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Santa Cecilia 2008 Now Is DOC Noto

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Santa Cecilia 2008 Now Is DOC Noto Santa Cecilia 2008 now is DOC Noto If we imagine Santa Cecilia to be like a ship that has sailed for twelve years to reach Sicily, then here with the 2008 vintage and the new DOC Noto , we can imagine that the ship has found a mooring in the most beautiful and safest harbour that exists; also full of history, appeal and tradition. At last we can use the DOC Noto , thanks to which we can place on the label the name which represents the chosen territory of Nero d’Avola , the noble grape from which this wine is wholly produced. The new disciplinary of the DOC Noto was completed in January 2008 and was created with the intention of uniting the two historic grapes of the area, Moscato di Noto and Nero d’Avola , which between Pachino and the country to the south of Noto have been known for centuries. Two vines that can provide strength to the territory under a single name, DOC Noto. Planeta has always wished for a DOC Noto and has always considered it fundamental to be able to communicate the importance of the territory of origin of their wine. Noto, that today can also boast the prestigious title of a UNESCO Heritage Site. Noto and Nero d’Avola, Noto and the baroque, and Noto and its Passito are a single entity. We are firmly convinced that the DOC Noto and Nero d’Avola will become similar to that of Montalcino and Sangiovese; a unique area, extraordinary and without equal. Santa Cecilia storytelling In 1997 we decided to make wine from nero d’Avola grapes with a small addition of syrah , from our vineyard in Menfi and Sambuca di Sicilia. The objective was always the same; to produce a great wine from 100% Nero d’Avola , a wine destined for long and successful aging, a faithful interpreter of its terroir. So we then restricted the areas of research to the district between Avola and Pachino , the true district of origin and of preference for this ancient vine. In 1998 we identified a piece of land at Noto , in the Buonivini district, that appeared to have the right features. There we patiently began to construct a winery, both from the technical aspect where we totally renewed the wine-making machinery, to the architectural, by restoring the old buildings but also building an ‘ invisible winery’ , completely underground so that the delightful surrounding countryside would be unaffected. The work was neither straightforward nor rapid but it has had results. Since 2003 our Santa Cecilia has been produced exclusively with Noto grapes processed at Buonivini . The unique characteristics of the soil and the micro-climate of the area have incredibly accentuated the qualities of Nero d’Avola, allowing Santa Cecilia to make a remarkable leap ahead. Now, after 12 vintages and a long and wearing progress, are we truly satisfied and proud of our research and experimental work. We can proudly say that many others – producers, journalists, enthusiasts, opinion leaders – begin to agree that Nero d’Avola indeed has a particular area of preference which coincides with that of its origin . With these twelwe vintages of Santa Cecilia behind us, we are already thinking of those in the future, which thanks to the maturing of the vineyards and our acquisition of knowledge over these years will provide us with even more satisfaction. The attribution of D.O.C. Noto can only be the crowning point of a process of rediscovery of this great vine Nero d’Avola in a splendid terroir, Noto. Santa Cecilia 2008 Classification: DOC Noto Grape varieties: 100% Nero d'Avola First year of production: 1997 Number of bottles produced: 90.000 Production area: Noto (SR) Name and year of planting of vineyard: Buonivini – 1975 and 1998 Soil type: calcareous limestone soil, plenty of small size stones; fine texture with fraction of light coloured clay Yield per hectare: Nero d'Avola 8.5 tonnes, 1.8 kg per vine Altitude: 50 metres above sea level Training system: Vertical trellis, spur pruned cordon Planting density: 5,000 vines/hectare Harvest period: 25th September Vinification: The grapes are destemmed and crushed; extraction on skins followed by 12 days of maceration. After racking the wine is matured for 14 months in two and three year old French oak barrels Fermentation equipment: Stainless steel fermenters Fermentation temperature: 25 °C Maturation period: 14 months in 225-litre Allier oak barrels Bottling period: First half of March Alcohol content: 14% vol. Total acidity: 5,50 pH: 3,43 Ageing potential: To be drunk immediately or to keep up to 8 - 10 years Colour: reddish purple tending to violet Nose: the aromatic profile supports the distinctive features of Nero d’Avola’s origins. Agile notes of sour fruit and ripe plum mixed with citrus fruit, carob and liquorice. A hint of graphite at the finish Palate: the structure is vigorous and flowing with fresh, compact tannins. The acidity of Nero d’Avola’s DNA is always splendid Suggested type of glass: Riedel Vinum series: Shiraz 416/30 Ideal service temperature: 16 - 18 °C Food matching Hard to fault with main dishes of meat and regional cookery. Tagliatelle with mushrooms and sausage, braised beef, sweet and sour venison. Oily fish Planeta home-made dishes: Couscous with meat, red timballo with wild herbs, lamb in sauce with potato puree Sicilian dishes: Kid, roast loin of pork in milk, pasta with glazed meat sauce, grilled oily fish La Foresteria dishes: Nero dei Nebrodi pork belly with wild chard slugging pig confit, celeriac purè and hazelnuts vinegrette DOC NOTO The production regulations of the DOC Moscato di Noto were changed on 2.01.2008 by a ministerial decree, and at the same time, due to some ‘novelties’ which had been introduced, the name was also changed, from ‘Moscato di Noto’ to the more comprehensive ‘Noto’. These regulations were indeed somewhat dated and also generic, and no longer corresponded to the present criteria of quality required by the DOC and to the changing reality of production during recent years in the actual DOC area of production. It had been apparent for some time that new regulations were required, more detailed in describing parameters and responding to the evolution of consumer tastes both with regard to ‘tradition’ and the product’s identity. The first regulations recognised only three types: natural, liquoroso and spumante. These types have been introduced: Moscato Passito di Noto or Passito di Noto; Noto rosso and Noto Nero d’Avola. The district of grape production has remained the same; all the area within the communes of Noto, Rosolini, Pachino and Avola in the province of Siracusa. With regard to the type of grapes used for Moscato di Noto, Moscato di Noto spumante, Moscato di Noto liquoroso and Moscato Passito di Noto or Passito di Noto, the vines from which these wines are produced must be entirely Moscato bianco. For the new types Noto rosso and Noto Nero d’Avola, a minimum amount of Nero d’Avola must be present, of 65% and 85% respectively. These two types were introduced into the new regulations when considering the considerable presence of this vine in the DOC zone of production (in the province of Siracusa it is the most widespread variety with an incidence of 87.3% over the total surface area of the province). This part of Sicily is also, if not actually the origin, the oldest area of cultivation of the most famous Sicilian grape. For the Moscato di Noto liquoroso, already provided for in the old regulations, the total minimum alcohol volume has been decreased by a degree, changing from 22% volume to 21% volume, and the minimum from 16% volume to 15% volume, deriving from the belief that a lower alcohol content permits lighter, fruity, more elegant wines. A minimum density of plants per hectare has been provided for (4,000 plants for red varieties, 3,500 plants per hectare for Moscato) both for the type of cultivation ‘ad alberello’ (bush vine) as well as the more recently introduced ‘controspalliera’ (vertical trellis), both to guarantee the quality of the product; this parameter was not fixed in the old regulations. The type Moscato di Noto passito has been introduced, given that the ripening of the grapes has always a traditional technique of the area but had not been ‘codified’ in the old regulations. The ripening of the grapes is provided for both on the vine and after the harvest with one of the methods in force given in the regulations, but in the case where the ripening takes places entirely through exposure to the sun, this fact must be mentioned on the label. The possibility of carrying out vinification procedures at wineries outside the particular area of production of the grapes (Noto, Rosolini, Pachino and Avola) is permitted, as long as it occurs within the province of Siracusa and the commune of Ispica (RG), given the similar soil and climate conditions. The DOC Noto, together with DOC Eloro, is protected by the ‘Consorzio di tutela vini DOC Eloro e DOC Noto’. .
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