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.TERROIR & VINTAGE NOTES
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 on the 28th and 29th of August.WINEMAKING
Refrigerated in storage room for 12 hours; hand selection on table with a 13,2% discard; sound grapes sent to press. 80 quintals pneumatic press; maceration in press for 3 hours at about 13°; must yield approximately 56%. Static decantation at 10°C for 48 hours; pouring only of the clear must; inoculation with s.erevisiae yeast; transfer in barriques after the beginning of fermentation at 14 C°. From 2nd September for 9 days; temperature inside the barriques is kept between 19 – 22°C.AGING
Specifically selected Remond barriques; 80% new and 20% of 2014; medium toast; forests of origin of the oak Nevers, Vosges, and Allier. A weekly batonnage every 6 months; one batonnage every two weeks for the remaining aging period. Emptying of the barriques occurred on June 30, 2016 (10 months in total).