Cerasuolo di Vittoria D.O.C.G. 2021 - Planeta

VINES: Dorilli, Mogli VARIETIES: DORILLI: Nero d'Avola / Frappato. WIVES Nero d'Avola. TYPE OF SOIL: the main characteristic of the soils of the Cerasuolo di Vittoria area is the sandy texture the soils are mainly made up of loose red sands with absent skeleton and on average deep at about 90 cm there is a tufaceous layer important for water balance of the plant. ALTITUDE: DORILLI Nero d'Avola and Frappato 70 m asl MOGLI Nero d'Avola 80 m asl YIELD PER HECTARE: DORILLI Nero d'Avola 70 quintals. DORILLI Frappato 55 quintals MOGLI Nero d'Avola 90 quintals TRAINING SYSTEM: Spurred cordon. PLANT DENSITY DORILLI and MOGLI Nero d'Avola 4,500 plants per hectare. DORILLI Frappato 5,000 plants per hectare. HARVEST PERIOD DORILLI and MOGLI Nero d'Avola 20-25 September. DORILLI Frappato 17-20 September. VINIFICATION: destemming followed by 14 days of permanence on the skins. Fermentation at 23 ° C in steel tanks and particularly soft pressing with basket press (vertical press) followed by refinement in steel tanks. BOTTLING PERIOD: April ALCOHOL CONTENT: 13% vol. TOTAL ACIDITY: 5.60 gr / l. PH: 3.32. AGING CAPACITY: to be drunk immediately or to be kept up to 6/8 years. BOTTLE SIZE: 0.75 l. ORGANOLEPTIC NOTES: Intriguing wine with an extraordinary vital energy charge based on berries, strawberries, mulberry and pomegranate. An extremely gastronomic version of Cerasuolo that we also like very much for its fleshy and peppery notes. In the mouth, the wine reflects the olfactory perceptions and we happily find black pepper that mixes with carob and sweet black cherries. Lively palate with a very savory and round finish with notes of mulberry. PAIRING: In season, perfect with a slightly seared tuna steak, with sautéed mushrooms or feathered game, its harmony with pizzas instead