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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VINEYARD: Buonivini (selection of the vineyards: 'Zuppardo' and 'Agliastro').
VARIETY: Nero d'Avola.
TYPE OF SOIL: very calcareous soils, abundant and small skeleton; fine texture with light-colored clayey fraction.
ALTITUDE: 35-40 meters a.s.l.
YIELD PER HECTARE: 85 q.li.
TRAINING SYSTEM: spurred cordon.
PLANT DENSITY: 5,000 plants per hectare.
HARVEST PERIOD: 20 September.
VINIFICATION: destemming followed by 21 days on the skins. After racking, the malolactic fermentation in steel follows; it ages for 14 months in barriques.
AGING: 2nd and 3rd passage Allier oak barriques.
BOTTLING PERIOD: March.
ALCOHOL CONTENT: 14% vol.
TOTAL ACIDITY: 5.95 g / l.
AGING CAPACITY: to be drunk immediately or to be aged up to 8-10 years.
ORGANOLEPTIC NOTES: A very spicy and fruity wine, bright and clear, fragrant with carob, bergamot, incenzio and orange peel. The ripe and compact fruit and the balsamic notes on the palate melt sweetly and vigorously in accompanying a tannin with a very dense texture but open and calibrated to the structure of this wine with deep and bariton notes. The traces of graphite give it features of high gustatory lineage while wild blackberry and black cherry expertly extracted keep the wine on a register of great stylistic and tasting rigor.
PAIRING: A wine that does not fear the most risky combinations such as pork marinated also with chilli or fish dishes with rich and fibrous meat.