Santa Cecilia

Viticulture Santa Cecilia is our highlight from the most important Sicilian grape variety, Nero d’Avola. Our long research into finding the best place to produce a great wine from this grape brought us to Noto, where the DOC Noto insists that the variety originates, at the southern extremity of Sicily. With its white soils and its ancient vines this is the epicentre of cultivation for Nero d’Avola. Santa Cecilia is an expression of elegance, power, balance and eminence of the unique aromas of Sicily, and today is the reference point for red wines produced from indigenous Sicilian grapes. Its name derives from that of our family: Planeta di Santa Cecilia. Vines are planted with a density of 5000 vines per hectares at an altitude od 40m above sea level on vertical trellis, spur pruned cordon. Grapes are destemmed and the juice is the cold soaked for 16 days. This skin maceration process allow for the extraction of primary fruit varietal character. After fermentation and racking, the wine goes in barrique (2 and 3 year old) for 14 months.