Dorilli Cerasuolo di Vittoria Classico
70% Nero d'Avola, 30% Frappato
Planeta encompasses six distinct wine estates across Sicily, each one inspired and constructed in harmony with its surroundings and dedicated to its terroir.
Planeta’s journey begins at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here on Italy's most enchanting island, 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. Years of careful research paid off when the Planeta wines were met with immediate critical acclaim upon introduction in the U.S. in the late 1990s.
Planeta’s six boutique wineries include: 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.
In 2012, with the goal of furthering its terroir-based approach, Planeta hired French consultants Florent Dumeau and Xaviér Choné. Both graduates of the Bordeaux school of enology, Florent and Xavier consider themselves terroir-oriented enologists, a statement that fits perfectly with Planeta’s philosophy: expressing the differences of the various terroirs throughout Sicily.
All of the company’s activities have a single theme; environmental sustainability. Through the use of solar panels and biomass production, principally pruning residues to produce energy, reusing and recycling of all materials used in the production cycle, and the exclusive use of recycled paper for packing and printed materials. Because the land is a collective benefit, Planeta considers it is a duty to make every effort in preserving it. Harvest occured for the Dorilli Nero D'avola on September 25th. For the Dorilli Frappato, on September 20th.WINEMAKING
The grapes are de-stemmed and crushed; extraction on skins conducted, with 8 days of maceration.
After racking, malolactic fermentation takes place in steel tanks.
It almost seems that the wine takes
its ruby-purple colour from the red sand of these Nero d’Avola and Frappato vines. The aromas of ripe black cherry with that of cardamom, vanilla and cinnamon. The tannin – mature, soft, rounded – dissolves in the mouth thanks to the incredible sweetness of the fruit. The oriental spices combine with the complex flavours of smoked pancetta, cooked must, marjoram and prickly
pear. Extraordinary with roast pork chops, well peppered. Its savoury complexity matches well with
braised oily fish cooked in liquid, and can also match well with spicy fish cooked in an Asian style.