Reduced price! Etna Rosso D.O.C.-Planeta View larger

Etna Rosso D.O.C. | Planeta | Six Promo

Etna Rosso from the famous innovative Sicilian top producer Planeta. A wine which unexpectedly transforms into a champion of drinkable red wine with marked savory flavour and a tasting profile produced by a ferrous touch, rhubarb and very evident black pepper.

Special offer on a case with 6 bottles.





Data sheet

ClassificationEtna Rosso D.O.C.
Wine styleDry red wine
GrapesNerello Mascalese
MaturationIn large wooden and stainless steel vats for 6-8 months.
BouquetVanilla, sour cherry, wild strawberry, a very clean floral effect
TasteIn the mouth substantial but smooth. Very expressive fruit with more complex aromatic elements of undergrowth, myrtle and oriental spices.
Pairs withPasta dishes, pizza, tasty meat dishes and medium aged cheeses. Serve at 16-18 C.
Alcohol14% vol.
Volume6 x 0,75 l

More info

Planeta family is one of the eldest families of winegrowers in Sicily now in their seventeenth generation and operating 5 wineries spread around Sicily and producing wines from many of the DOC zones. While the current family has a focus on innovation and modernity they never distance themselves from historic and traditional interpretation of wine. Their patient and meticulous work has always been directed to the past as much as to the future; on the one hand profoundly linked to the oldest Sicilian traditions of wine making with its heritage of indigenous varieties, and on the other an interest in those international grape vines which are best adapted to these territories, without neglecting the most vigorous and imaginative investigations into other varieties. Respect for the environment and development of biodiversity are the watchwords of this company.

The Nerello Mascalese vines for the Etna Rosso grow in the rich black lava sands in the Pietramarina vineyard at Planta’s Feudo di Mezzo winery on the northern slopes of Mount Etna near Castiglione di Sicilia at an altitude of 510 m. The grapes were manually harvested and carefully sorted followed by a soft pressing of the grapes. The must was fermented in wooden vats and in stainless steel vats and remained on the skins for 14 days. The wine was matured in large wooden and stainless steel vats for 6-8 months.

Longevity: 3-5 years.


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