LA SEGRETA GRILLO, SICILIA DOC
Planeta
APPELLATION
Sicilia (Menfi D.O.C.)
GRAPE VARIETIES
100% Grillo
WINEMAKERS
Patricia Toth
TECHNICAL DATA
Acidity
3.31
Alcohol
13%
91POINTS
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 NOTESPlaneta’s story and journey began at Ulmo. In the mid-1980’s the first vines were planted around the 16th century family farmhouse. The first winery was built in 1995 on the banks of 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 Planeta activities.
From the sea to the hills, up to an altitude of 1,312 feet, the Menfi territory holds the largest extent of Planeta’s vineyards. More than 618 acres are cultivated, and careful selections of vines are made, 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.
The Menfi area experienced an ideal 2023. The sea breeze, typical of the area, made the plant disease load easily controllable. The heat at the end of July sped up the harvest; despite starting significantly late, it proved to be a quick harvest. The smaller quantity (about 15%) improved the quality of the grapes. The white grapes – both native and French – were aromatic, precise and intense, with Grillo in the lead.
Harvest took place 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 color with green reflection. On the nose, aromas of citrus (cedar, kumquait), white peach and tropical fruits and sage leaves. Fresh and smooth on the palate.
Great as a fresh aperitif; Ideal with fried vegetables and fish, pasta with sea urchins, or mozzarella.