Santa Cecilia is our benchmark wine produced from the most important Sicilian grape variety, Nero d’Avola. The wine expresses elegance, power, balance and emphasis on the unique aromas of Sicily, and now is finally a point of reference for red wines from indigenous Sicilian grapes.Its name is derived from that of our family – Planeta di Santa Cecilia.
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Type Of Wine: Red - Indicazione Geografica Tipica Sicilia (IGT)
First Year Of Production: 1997
Number Of Bottles Produced: 100.000
Production Area: Menfi and Noto (AG - SR)
Grape Varieties: 100% Nero D'Avola
First year of vines production: 1985 and 1975
Altitude: 200 - 50 meters
Soil Type: DISPENSA: shallow soil, average limestone, with a good section of yellow and dark-grey clay; moderate fine texture, few stones. BUONIVINI: calcareous limestone soil, plenty of small size stones; fine texture with fraction of light coloured clay.
Yield per Hectare: 8,5 tonnes, 2,2 Kg per vine
Training System: vertical trellis; bilateral guyot and spur pruned cordon, alberello
Planting Density: 4.500/6500 vines/hectar
Harvest Period: 20th September
Vinification: The grapes are destemmed and crushed, followed by the process of extraction on skins conducted with 12 days of maceration. After draining the wine is matured in 225 litres Allier oak barrels for 12 months
Fermentation Equipment: 150 hl stainless steel fermenters
Fermentation Temperature: 28°C
Maturation Period: 12 month in 225 litres Allier oak barrels
Bottling Period: Second half of February
Duration Of Maceration: 12 days on the skins
Alcohol content: 13,95% vol.
Total Acidity: 6.40
Ageing Potential: 8 - 10 years
Pick drinking time: 3 - 6 years