Plumbago

Plumbago

Sicilia D.O.C.

100% Nero d’Avola

Plumbago – named after the beautiful purple wild flower that grows in the woods surrounding the farmhouse and vineyards of Ulmo – is a single-variety Nero d’Avola. It is produced from the old vineyard at Lake Arancio which gives us this soft fruity version of this great Sicilian grape variety. Rounded tannins and perfectly judged wood makes it an immediately pleasurable wine. Ideal for Mediterranean cooking based on vegetables and all types of meat.

Awards
2009 - Tre Bicchieri 2012 - Gambero Rosso Editore

2013 -Oscar Quality/Price - Berebene 2015 guide, Gambero Rosso Editore

 
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Altimetry

75-195

Above sea level

01

Climate

21°Average temperature

02

Farming system

Spurred cordon

Planting density

3.800/4.500 vines per hectare

Now

24.99°C

Cloudiness 80%
Humidity 54%
Wind 2.06mh ←↖

First Vintage

2008

See vintages

04
  • 2008
  • 2009
  • 2010
  • 2011
  • 2012
  • 2013
  • The result was a superb vintage, the indigenous varieties are absolutely excellent. Syrah is just perfect: a dry and luminous vintage provided us with a superior quality. The other French varieties are intense and varietal; the Nero d'Avola, the part of La Segreta Rosso blend, is at its top.
  • The harvest began with a delay of about 10-14 days (August 17). Temperatures have increased markedly since August 20, while maintaining the proper level of humidity and avoiding dehydration and concentration of the fruit. Harvesting grecanico ended the last days of September.
  • A fine consistent harvest, thanks to an almost perfect summer and autumn. The healthiest grapes and the amount produced in line with recent years. The whites, thanks to a cool July and first half of August, are very well balanced and with exciting aromatic profiles, particularly the early varieties such as Chardonnay and Viognier. The reds have turned out very well particularly for the aromatic profile, definitely distinctive as to variety with bursting fruitiness. Our favourites from the harvest; Shiraz and Nero d’Avola but the other French varieties have also done well. The harvest at Sambuca di Sicilia was completed on 28th September with the Grecanico which offers elegance and balance.
  • Harvesting started on August 9, a little early compared to the five previous years. Thanks to the diminished yield the red French grapes, most of all Syrah and Cabernet Franc, were even better. This means great colour and great structure; the Nero d’Avola for instance displayed its magnificent fragrance to perfection.
  • The harvest here registered a sharp drop in production of the early varieties such as Chardonnay and Viognier, an amazing quality especially for Nero d'Avola and Syrah as well as Cabernet Franc, which are rich and varietal with an excellent tannic structure. The harvest was completed with the harvest of Grecanico, a variety that prefers drier weather. For this reason, the grapes are fully intact thanks to a climate free of moisture.
  • Beautiful white wines, produced by a cool and bright July and August. A richer Chardonnay without more alcohol. A super-aromatic Fiano and average Grecanico. The reds, Merlot and Cabernet, benefitted from a cooler harvest with a thick dense tannin structure, thanks to extended ripening. Syrah prefers a dry September and is rather less than excellent. Nero d’Avola is fresh and fruity as rarely before.
05

Time of Harvest

10

september

06

Vinification

Vinification: after destalking and pressing, the grapes ferment in stainless steel vats and remain on the skins for 14 days at 25⁰C with repeated mixing; at the end of the period racking by soft pressing. The wine thus obtained undergoes malolactic fermentation in stainless steel, in January it is transferred to wooden barrels for 10 months.

Plumbago
plumbago

Alcohol Content

13%vol.

06

Aging Capacity

To drink at once or age up to 10 years

Tasting Notes
  • Eyes
  • Nose
  • Mouth
A saturated purple-mauve that you look forward to drinking.
Plumbago is dominated by aromas of ripe plums and wild blackberries and has pleasantly complex aromatic hints of incense, jasmine and black truffle.
The tannin texture is varied and combines its soft, sweet and seductive aspects, like a Sacher torta, with the harder, more direct and austere elements of a block of Modica chocolate.
07
Pairings
Perfect for matching with grilled meat with its affinity for smokey tones and its natural sweetness which goes with any sauce.
With Casa Planeta’s Kitchen
falsomagro

Stuffed roast

INGREDIENTS Serves 4 to 6

2 slices of beef cut into strips, about 600 g /1 lb. 5 oz. of meat, best if from the thigh

2 eggs

100 g / 3 1/2 oz. baked ham

100 g / 3 1/2 oz. Sicilian Pecorino DOP, grated

200 g / 7 oz. Ragusano cheese

200 g / 7 oz. spinach

1 celery stalk, chopped

1 carrot, chopped

1 spring onion, sliced

white wine

50 ml / 1 3/4 fl. oz. extravirgin olive oil

 

DIFFICULTY 3/5 | PREPARATION TIME 50 minutes

In a bowl, beat the eggs with the grated Pecorino. In a frying pan, make 2 thin frittatas. In a pan, heat the spinach with a tablespoon of oil. Arrange the slices of meat to make a rectangle measuring about 30 × 20 cm (8 × 12 in.). Top with the baked ham, frittatas, spinach and, last of all, the slices of Ragusano cheese. Starting from one of the long ends of the rectangle roll into a log and tie with butcher’s twine at least a couple of time. In a pot, place the meat, celery, carrots, onions and oil. Brown over medium heat. Increase the heat, add the wine, and let it bubble up until the alcohol evaporates. Cook for a further 25 minutes, adding water if necessary.

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