Planeta Cerasuolo Di Vitti

Cerasuolo di Vittoria is the name of a Sicilian red style built on Nero d'Avola and Frappato, so that is the profile to expect here. The listing doesn't give a blend, vintage or ABV, so what follows describes the style and not measured details of this bottle. Wines in this style usually pair the dark cherry and plum of Nero d'Avola with the strawberry, red-cherry and dried-rose lift of Frappato. Expect a medium body, bright acidity, moderate and fine-grained tannin, and a finish with a faint peppery, herbal edge. Oak is typically light or absent, so the fruit stays in front instead of turning toward vanilla and toast. Serve it slightly cool, around 14 to 16°C (57 to 61°F). Twenty minutes in the fridge from room temperature gets it there, and that keeps the acidity crisp and the fruit fresh. Decanting is not necessary for a medium-weight red like this. If the first pour smells tight, 15 to 20 minutes in the glass or a quick splash into a decanter will loosen it. A standard red-wine glass with a medium bowl suits it. It narrows the aroma toward the rim without exaggerating alcohol or tannin. The acidity and soft tannin make it a flexible table red. It works with tomato-based pasta, eggplant parmigiana, grilled sausages, roast chicken with herbs, and pizza with cured meats. It also handles tuna steaks, swordfish and other meaty fish, especially with olives, capers or peppers. Aged hard cheeses such as pecorino are a good match. Very spicy dishes and heavily sweet sauces will flatten its fruit. Treat it as a drink-now bottle unless the producer says otherwise. Reds of this type are made for their first few years, when the fruit and acidity are at their liveliest, and they aren't built for long cellaring.