Planeta presentation (English version)

THE PLANETAWORLDSEEN FROMTHE EARTH

Planeta is a Sicilian wine company established in 1995. Planeta is not just one but sixways of expressing the land in six different aspects. This is the number of estates whichproduce their wine, of the boutique wineries each with their project of research into andmaking the most of the land.

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 LaBaronia at Capo Milazzo (ME) are the Planeta locations, a total surface area of vineyardof 364 hectares.

From the family estates of Menfi and Sambuca di Sicilia, then Vittoria, Noto and Etna, tothe latest acquisition on Capo Milazzo, Planeta becomes a ‘Journey’ round Sicily and itsgreatest 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 asmuch to the past as to the future. On one side a deep link with the oldest enologicalSicilian traditions with their heritage of indigenous varieties, Grecanico, Carricante,Moscato di Noto, Frappato, Nerello Mascalese and Nero d’Avola. On the other, an arenawhere the greatest producers of the five continents are appraised for the varietiesChardonnay, Syrah, Merlot and Cabernet, great classics of international enology interpre-ted by a territory which unmistakably marks them. There is also the most inspired andvisionary 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 oilproduced in the natural oasis of Capparrina, behind the glorious beaches of Menfi.

PLANETA IS A‘JOURNEY THROUGHSICILY’ FROM WESTTO EAST

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.

TRAPANI

PALERMO

SAMBUCA DI SICILIA

MENFI

CAPO MILAZZO

MESSINA

CASTIGLIONE DI SICILIA

CATANIA

WEST SICILY

NORTH-EASTERN SICILYDistrictSambuca di Sicilia

AreaAgrigento

WineryUlmo

Hectares93

Etna

DistrictCastiglione di Sicilia

AreaCatania

WinerySciara Nuova

Hectares16

DistrictMilazzo

AreaMessina

WineryLa Baronia

Hectares8

AGRIGENTO

NOTO

RAGUSAVITTORIA

SIRACUSA

SOUTH-EASTERN SICILY

DistrictMenfi

AreaAgrigento

WineryDispensa

Hectares161

DistrictVittoria

AreaRagusa

WineryDorilli

Hectares35

DistrictNoto

AreaSiracusa

WineryBuonivini

Hectares51

0 30 kmmain cities

SAMBUCA DI SICILIA

MENFI

ULMO (SAMBUCA DI SICILIA) MAROCCOLI (SAMBUCA DI SICILIA)

DISPENSA (MENFI) GURRA (MENFI)

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 lieareas of limestone with zones of dark organic soil

MAROCCOLI The vineyard lies at a height of 450 metres above sea level, with amoderately chalky soil and plentiful silty areas. It has a remarkable microclimate dueto the breezes arriving from the sea just a few kilometres away

DISPENSA Moderate depth, an average amount of limestone with mixed yellow anddark grey clay, with a reasonably fine texture; hard structures are barely apparent, idealfor 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 evenfurther the particular aromatic qualities of Fiano

TYPE OF SOIL

SAMBUCA DI SICILIA

Original home of the family and the business, the 17th century farmhouse stands bet-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 firstPlaneta winery where we produce our quality white wines; Alastro (Grecanico),Chardonnay and Cometa (Fiano) and Plumbago (Nero d’Avola), which continue toastonish 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.

ULMO

SICILIA / AGRIGENTO / SAMBUCA DI SICILIA / ULMO

ULMO

ALASTRO* I.G.T. SICILIA Production area of vineyard Sambuca di Sicilia (AG)

Grape variety 100% Grecanico Winery Ulmo

Vineyard Ulmo

Food matching Ideal with sea food first courses, with shell fish and with light soups based onvegetables or with fish soupsPlaneta 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 artichokesLa Foresteria dishes Raw tuna, celery and green apple vinaigrette (picture),“naked” langoustines Palermo style, red beet sauce and grilled asparagus, scallops inlemon and persil with celeriac and onion sauce

Vinification The grapes are crushed and destemmed; the juice is clarified through settlingcold 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

Its name is taken from the wild shrub which covers the valleys around Lake Arancio with its yellow flowers in springtime. It is a singlevariety Grecanico, produced from the historic 25-year old Ulmo Vineyard, and thus able to express to the utmost the unique characteristicsof this noble and ancient Sicilian grape. Elegant, balanced and austere, this is the ideal companion for the rich Mediterranean cuisine

Tasting notes Colour Pale straw with hints of green reflectionsNose Austere and polite. Aromas of ripe white melon and Etna white peach, followedby sweet sensations, white chocolate and meringue, a mineral component graduallyappearing in the winePalate The palate is thin but not too bulky, full and unexpectedly soft. A nice acidityenhances the freshness. Unpredictable finish with a return of dense flowery notes

Ageing potential To be drunk immediately or to be kept up to 4-5 years. Grecanico surprises inits ability to evolve

COMETAI.G.T. SICILIA Production area of vineyards Menfi (AG)

Grape variety 100% Fiano

Vineyards Gurra, Dispensa

Winery Ulmo

Food matching Carpaccio of raw smoked fish, oysters and grilled shellfish, prawns with saffronPlaneta home-made dishes Carpaccio of sea bass, pasta with ‘new’ oil and countryvegetables, baked primosale (sheep’s cheese) in orange leaves, grilled Sciacca prawnsSicilian dishes Spaghetti with sea urchins and spaghetti with lobster, glazed meat,red mullet in Noto almond pastry crust, chicken breast with orange sauceLa Foresteria dishes ‘Carbonara’ pasta with carrots, ham and broad beanschickpea gnocchi with zucchini, provolone and lemon thyme (picture)

Vinification Destemming followed by gentle crushing and static settling at a low temperature.Inoculated with selected yeasts when clear, fermentation in stainless steel tanks

A great white wine from southern Italian grapes which can be compared with the most important white wines of the world; this was theinitial 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

Tasting notes Colour Straw yellow with evident green tintsNose The first vintage wine with a surprisingly intense aromatic nose and great charm.They include lychee, nectarines, pineapple, mandarin, peppermint, and theMediterranean scents of chamomile and thymePalate Elegant and full at the same time. It moves dynamically between soft intimationsof alcohol and a vibrant acidity. Finish full of aroma and varietal nuances ofconsiderable tenacity

Ageing potential To drink at once or keep for several years

*

CHARDONNAYI.G.T. SICILIA Production area of vineyards Sambuca di Sicilia (AG)

Grape variety 100% Chardonnay

Vineyards Ulmo, Maroccoli

Winery Ulmo

Food matching Air-dried ham. Ideal with risotto in general, and white meat, sea-bottom fish likegrouper, excellent with smoked fish or meat, after a few years of maturation alsowith herby cheesePlaneta home-made dishes Soup with lentils and prawns, macco of dried beans,baked turbot with potatoesSicilian dishes Cacio all’argentiera (baked caciocavallo cheese with vinegar andoregano), fish soup, risotto with artichokes, fish couscous, seared tunny,octopus in tomato sauceLa Foresteria dishes Fried octopus, beans with lemon purè and apricot sauce, chick peasoup and grilled baby cuttlefish, ricotta ravioli with fresh tomato sauce (picture),turbot fillet, sweet’n’sour steamed cod, cauliflower purè, bacon and onion marmalade

Vinification Following destemming, gentle crushing and static settling at low temperatures.Inoculation with selected yeasts when clear, fermentation and maturation in new oakcasks for 50% and year-old casks for the remaining 50%. Malolactic fermentationin cask for 15% of the total

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 inthe production of this noble and widespread grape variety. A long progress begun in 1985 which has been full of surprise and success. Today Planeta’sChardonnay 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 fermentationand maturing in French barrels, which by now has been carefully planned for years, delivers an extraordinarily graceful, powerful wine

Tasting notes Colour Golden yellow with lively green glintsNose 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 balancedPalate Soft, round, energetic, full. The balance is characterized by a fine acidity,fresh flavour and substantial body

Ageing potential To drink at once or keep up to 6-8 years

*

PLUMBAGOI.G.T. SICILIA Production area of vineyard Sambuca di Sicilia (AG)

Grape variety 100% Nero d’Avola

Vineyard Ulmo

Winery Ulmo

Food matching Ideal for roast lamb and wild hare. Great on grilled meatsPlaneta home-made dishes Spaghetti pasta with 13 herbs, thinly sliced steak witholive oil, pork in orange sauceSicilian dishes Lasagne ‘cacate’, grilled pork cutlets, grilled tuna steaksLa Foresteria dishes Wild boar stew with tumminia polenta (wheat) (picture),sausage and mustard sprout ravioli, braised veal with mashed potato, belly of blackNebrodi pork stirfried with spicy broccoli, roast mackerel fillets with tomato,capers and pork sausage

Vinification After destemming and soft crushing the grapes are fermented in stainless steel for14 days at 25 degrees with shuffling repeated until the end of the period. At the endof racking soft press. The wine makes the malolactic fermentation in steel. In Januarythe wine is moved into 3rd and 4th passage barrels for 8 months until September inorder to soft the tannins. Aging 6 months in bottle

Plumbago is a single-variety Nero d’Avola, called after the beautifully coloured purple wild flower that grows in the woods surrounding thebaglio and vineyards of Ulmo. It is produced from the old vineyard around Lake Arancio which provides this soft and fruity version of a greatSicilian grape variety. Rounded tannins and perfectly measured maturation in wood give a wine of instant pleasure. Ideal for Mediterraneancuisine based on vegetables and particularly with meat of all types

Tasting notes Colour Intense red with purple highlightsNose Abundance of red fruits like plum aromas, ripe blackberry typical of western SicilyNero d'Avola blended with scents of cocoa, and almost Sacher cake. The wood is fullyintegrated until it disappearedPalate Soft tannins and roundness characterizes the wine

Ageing potential To drink now or age up to 10 years

*

MENFI

In the heart of the family company’s activities, we have built two wineries;the Cantina Piccola, intended to produce ‘international variety’ red wines and theCantina Grande, wholly dedicated to producing La Segreta and Rosé wines.The 114 hectares of the Dispensa vineyard together with the nearby 47 hectaresof Gurra are cultivated on very varied types of land. Thanks to our research andexperiments in the field we have identified the vines most adapted to each type ofsoil. 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 allthe 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

DISPENSA

SICILIA / AGRIGENTO / MENFI / CANTINA PICCOLA - CANTINA GRANDE

DISPENSA

ROSÉ* I.G.T. SICILIA Production area of vineyard Menfi (AG)

Grape variety Syrah 100%

Vineyard Dispensa

Winery Cantina Grande at Dispensa

Food matching Ideal as aperitif, with white meat and lightly fried food. Air-dried ham or simply withpeanuts and dried pistachiosPlaneta home-made dishes Fried seafood, pasta with fish roe, fried artichokesSicilian dishes Carpaccio of white fish, pasta with sea urchins, salami made fromNebrodi black pigs, salad with chicken, olives and lemon, sweet and sour pumpkinLa Foresteria dishes Mackerel with green sauce (picture), confit macere and greensauce, fried mazara prawns and artichokes

Vinification As a white wine: after crushing and destemming it is sent to soft press for a shortmaceration of about 3/4 hours to reach the perfect extraction of colour. After settlingthe most is racked and fermented at 15/18 degrees

Our Rosé, fresh and fruity, embodies all the feelings of a Sicilian summer. Its colour is that of a summer sunset. The fresh aroma ofstrawberries make it a marvellously friendly and easy to drink wine. Enjoy Planeta Rosé in good company, as an aperitif with tapas, friedfish, fresh salads or just with fresh fruit

Tasting notes Colour Soft pink with light fuschia and pale strawberry tracesNose Hints of red fruits like strawberries from Ribera, pomegranate, backgroundflowery and tropical aromas. Fresh scents of young and primary fermentationPalate Typical of roses style, not alcoholic, smooth but in balance between softnessresulting from the carefull vinification and well balanced acidity

Ageing potential Drink within the year following the harvest

'La Segreta' is the first invented name that we gave to a wine. We chose it for our youn-gest wine, the one that more than any other reflects our way of making wine, because itis the place of our childhood. It was one of our traditions that every year in late spring thechildren of the family - discreetly supervised by the adults - would camp for a short whilein the clearing surrounded by woods and bushes. It was a sort of rite, looked forward toall the year. We were all in that clearing when suddenly Diego said, more or less, 'betweenthe wood and the lake, where now you see sheep and wheat, we will plant vines againand the house of Ulmo will become a splendid winery once more.' At once we, the smal-lest, began to ask questions and we heard him describe word for word a series of chan-ges that mostly we found obscure. We understood only that it was not the usual fairy talebut something more important, the realisation of a dream. Then the story finished andsoon after we forgot about it, occupied as we were with our games. But then, twentyyears later, when we began a new direction in our agricultural activities, we rememberedthat moment, and we wanted to honour it.Today the wood of La Segreta is reborn thanks to a project to open to the public pathscollectively named La Segreta Nature Footpath. These are very special paths, full ofsurprises among flora, fauna, old wells, springs and historic vines: an oasis only a fewsteps from the Ulmo Cantina. This is a leap into the surprising biodiversity of unspoiltplaces, which preserve some fascinating natural features and dozens of species ofplants which have been identified and listed including Alastro and Plumbago fromwhich some of our wines are named.Visitors will be provided with a map and description of the three routes, of their technicaldetails (time required, height changes) and places of particular interest. Directions andidentification labels for perennial and annual plants will be found along the routes and apublication and a herbal will also be available for visitors. La Segreta Nature Footpath isa way of letting people get to know, and also love, a place of which we are very fond.www.la-segreta.it

LA SEGRETASTORYTELLING'La Segreta' is the name of the wood above Ulmo and thevalley of lake Arancio. The area was a halting place on theancient road that once lead from Sciacca to Palermo.Travellers often stayed overnight in the Baglio of Ulmo orin the little Arab fortress of Mazzallakkar, the ruins ofwhich are still visible on the edge of the lake. But at a cer-tain hour the gates of the fortress and the baglio wouldbe closed and latecomers, following the path towards themountain, finding shelter under a jutting rock near thespring called La Segreta, whose pure water also providedrefreshment to them and their horses.

Ulmo

Gurra

ViognerGrecanico

Chardonnay

Chardonnay

Fiano

Grecanico

Grecanico

Grecanico

Dispensa

Viogner

Viogner

Viogner

Viogner

Chardonnay

LA SEGRETA BIANCO* I.G.T. SICILIA Production area of vineyards Menfi and Sambuca di Sicilia (AG)

Grape variety 50% Grecanico, 30% Chardonnay, 10% Viognier, 10% Fiano

Vineyards Dispensa, Gurra, Ulmo


La Segreta takes its name from the wood that surrounds our vineyard at Ulmo. This young fresh wine produced mainly from Grecanico grapes, introducedinto Sicily more than 2,000 years ago, gains personality and style with the addition of international variety grapes. All the grapes are carefully cultivated inPlaneta owned vineyards. La Segreta is a versatile companion for daily drinking and is also suitable for many different occasions. It is a perfect approachto Sicilian wine with its excellent relationship between price and quality, guaranteed by the Planeta family’s patient input from the vine to the wine

Food matching Ideal as aperitif and to accompany green vegetables, panelle (chick pea fritters) andpotato croquettesPlaneta home-made dishes White and red arancine (rice balls), fried calamari andprawnsSicilian dishes Spaghetti with sea urchins, spaghetti with pesto from Trapani,marinated anchovies, fried white prawnsLa 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

Vinification Static settling of must following destemming and gentle crushing in complete absenceof oxygen (nitrogen); inoculated with selected yeasts when clear; fermentation andmaturation in stainless steel tanks

Tasting notes Colour A clear yellow with slight greenish reflectionsNose Large and exuberant olfactory impact. Aromas of citrus, pineapple, white peachwell balanced between themPalate Fresh and balanced, successful balance between acidity, flavor and volume,never excessive. Final full and aromatic

Aging capacity To be enjoyed when young, and its evolution over the next two years to be appreciated

LA SEGRETA ROSSO* I.G.T. SICILIA Production area of vineyards Menfi (AG), Noto (SR)

Grape variety 50% Nero d’Avola, 25% Merlot, 20% Syrah, 5% Cabernet Franc

Vineyards Dispensa, Gurra, Buonivini


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 cheesePlaneta home-made dishes Grilled sausages with fennel, pasta rings with meatsauce and ricotta, grouper with olives, capers and fresh tomatoesSicilian dishes Timballo of pasta rings with aubergine and tomato, grilled sausage,aubergine parcels, swordfish in Messina styleLa Foresteria dishes ‘Lampuga’ marinated in ginger with saffron, fennel and ore-gano sauce (picture), Ravioli with sausage and mustard, glazed ricciola with littleonions and date syrup, baked dentex with carrot crust

Vinification The grapes are destemmed and crushed; maceration on the skins for 10 - 14 days.After racking aging steel

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 inPlaneta owned vineyards. La Segreta is a versatile companion for daily drinking, suitable for the most diverse occasions. It is a perfect approach toSicilian wine with its excellent relationship between price and quality, guaranteed by the Planeta family’s careful input from the vine to the wine

Tasting notes Colour Ruby red with clear purple reflectionNose Explosive aromas of cocoa and tobacco fresh fruit. Emerge mulberry, plumsand balsamic notes slightly mentholPalate Tannins ripe and free of astringency blend with a fresh alcohol structureand a well balanced tannins

Ageing potential To be drunk immediately or kept for 2 - 3 years

DISPENSA

SYRAH* I.G.T. SICILIA Production area of vineyards Menfi and Sambuca di Sicilia (AG)

Grape variety 100% Syrah

Vineyards Gurra, Maroccoli

Winery Cantina Piccola at Dispensa

Food matching Bucatini all’amatriciana (pasta with pork, tomato and chilli) or pasta with pork andpecorino (sheep’s cheese), all types of risotto, fillet of beef with sesame, pork chopswith herbs, stewed meat with potatoesPlaneta home-made dishes Rolled lamb with spices, kid baked in a country oven witholive and vine wood, New Year’s Eve boiled meatsSicilian dishes Meat couscous, roast piglet, gurnard, pork from the Nebrodiwith broccoliLa Foresteria dishes Lamb shish kebab with couscous, dried fruits and stewedvegetables (picture), veal tenderloin with baked onions, Syrah sauce and potatoes

Vinification Destemming followed by 12 days macerating with the grape skins at 25 degrees in steeltanks, after devatting maturation for 14 months in Allier oak casks, one third of them new

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 thefuture of this variety. From two special vineyard – Maroccoli and Gurra – comes this interpretation of Syrah in a modern style respectingthe characteristics of the vine. Imposing and enigmatic, this wine is destined for long aging

Tasting notes Colour Intense ruby red with glimpses of violetNose Multifaceted and intriguing. Spices combined with red fruit conserves, includingbilberry and blackberry. Mint chocolate, black pepper and cinnamonPalate Enveloping and completely filling the mouth. Rich and soft with flawlesstannins. A sunny and expressive Syrah

Ageing potential To drink at once or to keep for 5-7 years

MERLOT* I.G.T. SICILIA Production area of vineyards Sambuca di Sicilia (AG)

Grape variety 95% Merlot, 5% Petit Verdot

Vineyards Ulmo, Maroccoli


Food matching Veal pie with foie gras, venison in apple sauce, excellent with strongly flavoured maturecheeses, potato and speck soupPlaneta home-made dishes Roast fillet with matured wine sauce, baked wild boar,soup with small lentils from UsticaSicilian dishes Beef stew and potatoes, stewed rabbit, jugged hareLa Foresteria dishes Roasted lamb rack with cauliflower puré and carob sauce(picture), wild boar with quince and Merlot sauce

Vinification Destemming followed by 14 days macerating with the grape skin. After racking the wineis matured for 14 months in Allier oak casks

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 andwinebars round the world

Tasting notes Colour Ruby red compactNose Elegant hints of black currant, ripe plum and candied violets. Mild balsamichints and medicinal herbs emergePalate Large, dense, and vibrant texture. The tannins are rendered docile by thestructure with considerable verve. Endless finish

Ageing potential To be drunk immediately or kept up to 8-10 years

BURDESE* I.G.T. SICILIA Production area of vineyards Menfi and Sambuca di Sicilia (AG)

Grape variety 70% Cabernet Sauvignon, 30% Cabernet Franc

Vineyards Dispensa, Maroccoli


Food matching Main dishes based on mushrooms and braised meat, beef fillet with black pepper,game, wild boarPlaneta home-made dishes Baked stuffed piglet, fettuccine with meat sauce, wholefillet of beef with wine, baked lamb with potatoesSicilian dishes Ravioli with ricotta, mutton, stewed kid with potatoes, risotto withcaciocavallo 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

Vinification Destemming followed by 15-18 days of maceration on grape skins in stainlesssteel tanks; after decanting, maturation in new Allier oak casks for 14 months,malolactic fermentation in wood

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 foraging that offers a complexity of aromas and flavours, a product of the Sicilian sun

Tasting notes Colour Ruby red high concentrationNose The nose is rich and concentrated. Intertwining of spices, red fruit, black cherrywith accents of leather, earth, cocoa, marine and mineral notes. The frame is balmyalmost mintyPalate The mouth is full, aggressive, energetic, clear and substantial structure supportedby dense and deep tannins. The tannin of the wood blends well with the prevailingtannins of the wine. Long and enjoyable finish, concentration and elegance in harmony

Ageing potential To drink at once or to keep for 10-12 years

VITTORIA

The ancient farmhouse at DORILLI, where we have rebuilt the beautiful 100-yearold winery and restored some apartments for hospitality, lies in the centre of the 35hectare vineyard, planted entirely with Nero d’Avola and Frappato. The red soil offine light sand is close to the sea and incredibly permeable, which distinguishes ourCerasuolo di Vittoria D.O.C.G. with its unmistakable aroma

SICILIA / RAGUSA / VITTORIA / DORILLI

DORILLI

DORILLI

DORILLI The principal characteristic of the soils in the area of Cerasuolo di Vittoriais 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 withlimestone which is important for the plants’ water requirements

TYPE OF SOIL

CERASUOLO DI VITTORIA

*D.O.C.G

CERASUOLODI VITTORIA

Production area of vineyards Acate (RG)

Grape variety 60% Nero d’Avola, 40% Frappato

Vineyards Dorilli, Mogli, Case Vecchie

Winery Dorilli

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 (grilledspatchcock chicken with herbs and Cayenne pepper), spicy food, ideal for serving coolin the summerPlaneta 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 CerasuoloLa Foresteria dishes Ragusano cheese risotto with Cerasuolo di Vittoria sauce,smoked duck breast with orange and honey sauce (picture)

Vinification Destemming followed by 8 days of maceration on grape skins; after decanting,malolactic fermentation in stainless steel tanks

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 thesoil and the climate where the vines are cultivated. A wine like few others, uniting tradition and delight

Tasting notes Colour Ruby red with light cherry reflectionNose 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 winesPalate Fruity and long for both freshness and concentration. Red velvet tannins

Ageing potential To drink at once or keep for 2-3 years

DORILLI CERASUOLO DI VITTORIA CLASSICO

*D.O.C.G

CERASUOLODI VITTORIA

Production area of vineyards Acate (RG)

Grape variety 70% Nero d’Avola, 30% Frappato

Vineyards Dorilli

Winery Dorilli

Food matching A versatile restaurant wine. A good match for first and second coursesPlaneta home-made dishes Timballo with ricotta crustSicilian dishes Sausage with ‘qualiceddi’ (typical bitter greens), meat roll, fricasseedkid, glazed braised lamb, timballo of the GattopardoLa Foresteria dishes Slow-cooked shoulder of kid with stewed artichokes andpancetta, meat roll of rabbit and asparagus, tuna steak with quince conserve,Peppers stuffed with cous cous and DOP Ragusano cheese (picture)

Vinification Pressing followed by 12 days of contact with the grapeskins; after devattingmalolactic fermentation in stainless steel; followed by maturation in used 500 litrebarrels for 12 months

The Dorilli Classico Cerasuolo di Vittoria represents for us the quintessence of this ancient and noble wine. It originates from a careful selectionof vines which surround the unique and beautiful Dorilli estate, named after the nearby river Dorilli, landing place of the brave Aeneas. It is a fineand elegant assertion of the union of the noble Nero d’Avola with Frappato di Vittoria, an excellent Iblean grape variety, and slightly influencedby its maturation in wood. This is a limited production for those who love the lesser details of Italy, the historical witness of our land

Tasting notes Colour Ruby red with fine hints of violetNose Typical of Vittoria wines though a more complex version. Aromas of ripe cherry,small red fruits, strawberry, sour cherry conserve, chestnut honey, and prickly pearPalate Soft and balanced between the slight fine tannin of Vittoria wines and that of wood


NOTO

There are 51 hectares of vineyard at our estate in the BUONIVINI district whichare devoted to two great classics of the Sicilian wine-producing tradition; Nerod’Avola for Santa Cecilia and white Moscato for Passito di Noto. Their grapes areprocessed entirely in the ultra-modern Cantina Invisibile, excavated under theground in order to safeguard the beauty of the countryside. The “Case Sparse” arealso perfectly integrated into the landscape, small houses dotted about the vineyardwhich we have just begun to rebuild, furnishing the first one with the creations ofCostanza Algranti which are completely constructed with ‘found’ materials. This isalso a homage to the environment and to the territory

BUONIVINI

SICILIA / SIRACUSA / NOTO / BUONIVIVI

BUONIVINIWhite soils, very limey with a background of plentiful small pebbles and afine texture with light-coloured clay areas, distinctive for their very high water retentionTYPE OF SOIL

BUONIVINI

*

SANTA CECILIAI.G.T. SICILIA Production area of vineyard Noto (SR)

Grape variety 100% Nero d’Avola

Vineyard Buonivini

Winery Buonivini

Food matching Hard to fault with main dishes of meat and regional cookery, tagliatelle withmushrooms and sausage, braised beef, sweet and sour venison, oily fishPlaneta home-made dishes Couscous with meat, red timballo with wild herbs, lambin sauce with potato pureeSicilian dishes Kid, roast loin of pork in milk, pasta with glazed meat sauce,grilled oily fishLa Foresteria dishes Nero dei Nebrodi pork belly with wild chard, veal cheeckwith celeriac puré and hazelnut vinaigrette (picture)

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

Santa Cecilia is our benchmark wine produced from the most important Sicilian grape variety, Nero d’Avola. It came about after much researchinto 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 ancientvines, the non plus ultra for Nero d’Avola. The wine expresses elegance, power, balance and emphasis on the unique aromas of Sicily, and now isfinally a point of reference for red wines from indigenous Sicilian grapes. Its name is derived from that of our family – Planeta di Santa Cecilia

Tasting notes Colour Reddish purple tending to violetNose 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 finishPalate The structure is vigorous and flowing with fresh, compact tannins. The acidityof Nero d’Avola’s DNA is always splendid


PASSITO DI NOTO

*Production area of vineyard Noto (SR)

Grape variety 100% Moscato Bianco

Vineyard Buonivini

Winery Buonivini

Food matching Desserts, dried fruit, mature cheesesPlaneta home-made dishes Zia Marina’s Sicilian cassata (picture), orange granita,baked ricotta tartSicilian 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 orangesLa Foresteria dishes ‘Ova murino’ (almond and cocoa crepe with milk cream),chocolate ice cream, white chocolate and truffle ice cream, Passito di Noto andapricot sauce

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

Planeta’s Passito is the expression of our wish to produce modern wines which reflect the unique character of our lands. A very ancient winewhich 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

Tasting notes Colour Bright golden yellowNose Full of dried apricots, mango, orange peel, medlar, dates, pistachio creamand vanilla. Citrus marmalade. The fruity taste is fused with the aroma of Darjeelingtea, flowers of mimosa and orange blossom, ginger, sesame. A composite that recallsall the perfumes of Sicilian pastriesPalate Sweetness is imposed with grace on the alcoholic components. The wine flowscreaming and dense, almost with difficulty. The acidity enlivens it in a sumptuous andvery long finish

Ageing potential Long, as for all sweet wines, is an asset

D.O.C. NOTO

ETNA - CASTIGLIONE DI SICILIA

The heart of the estate lies on the northern slopes of the volcano in the SCIARANUOVA district and at a height of 890 metres where 5 hectares were planted in2008. Another 8 hectares, in the Taccione district have recently been planted at800 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 fromNerello Mascalese grapes

SCIARA NUOVA

SICILIA / CATANIA / ETNA - CASTIGLIONE DI SICILIA / SCIARA NUOVA

The land has a splendid aspect and is extraordinarily rich with minerals and lavasand, black like the stones of the old buildings and terraces.All around are forests and more recent lava flows in a timeless setting

TYPE OF SOIL

SCIARA NUOVA

Sciara Nuova

CARRICANTE* Production area of vineyard Castiglione di Sicilia (CT)

Grape variety 100% Carricante

Vineyard Sciara Nuova

Food matching Ideal with fried blue fish, fish sauces, simple and fresh appetizerPlaneta home-made dishes Fish soup, salt fish, pasta with tuna ragoutSicilian dishes Fresh anchovy omelette, fried sardines ‘chiappa’ style, baby octopussoup, oysters, spaghetti with red mullet sauceLa Foresteria dishes Cod with potatoes, leek and tomato extract sauce, freshsardine rolls with roasted red pepper (picture), tagliolini with cuttlefish sauce

Vinification The grapes are soft pressed intact and not destemmed. The must is racked andinoculated with yeast and fermented at 15 °C for 20 days. The wine remains on thelees until February with continuous agitation. Later it is bottled

This is Planeta’s first venture on Etna. The first vintage produces Carricante, exuberant in its youthfulness. A fresh mineral style for a wine thatsuggests its character to be within the next few years. A mineral freshness due to the volcanic soil and the altitude; this is 890 metres abovesea level, and a viticulture which is extreme but fascinating

Tasting notes Colour Almost pale yellow with green reflectionsNose 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 primaryaromas designed to facilitate agingPalate Mouth sour and fresh in the style of Etna. Long and persistent withobvious fragance

Ageing potential Long aging, but given the young age of the vineyard, at the moment 3-5 years

I.G.T. SICILIA

CAPPARRINA

The Planeta olive grove extends for 98 hectares in the Capparrina district in Menfi, a natu-ral oasis of great beauty, and sloping towards the sea. The olive trees are interspersed withdwarf palms before descending to a beach of the whitest sand dotted with sea lilies wheresightings of the Caretta Caretta turtles are frequent. The area comprises 130 hectares, atrue paradise of Mediterranean flora and fauna, a frequent halt for flocks of migratingbirds heading towards nearby Africa and habitat for some now rare creatures such as theporcupine, the hoopoe and various birds of prey.

Planeta’s decision to dedicate this land to olives was not random. It was both an ethicaland aesthetic choice in order to safeguard the landscape and its nature, to make the mostof the land and to create employment. It provides an alternative to the uncontrolled use ofconcrete, proof that other possibilities exist for the management of the unique heritage ofour coast.

The varieties of olive cultivated at Capparrina are those of local tradition; Nocellara delBelice, 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 groveto ensure the best tasting results. Our continual research into quality has allowed Planetaolive oil to win practically all the principal prizes in the sector, in a short time becoming oneof the benchmarks of quality for extra virgin olive oil.Planeta extra virgin olive oil is DOP Val di Mazara. This certification demonstrates that ourfirm is constantly engaged in aiming for real quality, as much for olive oil as for wine.

OLIVE GROVE ANDFRANTOIOCAPPARRINA

RecipePotatoes Gnocchi withzucchini, mint and DOPRagusano cheeseChef Angelo PumiliaWineCometa Planeta

TRADITIONAL EXTRA VIRGIN OLIVE OIL*

D.O.P. VAL DI MAZARA Production area Menfi (AG)

Variety Nocellara del Belice 50%, Biancolilla 30%, Cerasuola 20%

Olive grove Capparrina

Yeld per 100 kg olives 14 Lt Pressing Continuous cold cycle

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 agenerally satisfactory balance

Tasting notes A deep bright green colour with hints of pistachio. An elegant and harmonious bouquet on the nose, with fresh mint andbasil combined with an aromatic touch of sage, thyme, oregano and juniper, together with all the typical aromas of thearea, citrus flowers, artichoke, green tomato and seaweed. The initial sensation on the palate is full, and in the mouth itis 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 prawnsLa 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 andonion stewed

Harvest period 18th October-05th December

Ingredients kg 1 potatoes, g 250 flour, 1 egg, g 400 zucchini, g 20 fresh mint leaves, g 100 grated DOP Ragusanocheese, turmeric, clove of garlic, Planeta tradizional extra-virgin olive, oil DOP Val di MazaraTo serve Boil the potatoes. Once cooked, reduce them into a puree with a potato masher. Add the flour and egg, stirquickly. Form the gnocchi with your hands according to ancient use. In a pan heat oil and a clove of garlic; saute thezucchini (cutted in quarters not too thin) in the fried garlic. Season with salt. Cook the gnocchi and then saute them inthe pan with the zucchini. Add chopped fresh mint, turmeric, DOP Ragusano cheese and serve immediately

Harvest technique Manual

Storage In stainless containers at controlled temperatures

Nocellara del Belice

Biancolilla

Cerasuola

The de-stoned olive oil is produced by pressing olives which have previously beende-stoned. This procedure distinguishes and enhances the tasting characteristics ofeach variety and the particular area where they are cultivated, and displays theauthentic DNA of the two selected varieties of the DOP Val di Mazara, Nocellara delBelice and Biancolilla

EXTRA VIRGINOLIVE OILDOP VAL DI MAZARADE-STONEDSINGLE VARIETY

RecipeN’Zalata cu l’acqua(Salad with water)ChefAngelo PumiliaWineCarricante Planeta

EXTRA VIRGIN OLIVE OIL DE-STONED NOCELLARA*


Variety De-stoned. Nocellara del Belice 100%


Yeld per 100 kg olives 10 Lt Pressing De-stoning and continuous cold cycle


Tasting notes Green with emerald reflections. On the nose aromas of thyme and green apple, with hints of carob, almond and whitepepper. Overall a resinous perfume typical of this noble variety. On the palate the lack of oil from the stone renders itdelicate and almost sweet but defined. A delicate and soft taste, leaving a fresh and balsamic palate. Extracting the oilwithout 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” artichokesand broad bean soup, Caltabellotta grilled lambHome made Planeta dishes Potatos soup, homemade Planeta pizza, Ustica lentil soupLa Foresteria dishes Fresh broad bean soup, ricotta and smoked Mazara prawns, tomato and quince fondue and marinatedwhite tuna, lacquered Nebrodi black pig with dried apricots, turbot fillet, “badda” beans of Polizzi soup and pork cheek

1st-4th November

Ingredients for 4 For the salad: 100 gr green tomatoes, 10 gr fennel, 20 gr celery, 20 gr cucumber, 1 gr fresh origano,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,60 gr Planeta de-stoned Nocellara extra-virgin olive oil, mineral water to taste To serve 12 red prawns, 80 gr dicedboiled potatoes, 80 gr French beans, 80 gr cherry tomatoes, 80 gr cucumber, salt to taste, Planeta de-stoned Nocellaraextra-virgin olive oil to taste, Edible flowers, slice of bread. Mix all ingredients together 3 times in a powerful liquidiseruntil smooth. Cut the vegetables into small pieces and the peeled prawns into cubes. Season with oil, salt and pepper,and arrange in the shape of a ring. Pour the sauce into the centre and decorate with edible flowers, and a swirl ofPlaneta de-stoned Nocellara extra-virgin olive oil



Harvest period

Nocellara del Belice

RecipeCarpaccio of withe fishand salmon whit saladshoots and red turnip sauceChef Angelo PumiliaWine La Segreta Bianco

EXTRA VIRGIN OLIVE OIL DE-STONED BIANCOLILLA*


Variety De-stoned. Biancolilla 100%


Yeld per 100 kg olives 9 Lt Pressing De-stoning and continuous cold cycle


Tasting notes Moderately deep green in colour. On the nose perfectly fused aromas of fresh herbs and hazelnuts, with suggestions ofgreen citrus, bergamot, lime and dried tomato. On the palate the lack of oil from the stones renders it delicate andalmost sweet though well defined. It is the most delicate of our oils. Extracting the oil without the stones provides itsessential 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 soupHome made Planeta dishes Sabrefish turban with herbs, savoury ravioli, pink pesto pastaLa Foresteria dishes Marinated cod salad, tomato and peaches sauce and fondant eggplant, raw seebass withgreen apple and celery sauce, scald scallop with lemon and persil guazzetto (sauce), oven Ricotta cheese withtomato marmelade

5th-8th November

Ingredients g 400 slice filet of fresh withe fish (bass, bream, sole or cod), g 300 fresh salmon, g 250 salt, g 200 sugar,g 3 white pepper, sea salt, g 100 Planeta de-stoned Biancolilla extra-virgin olive oil, g 200 salad shoots, g 50 red turnip,g 10 vinegar, transparent film Method Slice fillets of very fresh white fish – bass, bream, sole or cod, and do the same thingwith the fillets of fresh salmon, after leaving them to marinate for 6 hours in equal quantities of sugar and salt. Place on adish in a pleasantly colourful arrangement. Cover the fish with transparent film and beat it delicately to flatten it until all thespace between the pieces of fish are filled with the beaten fish. Season with Planeta de-stoned Biancolilla extra-virgin oliveoil and crystals of sea salt. Decorate with salad shoots and a sauce based on red turnip beaten with oil and vinegar



Harvest period

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 olivegroves 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 forwide 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 goodquality at a reasonable price

Harvesting time 01st November-15th DecemberHarvesting technique ManualPressing Continuous cold cycleConservation 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 excellentconditions for ripening the olives which were perfectly healthy, with an average yield and a generally satisfactory balance

EVO EXTRA VIRGIN OLIVE OIL*

Production area Menfi (AG)

Variety 50% Cerasuola, 25% Nocellara, 25% Biancolilla


BOTTLE SIZE AND PACKAGING

500ml

Mixed

composition

100mlx3bottles

Display

stand100

mlx12bottles

Refill100

mlx12bottles

Can5lt

Can3lt

Single

casebox

250ml

100ml

TASTINGSEQUENCE

ROSÉ

LA SEGRETA BIANCO

Production area of vineyardMenfi (AG)Vineyard DispensaWineryCantina Grande at DispensaGrape variety Syrah 100%

Production area of vineyardsMenfi and Sambuca di Sicilia (AG)Vineyards Dispensa, Gurra, UlmoWineryCantina Grande at DispensaGrape variety 50% Grecanico,30% Chardonnay, 10% Viognier,10% Fiano

ALASTRO

COMETA

Production area of vineyardSambuca di Sicilia (AG)Vineyard UlmoWinery UlmoGrape variety 100% Grecanico

Production area of vineyardsMenfi (AG)Vineyards Gurra, DispensaWinery UlmoGrape variety 100% Fiano

CHARDONNAY

Production area of vineyardsSambuca di Sicilia (AG)Vineyards Ulmo, MaroccoliWinery UlmoGrape variety 100% Chardonnay

CARRICANTE

Production area of vineyardCastiglione di Sicilia (CT)Vineyard Sciara NuovaGrape variety 100% Carricante

LA SEGRETA ROSSO

Production area of vineyardsMenfi (AG), Noto (SR)VineyardsDispensa, Gurra, BuoniviniWinery Cantina Grandeat DispensaGrape variety50% Nero d’Avola,25% Merlot, 20% Syrah,5% Cabernet Franc

SANTA CECILIA

SYRAH

Production area of vineyardNoto (SR)Vineyard BuoniviniWinery BuoniviniGrape variety 100% Nero d’Avola

Production area of vineyardsMenfi and Sambuca di Sicilia (AG)Vineyards Gurra, MaroccoliWineryCantina Piccola at DispensaGrape variety 100% Syrah

MERLOT

Production area of vineyardsSambuca di Sicilia (AG)Vineyards Ulmo, MaroccoliWineryCantina Piccola at DispensaGrape variety 95% Merlot,5% Petit Verdot

BURDESE

Production area of vineyardsMenfi and Sambuca di Sicilia (AG)Vineyards Dispensa, MaroccoliWineryCantina Piccola at DispensaGrape variety 70% CabernetSauvignon, 30% Cabernet Franc

PASSITO DI NOTO

Production area of vineyardNoto (SR)Vineyard BuoniviniWinery BuoniviniGrape variety 100% Moscato Bianco

DORILLI

Production area of vineyardsAcate (RG)Vineyards DorilliWinery DorilliGrape variety 70% Nero d’Avola,30% Frappato

CERASUOLO DI VITTORIA

Production area of vineyardsAcate (RG)Vineyards Dorilli, Mogli,Case vecchieWinery DorilliGrape variety 60% Nero d’Avola,40% Frappato

PLUMBAGO

Production area of vineyardSambuca di Sicilia (AG)Vineyard UlmoWinery UlmoGrape variety 100% Nero d’Avola

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 place

Care 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 begun

In 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 area

At 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

At Menfi, in the Capparrina district, action has been taken to resist thewidespread use of concrete in the area as well as the abuses which havearrived over the years with the mass tourism industry. The ‘alternative’Planeta is represented by a project dedicated to the olive. We have pre-served 130 hectares which are now an oasis for local flora and fauna; amecca for birdwatchers with the presence of hoopoes, birds of prey, and,in season, migratory flocks, as well as being a haven for porcupines,hares and other small mammals. Sightings of Caretta Caretta turtles arenot infrequent; the land slopes down to the beach, through a stretch ofMediterranean macchia characterised by dwarf palms and sea lilies

At Sambuca di Sicilia we have established the La Segreta NatureFootpaths; three footpaths open to the public, immersed in unspoilt natu-re and the vineyards which surround Lake Arancio. Paths full of surpriseswith flora, fauna, old fountains, springs and historic vines; an extraordina-ry oasis just a few steps from the Ulmo winery, a passage through thebiodiversity of these unspoilt places, which preserve botanical varieties ofgreat interest and some tree species which are becoming rare in south-western Sicily. Dozens of plants have been identified and catalogued,among them Laurus nobilis (bay laurel), Quercus virgiliana (chestnut oak),Rhamnus alaternus (Mediterranean buckthorn), Rhamnus oleoides (olive-leaved buttercup), Salix pedicellata (Mediterranean willow), Fraxinusrostrata (southern ash), Celtis australis (nettle tree), etc.

Renewable energy300 square metres of photovoltaic panels to produce electricity for theDispensa winery at Menfi have been operating for some time, while asecond solar energy plant heats the water for the ‘La Foresteria’ resort.

The large biomass production resulting from olive and vine pruning,amounting to several tonnes each year, is largely composted

Recycled materialsSeveral tonnes of plastic and paper materials are regularly recycled. Allpacking materials used are recycled cardboard. All information materialabout the company is printed on paper which is recycled or certified FSC,produced with pure cellulose originating from forests managed accordingto correct procedures, based on rigorous environmental, social and eco-nomic standards

Conduct and proceduresAs the requirement for Sicilian wine producers to consign their pomaceto distilleries has finally lapsed, it can now be used as an organic additionand can thus be spread in the vineyards. Beginning this year the pomacewill be re-used in the estates of Noto and Vittoria. No transport will beneeded therefore and energy consumption will be avoided in favour of acertain advantage for the land

The countdown has begun, it will need two or three years at the most, toreduce the use of the so-called alternative corks, that is, those of silico-ne and gradually return to using natural corks

We request all our colleagues to employ practices in keeping with PLA-NETA TERRA in every activity linked to their own work, also to providetraining for their personnel particularly on environmental themes

Energy saving and reduction of waste of every kind are the commonobjectives of everyone involved in the Planeta family’s firm

Aziende Agricole Planeta s.s.

Contrada Dispensa

92013 Menfi (AG) - Italy

T +39 0925 80009 / F +39 0925 80072

Marketing & Sales

via Michele Amari, 22

90139 Palermo - Italy

T +39 091 327965 / F +39 091 6124335

[email protected]

www.planeta.it

photo by ©Tullio Puglia

Printed on paper with FSC virgin fibres, derived from correctly and responsibly managed

forests according to rigorous environmental, social and economic standards.

Informations and subscriptions:www.planeta.it

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