ROSÉ, SICILIA DOC
Planeta
APPELLATION
Sicily
GRAPE VARIETIES
50% Syrah, 50% Nero d'Avola
WINEMAKERS
Patricia Toth
TECHNICAL DATA
Acidity
3.32 g/L
Alcohol
12.5%
90POINTS
90POINTS
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.
TERROIR & VINTAGE NOTESPlaneta’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.
Soil is average depth, moderately limey with mixed yellow and grey chalk, moderately fine texture, with few stones present.
WINEMAKINGThe harvest started with the Syrah on August 28th and the Nero d’Avola followed on September 4th–5th. Vinificaiton is similar to that of a white wine: destalking and sent to soft pressing for a brief maceration of one to two hours to achieve a perfect extraction of color. The must thus obtained, after decanting, is transferred and fermented at 59°F in stainless steel vats.
TASTING NOTESThe delicate color of Rosé reminds us of the elegance of a prima ballerina. Floral notes such as that of hibiscus and rose hip encounter hints of wild strawberries, blackberries and honeymelon. Lively and fresh in the mouth, memories of meringue, and recollects the pale flesh of peaches. A perfect match for any summer afternoon snack. Good as well with seafood and fried vegetables, tempura or sushi.
RESOURCES
Planeta Portfolio
