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  • 1. THE PLANETAWORLDSEEN FROMTHE EARTH
  • 2. PLANETA IS A Planeta is a Sicilian wine company established in 1995. Planeta is not just one but six ways of expressing the land in six different aspects. This is the number of estates which produce their wine, of the boutique wineries each with their project of research into and‘JOURNEY THROUGH making the most of the land.SICILY’ FROM WEST Ulmo at Sambuca di Sicilia (Ag), Dispensa at Menfi (Ag), Dorilli at Vittoria (Rg), Buonivini at Noto (Sr), Sciara Nuova on Etna at Castiglione di Sicilia (Ct) and finally LaTO EAST Baronia at Capo Milazzo (ME) are the Planeta locations, a total surface area of vineyard of 364 hectares. From the family estates of Menfi and Sambuca di Sicilia, then Vittoria, Noto and Etna, to the latest acquisition on Capo Milazzo, Planeta becomes a ‘Journey’ round Sicily and its greatest wines. The products are innovative, contemporary and thoroughly coherent with a ritual interpre- tation of wines which have been almost forgotten but are historically a part of Italy. Planeta’s project, a patient and meticulous study which is never hurried, has turned as much to the past as to the future. On one side a deep link with the oldest enological Sicilian traditions with their heritage of indigenous varieties, Grecanico, Carricante, Moscato di Noto, Frappato, Nerello Mascalese and Nero d’Avola. On the other, an arena where the greatest producers of the five continents are appraised for the varieties Chardonnay, Syrah, Merlot and Cabernet, great classics of international enology interpre- ted by a territory which unmistakably marks them. There is also the most inspired and visionary experimentation with varieties which has permitted the appearance of a revolu- tionary Fiano for the first time in Sicily. Without forgetting the green gold, Planeta’s other great passion; the extra-virgin olive oil produced in the natural oasis of Capparrina, behind the glorious beaches of Menfi.
  • 3. The company’s activities has a connecting link; environmental sustainability, attainedthrough the use of solar panels and biomass for energy production, principally with theresidues of pruning, through the re-use and recycling of materials used in the productioncycle and exclusive use of recycled paper for packing and printing.Alessio, Francesca and Santi Planeta established the company and this project, and theirfamily stands close to them, rooted for generations in Sicilian agriculture. A family whichhas aimed for ambitious goals, following the diktat of quality, of rigorous respect for theenvironment and of social responsibility.
  • 4. District Area Milazzo Messina Winery Hectares La Baronia 8District AreaSambuca di Sicilia Agrigento NORTH-EASTERN SICILYWinery HectaresUlmo 93 District Area Castiglione di Sicilia Catania Winery Hectares Sciara Nuova 16 WEST SICILY CAPO MILAZZO MESSINA PALERMO TRAPANI CASTIGLIONE DI SICILIA Etna SAMBUCA DI SICILIA MENFI CATANIA
  • 5. AGRIGENTO SIRACUSA VITTORIADistrict Area RAGUSAMenfi AgrigentoWinery HectaresDispensa 161 NOTO District Area Vittoria Ragusa Winery Hectares SOUTH-EASTERN SICILY Dorilli 35 District Area Noto Siracusa Winery Hectares Buonivini 51 0 30 km main cities
  • 6. SAMBUCA DI SICILIA
  • 7. MENFI
  • 8. ULMO (SAMBUCA DI SICILIA) MAROCCOLI (SAMBUCA DI SICILIA)DISPENSA (MENFI) GURRA (MENFI)
  • 9. TYPE OF SOIL ULMO An ancient valley originally with a river which is now a lake, which has con- tributed deep soils and an abundance of pebbles at its bottom, while higher up lie areas of limestone with zones of dark organic soil MAROCCOLI The vineyard lies at a height of 450 metres above sea level, with a moderately chalky soil and plentiful silty areas. It has a remarkable microclimate due to the breezes arriving from the sea just a few kilometres away DISPENSA Moderate depth, an average amount of limestone with mixed yellow and dark grey clay, with a reasonably fine texture; hard structures are barely apparent, ideal for international vines GURRA Divided into two micro-zones; one consisting of red sands with little struc- ture, ideal for Syrah, the other of limestone soils and much clay, which enhance even further the particular aromatic qualities of Fiano
  • 10. SAMBUCA DI SICILIA
  • 11. Original home of the family and the business, the 17th century farmhouse stands bet-ULMO ween the ruins of an Arab castle, the Arancio lake and a mountain range. The vine- yards ‘Ulmo’ and ‘Maroccoli’ extend over a total of 93 hectares, surrounding the first Planeta winery where we produce our quality white wines; Alastro (Grecanico), Chardonnay and Cometa (Fiano) and Plumbago (Nero d’Avola), which continue to astonish us as the vines mature. Ulmo is the place dedicated to visitors and offers rou- tes between the vineyards, nature trails, winery visits and tastings. SICILIA / AGRIGENTO / SAMBUCA DI SICILIA / ULMO
  • 12. ULMO
  • 13. ALASTRO* I.G.T. SICILIA Production area of vineyard Sambuca di Sicilia (AG) Vineyard Ulmo Grape variety 100% Grecanico Winery Ulmo Its name is taken from the wild shrub which covers the valleys around Lake Arancio with its yellow flowers in springtime. It is a single variety Grecanico, produced from the historic 25-year old Ulmo Vineyard, and thus able to express to the utmost the unique characteristics of this noble and ancient Sicilian grape. Elegant, balanced and austere, this is the ideal companion for the rich Mediterranean cuisine Vinification The grapes are crushed and destemmed; the juice is clarified through settling cold overnight and then inoculated with a selected pure yeast. After fermentation 90% of the grapes are aged in stainless steel tanks and matured on lees for six months. The remaining 10% ferments in barrels Ageing potential To be drunk immediately or to be kept up to 4-5 years. Grecanico surprises in its ability to evolve Tasting notes Colour Pale straw with hints of green reflections Nose Austere and polite. Aromas of ripe white melon and Etna white peach, followed by sweet sensations, white chocolate and meringue, a mineral component gradually appearing in the wine Palate The palate is thin but not too bulky, full and unexpectedly soft. A nice acidity enhances the freshness. Unpredictable finish with a return of dense flowery notes Food matching Ideal with sea food first courses, with shell fish and with light soups based on vegetables or with fish soups Planeta home-made dishes Pasta with Pachino tomatoes, timbal of capellini pasta, vegetable soup with potatoes, pesce curcato (fresh fish from Sciacca cooked whole) Sicilian dishes Couscous with vegetables, soup with tenerumi (fresh green leaves), pasta with broccoli, stuffed artichokes La Foresteria dishes Raw tuna, celery and green apple vinaigrette (picture), “naked” langoustines Palermo style, red beet sauce and grilled asparagus, scallops in lemon and persil with celeriac and onion sauce
  • 14. COMETA* I.G.T. SICILIA Production area of vineyards Menfi (AG) Vineyards Gurra, Dispensa Grape variety 100% Fiano Winery Ulmo A great white wine from southern Italian grapes which can be compared with the most important white wines of the world; this was the initial intention. During the 1990’s this was the aim of our experiments with Fiano, a noble and ancient variety originating in Campania. Thus Cometa was born, expressing the characteristics of this extraordinary grape in an original and unique way. Intense and flowery perfumes, a great structure but at the same time with minerals which today forms one of the most important white wines of southern Italy Vinification Destemming followed by gentle crushing and static settling at a low temperature. Inoculated with selected yeasts when clear, fermentation in stainless steel tanks Ageing potential To drink at once or keep for several years Tasting notes Colour Straw yellow with evident green tints Nose The first vintage wine with a surprisingly intense aromatic nose and great charm. They include lychee, nectarines, pineapple, mandarin, peppermint, and the Mediterranean scents of chamomile and thyme Palate Elegant and full at the same time. It moves dynamically between soft intimations of alcohol and a vibrant acidity. Finish full of aroma and varietal nuances of considerable tenacity Food matching Carpaccio of raw smoked fish, oysters and grilled shellfish, prawns with saffron Planeta home-made dishes Carpaccio of sea bass, pasta with ‘new’ oil and country vegetables, baked primosale (sheep’s cheese) in orange leaves, grilled Sciacca prawns Sicilian dishes Spaghetti with sea urchins and spaghetti with lobster, glazed meat, red mullet in Noto almond pastry crust, chicken breast with orange sauce La Foresteria dishes ‘Carbonara’ pasta with carrots, ham and broad beans chickpea gnocchi with zucchini, provolone and lemon thyme (picture)
  • 15. CHARDONNAY* I.G.T. SICILIA Production area of vineyards Sambuca di Sicilia (AG) Vineyards Ulmo, Maroccoli Grape variety 100% Chardonnay Winery Ulmo A wine which has become the image illustrating the changes taking place in Sicilian wines. It was born from a dream of competing with the world in the production of this noble and widespread grape variety. A long progress begun in 1985 which has been full of surprise and success. Today Planeta’s Chardonnay is an icon for the whole of Sicily. The vines of Ulmo and Maroccoli which create it are unique in their location and terroir. Its fermentation and maturing in French barrels, which by now has been carefully planned for years, delivers an extraordinarily graceful, powerful wine Vinification Following destemming, gentle crushing and static settling at low temperatures. Inoculation with selected yeasts when clear, fermentation and maturation in new oak casks for 50% and year-old casks for the remaining 50%. Malolactic fermentation in cask for 15% of the total Ageing potential To drink at once or keep up to 6-8 years Tasting notes Colour Golden yellow with lively green glints Nose Rich and intense. Aromas of peach, golden apple, white figs, vanilla cream, meringue. Hints of hazelnut and ‘zagara’ honey. The wood is shy but well balanced Palate Soft, round, energetic, full. The balance is characterized by a fine acidity, fresh flavour and substantial body Food matching Air-dried ham. Ideal with risotto in general, and white meat, sea-bottom fish like grouper, excellent with smoked fish or meat, after a few years of maturation also with herby cheese Planeta home-made dishes Soup with lentils and prawns, macco of dried beans, baked turbot with potatoes Sicilian dishes Cacio all’argentiera (baked caciocavallo cheese with vinegar and oregano), fish soup, risotto with artichokes, fish couscous, seared tunny, octopus in tomato sauce La Foresteria dishes Fried octopus, beans with lemon purè and apricot sauce, chick pea soup and grilled baby cuttlefish, ricotta ravioli with fresh tomato sauce (picture), turbot fillet, sweet’n’sour steamed cod, cauliflower purè, bacon and onion marmalade
  • 16. PLUMBAGO* I.G.T. SICILIA Production area of vineyard Sambuca di Sicilia (AG) Vineyard Ulmo Grape variety 100% Nero d’Avola Winery Ulmo Plumbago is a single-variety Nero d’Avola, called after the beautifully coloured purple wild flower that grows in the woods surrounding the baglio and vineyards of Ulmo. It is produced from the old vineyard around Lake Arancio which provides this soft and fruity version of a great Sicilian grape variety. Rounded tannins and perfectly measured maturation in wood give a wine of instant pleasure. Ideal for Mediterranean cuisine based on vegetables and particularly with meat of all types Vinification After destemming and soft crushing the grapes are fermented in stainless steel for 14 days at 25 degrees with shuffling repeated until the end of the period. At the end of racking soft press. The wine makes the malolactic fermentation in steel. In January the wine is moved into 3rd and 4th passage barrels for 8 months until September in order to soft the tannins. Aging 6 months in bottle Ageing potential To drink now or age up to 10 years Tasting notes Colour Intense red with purple highlights Nose Abundance of red fruits like plum aromas, ripe blackberry typical of western Sicily Nero dAvola blended with scents of cocoa, and almost Sacher cake. The wood is fully integrated until it disappeared Palate Soft tannins and roundness characterizes the wine Food matching Ideal for roast lamb and wild hare. Great on grilled meats Planeta home-made dishes Spaghetti pasta with 13 herbs, thinly sliced steak with olive oil, pork in orange sauce Sicilian dishes Lasagne ‘cacate’, grilled pork cutlets, grilled tuna steaks La Foresteria dishes Wild boar stew with tumminia polenta (wheat) (picture), sausage and mustard sprout ravioli, braised veal with mashed potato, belly of black Nebrodi pork stirfried with spicy broccoli, roast mackerel fillets with tomato, capers and pork sausage
  • 17. MENFI
  • 18. In the heart of the family company’s activities, we have built two wineries;DISPENSA the Cantina Piccola, intended to produce ‘international variety’ red wines and the Cantina Grande, wholly dedicated to producing La Segreta and Rosé wines. The 114 hectares of the Dispensa vineyard together with the nearby 47 hectares of Gurra are cultivated on very varied types of land. Thanks to our research and experiments in the field we have identified the vines most adapted to each type of soil. At Dispensa we have also established two special spaces; the Infernotto, where great wines from all over the world are kept together with examples of all the vintages we have ourselves produced until now so that we can follow their evo- lution over time, and the Biblioteca, a big private library devoted to vines and wine, with hundreds of texts dating from the 1700’s to the most recent publications SICILIA / AGRIGENTO / MENFI / CANTINA PICCOLA - CANTINA GRANDE
  • 19. DISPENSA
  • 20. ROSÉ* I.G.T. SICILIA Production area of vineyard Menfi (AG) Vineyard Dispensa Grape variety Syrah 100% Winery Cantina Grande at Dispensa Our Rosé, fresh and fruity, embodies all the feelings of a Sicilian summer. Its colour is that of a summer sunset. The fresh aroma of strawberries make it a marvellously friendly and easy to drink wine. Enjoy Planeta Rosé in good company, as an aperitif with tapas, fried fish, fresh salads or just with fresh fruit Vinification As a white wine: after crushing and destemming it is sent to soft press for a short maceration of about 3/4 hours to reach the perfect extraction of colour. After settling the most is racked and fermented at 15/18 degrees Ageing potential Drink within the year following the harvest Tasting notes Colour Soft pink with light fuschia and pale strawberry traces Nose Hints of red fruits like strawberries from Ribera, pomegranate, background flowery and tropical aromas. Fresh scents of young and primary fermentation Palate Typical of roses style, not alcoholic, smooth but in balance between softness resulting from the carefull vinification and well balanced acidity Food matching Ideal as aperitif, with white meat and lightly fried food. Air-dried ham or simply with peanuts and dried pistachios Planeta home-made dishes Fried seafood, pasta with fish roe, fried artichokes Sicilian dishes Carpaccio of white fish, pasta with sea urchins, salami made from Nebrodi black pigs, salad with chicken, olives and lemon, sweet and sour pumpkin La Foresteria dishes Mackerel with green sauce (picture), confit macere and green sauce, fried mazara prawns and artichokes
  • 21. La Segreta is the first invented name that we gave to a wine. We chose it for our youn-LA SEGRETA gest wine, the one that more than any other reflects our way of making wine, because it is the place of our childhood. It was one of our traditions that every year in late spring theSTORYTELLING children of the family - discreetly supervised by the adults - would camp for a short while in the clearing surrounded by woods and bushes. It was a sort of rite, looked forward to all the year. We were all in that clearing when suddenly Diego said, more or less, betweenLa Segreta is the name of the wood above Ulmo and the the wood and the lake, where now you see sheep and wheat, we will plant vines againvalley of lake Arancio. The area was a halting place on the and the house of Ulmo will become a splendid winery once more. At once we, the smal-ancient road that once lead from Sciacca to Palermo. lest, began to ask questions and we heard him describe word for word a series of chan-Travellers often stayed overnight in the Baglio of Ulmo or ges that mostly we found obscure. We understood only that it was not the usual fairy talein the little Arab fortress of Mazzallakkar, the ruins of but something more important, the realisation of a dream. Then the story finished andwhich are still visible on the edge of the lake. But at a cer- soon after we forgot about it, occupied as we were with our games. But then, twentytain hour the gates of the fortress and the baglio would years later, when we began a new direction in our agricultural activities, we rememberedbe closed and latecomers, following the path towards the that moment, and we wanted to honour it.mountain, finding shelter under a jutting rock near the Today the wood of La Segreta is reborn thanks to a project to open to the public pathsspring called La Segreta, whose pure water also provided collectively named La Segreta Nature Footpath. These are very special paths, full ofrefreshment to them and their horses. surprises among flora, fauna, old wells, springs and historic vines: an oasis only a few steps from the Ulmo Cantina. This is a leap into the surprising biodiversity of unspoilt places, which preserve some fascinating natural features and dozens of species of plants which have been identified and listed including Alastro and Plumbago from which some of our wines are named. Visitors will be provided with a map and description of the three routes, of their technical details (time required, height changes) and places of particular interest. Directions and identification labels for perennial and annual plants will be found along the routes and a publication and a herbal will also be available for visitors. La Segreta Nature Footpath is a way of letting people get to know, and also love, a place of which we are very fond. www.la-segreta.it
  • 22. LA SEGRETA BIANCO* I.G.T. SICILIA Production area of vineyards Menfi and Sambuca di Sicilia (AG) Vineyards Dispensa, Gurra, Ulmo Grape variety 50% Grecanico, 30% Chardonnay, 10% Viognier, 10% Fiano Winery Cantina Grande at Dispensa La Segreta takes its name from the wood that surrounds our vineyard at Ulmo. This young fresh wine produced mainly from Grecanico grapes, introduced into Sicily more than 2,000 years ago, gains personality and style with the addition of international variety grapes. All the grapes are carefully cultivated in Planeta owned vineyards. La Segreta is a versatile companion for daily drinking and is also suitable for many different occasions. It is a perfect approach to Sicilian wine with its excellent relationship between price and quality, guaranteed by the Planeta family’s patient input from the vine to the wine Vinification Static settling of must following destemming and gentle crushing in complete absence of oxygen (nitrogen); inoculated with selected yeasts when clear; fermentation and maturation in stainless steel tanks Grecanico Aging capacity To be enjoyed when young, and its evolution over the next two years to be appreciated Viogner Tasting notes Colour A clear yellow with slight greenish reflections Grecanico Viogner Ulmo Nose Large and exuberant olfactory impact. Aromas of citrus, pineapple, white peach well balanced between them Grecanico Palate Fresh and balanced, successful balance between acidity, flavor and volume, Chardonnay never excessive. Final full and aromatic Food matching Viogner Ideal as aperitif and to accompany green vegetables, panelle (chick pea fritters) and potato croquettes Planeta home-made dishes White and red arancine (rice balls), fried calamari and Viogner Gurra prawns Sicilian dishes Spaghetti with sea urchins, spaghetti with pesto from Trapani, Chardonnay marinated anchovies, fried white prawns Fiano La Foresteria dishes Fresh pasta with sea urchin roe and pea sauce (picture), tagliolini with tunny roe and cod liver, lasagnetta with fresh broad beans and ricotta Grecanico Viogner Chardonnay Dispensa
  • 23. LA SEGRETA ROSSO* I.G.T. SICILIA Production area of vineyards Menfi (AG), Noto (SR) Vineyards Dispensa, Gurra, Buonivini Grape variety 50% Nero d’Avola, 25% Merlot, 20% Syrah, 5% Cabernet Franc Winery Cantina Grande at Dispensa La Segreta takes its name from the wood that surrounds our vineyard at Ulmo. This young fresh wine produced mainly from Nero d’Avola grapes, flagship of Sicilian wine, earns personality and style with the addition of international variety grapes. All the grapes are carefully cultivated in Planeta owned vineyards. La Segreta is a versatile companion for daily drinking, suitable for the most diverse occasions. It is a perfect approach to Sicilian wine with its excellent relationship between price and quality, guaranteed by the Planeta family’s careful input from the vine to the wine Vinification The grapes are destemmed and crushed; maceration on the skins for 10 - 14 days. After racking aging steel Ageing potential To be drunk immediately or kept for 2 - 3 years Tasting notes Colour Ruby red with clear purple reflection Nose Explosive aromas of cocoa and tobacco fresh fruit. Emerge mulberry, plums and balsamic notes slightly menthol Palate Tannins ripe and free of astringency blend with a fresh alcohol structure and a well balanced tannins Food matching Pasta with tuna sauce, fresh pasta with mushrooms, beef tenderloin with Planeta oil, ideal for Sunday lunch with family or friends, ossobuco, all types of barbecue. Moderately strong cheese Planeta home-made dishes Grilled sausages with fennel, pasta rings with meat sauce and ricotta, grouper with olives, capers and fresh tomatoes Sicilian dishes Timballo of pasta rings with aubergine and tomato, grilled sausage, aubergine parcels, swordfish in Messina style La Foresteria dishes ‘Lampuga’ marinated in ginger with saffron, fennel and ore- gano sauce (picture), Ravioli with sausage and mustard, glazed ricciola with little onions and date syrup, baked dentex with carrot crust
  • 24. DISPENSA
  • 25. SYRAH* I.G.T. SICILIA Production area of vineyards Menfi and Sambuca di Sicilia (AG) Vineyards Gurra, Maroccoli Grape variety 100% Syrah Winery Cantina Piccola at Dispensa Syrah is a noble Mediterranean vine which gives of its best in sunny dry places like Sicily. For this reason we have great confidence in the future of this variety. From two special vineyard – Maroccoli and Gurra – comes this interpretation of Syrah in a modern style respecting the characteristics of the vine. Imposing and enigmatic, this wine is destined for long aging Vinification Destemming followed by 12 days macerating with the grape skins at 25 degrees in steel tanks, after devatting maturation for 14 months in Allier oak casks, one third of them new Ageing potential To drink at once or to keep for 5-7 years Tasting notes Colour Intense ruby red with glimpses of violet Nose Multifaceted and intriguing. Spices combined with red fruit conserves, including bilberry and blackberry. Mint chocolate, black pepper and cinnamon Palate Enveloping and completely filling the mouth. Rich and soft with flawless tannins. A sunny and expressive Syrah Food matching Bucatini all’amatriciana (pasta with pork, tomato and chilli) or pasta with pork and pecorino (sheep’s cheese), all types of risotto, fillet of beef with sesame, pork chops with herbs, stewed meat with potatoes Planeta home-made dishes Rolled lamb with spices, kid baked in a country oven with olive and vine wood, New Year’s Eve boiled meats Sicilian dishes Meat couscous, roast piglet, gurnard, pork from the Nebrodi with broccoli La Foresteria dishes Lamb shish kebab with couscous, dried fruits and stewed vegetables (picture), veal tenderloin with baked onions, Syrah sauce and potatoes
  • 26. MERLOT* I.G.T. SICILIA Production area of vineyards Sambuca di Sicilia (AG) Vineyards Ulmo, Maroccoli Grape variety 95% Merlot, 5% Petit Verdot Winery Cantina Piccola at Dispensa Our Merlot has enjoyed international attention since its first vintage. It has a small production from the hilly vineyards of Ulmo and Maroccoli. This exceptional presentation of this noble grape, rich, round and powerful, is found in the winelists of the most prestigious restaurants and winebars round the world Vinification Destemming followed by 14 days macerating with the grape skin. After racking the wine is matured for 14 months in Allier oak casks Ageing potential To be drunk immediately or kept up to 8-10 years Tasting notes Colour Ruby red compact Nose Elegant hints of black currant, ripe plum and candied violets. Mild balsamic hints and medicinal herbs emerge Palate Large, dense, and vibrant texture. The tannins are rendered docile by the structure with considerable verve. Endless finish Food matching Veal pie with foie gras, venison in apple sauce, excellent with strongly flavoured mature cheeses, potato and speck soup Planeta home-made dishes Roast fillet with matured wine sauce, baked wild boar, soup with small lentils from Ustica Sicilian dishes Beef stew and potatoes, stewed rabbit, jugged hare La Foresteria dishes Roasted lamb rack with cauliflower puré and carob sauce (picture), wild boar with quince and Merlot sauce
  • 27. BURDESE* I.G.T. SICILIA Production area of vineyards Menfi and Sambuca di Sicilia (AG) Vineyards Dispensa, Maroccoli Grape variety 70% Cabernet Sauvignon, 30% Cabernet Franc Winery Cantina Piccola at Dispensa In local dialect Burdese means ‘bordolese’ (from Bordeaux) and refers to the classic grapes of Cabernet Sauvignon and Cabernet Franc. This is a red wine of great density, structure and balance, produced in limited quantity from selected vineyards. Burdese is a splendid wine for aging that offers a complexity of aromas and flavours, a product of the Sicilian sun Vinification Destemming followed by 15-18 days of maceration on grape skins in stainless steel tanks; after decanting, maturation in new Allier oak casks for 14 months, malolactic fermentation in wood Ageing potential To drink at once or to keep for 10-12 years Tasting notes Colour Ruby red high concentration Nose The nose is rich and concentrated. Intertwining of spices, red fruit, black cherry with accents of leather, earth, cocoa, marine and mineral notes. The frame is balmy almost minty Palate The mouth is full, aggressive, energetic, clear and substantial structure supported by dense and deep tannins. The tannin of the wood blends well with the prevailing tannins of the wine. Long and enjoyable finish, concentration and elegance in harmony Food matching Main dishes based on mushrooms and braised meat, beef fillet with black pepper, game, wild boar Planeta home-made dishes Baked stuffed piglet, fettuccine with meat sauce, whole fillet of beef with wine, baked lamb with potatoes Sicilian dishes Ravioli with ricotta, mutton, stewed kid with potatoes, risotto with caciocavallo cheese (Ragusano D.O.P) La Foresteria dishes Nero dei Nebrodi pork rack with caramelized shallots (picture), straccetti fresh pasta with asparagus, veal tripe and tuma persa cheese
  • 28. VITTORIA
  • 29. DORILLI The ancient farmhouse at DORILLI, where we have rebuilt the beautiful 100-year old winery and restored some apartments for hospitality, lies in the centre of the 35 hectare vineyard, planted entirely with Nero d’Avola and Frappato. The red soil of fine light sand is close to the sea and incredibly permeable, which distinguishes our Cerasuolo di Vittoria D.O.C.G. with its unmistakable aroma SICILIA / RAGUSA / VITTORIA / DORILLI
  • 30. DORILLI
  • 31. TYPE OF SOIL DORILLI The principal characteristic of the soils in the area of Cerasuolo di Vittoria is its sandy texture. They are composed mainly of red sands originating from the so- called marine terraces about one metre thick, then a deep layer of tufo rich with limestone which is important for the plants’ water requirements
  • 32. CERASUOLO DI VITTORIA* D.O.C.G Production area of vineyards Acate (RG) Vineyards Dorilli, Mogli, Case Vecchie CERASUOLO Grape variety 60% Nero d’Avola, 40% Frappato Winery Dorilli DI VITTORIA Our Cerasuolo di Vittoria is born in the beautiful countryside of Dorilli, between the sea and the Iblei mountains. The name of the only D.O.C.G. in Sicily is derived from ‘cerasa’, cherry in Sicilian dialect. It is produced from the indigenous varieties Nero d’Avola and Frappato. A unique wine, recognisable and unforgettable for its youthful flavours and aromas of cherry, strawberry and pomegranate, due to the characteristics of the soil and the climate where the vines are cultivated. A wine like few others, uniting tradition and delight Vinification Destemming followed by 8 days of maceration on grape skins; after decanting, malolactic fermentation in stainless steel tanks Ageing potential To drink at once or keep for 2-3 years Tasting notes Colour Ruby red with light cherry reflection Nose Typical of wines from Vittoria. Aromas of ripe pomegranate, small red fruits, strawberry, cherry, prickly pear fruit and candy. Very personal and recognizable, the most territorial of our wines Palate Fruity and long for both freshness and concentration. Red velvet tannins Food matching Easy to match because of its versatility, main dishes of fish and meat, boiled meats, white meat even if spicy, moderately matured cheeses, chicken alla diavola (grilled spatchcock chicken with herbs and Cayenne pepper), spicy food, ideal for serving cool in the summer Planeta home-made dishes Home-made pizza with different flavours, rustic pizza, meat rolls, country omelettes, kebabs and panzerotti (deep-fried savoury patties) Sicilian dishes Couscous with vegetables, arancine (rice balls stuffed with meat, ham and cheese), grilled mackerel, sfincione (pizza from Palermo), stuffed meat roll, risotto with Cerasuolo La Foresteria dishes Ragusano cheese risotto with Cerasuolo di Vittoria sauce, smoked duck breast with orange and honey sauce (picture)
  • 33. DORILLI CERASUOLO DI VITTORIA CLASSICO* D.O.C.G Production area of vineyards Acate (RG) Vineyards Dorilli CERASUOLO Grape variety 70% Nero d’Avola, 30% Frappato Winery Dorilli DI VITTORIA The Dorilli Classico Cerasuolo di Vittoria represents for us the quintessence of this ancient and noble wine. It originates from a careful selection of vines which surround the unique and beautiful Dorilli estate, named after the nearby river Dorilli, landing place of the brave Aeneas. It is a fine and elegant assertion of the union of the noble Nero d’Avola with Frappato di Vittoria, an excellent Iblean grape variety, and slightly influenced by its maturation in wood. This is a limited production for those who love the lesser details of Italy, the historical witness of our land Vinification Pressing followed by 12 days of contact with the grapeskins; after devatting malolactic fermentation in stainless steel; followed by maturation in used 500 litre barrels for 12 months Ageing potential To drink at once or keep for 3-7 years Tasting notes Colour Ruby red with fine hints of violet Nose Typical of Vittoria wines though a more complex version. Aromas of ripe cherry, small red fruits, strawberry, sour cherry conserve, chestnut honey, and prickly pear Palate Soft and balanced between the slight fine tannin of Vittoria wines and that of wood Food matching A versatile restaurant wine. A good match for first and second courses Planeta home-made dishes Timballo with ricotta crust Sicilian dishes Sausage with ‘qualiceddi’ (typical bitter greens), meat roll, fricasseed kid, glazed braised lamb, timballo of the Gattopardo La Foresteria dishes Slow-cooked shoulder of kid with stewed artichokes and pancetta, meat roll of rabbit and asparagus, tuna steak with quince conserve, Peppers stuffed with cous cous and DOP Ragusano cheese (picture)
  • 34. NOTO
  • 35. BUONIVINI There are 51 hectares of vineyard at our estate in the BUONIVINI district which are devoted to two great classics of the Sicilian wine-producing tradition; Nero d’Avola for Santa Cecilia and white Moscato for Passito di Noto. Their grapes are processed entirely in the ultra-modern Cantina Invisibile, excavated under the ground in order to safeguard the beauty of the countryside. The “Case Sparse” are also perfectly integrated into the landscape, small houses dotted about the vineyard which we have just begun to rebuild, furnishing the first one with the creations of Costanza Algranti which are completely constructed with ‘found’ materials. This is also a homage to the environment and to the territory SICILIA / SIRACUSA / NOTO / BUONIVIVI
  • 36. TYPE OF SOIL BUONIVINI White soils, very limey with a background of plentiful small pebbles and a fine texture with light-coloured clay areas, distinctive for their very high water retention
  • 37. BUONIVINI
  • 38. SANTA CECILIA I.G.T. SICILIA Production area of vineyard Noto (SR) Vineyard Buonivini* Grape variety 100% Nero d’Avola Winery Buonivini Santa Cecilia is our benchmark wine produced from the most important Sicilian grape variety, Nero d’Avola. It came about after much research into the best place to produce a great wine from this variety. We went to Noto, in the southernmost corner of Sicily, with its white soils and ancient vines, the non plus ultra for Nero d’Avola. The wine expresses elegance, power, balance and emphasis on the unique aromas of Sicily, and now is finally a point of reference for red wines from indigenous Sicilian grapes. Its name is derived from that of our family – Planeta di Santa Cecilia Vinification Destemming followed by 12 days of maceration in grape skins in stainless steel tanks; after decanting, maturation for 14 months in Allier oak casks used two or three times Ageing potential To drink at once or keep for 8-10 years Tasting notes Colour Reddish purple tending to violet Nose The aromatic profile supports the distinctive features of Nero d’Avola’s origins. Agile notes of sour fruit and ripe plum mixed with citrus fruit, carob and liquorice. A hint of graphite at the finish Palate The structure is vigorous and flowing with fresh, compact tannins. The acidity of Nero d’Avola’s DNA is always splendid Food matching Hard to fault with main dishes of meat and regional cookery, tagliatelle with mushrooms and sausage, braised beef, sweet and sour venison, oily fish Planeta home-made dishes Couscous with meat, red timballo with wild herbs, lamb in sauce with potato puree Sicilian dishes Kid, roast loin of pork in milk, pasta with glazed meat sauce, grilled oily fish La Foresteria dishes Nero dei Nebrodi pork belly with wild chard, veal cheeck with celeriac puré and hazelnut vinaigrette (picture)
  • 39. PASSITO DI NOTO D.O.C. NOTO Production area of vineyard Noto (SR) Vineyard Buonivini* Grape variety 100% Moscato Bianco Winery Buonivini Planeta’s Passito is the expression of our wish to produce modern wines which reflect the unique character of our lands. A very ancient wine which has been revived through a modern system of the passito process. Explosive aromas of exotic fruits, jasmine and candied citrus fruits, which at the same time is complex but easy to enjoy. The ideal companion for the great Sicilian tradition of sweet cakes and ice creams Vinification Static decanting of the must after de-stemming and soft pressing. Inoculation with selected yeast over the clear, fermentation and aging in stainless steel Ageing potential Long, as for all sweet wines, is an asset Tasting notes Colour Bright golden yellow Nose Full of dried apricots, mango, orange peel, medlar, dates, pistachio cream and vanilla. Citrus marmalade. The fruity taste is fused with the aroma of Darjeeling tea, flowers of mimosa and orange blossom, ginger, sesame. A composite that recalls all the perfumes of Sicilian pastries Palate Sweetness is imposed with grace on the alcoholic components. The wine flows creaming and dense, almost with difficulty. The acidity enlivens it in a sumptuous and very long finish Food matching Desserts, dried fruit, mature cheeses Planeta home-made dishes Zia Marina’s Sicilian cassata (picture), orange granita, baked ricotta tart Sicilian dishes Cakes made by nuns, trionfo di gola (cakes of sponge, candied fruit, custard and nuts), baked ricotta, citrus jellies, cannoli with ricotta, torrone (nougat) with sesame seeds, ArTeMa paste of ‘romana di Noto’ almonds and oranges La Foresteria dishes ‘Ova murino’ (almond and cocoa crepe with milk cream), chocolate ice cream, white chocolate and truffle ice cream, Passito di Noto and apricot sauce
  • 40. ETNA - CASTIGLIONE DI SICILIA
  • 41. SCIARA NUOVA The heart of the estate lies on the northern slopes of the volcano in the SCIARA NUOVA district and at a height of 890 metres where 5 hectares were planted in 2008. Another 8 hectares, in the Taccione district have recently been planted at 800 meters and another 3 in the Quota Mille will be planted soon. Three extraordi- nary places and each one unique in its way. Our white wine Carricante is now ready on Etna and the next will be a red wine from Nerello Mascalese grapes SICILIA / CATANIA / ETNA - CASTIGLIONE DI SICILIA / SCIARA NUOVA
  • 42. TYPE OF SOIL The land has a splendid aspect and is extraordinarily rich with minerals and lava sand, black like the stones of the old buildings and terraces. All around are forests and more recent lava flows in a timeless setting
  • 43. SCIARA NUOVA
  • 44. CARRICANTE* I.G.T. SICILIA Production area of vineyard Castiglione di Sicilia (CT) Vineyard Sciara Nuova Grape variety 100% Carricante This is Planeta’s first venture on Etna. The first vintage produces Carricante, exuberant in its youthfulness. A fresh mineral style for a wine that suggests its character to be within the next few years. A mineral freshness due to the volcanic soil and the altitude; this is 890 metres above sea level, and a viticulture which is extreme but fascinating Vinification The grapes are soft pressed intact and not destemmed. The must is racked and inoculated with yeast and fermented at 15 °C for 20 days. The wine remains on the lees until February with continuous agitation. Later it is bottled Ageing potential Long aging, but given the young age of the vineyard, at the moment 3-5 years Tasting notes Colour Almost pale yellow with green reflections Sciara Nuova Nose Green apple, typical of the vines grown at an altitude, white flowers, wild honey. Hints of mineral and very evident mint. The wine is young and it still has primary aromas designed to facilitate aging Palate Mouth sour and fresh in the style of Etna. Long and persistent with obvious fragance Food matching Ideal with fried blue fish, fish sauces, simple and fresh appetizer Planeta home-made dishes Fish soup, salt fish, pasta with tuna ragout Sicilian dishes Fresh anchovy omelette, fried sardines ‘chiappa’ style, baby octopus soup, oysters, spaghetti with red mullet sauce La Foresteria dishes Cod with potatoes, leek and tomato extract sauce, fresh sardine rolls with roasted red pepper (picture), tagliolini with cuttlefish sauce
  • 45. CAPPARRINA
  • 46. The Planeta olive grove extends for 98 hectares in the Capparrina district in Menfi, a natu-OLIVE GROVE AND ral oasis of great beauty, and sloping towards the sea. The olive trees are interspersed with dwarf palms before descending to a beach of the whitest sand dotted with sea lilies whereFRANTOIO sightings of the Caretta Caretta turtles are frequent. The area comprises 130 hectares, a true paradise of Mediterranean flora and fauna, a frequent halt for flocks of migratingCAPPARRINA birds heading towards nearby Africa and habitat for some now rare creatures such as the porcupine, the hoopoe and various birds of prey. Planeta’s decision to dedicate this land to olives was not random. It was both an ethical and aesthetic choice in order to safeguard the landscape and its nature, to make the most of the land and to create employment. It provides an alternative to the uncontrolled use of concrete, proof that other possibilities exist for the management of the unique heritage of our coast. The varieties of olive cultivated at Capparrina are those of local tradition; Nocellara del Belice, Biancolilla and Cerasuola. The harvest takes place early at the beginning of October. The olives are picked manual- ly and processed within a few hours at the press situated in the centre of the olive grove to ensure the best tasting results. Our continual research into quality has allowed Planeta olive oil to win practically all the principal prizes in the sector, in a short time becoming one of the benchmarks of quality for extra virgin olive oil. Planeta extra virgin olive oil is DOP Val di Mazara. This certification demonstrates that our firm is constantly engaged in aiming for real quality, as much for olive oil as for wine.
  • 47. TRADITIONAL EXTRA VIRGIN OLIVE OIL * D.O.P VAL DI MAZARA . Production area Menfi (AG) Olive grove Capparrina Variety Nocellara del Belice 50%, Biancolilla 30%, Cerasuola 20% Yeld per 100 kg olives 14 Lt Pressing Continuous cold cycle Harvest period 18th October-05th December Harvest technique Manual Storage In stainless containers at controlled temperaturesNocellara del Belice Harvest notes In 2010 autumn was fairly cool with some rainy spells, summer was also reasonably mild without extreme heat. This provided excellent conditions for ripening the olives which were perfectly healthy, with an average yield and a generally satisfactory balance Tasting notes A deep bright green colour with hints of pistachio. An elegant and harmonious bouquet on the nose, with fresh mint and basil combined with an aromatic touch of sage, thyme, oregano and juniper, together with all the typical aromas of the Biancolilla area, citrus flowers, artichoke, green tomato and seaweed. The initial sensation on the palate is full, and in the mouth it is generous, fresh and pleasantly bitter at the beginning with a long and persistently spicy finish Food matching Sicilian dishes “Stimpirata” sweet & sour rabbit, octopus salad, lusnails with “n’sogghiu” (garlic and oregan sauce) Home made Planeta dishes Prawns soup, “new” oil pasta with wild vegetables, roasted Primosale cheese in orange leaf, grilled Sciacca prawns Cerasuola La Foresteria dishes Beef tartare, mix salad, anchovies salt and cinder oil, chickpeas soup with crunchy baby cuttlefish, light pesto cavatelli (pasta), lamb carré, celeriac purè and wild vegetables, salted cod with creamed almond coliflower and onion stewed Recipe Ingredients kg 1 potatoes, g 250 flour, 1 egg, g 400 zucchini, g 20 fresh mint leaves, g 100 grated DOP Ragusano Potatoes Gnocchi with cheese, turmeric, clove of garlic, Planeta tradizional extra-virgin olive, oil DOP Val di Mazara zucchini, mint and DOP To serve Boil the potatoes. Once cooked, reduce them into a puree with a potato masher. Add the flour and egg, stir Ragusano cheese quickly. Form the gnocchi with your hands according to ancient use. In a pan heat oil and a clove of garlic; saute the Chef Angelo Pumilia zucchini (cutted in quarters not too thin) in the fried garlic. Season with salt. Cook the gnocchi and then saute them in Wine the pan with the zucchini. Add chopped fresh mint, turmeric, DOP Ragusano cheese and serve immediately Cometa Planeta
  • 48. EXTRA VIRGIN The de-stoned olive oil is produced by pressing olives which have previously been de-stoned. This procedure distinguishes and enhances the tasting characteristics ofOLIVE OIL each variety and the particular area where they are cultivated, and displays the authentic DNA of the two selected varieties of the DOP Val di Mazara, Nocellara delDOP VAL DI MAZARA Belice and BiancolillaDE-STONEDSINGLE VARIETY
  • 49. EXTRA VIRGIN OLIVE OIL DE-STONED NOCELLARA * D.O.P VAL DI MAZARA . Production area Menfi (AG) Olive grove Capparrina Variety De-stoned. Nocellara del Belice 100% Yeld per 100 kg olives 10 Lt Pressing De-stoning and continuous cold cycle Harvest period 1st-4th November Harvest technique Manual Storage In stainless containers at controlled temperaturesNocellara del Belice Harvest notes In 2010 autumn was fairly cool with some rainy spells, summer was also reasonably mild without extreme heat. This provided excellent conditions for ripening the olives which were perfectly healthy, with an average yield and a generally satisfactory balance Tasting notes Green with emerald reflections. On the nose aromas of thyme and green apple, with hints of carob, almond and white pepper. Overall a resinous perfume typical of this noble variety. On the palate the lack of oil from the stone renders it delicate and almost sweet but defined. A delicate and soft taste, leaving a fresh and balsamic palate. Extracting the oil without the stones provides the essential aromas and unmistakable characteristics of this variety Food matching Sicilian dishes Macco soup of broad beans, soup of “salichi” (wild chard) and “vurrani” (wild borage), “fittedda” artichokes and broad bean soup, Caltabellotta grilled lamb Home made Planeta dishes Potatos soup, homemade Planeta pizza, Ustica lentil soup La Foresteria dishes Fresh broad bean soup, ricotta and smoked Mazara prawns, tomato and quince fondue and marinated white tuna, lacquered Nebrodi black pig with dried apricots, turbot fillet, “badda” beans of Polizzi soup and pork cheek Recipe Ingredients for 4 For the salad: 100 gr green tomatoes, 10 gr fennel, 20 gr celery, 20 gr cucumber, 1 gr fresh origano, N’Zalata cu l’acqua 1 gr mint, 4 gr basil, 10 gr boiled potato, 10 gr boiled chicken, 2 gr sherry vinegar, 1 gr balsamic vinegar, salt to taste, (Salad with water) 60 gr Planeta de-stoned Nocellara extra-virgin olive oil, mineral water to taste To serve 12 red prawns, 80 gr diced Chef boiled potatoes, 80 gr French beans, 80 gr cherry tomatoes, 80 gr cucumber, salt to taste, Planeta de-stoned Nocellara Angelo Pumilia extra-virgin olive oil to taste, Edible flowers, slice of bread. Mix all ingredients together 3 times in a powerful liquidiser Wine until smooth. Cut the vegetables into small pieces and the peeled prawns into cubes. Season with oil, salt and pepper, Carricante Planeta and arrange in the shape of a ring. Pour the sauce into the centre and decorate with edible flowers, and a swirl of Planeta de-stoned Nocellara extra-virgin olive oil
  • 50. EXTRA VIRGIN OLIVE OIL DE-STONED BIANCOLILLA * D.O.P VAL DI MAZARA . Production area Menfi (AG) Olive grove Capparrina Variety De-stoned. Biancolilla 100% Yeld per 100 kg olives 9 Lt Pressing De-stoning and continuous cold cycle Harvest period 5th-8th November Harvest technique Manual Storage In stainless containers at controlled temperaturesBiancolilla Harvest notes In 2010 autumn was fairly cool with some rainy spells, summer was also reasonably mild without extreme heat. This provided excellent conditions for ripening the olives which were perfectly healthy, with an average yield and a generally satisfactory balance Tasting notes Moderately deep green in colour. On the nose perfectly fused aromas of fresh herbs and hazelnuts, with suggestions of green citrus, bergamot, lime and dried tomato. On the palate the lack of oil from the stones renders it delicate and almost sweet though well defined. It is the most delicate of our oils. Extracting the oil without the stones provides its essential aromas together with the unmistakable characteristics of this variety Food matching Sicilian dishes Ricotta cheese hot pot with stale bread, sword fish carpaccio, spaghetti with Ricotta cheese pesto, zucchini sprouts soup Home made Planeta dishes Sabrefish turban with herbs, savoury ravioli, pink pesto pasta La Foresteria dishes Marinated cod salad, tomato and peaches sauce and fondant eggplant, raw seebass with green apple and celery sauce, scald scallop with lemon and persil guazzetto (sauce), oven Ricotta cheese with tomato marmelade Recipe Ingredients g 400 slice filet of fresh withe fish (bass, bream, sole or cod), g 300 fresh salmon, g 250 salt, g 200 sugar, Carpaccio of withe fish g 3 white pepper, sea salt, g 100 Planeta de-stoned Biancolilla extra-virgin olive oil, g 200 salad shoots, g 50 red turnip, and salmon whit salad g 10 vinegar, transparent film Method Slice fillets of very fresh white fish – bass, bream, sole or cod, and do the same thing shoots and red turnip sauce with the fillets of fresh salmon, after leaving them to marinate for 6 hours in equal quantities of sugar and salt. Place on a Chef Angelo Pumilia dish in a pleasantly colourful arrangement. Cover the fish with transparent film and beat it delicately to flatten it until all the Wine La Segreta Bianco space between the pieces of fish are filled with the beaten fish. Season with Planeta de-stoned Biancolilla extra-virgin olive oil and crystals of sea salt. Decorate with salad shoots and a sauce based on red turnip beaten with oil and vinegar
  • 51. EVO EXTRA VIRGIN OLIVE OIL* Production area Menfi (AG) Olive grove Capparrina Variety 50% Cerasuola, 25% Nocellara, 25% Biancolilla EVO is the extra virgin olive oil of the varieties Cerasuola (50%), Nocellara (25%) and Biancolilla (25%), produced by the youngest trees in our olive groves and immediately pressed by us at the Capparrina Frantoio at Menfi. For this oil, whose acidic values are always low and in fact less than 0.5%, we selected the ripest fruit which enlivens very versatile oils appropriate for wide general use in the kitchen. Because of its distinctive character it becomes ideal for cooking which uses considerable quantities of oil, while being a product of particularly good quality at a reasonable price Harvesting time 01st November-15th December Harvesting technique Manual Pressing Continuous cold cycle Conservation In stainless steel containers at controlled temperatures Harvesting notes In 2010 autumn was fairly cool with some rainy spells, summer was also reasonably mild without extreme heat. This provided excellent conditions for ripening the olives which were perfectly healthy, with an average yield and a generally satisfactory balance
  • 52. Refill 100 ml x 12 bottles Can 5 lt Display stand 100 ml x 12 bottles Can 3 ltBOTTLE SIZE AND PACKAGING Single case box 100 ml 250 ml 500 ml Mixed composition 100 ml x 3 bottles
  • 53. ALASTRO CARRICANTETASTING LA SEGRETA BIANCOSEQUENCE Production area of vineyards Menfi and Sambuca di Sicilia (AG) Vineyards Dispensa, Gurra, Ulmo Winery Production area of vineyard Cantina Grande at Dispensa Sambuca di Sicilia (AG) Production area of vineyard Grape variety 50% Grecanico, Vineyard Ulmo Castiglione di Sicilia (CT) 30% Chardonnay, 10% Viognier, Winery Ulmo Vineyard Sciara Nuova 10% Fiano Grape variety 100% Grecanico Grape variety 100% CarricanteCOMETA CHARDONNAY ROSÉ LA SEGRETA ROSSO Production area of vineyards Menfi (AG), Noto (SR) Vineyards Dispensa, Gurra, Buonivini Production area of vineyard Winery Cantina Grande Production area of vineyards Production area of vineyards Menfi (AG) at Dispensa Menfi (AG) Sambuca di Sicilia (AG) Vineyard Dispensa Grape variety Vineyards Gurra, Dispensa Vineyards Ulmo, Maroccoli Winery 50% Nero d’Avola, Winery Ulmo Winery Ulmo Cantina Grande at Dispensa 25% Merlot, 20% Syrah, Grape variety 100% Fiano Grape variety 100% Chardonnay Grape variety Syrah 100% 5% Cabernet Franc
  • 54. PLUMBAGO DORILLI CERASUOLO DI VITTORIA SANTA CECILIA Production area of vineyards Production area of vineyards Acate (RG) Production area of vineyard Acate (RG) Vineyards Dorilli, Mogli, Production area of vineyard Sambuca di Sicilia (AG) Vineyards Dorilli Case vecchie Noto (SR) Vineyard Ulmo Winery Dorilli Winery Dorilli Vineyard Buonivini Winery Ulmo Grape variety 70% Nero d’Avola, Grape variety 60% Nero d’Avola, Winery Buonivini Grape variety 100% Nero d’Avola 30% Frappato 40% Frappato Grape variety 100% Nero d’AvolaSYRAH MERLOT BURDESE PASSITO DI NOTO Production area of vineyards Production area of vineyards Production area of vineyards Sambuca di Sicilia (AG) Menfi and Sambuca di Sicilia (AG) Menfi and Sambuca di Sicilia (AG) Vineyards Ulmo, Maroccoli Vineyards Dispensa, Maroccoli Production area of vineyard Vineyards Gurra, Maroccoli Winery Winery Noto (SR) Winery Cantina Piccola at Dispensa Cantina Piccola at Dispensa Vineyard Buonivini Cantina Piccola at Dispensa Grape variety 95% Merlot, Grape variety 70% Cabernet Winery Buonivini Grape variety 100% Syrah 5% Petit Verdot Sauvignon, 30% Cabernet Franc Grape variety 100% Moscato Bianco
  • 55. This is a protocol of conduct and procedures that PLANETA has adopted for its activitiesas their contribution towards the care of the environment. The protocol is included withinthe wider notions of social responsibility that have always guided the business activitiesof the Planeta family; the greatest respect for their suppliers, their consumers, their clients,the land, the local cultural heritage and the community where the activities of the compa-ny take placeCare of the countrysideTheir ambitious project of reclaiming and relaunching Mamertino, a great historic wine,favourite of Julius Caesar and the pride of Sicilian winemaking in Roman times, proceedsthrough making the most of an exceptional terroir in unique surroundings, the Barony ofCapo Milazzo. This is a promontory, almost a peninsula, which points north from Sicily.Excluding the Aeolian islands, it is the island’s furthest point north dedicated to winegro-wing. It consists of a plateau of about thirty hectares suspended above the sea, almostnine hectares planted with vines and the rest with ancient olive trees. The Barony of CapoMilazzo belongs to the Fondazione Lucifero. The agricultural part existed for years in asemi-abandoned condition. The Planeta project to relaunch Mamertino will act as a stimu-lus to winegrowing in the area and will also protect a place which is too beautiful to descri-be with words. Working with Professor Attilio Scienza the task of retracing history in orderto reconstruct the story of this noble wine and attempt to reproduce the wine praised byPliny the Elder in his Naturalis Historia has already begunIn a contribution to clearing the countryside, dozens of disused telegraph poles have beenremoved, while round ‘La Foresteria’ in the Menfi area, new lines have all been placedunderground, restoring the country views and improving the whole surrounding areaAt the Buonivini estate near Noto, the ‘Invisible Winery’ has been built to minimise theimpact on the landscape, and rebuilding of the so-called ‘Case Sparse’ (scattered houses)within the vineyard has begun, thanks to the creations of Costanza Algranti, an artist whouses recycled materials exclusively for her work
  • 56. At Menfi, in the Capparrina district, action has been taken to resist the The large biomass production resulting from olive and vine pruning,widespread use of concrete in the area as well as the abuses which have amounting to several tonnes each year, is largely compostedarrived over the years with the mass tourism industry. The ‘alternative’ Recycled materialsPlaneta is represented by a project dedicated to the olive. We have pre- Several tonnes of plastic and paper materials are regularly recycled. Allserved 130 hectares which are now an oasis for local flora and fauna; a packing materials used are recycled cardboard. All information materialmecca for birdwatchers with the presence of hoopoes, birds of prey, and, about the company is printed on paper which is recycled or certified FSC,in season, migratory flocks, as well as being a haven for porcupines, produced with pure cellulose originating from forests managed accordinghares and other small mammals. Sightings of Caretta Caretta turtles are to correct procedures, based on rigorous environmental, social and eco-not infrequent; the land slopes down to the beach, through a stretch of nomic standardsMediterranean macchia characterised by dwarf palms and sea lilies Conduct and proceduresAt Sambuca di Sicilia we have established the La Segreta Nature As the requirement for Sicilian wine producers to consign their pomaceFootpaths; three footpaths open to the public, immersed in unspoilt natu- to distilleries has finally lapsed, it can now be used as an organic additionre and the vineyards which surround Lake Arancio. Paths full of surprises and can thus be spread in the vineyards. Beginning this year the pomacewith flora, fauna, old fountains, springs and historic vines; an extraordina- will be re-used in the estates of Noto and Vittoria. No transport will bery oasis just a few steps from the Ulmo winery, a passage through the needed therefore and energy consumption will be avoided in favour of abiodiversity of these unspoilt places, which preserve botanical varieties of certain advantage for the landgreat interest and some tree species which are becoming rare in south-western Sicily. Dozens of plants have been identified and catalogued, The countdown has begun, it will need two or three years at the most, toamong them Laurus nobilis (bay laurel), Quercus virgiliana (chestnut oak), reduce the use of the so-called alternative corks, that is, those of silico-Rhamnus alaternus (Mediterranean buckthorn), Rhamnus oleoides (olive- ne and gradually return to using natural corksleaved buttercup), Salix pedicellata (Mediterranean willow), Fraxinus We request all our colleagues to employ practices in keeping with PLA-rostrata (southern ash), Celtis australis (nettle tree), etc. NETA TERRA in every activity linked to their own work, also to provideRenewable energy training for their personnel particularly on environmental themes300 square metres of photovoltaic panels to produce electricity for the Energy saving and reduction of waste of every kind are the commonDispensa winery at Menfi have been operating for some time, while a objectives of everyone involved in the Planeta family’s firmsecond solar energy plant heats the water for the ‘La Foresteria’ resort.
  • 57. Aziende Agricole Planeta s.s.Contrada Dispensa92013 Menfi (AG) - ItalyT +39 0925 80009 / F +39 0925 80072Marketing & Salesvia Michele Amari, 2290139 Palermo - ItalyT +39 091 327965 / F +39 091 6124335planeta@planeta.itwww.planeta.itphoto by ©Tullio PugliaPrinted on paper with FSC virgin fibres, derived from correctly and responsibly managedforests according to rigorous environmental, social and economic standards. Informations and subscriptions: www.planeta.it