Sicilia Merlot Nero d’Avola DOC “Ramione” 2019 (2019) - Baglio di Pianetto

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The "Ramione" is a tribute to Barone Antonio Palizzolo di Ramione, the estate's former owner. This wine represents the meeting between the native Sicilian variety Nero d'Avola and the international Merlot, expressing the balance between tradition and innovation.

Sicilia Merlot Nero d’Avola DOC “Ramione” 2019 (2019) - Baglio di Pianetto

Sicilia Merlot Nero d’Avola DOC “Ramione” 2019 (2019) - Baglio di Pianetto

Type: Red Wine

Area: Italy, Sicily, Noto-Santa Cristina Gela

Appellation: Sicilia DOC

Grape variety: Nero d'Avola, Merlot

Vintage: 2019

Winery: Baglio di Pianetto

Alcohol: 14,5

The appellation: Sicilia DOC

Sicilia DOC is one of the most important and representative appellations in the Italian wine scene. Established in 2011, this DOC covers the whole of Sicily and includes a wide range of white, rosé and red wines, made both from native grape varieties, such as Nero d’Avola, Grillo, Catarratto and Frappato, and from international varieties, such as Cabernet Sauvignon, Merlot and Chardonnay.

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What to eat with Sicilia Merlot Nero d’Avola DOC “Ramione” 2019

Who makes it: Baglio di Pianetto

Founded in 1997 by Conte Paolo Marzotto, Baglio di Pianetto is one of the most interesting wineries in Sicily, created with the aim of making wines of great elegance that express the unique character of the land. The estate has adopted a production philosophy based on sustainability and organic farming, keeping environmental impact to a minimum and championing native and international grape varieties with winemaking that respects the raw material.The winery has two main estates:Tenuta Pianetto, in the hinterland of Palermo at 650 metres above sea level, perfect for producing fresh whites and elegant reds. Tenuta Baroni, in the province of Syracuse, with a warmer climate and limestone soils, ideal for producing structured, intense wines.

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The vine of Sicilia Merlot Nero d’Avola DOC “Ramione” 2019

Nero d'Avola

Nero d’Avola is the most representative black grape variety of Sicily and one of the most important in southern Italy. Native to the area around Avola, near Syracuse, from which it takes its name, it is today grown all over the island, from the inland hills to the coastal areas. Also known as “Calabrese”, Nero d’Avola gives intense, warm, fruity and spicy wines, capable of great structure but also of freshness and drinkability, depending on the growing area and the production style.

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Merlot

Merlot is one of the most widespread and appreciated black grape varieties in the world. Native to France, and in particular to the Bordeaux region, it is known for its softness, its fruity profile and its ability to adapt to different styles of wine, from single-varietal bottlings to quality blends. Its versatility makes it ideal for producing fresh, ready-to-drink wines but also structured, long-lived labels.

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Sicilia Merlot Nero d’Avola DOC “Ramione” 2019: the terroir of Noto-Santa Cristina Gela

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Noto-Santa Cristina Gela

The Noto-Santa Cristina Gela wine area, in Sicily, is one of the most fascinating and tradition-rich parts of the island. Noto, in south-eastern Sicily, is famous for its Baroque heritage and for the production of extraordinary wines, in particular Nero d'Avola, the region's leading grape variety, which here finds its fullest expression. Santa Cristina Gela, near Palermo, is known for the production of elegant wines, thanks to its hillside terroir and the Mediterranean climate influenced by the nearby mountains and sea.

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Climate: Mediterranean

Altitude: Low to mid altitude (200–500 m above sea level)

Soil: Limestone / chalk

Geographical setting: Hilly

Profile of Sicilia Merlot Nero d’Avola DOC “Ramione” 2019

Primary aromas: Berries, Blueberry and Wild cherry

Secondary aromas: Vanilla, Liquorice and Nutmeg

Tertiary aromas: Toasty notes and Sweet spices

Tasting notes: On the nose, the wine shows intense aromas of berries, blueberry and wild cherry, enriched by hints of vanilla, liquorice and nutmeg. On the palate it stands out for its balanced structure, with soft tannins and pleasant freshness. The finish is long and persistent, with spicy, toasty notes.

Sulphitesyes
BodyFull-bodied
AcidityMedia
TanninSoft and well integrated
SweetnessDry
FinishLong
ColourIntense ruby red with purple reflections
ClarityClear
BodyFull

Winemaking methods used for Sicilia Merlot Nero d’Avola DOC “Ramione” 2019

Hand harvesting

Hand harvesting is a traditional, painstaking approach to picking, where bunches are selected and cut by hand straight from the vine. Compared with machine harvesting it allows far closer attention to quality, since only the best bunches are chosen and the fruit is not damaged.

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Temperature-controlled fermentation in stainless steel

Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.

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Destemming and gentle crushing

Destemming and soft crushing is a fundamental technique in modern winemaking, allowing the quality and purity of the must to be preserved with the utmost respect for the raw material. During this stage, the stems are separated from the berries (destemming) to avoid imparting herbaceous or bitter notes, while crushing takes place with gentle pressure, just enough to break the berries without damaging the skins and pips.

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Skin maceration

Maceration on part of the skins throughout alcoholic fermentation is a technique in which the must stays in partial contact with the skins for the whole fermentation. It extracts aroma, colour and structure in a controlled way, without excessive tannic intensity, which makes it ideal for structured whites, orange wines and more elegant reds.

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Ageing methods used for Sicilia Merlot Nero d’Avola DOC “Ramione” 2019

In barrique (7–18 months)

Ageing in barrique for 7 to 18 months is one of the most common stages for medium- and full-bodied wines, where the wood has time to interact with the wine in depth without dominating it. This length gives balanced wines, with greater aromatic complexity, polished tannins and a more refined evolutionary profile, keeping varietal and tertiary notes in balance.

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In bottle (19–36 months)

Ageing in bottle for 19 to 36 months is a slow, silent stage of maturation, dedicated to structured, long-lived wines that need time to reach the full expression of their potential. During this period, the wine develops sheltered from oxygen, stabilising in both aromatic and gustatory terms. It is a technique used above all after ageing in wood or in concrete, and is typical of great reds, whites for long maturation and vintage Metodo Classico sparkling wines.

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