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Color: Intense ruby red with pink hues. Bouquet: Typical of wines produced in the Vittoria area. Fruity, reminiscent ...Read more...
Floral and mineral with a touch of herbs, root vegetables and old wood adding complexity. Glassy transparency in the mouth with fine-grained, sligh... 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
Food Pairings for Planeta Cerasuolo di Vittoria
Editorial Reviews for Planeta Cerasuolo di Vittoria
Floral and mineral with a touch of herbs, root vegetables and old wood adding complexity. Glassy transparency in the mouth with fine-grained, slightly astringent tannins adding tension. The black, lightly spicy fruit is streaked with mineral notes and maintains great focus from entry to finish. The tannins here are a touch dry and austere, which may be off-putting to some, but they work well with the overall balance of the wine. 91pts
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
Berry and buttery. A bit toasty light and delicious. Nice red fruit strawberry cherry raspberry qualities. Splendid with my beet salad.
Prior to drinking the wine was decanted for two hours and served at around 16°C. The wine had a ruby red color with hints of cherry-red and violet. Alcohol by volume is listed at 13.4%. On the nose I smelled a ripe cherry, compote of red fruits and honey. In the mouth the wine was extremely soft and as the night went on the tannins got even smoother. These are exactly the kind of pleasing tannins I like! The French oak gave the wine a little taste of wood. I tasted a few red fruits, too. Dorilli was full-bodied and had a persistently long finish. Very good price-quality ratio. Tasting notes from Vino in Love: http://vinoinlove.com/2009-planeta-cersauolo-di-vittoria-classico-dorilli-docg/
Легкое , светлое, легкий аромат похоже на молодое вино
External Reviews for Planeta Cerasuolo di Vittoria
Dorilli Cerasuolo di Vittoria Classico DOCG 2010 - 90 points, Wine Enthusiast/ Crisp, clean and elegant, this selection would pair with white meat or pumpkin-stuffed ravioli. It offers a streamlined mouthfeel, with tones of raspberry and blueberry, backed by zesty acidity.
Dorilli Cerasuolo di Vittoria Classico 2009 – 90 points, Wine Advocate/ The 2009 Cerasuolo di Vittoria Classico Dorilli is 70% Nero d'Avola and 30% Frappato that spent 12 months in 500-liter French oak barrels. It is a dynamic, poised wine loaded with black cherries, hard candy, flowers and spices. The French oak adds volume and breadth in this beautiful Sicilian red.
Dorili Cerasuolo di Vittoria Classico 2009 - 89 points, Wine Enthusisat/ Cerasuolo di Vittoria is one of southern Italy’s most exciting red wines. It’s food-friendly, fresh and easy to drink like Beaujolais, but also delivers the elegance and firmness of Pinot Noir. Try it slightly chilled with chicken, pasta or a heaping summer salad.
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.
Planeta is a Journey through Sicily. And that journey begins at Sambuca di Sicilia, on the estate which the Planeta family has owned since the 1600s. Here on Italy’s most enchanting island, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, began their winemaking venture in the mid- 1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and international varieties. Years of careful research paid off when the Planeta wines were met with immediate critical acclaim upon introduction in the U.S. in the late 1990s. The trio subsequently traveled to Vittoria in southeastern Sicily in search of one of the most unmistakable wines, Cerasuolo di Vittoria D.O.C.G, currently the only D.O.C.G in Sicily. Here, they established the Planeta farmhouse at Dorilli, near land which belonged to the Planetas’ paternal grandmother. This delightful wine is named for its remarkable color as cerasuolo means "cherry red" in Italian. Made from two local grapes, the Frappato imparts ripe berry flavors and freshness, while the Nero d'Avola lends a supple tannic structure, richness and intensity. Production Area Grapes for this noble wine come from carefully selected vines surrounding the unique Dorilli estate, named after the nearby river Dorilli. Grape Varieties 70% Nero d’Avola, 30% Frappato Vinification The grapes are de-stemmed and crushed; extraction on skins conducted, with 8 days of maceration. After racking, malolactic fermentation takes place in steel tanks. Aged for twelve months in used 500 liter barrels. Color Ruby red with hints of violet Bouquet Typical of wines produced in the Vittoria area although more complex. Aromas of red cherry, strawberry, sour cherry preserve and pears. Taste Soft and balanced with fine tannins Alcohol 13.45% Serving Suggestions A versatile wine, ideal with tuna, lamb and medium-aged cheeses.
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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