanks
Bottling Date May 2025
Closure Single-Piece Natural Cork
Production Details Hand-picked grapes were transported in small trolleys, destemmed and pressed. During fermentation, the tanks were worked three times daily using brief 10–25-minute pump-overs. Post-fermentation skin contact lasted 15–18 days. Malolactic fermentation took place in the same stainless-steel tanks and finished between December and January. Detailed vinification describes 12 months’ maturation in 26–36 hL oak barrels, while the maturation summary specifies 36 hL barrels. Reported grape yields were 65 quintals/ha for Nero d’Avola and 55 quintals/ha for Frappato.
Certifications Organic Wine; SOStain®
Tasting Notes Ruby-violet; ripe black cherry, cardamom, vanilla and cinnamon; ripe, soft, rounded tannins; smoked pancetta, cooked must, marjoram and prickly pear.
Food Pairing Peppered roast pork spareribs; stewed or poached oily fish; Asian-style spiced fish dishes.
2022 Technical Specifications
Alcohol 12.5%
pH 3.37
Total Acidity 5.5 g/L
Grape Varieties 70% Nero d’Avola; 30% Frappato
Drinking Window Producer indicates ageing potential of 5–10 years.
Classification Cerasuolo di Vittoria Classico DOCG
Region Cerasuolo di Vittoria
Soil Moderately deep, Loose red sand with small skeletal material; a tufa layer occurs at approximately 90 cm and contributes water-holding capacity.
Elevation 80.0 meters
Harvest Dates 14–22 September 2022
Fermentation Vessels 100 and 150 hL stainless-steel tanks
Bottling Date June 2024
Closure Single-Piece Natural Cork
Production Details The grapes were hand-picked, transported in small trolleys, crushed and destemmed. Fermentation lasted 7–8 days: early temperature was approximately 14–15°C, rising to 24–25°C near completion after cooling ceased. Tanks were worked three times daily with 10–25-minute pump-overs. Post-fermentation skin contact lasted 15–18 days. Malolactic fermentation finished between December and January. Detailed vinification describes 12 months in 26 and 36 hL oak barrels, while the maturation summary specifies 36 hL barrels. Reported grape yields were 65 quintals/ha for Nero d’Avola and 55 quintals/ha for Frappato.
Certifications Organic Wine; SOStain®
Tasting Notes Ruby-violet; ripe black cherry, cardamom, vanilla and cinnamon; ripe, soft, rounded tannins; smoked pancetta, cooked must, marjoram and prickly pear.
Food Pairing Peppered roast pork spareribs; stewed oily fish or fish guazzetti; Asian-style spiced fish dishes.
2021 Technical Specifications
Alcohol 12.5%
pH 3.26
Grape Varieties 70% Nero d’Avola; 30% Frappato
Classification Cerasuolo di Vittoria Classico DOCG
Region Cerasuolo di Vittoria
Soil Fine, Light red sand, Chiefly loose and stone-free, Moderately deep, With a tufa layer at approximately 90 cm.
Harvest Dates 20–25 September 2021
Fermentation Vessels Stainless-steel vats
Maceration 21 days
Closure Cork
Production Details Following destalking, the wine remained on skins for 21 days at 25°C. After racking, malolactic fermentation took place in stainless-steel vats, followed by 12 months’ maturation in wood barrels. The technical panel reports “TA: 6.1” but provides no explicit unit or analytical basis in the accessible text, so it is retained here rather than entered as total_acidity_gl.
Tasting Notes Ripe black cherry, cardamom, vanilla and cinnamon; mature, soft, rounded tannins; smoked pancetta, cooked must, marjoram and prickly pear.
Food Pairing Peppered roast pork chops; braised oily fish; spicy Asian-style fish dishes.
Sources: palmbay.alkemico.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 12.6%
pH 3.35
Total Acidity 5.49 g/L
Grape Varieties 70% Nero d’Avola; 30% Frappato
Drinking Window Producer indicates ageing potential of 5–10 years.
Classification Cerasuolo di Vittoria Classico DOCG
Region Cerasuolo di Vittoria
Soil Moderately deep, Loose red sand with small skeletal material; a tufa layer occurs at approximately 90 cm and contributes water-holding capacity.
Elevation 80.0 meters
Harvest Dates Frappato: 16 September 2020; Nero d’Avola: 22–23 September 2020
Fermentation Vessels 100 and 150 hL stainless-steel tanks
Bottling Date July 2022
Closure Single-Piece Natural Cork
Production Details Hand-picked grapes were transported in small trolleys, destemmed and pressed. Tanks were worked three times daily with brief 10–25-minute pump-overs. Post-fermentation skin contact lasted 15–18 days. Malolactic fermentation finished between December and January. Detailed vinification describes 12 months’ maturation in 26–36 hL oak barrels, while the maturation summary specifies 36 hL barrels. Reported grape yields were 65 quintals/ha for Nero d’Avola and 55 quintals/ha for Frappato.
Certifications SOStain®
Tasting Notes Ruby-violet; ripe black cherry, cardamom, vanilla and cinnamon; ripe, soft, rounded tannins; smoked pancetta, cooked must, marjoram and prickly pear.
Food Pairing Peppered roast pork spareribs; stewed or poached oily fish; Asian-style spiced fish dishes.
Sources: www.planeta.it ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1263574 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Contrada Dispensa, 92013 Menfi (AG), Sicilia, Italia
Phone
+39 0925 80236
Email
Owner
Planeta Family (17 generations)
Cellarmaster
Alessio Planeta