Santa Cecilia 2010 - PLANETA 3000ml x 1 bottle

Planeta's Santa Cecilia, produced in Noto, which can be called the sacred place of Nero d'Avola, is always a great wine that honestly expresses Nero d'Avola. Elegant, powerful, and with a balanced Sicilian aroma, Santa Cecilia has become a benchmark for red wines made from indigenous Sicilian grape varieties today.

Classification: Noto DOC

Grape variety: 100% Nero d'Avola

Tasting: This wine is made to be a "benchmark" for Nero d'Avola, the most important grape variety in Sicily. Its taste perfectly expresses "elegance," "power," and "balance," and it is finished in a style that emphasizes the unique aromas characteristic of Sicily.

Production method: After harvesting, destemming and crushing are performed, and the juice is transferred to stainless steel tanks for alcoholic fermentation. Depending on the fermentation stage, short pump-overs (circulation) are performed 3 times a day for 10-25 minutes to extract the wine's complexity while slightly reducing the burden on the skins. The fermentation period is about 7-8 days. During this period, cooling is stopped until the temperature reaches 14-15°C, and then the temperature is raised to 24-25°C to complete the final alcoholic fermentation. After the alcoholic fermentation is complete, the tanks are filled with wine from the same vineyard, and long maceration of 28-35 days is performed with the skins in contact with the wine, after which the wine is racked. Malolactic fermentation is always carried out in stainless steel tanks, maintained at approximately 20-21°C. It is then transferred to French oak barrels and aged for 14 months, starting in December for one month. (15% new barrels, 28% second-use barrels, 29% fourth-use barrels)

Pairing: A wide range of dishes from grilled vegetables to pasta and meat dishes