Color: Intense ruby red with pink hues. Bouquet: Typical of wines produced in the Vittoria area. Fruity, reminiscent ...Read more...
A nice, fairly complex nose with notes of spice cake, soil, and smoke over a rather beefy, slightly roasted bed of fruit, decidedly not fruit-drive... Read more
Berry and buttery. A bit toasty light and delicious. Nice red fruit strawberry cherry raspberry qualities. Splendid with my beet salad. Read more
Легкое , светлое, легкий аромат похоже на молодое вино Read more
Tuscany Rice And Bean Soup featuring RiceSelect™ Texmati® Light Brown Rice
Texmati® Light Brown Rice is a quick-cooking, all-natural rice that brings out the comforting flavors of Tuscan dishes, especially when paired with Italian Red Wines
Food Pairings for Planeta Cerasuolo di Vittoria
Editorial Reviews for Planeta Cerasuolo di Vittoria
A nice, fairly complex nose with notes of spice cake, soil, and smoke over a rather beefy, slightly roasted bed of fruit, decidedly not fruit-driven. Fresh and round in the mouth with a nice note of strawberry tops highlighting the succulent acidity that drives this wine. A touch of forest floor creeps in on the mid-palate and adds to the green spice and strawberry styled finish that exhibits good length. 87pts
External Reviews for Planeta Cerasuolo di Vittoria
Tasting Notes - Made from Frappato and Nero D'Avola - Ruby colour with black cherry hues. The nose shows cherries dipped in freshly ground pepper. The palate is big and juicy with big cherries, spice, nutmeg, and very nice mouth feel. The finish is medium with that singular cherry component coming though.
Color: Intense ruby red with pink hues. Bouquet: Typical of wines produced in the Vittoria area. Fruity, reminiscent of red berries, strawberries, cherries, figs, ginger and fruit drops. Very distinctive, this is the wine that best highlights the characteristics of the terroir. Taste: Supple, vibrant and wonderfully fresh, with a long finish. Serving Suggestions: A versatile wine, excellent with first and second courses. Ideal with soups, broiled shellfish, lamb and medium-aged cheeses. Served cool in the summer, it makes a refreshing aperitif.
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