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Colour Intense red with violet nuances |
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Bouquet Balsamic, herbaceous and very different fruit notes on the nose. |
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Flavour Mediterranean scrub and scents of lamellaria piled up on Sicilian beaches. Red fruit hints of drunken cherries, overripe wild blackberries; citrus fruit hints of bergamot and bitter orange. Spicy hints of carob flour and incense. The ripe fruit on the palate blends well with the tannin of the wood in accompanying a tannin of dense but open texture calibrated to the structure of this wine with a complex and unmistakable personality. |
Santa Cecilia is our top-of-the-range wine, from the most important Sicilian variety; Nero d’Avola. The extensive research into finding the ideal place for making a great wine from this variety brought us to Noto, original territory of this variety, where DOC Noto reigns in the extreme south-east of Sicily. With its white lands and its antique vines, it has always been the epicentre of Nero d’Avola cultivation, from the 2021 harvest it is certified organic. Santa Cecilia is an expression of elegance, power, balance and exaltation of the unique aromas of Sicily; today it is the point of reference for red wines made from indigenous Sicilian grapes. Its name derives from that of our family – Planeta di Santa Cecilia.
33,00 €
In stock
Grape: 100% Nero d’Avola
Type of Soils: soils composed of lime marl, abundant structure of small-sized components; fine texture with light-coloured fragments of chalk.
Winemaking
grapes deriving from the vineyards of Nero d’Avola at Agliastro and Zuppardo are gathered by hand and immediately transported to the winery. Here they are pressed and destalked, and the crushed grapes are placed in stainless steel tanks where they begin alcoholic fermentation. The grapes are stirred three times a day with very short periods of pumping over – between 10 and 25 minutes – according to the phase of fermentation, so that the skins are
disturbed as little as possible in order to enhance the complexity of the wine. Fermentation lasts 7/8 days, with the temperature maintained around 14/15 °C during the early phases and when approaching its conclusion refrigeration is suspended and the final degrees of alcohol are reached at temperatures between 24/25 °C. When the
fermentation is complete the process continues with filling the tanks with wine from the same vine of origin, followed by a long maceration of 28/35 days with the skins still within the wine, finishing with racking off. Malolactic fermentation always takes place in stainless steel, at about 20/21 degrees, followed by decanting and eventually, between December and January, left to mature in French oak barrels.
Maturation: 15% new wood, 28% second use wood, 28% third use wood, 29% fourth use wood
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