GRAPE VARIETIES: 100% Nero D'Avola.
VINIFICATION: destemming followed by 12 days of maceration in grapeskins in stainless steel tanks; after decanting, maturation for 12 months in Allier oak casks used twice or three times.
FERMENTATION EQUIPMENT: stainless steel fermenters.
DURATION OF FERMENTATION: 12 months in 225 litre Allier oak barrels.
Santa Cecilia is our benchmark wine produced from the most important Sicilian grape variety, Nero d'Avola. Noto is the epicentre of the Nero d’Avola cultivation.The wine expresses elegance, power, balance and emphasis on the unique aromas of Sicily, and now is finally a point of reference for red wines from indigenous Sicilian grapes. Its name is derived from that of our family - Planeta di Santa Cecilia.