BURDESE, SICILIA MENFI DOC
Planeta
APPELLATION
Sicilia (Menfi D.O.C.)
GRAPE VARIETIES
70% Cabernet Sauvignon, 30% Cabernet Franc
WINEMAKERS
Patricia Toth
TECHNICAL DATA
Acidity
3.54 g/L
Alcohol
14%
92POINTS
92POINTS
Planeta’s journey began at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, under the guidance of Diego Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and international varieties. Planeta today encompasses six distinct wine estates in five regions across Sicily; Ulmo at Sambuca di Sicilia, Dispensa at Menfi, Dorilli at Vittoria, Buonivini at Noto, Sciara Nuova on Etna at Castiglione di Sicilia, and the newest addition, La Baronia at Capo Milazzo. Each vineyard site is carefully cultivated with grapes that best compliment the local terroir.
TERROIR & VINTAGE NOTESFrom the sea to the hills, up to an altitude of 400 metres, the Menfi territory holds the largest extent of our vineyards. We cultivate more than 250 hectares, and we make careful selections of our vines, both indigenous and international varieties, to the specifics of each terroir. The Dispensa (Cabernet Sauvignon) soils are moderately deep, limey with mixed yellow and dark grey chalk. With moderately fine texture and little gravel present, it is ideal for international grape varieties. The Maroccoli (Cabernet Franc) soils have many stones, and are moderately chalky with abundant loamy sections. An extraordinary micro-climate exists with breezes coming from the sea which is only a few kilometers away. In local Sicilian dialect, Burdese means from Bordeaux and references the classic grapes of Cabernet Sauvignon and Cabernet Franc.
In Menfi, a particularly dry winter lead to the fear of similar results as those caused by the drought in 2017, but February rains and a mild spring were reassuring, and the beginning os summer was ideal, with cooler temperatures than usual. The rain arrived later and was sometimes very heavy, but ultimately there was almost a month of excellent conditions for the harvest. Management of the vines brought healthy grapes from the beginning to the end, and the vintage was significant for this balanced red.
Harvest occured September 3rd–18th. The Cabernet Sauvignon grapes were picked by hand and immediately pressed and destemmed at the winery. The crushed grapes were placed in stainless steel tanks where the alcoholic fermentation begins. The grapes were stirred twice a day with very short pumping (10-15 minutes) according to the phase of fermentation, in order to enhance the complexity of the wine. The fermentation lasted 6-8 days, at controlled temperatures depending on the phase. Once fermentation was complete, the tanks were topped up with wine from the same vines, followed by maceration of 12-15 days with the skins in contact with the wine, and final decanting. The malolactic fermentation took place in stainless steel.
AGINGThe wine is aged for 16 months in French oak barrels.
TASTING NOTESStrongly-flavored, centering on very rich and packed ripe fruit. Flavors of myrtle and preserved cherries mix with leather, while intense aromas of cherry, cocoa, iodine and rosemary gradually emerge. This bold and spirited wine can be enjoyed alone or paired with dishes such as casseroles or game. For a vegetarian alternative, try grilled radicchio with mature cheese or roasted, almost caramelised, onions.