Santa Cecilia 2000 - PLANETA 1500ml x 1 bottle

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

Rating: Noto DOC

Grape Variety: 100% Nero d'Avola

Tasting: It was a very dry year, but as a result, a very elegant and perfect Santa Cecilia was created.

Production method: After harvesting, the grapes are destemmed and crushed, and the juice is transferred to stainless steel tanks for alcoholic fermentation. Depending on the stage of fermentation, pumping over (circulation) is performed for a short period of 10 to 25 minutes, three times a day, to gently reduce the burden on the skins and bring out the complexity of the wine. The fermentation period is approximately 7 to 8 days. Initially, the temperature is 14 to 15°C, then cooling is stopped during the period and the temperature is raised to 24 to 25°C to complete the final alcoholic fermentation. After the alcoholic fermentation is complete, the tank is filled with wine from the same vineyard, and long-term maceration (soaking) is performed for 28 to 35 days with the skins and wine in contact, after which the wine is racked. Malolactic fermentation is always carried out in stainless steel tanks, controlled at approximately 20 to 21°C. It is transferred to French oak barrels and aged for 14 months, entering the aging barrels over a period of one month from December. Aging uses oak barrels. (15% new barrels, 28% second-year barrels, 28% third-year barrels, 29% fourth-year barrels)

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