A new wine from Planeta made in their new winery in Feudo di Mezzo, the 2012 Sicilia Nerello Mascalese Eruzione 1614 paints a perfect picture of this volcanic territory. The dark mineral nuances are impossible to miss and they immediate capture your attention thanks to their purity and intensity. Scorched earth, pencil shavings, pressed rose and dried cherries are on full display. Yet the wine also shows a very pretty point of softness or richness that you don't often get with Nerello Mascalese. That quality definitely helps to iron out the rougher, more rustic edges that are typical of Etna reds.
Eruzione 1614 Carricante
Grape Varieties90% Carricante, 10% Riesling
DescriptionPlaneta is a Journey through Sicily which 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. Years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and international varieties. Careful research were rewarded when Planeta wines were met with immediate critical acclaim when introduced in the U.S. market in the late 1990s. Etna Eruzione 1614 Carricante is produced at Planeta's fifth and most recently built winery, Feudo di Mezzo, in Castiglione di Sicilia, the heart of Etna viticulture. The location is spectacularly located in the path of a lava flow from a 1,566 eruption. The volcanic stone garden is a beautiful setting for the winery where it blends into the interesting landscape. This is one of the most famous areas of Etna, a few meters away, and in between, Planeta's vineyards, Sciara Nuova and Montelaguardia. Etna Eruzione 1614 Carricante was Planeta's first venture on Etna. Its mineral freshness is due to the volcanic soil and the altitude. The grapes are grown at 2900 feet above sea level where the viticulture is extreme but fascinating.
VinificationThe grapes are hand-picked into crates and refrigerated at 46°F before being hand-selected. After light crushing and de-stemming, the grapes are soft pressed. The decanted must is racked and inoculated with yeasts, then fermented for 20 days at 59°F. The wine remains on the lees until February with continuous stirring and is then bottled.
NoseRipe fruit and aromatic white flowers magically transport you to the slopes of Mt. Etna.
PalateSoft and concentrated palate exhibits flavors of lemon zest and green apple with mineral notes resulting in a lengthy finish.
AnalysisAlcohol: 13.5 %pH: 3.36TA: 5.9
Serving SuggestionsPairs perfectly with seafood based appetizers, fish dishes (especially oily fish), light pastas, soups, vegetables and cheese
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