Passito di Noto

Planeta

APPELLATION

Sicily

GRAPE VARIETIES

100% Moscato Bianco

WINEMAKERS

Alessio Planeta

TECHNICAL DATA

Acidity
3.6
Alcohol
11.5%

BACKGROUND

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.

WINEMAKING

The grapes are picked when well ripened at the end of August and are then dried in the fruit cellar, placed in 5 kg crates in a ventilated atmosphere at 23⁰C; when half their weight has been lost, about 40 days later, the grapes are pressed and the must thus obtained, particularly rich in sugars, ferments slowly at 18⁰C for more than a month in stainless steel vats, where they remain until bottling.

TASTING NOTES

The six weeks of drying guarantees a high concentration of sugars and some natural transformation of the grapes contributes to the extraordinary aromas of apricot, rose petals, papaya, and quince. Sweet and fleshy in the mouth, but also lively with citrus notes. It recalls nougat and candied ginger. Wine made to match with the best sweets, and having been dried could possibly favor dried fruits as well as being enriched by fruits with a prominent acidic content.

SELECT A PRODUCT

Planeta Portfolio

Eruzione 1614 Carricante
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Eruzione 1614 Narello Mascalese
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Etna Bianco
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Etna Rosso
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Burdese
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Maroccoli Single Vineyard Syrah
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Sito dell'Ulmo Single Vineyard Merlot
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Chardonnay
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Cometa Fiano
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La Segreta "II Bianco"
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La Segreta "II Rosso"
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La Segreta Grillo
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La Segreta Nero d'Avola
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Mamertino
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Nocera
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Cerasuolo di Vittoria
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Frappato
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Dorilli Cerasuolo di Vittoria Classico
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Santa Cecilia Nero d'Avola Noto DOC
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Rosé
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Carricante Brut Metodo Classico
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Didacus Chardonnay
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Moscato di Noto
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Noto Nero d'Avola
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Passito di Noto
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