Planeta's Cerasuolo di Vittoria has been produced since 2001 in the Dorilli countryside, between the sea and the Iblei mountains. It consists of Nero d'Avola and Frappato from the Dorilli and Mogli vineyards, between 70 and 90 metres above sea level. The main characteristic of the soils in the Cerasuolo di Vittoria area is the sandy texture; the soils are mainly made up of loose red sands, with no structure, on average deep and with a tuffaceous layer 90 cm deep. The harvest takes place at different times for vineyard and grape, generally in the second half of September. Fermentation and maceration take place delicately at a controlled temperature in steel, as in steel the brief refinement is carried out.

CERASUOLO DI VITTORIA PLANETA: TASTING

Planeta's Cerasuolo shines with a clear ruby red. On the nose, it is summery and maritime, with notes of prickly pear, wild strawberries, marjoram, black pepper, caper flower and brackish. The mouth is young and thirst-quenching, with good fragrant acidity and flavour. Perfect slightly refreshed with Sicilian swordfish, as with any type of pizza, and again with spicy Indian cuisine.