Red wine - Planeta - Burdese rosso

Red wine - Planeta - Burdese rosso Format: Glass bottle 75cl Intro: Sicily is one of the most wine-producing regions in Italy, together with Veneto, Emilia-Romagna and Apulia. Sicily's wine-growing traditions are ancient and date back to the Phoenicians, Romans, Greeks and Arabs. Sicily boasts numerous indigenous grape varieties such as frappato, nero d'Avola, inzolia, catarratto, nerello mascalese and nerello cappuccio, malvasia delle Lipari and moscato d'Alessandria (zibibbo, from the Arabic zibib meaning 'a raisin'). Based on the type of grape, we can understand the cultivation area of the various vines mentioned above: Muscat wines, Moscato di Siracusa and Moscato di Noto we find them in the Syracuse area Wines based on Nero d'Avola, Frappato and Ceraselo di Vittoria DOCG are produced in the province of Ragusa Grillo, Grecanico, Catarratto and Inzolia vines are the protagonists of the Alcamo DOC La Malvasia delle Lipari famous Aeolian Islands in the Messina area On the slopes of Etna, considered 'an island within an island' due to the characteristic lava soil and the microclimate that characterises this area, we find Nerello Mascalese, Nerello Cappuccio, for red, rosé and sparkling wines and Catarratto and Carricante for white wines. From these vines are produced the famous Etna DOC. The province of Caltanissetta is home to one of Sicily's most recent DOCs, the Riesi Marsala is a historic DOC that takes its name from the municipality of the same name in the province of Trapani. Also in the province of Trapani is the island of Pantelleria, where the Passito di Pantelleria Red wine - Planeta - Burdese Rosso - Data Sheet Vineyard Municipality: Menfi and Sambuca di Sicilia (AG) Vineyards: Dispensa, Maroccoli Soil typeAt Dispensa medium deep tending to clayey, scarce skeleton almost absent, medium limestone. At Maroccoli, medium limestone soil rich in skeleton, little clay with abundant silty fraction. AltimetryDispensa 75 metres a.s.l.; Maroccoli 430 metres a.s.l. Yield per hectareDispensa 60 quintals; Maroccoli 70 quintals Breeding systemespalier with spurred cordon pruning system. Planting density4,545 plants per hectare. Cultivation methodaccording to the SOStain® protocol; grassland soils with clover, vetch, yellow mustard and wild flora to increase the organic matter and nitrogen content, promoting the vitality of soil microfauna; plant protection with sulphur and copper in minimal quantities; pest control with beneficial insects, sexual confusion and application of natural corroborants such as zeolite, kaolin and plant extracts. Harvest time: Dispensa 3 September; Maroccoli 18 September. Vinification: The Cabernet Sauvignon grapes from the old Tunno vineyards were harvested by hand and placed in 15 kg crates; immediately transported to the cellar, where they were crushed and destemmed; the crushed grapes were placed in steel tanks, where alcoholic fermentation began. The grapes were handled twice a day with very brief pumping over - between 10 and 15 minutes - depending on the stage of fermentation, so as to respect the skin as much as possible and thus enhance the complexity of the wine. Fermentation lasted 6 to 8 days, with the temperature being kept around 15 to 16 °C in the first phase, 20 to 22 °C in the second phase, and finally, as it drew to a close, at 26 to 27 °C, with the interruption of refrigeration. Once fermentation was complete, the tanks were filled with wine from the same vineyard of origin, followed by a targeted 12/15-day submerged cap maceration (skins in contact with the wine) and finally racking. During the twelve days of maceration, the temperature was set at around 20-22 °C to encourage the dissolution of the O² into small fractions - through micro-oxygenation - so as to improve the structure and stabilisation of the anthocyanins. Malolactic fermentation was carried out in steel; at the end, the wine was drawn off, racked and transferred into French oak barrels for 16 months of ageing. Refinement: 100% in Allier oak barrels of first passage. BottlingJuly 2020. Alcoholic strength: 14% vol. Total acidity6.30 g/l PH: 3,54 Ageing capacityto be drunk immediately or to be aged up to 10-12 years. Capone-piece natural cork. Organoleptic notesBordeaux made in Sicily from a selection of the best grapes from the estate's vineyards. A powerful red, built on a dense and important tannic texture, balanced by a decisive alcohol content. Taste strength centred on a very dense and rich ripe fruitiness of pulp. The flavours are those of blueberry and sour cherries under spirits mingling with leather, while intense aromas of cherries, cocoa, iodine and rosemary gradually emerge. MatchGritty, assertive and energetic wine to be enjoyed on its own or with accompaniments of equal strength and character, such as stews or game on meat. For a vegetarian alternative, try grilled radicchio with mature cheese or roasted, almost caramelised onions.   Find out more: To find out more about Sicilian wines such as Planeta's red Burdese, products Torrisis and the culinary traditions of Sicily, we recommend you visit our blog, full of interesting and overwhelming articles recounting its many facets. In the section recipes You will also find a wide variety of quick and easy cooking tips, as well as lots of ideas and useful advice on how to make the best use of our products in the kitchen and how to ensure that you create excellent dishes.