ROSÉ, SICILIA DOC
Sicilia (Menfi D.O.C.)
50% Syrah, 50% Nero d'Avola
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 NOTES
Hidden within the Menfi hills and with 160 hectares (395 acres) of vineyard, the Dispensa estate is the beating heart of all Planeta’s activities. The family houses are within the Baglio, while around them lie production, administrative and planning centers.
From the sea to the hills, up to an altitude of 1,312’, the Menfi territory holds the largest extent of Planeta’s vineyards; The Nero d’Avola grows at 246’ a.s.l. and the Syrah at 213’ a.s.l. More than 250 hectares (618 acres) are cultivated, and vines are carefully selected, both indigenous and international varieties, to the specifics of each terroir. The soil here is average depth, moderately limey with mixed yellow and grey chalk, moderately fine texture, with few stones present.
Sicily and Planeta recorded a great quality 2022 harvest. Production was lower and a dry summer produced extremely healthy grapes, with a very low fungal load. Despite extreme weather conditions, the harvest magically balanced out: the very heavy late autumn rains made up for the winter drought and the high average temperatures of June and July were offset by an ideal August - October. Some rainfall in September helped the grapes achieve perfect ripening. The golden rule is that a lower production equals better quality and the 2022 harvest saw a 16% drop but produced excellent quality.
The Nero d’Avola was harvested on September 1st and the Syrah, on September 3rd. Grapes are picked, placed in small trolleys and refrigerated at about 57°F. After destemming, they are pressed for a short maceration of about one hour to achieve perfect tone through the extraction of color from the skins. The must obtained remains at about 47°F for ~ 36 hours. The clear part is then decanted and ferments at about 57-60°F for 8-10 days. At the end of fermentation in stainless steel tanks (~5 days), the wine is racked and lightly macro-oxygenated, leaving it on the finest lees with weekly stirring. Finally, it is blended and bottled.TASTING NOTES
The delicate color is reminiscent of the elegance of a prima ballerina. Floral notes of hibiscus and dog rose encounter hints of wild strawberries, blackberries and melon. Lively and fresh in the mouth recalling meringue and pale peach flesh.
A perfect match with any sort of snack during summer afternoons. Good with fried seafood and vegetables, tempura or sushi.