ERUZIONE 1614 NERELLO MASCALESE, SICILIA DOC
100% Nerello Mascalese
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.
All of the company’s activities have a single theme; environmental sustainability. Planeta engages in 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 Pietramarina on October 15th. For the Sciaranuova, on October 27th. For the Fuedo di Mezzo, on October 25th.TERROIR & VINTAGE NOTES
The history of Etna is studded with the historic eruptions which have shaped it. The eruption of 1614, lasted ten years and is the longest ever recorded, halted right on the border of the vineyards of Sciaranuova. Eruzione 1614 is a strongly evocative name for our Cru dell’Etna based on Nerello Mascalese. High black lands confer an elegant style, refined and balanced.
The land has perfect aspect and position, black soils with lava sands and due to this extraordinarily rich minerals; surrounded by woods and more recent lava flows.WINEMAKING
Harvesting took place from October 15th through the 27th. The grapes were hand-picked into crates and immediately refrigerated at 10°C, then selected by hand. After destalking they ferment at 25°C in stainless steel vats, remaining on the skins for 21 days, with short stirrings; they are pressed softly with the vertical press. This is followed by malolactic fermentation in stainless steel and ageing in oak barrels for 12 months.TASTING NOTES
Extraordinary aromas of incense and herbs, hibiscus and wild fennel. A luminous and lyrical wine which recounts the character and refinement of great red mountain wines but at latitudes not far from Africa. The tannins of compact texture are extracted with elegance. The sweetness and generosity of wild fruits and currants merges with aromas of incense and beeswax and a light, almost salty touch.
A wine whose character can allow the most audacious matchings with dishes of similar character. Serve with game, dishes with truffles, fish with complex sauces, cheese and salamis.