Eruzione 1614 Pinot Nero from famous and innovative Sicilian top producer Planeta. A wine taking its name from the historic eruption which has shaped the soil in which the vines grow – namely the legendary 1614 eruption which lasted for ten years. An absolutely original version of this noble grape variety with a bouquet with wild plum and cherry. The taste shows velvety tannins, soft and elegant.
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|Classification||Terre Siciliane I.G.T.|
|Wine style||Dry red wine|
|Maturation||6 months in French oak tonneaux, afterwards in stainless steel tanks.|
|Bouquet||Flint, ink, wild plum and cherry.|
|Taste||Velvety tannins which react in the mouth and procure a lively red wine, soft and elegant at the same time.|
|Pairs with||Quail and woodcock, other fine dishes based on game. Also perfect with a slice of fresh caciocavallo cheese, or with a cauliflower soufflé. Serve at 16-18 C.|
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 Pinot Nero vines for the Eruzione 1614 grow in the rich black lava sands in the Sciaranuova vineyard at Planta’s Feudo di Mezzo winery on the northern slopes of Mount Etna near Castiglione di Sicilia at an altitude of 820 m. The grapes were manually harvested and carefully sorted followed by a soft pressing. The must was fermented in stainless steel vats and remained on the skins for 12 days. The wine was matured in oak barrels for 6 months.