Planeta encompasses six distinct wine estates across Sicily, each one inspired and constructed in harmony with its surroundings and dedicated to its terroir.
Planeta’s journey begins at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here on Italy's most enchanting island, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, under the guidance of Diego Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and international varieties. Years of careful research paid off when the Planeta wines were met with immediate critical acclaim upon introduction in the U.S. in the late 1990s.
Planeta’s six boutique wineries include: Ulmo at Sambuca di Sicilia, Dispensa at Menfi, Dorilli at Vittoria, Buonivini at Noto, Sciara Nuova on Etna at Castiglione di Sicilia, and the newest addition, La Baronia at Capo Milazzo. Each vineyard site is carefully cultivated with grapes that best compliment the local terroir.
In 2012, with the goal of furthering its terroir-based approach, Planeta hired French consultants Florent Dumeau and Xaviér Choné. Both graduates of the Bordeaux school of enology, Florent and Xavier consider themselves terroir-oriented enologists, a statement that fits perfectly with Planeta’s philosophy: expressing the differences of the various terroirs throughout Sicily.
All of the company’s activities have a single theme; environmental sustainability. Through the use of solar panels and biomass production, principally pruning residues to produce energy, reusing and recycling of all materials used in the production cycle, and the exclusive use of recycled paper for packing and printed materials. Because the land is a collective benefit, Planeta considers it is a duty to make every effort in preserving it. Harvest occured for the Dispensa on August 30th. For the Gurra, on September 2nd.WINEMAKING
The grapes are de-stemmed and crushed; the juice is clarified through cold settling overnight and then inoculated with selected yeast.
Fermentation is carried out in stainless steel tanks over a 20 day period at a cold temperature of 15˚C (59˚F). Bottled in the second half of February following the year of harvest.
A single-variety Fiano from limechalk soils which contribute to the enhancement of the aromatic markers of Mediterranean macchia owned by this vine. Thus, between broom flowers and thyme, the delicate aromas of chamomile, hay and mango and pomelo can also be savoured. A mineral palate with vibrantly savoury traces which quiver and quench.Then the rhythm changes to become slower and more harmonious, an invitation to sip this outstanding white wine with the correct quietude enjoying its every change of tone. The finish presents a silky tactile sensation with a refined aftertaste of ripe apricot, of almond flowers and basil flowers. With no fear of being banal, with some freshly caught and grilled snapper.