This Sicilian winery may be a byword for innovation and knowing the market now, in the mid-1990s they didn't even have a label for their wine.
What they did have was a vision that has played a key role in revolutionising the image and quality of Sicilian wines, founded on an unrivalled knowledge of the land forged by many years as grape growers.
When the change was made in the 1990s, expertise came from a source that is as surprising as it is illustrative of the breadth of the Planeta vision: Australia. The winemaker brought in by Diego Planeta was an Italian, Carlo Corino, but one who had learned the latest warm-climate winemaking secrets in Mudgee, New South Wales. Planeta's wines have captured the intrinsic perfume and fresh flavours of Sicily's grapes ever since.
This, at the time, unconventional approach extended to the winemaking, with Planeta establishing a cult following for its barrel-aged Chardonnay at a time when most Italian white wines were typically consumed straight out of the fermenter.
That early success gave Planeta the credibility to open the world's eyes to the charms of Sicily's indigenous grape varieties, ushering in a broad range of wines that today owes as much to Grecanico and Nero d'Avola as it does to the winery's signature Chardonnay.
The ever-dynamic Planeta continue to move their inspirational projects forward. They have launched a wine made with grapes grown on the slopes of Mount Etna, began an environmental project called Planeta Terra, and opened a resort hotel, La Foresteria, in Menfi. Nothing stands still for Planeta!
Plumbago, named after the beautiful purple wild flower that grows in the woods surrounding the farmhouse and vineyards of Ulmo, is a single-variety Nero d'Avola. It is produced from the old vineyard at Lake Arancio which gives us this soft fruity version of this great Sicilian grape variety.
Plumbago – named after the beautiful purple wild flower that grows in the woods surrounding the farmhouse and vineyards of Ulmo – is a single-variety Nero d’Avola. It is produced from the old vineyard at Lake Arancio which gives us this soft fruity version of this great Sicilian grape variety. Rounded tannins and perfectly judged wood makes it an immediately pleasurable wine. Ideal for Mediterranean cooking based on vegetables and all types of meat.
After destalking and pressing, the grapes ferment in stainless steel vats and remain on the skins for 14 days at 25⁰C with repeated mixing; at the end of the period racking by soft pressing. The wine thus obtained undergoes malolactic fermentation in stainless steel, in January it is transferred to wooden barrels for 10 months. Maturation: barriques and tonneaux used 3 and 4 times.
Named for a pretty, purple Sicilian flower, this is a pretty, purple wine, its aromas of ripe plums, wild blackberries and jasmine surpassed in the mouth by chocolate, forest floor and black truffle.
Perfect for matching with grilled meat with its affinity for smoky tones and its natural sweetness which goes with any sauce.