LA SEGRETA GRILLO, SICILIA DOC
Planeta
APPELLATION
Sicilia (Menfi D.O.C.)
GRAPE VARIETIES
100% Grillo
WINEMAKERS
Patricia Toth
TECHNICAL DATA
Acidity
3.30 g/L
Alcohol
13%
92POINTS
Planeta’s journey began at Sambuca di Sicilia, on the estate owned by the family since the 1600’s. Here, 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. Planeta today encompasses six distinct wine estates in five regions across Sicily; 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.
The label for this single-variety La Segreta reflects a decorative detail of the Ulmo map – the oldest Planeta property – representing a ‘hortus conclusus’, a luxuriant area of fruit, flowers and vines within the walls, a synthesis of the beautiful agricultural countryside of Sicily.
TERROIR & VINTAGE NOTESOur story and our journey began at Ulmo. In the mid-1980’s we planted our first vines around the 16th century family farmhouse. We built our first winery in 1995 on the banks of the Lake Arancio and its nearby woods. Hidden within the Menfi hills and with 395 acres of vineyard, the Dispensa estate is the beating heart of all our activities.
From the sea to the hills, up to an altitude of 1,312 feet, the Menfi territory holds the largest extent of our vineyards. We cultivate more than 618 acres, and we make careful selections of our vines, both indigenous and international varieties, to the specifics of each terroir. Soils from Dispensa vineyards are moderately deep, with very few stones, some degree of lime and average fertility.
WINEMAKINGHarvest occured from September 12th–14th. The grapes were gathered by hand, then de-leafed and sent for soft pressing. The must obtained was decanted for 24-36 hours. Fermentation occurs at about 59°F. At the end of fermentation a period of maturation on the lees followed with the aim of fixing the aromas.
TASTING NOTESClear yellow colour with green reflections; on the nose after a first dash of a sea breeze the primary varietal aromas of citrus, pears and oregano flowers are arriving. Fresh and smooth on the palate with fresh and elegant taste of lemon tart and pulp.
As a fresh aperitif; ideal with fried vegetables and fish, pasta with sea urchins, or mozzarella.
RESOURCES
Planeta Portfolio
