2010 La Segreta Rosso, Planeta
(6x75cl)
| Product Code: | 26546110 |
| Description: | 2010 La Segreta Rosso, Planeta |
| Case Size: | 6x75cl |
| Producer: | Planeta |
| Region: | Sicily |
| Country: | Italy |
| Alc. By Vol.: | 13 |
Grape Varieties
| 60% | Nero D'Avola |
| 20% | Syrah |
| 20% | Merlot |
Ageing Potential:
Drink immediately and for up to 3 years.
Food Matching Note:
A large range of dishes complement the characters of this wine, like pasta dishes, grilled meat or even fish soup.
Tasting Note:
Ruby colour with purple hues. Aromas of crushed strawberries and spice on the nose with a soft, silky palate, supple tannins and fresh acidity that is rich and concentrated showing a hint of chocolate and a long, elegant finish.
Detailed Tasting Note:
Colour:
Ruby red with purple hue.
Nose:
Marked, with intense aromas of redcurrant, mulberry and raspberry mingled with cyclamen and mossy notes. Hints of chocolates and mint can also be found.
Palate:
Supple, rounded and dry, the medium to full body is characterised by ripe berry fruits with a crunchy texture, supported with good acidity and structure that add balance and help keep the finish lengthy and clean.
'Funky' Tasting Note:
An elegant mouthful of crunchily textured, ripe berry fruit, redcurrants and spices.
Grape:
Made from a blend of the native Italian Nero d'Avola with Syrah and Merlot.
Location:
From the largest island in the Mediterranean, Sicily, found off Italy’s south coast.
Flavour:
An elegant mouthful of ripe berry fruit, redcurrants and spices.
USP:
Translated, La Segreta means “the secret”.
Combined:
This Sicilian secret is filled with ripe berry fruit and spices, made from a blend of Italian and French grapes.
Vinification Note:
The 3 varietals were all harvested and vinified seperately in order to facilitate maximum complexity, the grapes were destemmed and crushed before maceration on skins for 10-14 days, then ageing partly in steel vessels and partly in 2 year old barrels for 3 months.
Detailed Vinification Note:
The 3 varietals were all harvested and vinified seperately in order to facilitate maximum complexity, Merlot and Syrah at the end of August and Nero D'Avola at the end of September.
The grapes were destemmed and crushed before maceration on skins for 10-14 days in 150hl stainless steel fermenters at 25 degrees C. After racking, the wine was then aged partly in steel vessels and partly in 2 year old barrels for 3 months before bottling during the first half of February.