PASSITO DI NOTO DOC

Planeta

APPELLATION

Sicily

GRAPE VARIETIES

100% Moscato Bianco

WINEMAKERS

Patricia Toth

TECHNICAL DATA

Acidity
3.20 g/L
Alcohol
12.5%

2016

90POINTS

Wine Spectator
WEB 2018
2018

92POINTS

Wine Advocate
OCTOBER 2019
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.

All of the company’s activities have a single theme; environmental sustainability. Planeta engages in 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.

TERROIR & VINTAGE NOTES

This Passito di Noto is produced from one of the oldest vines in the world, Moscato Bianco. The passito is a very ancient wine which is now produced with the modern system of ‘appassimento’ (grape drying). The soil is very limey with abundant presence of small stones; fine texture with light coloured chalky sections.

WINEMAKING

The harvest period ran from August 25th through 30th. The grapes were picked when well ripened at the end of August and then dried in the fruit cellar, placed in 5 kg crates in a ventilated atmosphere at 23°C.

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.

When half their weight has been lost, about 40 days later, the grapes are pressed and the must thus obtained, which is particularly rich in sugars and ferments slowly at 18°C for more than a month in stainless steel vats, where they remain until bottling.

TASTING NOTES

Sweet and fleshy but also lively with citrus notes; It recalls nougat and candied ginger. Explosive aromas of exotic fruit, jasmine, candied citrus fruit are complex but easy to admire.
The ideal companion for the great Sicilian tradition of sweets, ice creams and dried fruits as well as being enriched by fruits with a prominent acidic content.

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