Baglio di Pianetto
Cataratto 2023
| Denomination | DOC Sicilia Catarratto |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Catarratto Bianco Comune |
| Aging | In steel tanks on the lees for 3 months, then blending of the three bases and ageing in bottle for at least 2 months. |
- Wine and vintage: Organic still white wine Sicilia DOC, Catarratto 2023, 0.75 l
- Aromatic profile: Notes of lemon, grapefruit, bitter orange, white flowers and passion fruit
- Taste: Dry, medium-bodied, pronounced savouriness, minerality and a long almondy finish
- Vinification: Spontaneous fermentation with indigenous yeasts in stainless steel at controlled temperature
- Serving and pairings: At 8–10 °C, ideal with aperitifs, fish, shellfish and grilled vegetables
Description
What kind of wine it is
Baglio di Pianetto Catarratto is an organic white wine that masterfully expresses the nuances of the Catarratto grape variety, cultivated in the Sicily region. Its taste profile is dry and medium-bodied, enlivened by excellent savouriness and pronounced minerality that perfectly balance the acidity, finishing with a long and pleasantly almondy aftertaste. The aromatic bouquet opens with elegant notes of lemon zest, bitter orange, orange blossom and jasmine, enriched by hints of passion fruit, ginger and sweet spices.
Where it comes from
The vineyards of Baglio di Pianetto are located in Contrada Pianetto, in Santa Cristina Gela, cultivated at an altitude of 750 metres. This elevation encourages a significant daily temperature range, essential for preserving the natural acidity and aromatic freshness of the grapes. The roots delve into medium-textured soils with a clay matrix, rich in stones and minerals. These unique geo-climatic conditions are reflected in the glass through a dry texture, offering a deep and vibrant tasting sensation.
How it is produced
The manual harvest is carried out in three separate passes to pick the bunches at different stages of ripeness. After gentle pressing and static clarification, the must undergoes spontaneous fermentation with indigenous yeasts in stainless steel tanks at a controlled temperature. The process continues with three months of ageing on the lees; afterwards, the blend of the three separately vinified bases is created. The maturation process concludes with a final rest of at least two months before release to the market.
History and Curiosities
Cultivated at an altitude of 750 metres in Santa Cristina Gela, Baglio di Pianetto Catarratto represents the excellence of high-altitude organic Sicilian viticulture. This fine wine is the result of a skilful manual harvest in three stages, designed to harmonise grapes at different stages of ripeness into a perfect balance. Thanks to spontaneous fermentation in steel with indigenous yeasts and subsequent ageing, it releases a pronounced minerality and a refined aromatic bouquet, offering a lively and authentic sip.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- Start up year: 1997
- Oenologist: Mattia Filippi
- Bottles produced: 750.000
- Hectares: 108
Once he got to that age the boy, now a young man, opened the bottle: the wine, however, had partly evaporated. That young man, Count Paolo Marzotto, was not able to drink the wine he waited so long for, but the particular transformation it had undergone made him want to know more about what had happened. In short, he began researching the art of winemaking. This research, a successful research at that, has taken him to regions such as Veneto, Tuscany, Alto Adige, Lombardy, and in 1997 back to Sicily, to Baglio di Pianetto, in the countryside near Palermo. An area that, with its abundance of green hills, rocky outcrops and water, he would affectionately describe as a "little Switzerland".
Here is where Count Paolo fulfilled his dream of producing a wine able to express this unique terroir through the particular savoir faire learned from the great French chateaux, so that the vineyard of Tenuta Baroni, located between Noto e Pachino, acquired in’98, has become the perfect place to develop his autochthonous Nero d’Avola (il Cembali), which the Count considers to be one of his best wines, thanks to it unmistakable softness and elegance. Wishes and ideas that have become a reality thanks to his love for Sicily and his passion for wine, a love kept alive through innovative and courageous choices, renewed in the second and third generations that have stepped in to help further the founder’s vision, testifying to the historic commitment of the Marzotto family. Read more
| Name | Baglio di Pianetto Cataratto 2023 |
|---|---|
| Type | White organic still |
| Denomination | Sicilia DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Catarratto Bianco Comune |
| Country | Italy |
| Region | Sicily |
| Vendor | Baglio di Pianetto |
| Story | History and Curiosities Cultivated at an altitude of 750 metres in Santa Cristina Gela, Baglio di Pianetto Catarratto represents the excellence of high-altitude organic Sicilian viticulture. This fine wine is the result of a skilful manual harvest in three stages, designed to harmonise grapes at different stages of ripeness into a perfect balance. Thanks to spontaneous fermentation in steel with indigenous yeasts and subsequent ageing, it releases a pronounced minerality and a refined aromatic bouquet, offering a lively and authentic sip. |
| Origin | Contrada Pianetto, Santa Cristina Gela (Palermo) |
| Climate | Strong temperature variation between day and night that enhances the aromatic profile and natural acidity |
| Soil composition | Medium-textured tending to clay, rich in coarse fragments and minerals |
| Plants per hectare | 4,830 plants per ha |
| Yield per hectare | 90 quintals per hectare |
| Production technique | Spontaneous fermentation with indigenous yeasts in stainless steel tanks at controlled temperature; gentle pressing and static clarification of the musts; ageing on the lees in stainless steel. |
| Wine making | Selection of the grapes, gentle pressing, static clarification of the musts and spontaneous fermentation in stainless steel at controlled temperature. |
| Aging | In steel tanks on the lees for 3 months, then blending of the three bases and ageing in bottle for at least 2 months. |
| Total acidity | 5.75 gr/L |
| Allergens | Contains sulphites |