2006 Santa Cecilia, Nero d'Avola, Planeta
(1x1.5Lt)
| Product Code: | 32487806 |
| Description: | 2006 Santa Cecilia, Nero d'Avola, Planeta |
| Case Size: | 1x1.5Lt |
| Producer: | Planeta |
| Region: | Sicily |
| Country: | Italy |
| Alc. By Vol.: | 14 |
Other Vintages
| 2000 Santa Cecilia, Planeta |
| 2006 Santa Cecilia, Planeta |
Grape Varieties
| 100% | Nero D'Avola |
Ageing Potential:
Drink on release and for the next 8 - 10 years.
Food Matching Note:
Full flavoured pasta dishes, beef, lamb and tripe.
Sicilian cookery: Cheese and tomato soup, cous cous with beef and lamb, tripe
with aubergines, liver in breadcrumb, kid with egg and cheese broth.
Sicilian cheese: Fiore sicano.
Tasting Note:
Deep and rich in colour, almost opaque with an intense nose of spice, chocolate and plums. On the palate the wine is well balanced with ripe, spicy fruit and a savoury character. The finish is long and elegant.
Detailed Tasting Note:
Colour:
Purple red with a violet hue.
Nose:
Typicaly lively, and characteristic of Nero D'Avola grown in the Noto area, showing graphite, plums, berries and liquorice. There are also hints of hazelnuts, carob, peppercorn and figs. The scent is reminiscent of the 'Noto tufa', the dust found on the pathways through the vineyards here during summer.
Palate:
Beautifully, tightly structured allowing the body to spread from the centre of the palate revealing an array of fruits of the forest and nuts with good, balancing acidity complementing themedium body and full length.
'Funky' Tasting Note:
Enticingly aromatic and beautifully structured, the ultimate expression of Sicilian Nero D'Avola.
Vinification Note:
Harvested during the last few weeks of September, the grapes are immediately destemmed and crushed before macerating for 12 days on the skins, during fermentation at 28 degrees C in 150hl stainless steel fermenters. After racking the wine was aged for 12 months in 225 litre Allier oak barrels.
Detailed Vinification Note:
Harvested during the last few weeks of September, the grapes are immediately destemmed and crushed before macerating for 12 days on the skins, during fermentation at 28 degrees C in 150hl stainless steel fermenters. After racking the wine was aged for 12 months in 225 litre Allier oak barrels.