La Segreta "II Bianco"
50% Grecanico, 30% Chardonnay, 10% Viognier, 10% Fiano
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 chardonnay between August 16th and August 20th. For the fiano, on September 10th. For the viognier, between the 25th and 30th of August.WINEMAKING
The grapes are de-stemmed and crushed; the juice is clarified through cold settling overnight and then inoculated with selected yeast. Fermentation and storage takes place in stainless steel vessels.TASTING NOTES
A clear yellow color with green hints which anticipate its freshness. On the nose, youthful citrus and flowery notes, balanced by lively Mediterranean hints of peach, papaya, and chamomile. Balanced and refined on the palate, thanks to a well-judged acidity. Excellent as a fresh apertif and very versatile in matchings with various antipasta, salads, and pasta dishes based on light or seafood sauces.