Eruzione 1614 Nerello Mascalese Sicilia DOC

Planeta’s journey began at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, under the guidance of Diego Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and international varieties. Planeta today encompasses six distinct wine estates in five regions across Sicily; Ulmo at Sambuca di Sicilia, Dispensa at Menfi, Dorilli at Vittoria, Buonivini at Noto, Sciara Nuova on Etna at Castiglione di Sicilia, and the newest addition, La Baronia at Capo Milazzo. Each vineyard site is carefully cultivated with grapes that best compliment the local terroir. All of the company’s activities have a single theme; environmental sustainability.

The history of Etna is studded with the historic eruptions which have shaped it. The eruption of 1614 lasted ten years and is the longest ever recorded, halted right on the border of the vineyards of Sciaranuova. The 2020 winter in Sicily had much less rainfall in the east, and slightly less rain than usual in the central and west regions, remedied by necessary irrigation. Budding occurred slightly earlier than usual but the onset of spring did not accentuate the process; harvesting was about a week early. During the summer months there were some very hot days but the average temperature was within the ten-year average. It was higher on Etna, which caused a reduction in the quantity of grapes. Abundant rainfall for a Sicilian summer, in June, July and August, and dry days in between were perfect for harvesting.

Harvesting took place from October 22nd–23rd. The grapes were hand-picked into crates and immediately refrigerated at 10°C, then selected by hand. After destalking fermented at 25°C in stainless steel vats, remaining on the skins from 21 to 35 days, with manual pressing and sometimes with short pumping-over. They are then pressed softly with the vertical press. This is followed by malolactic fermentation in stainless steel and aging in oak barrels for 12 months.

Extraordinary aromas of incense and herbs, hibiscus and wild fennel. Luminous and lyrical. The tannins of compact texture are extracted with elegance. The sweetness and generosity of wild fruits and currants merges with aromas of incense and beeswax and a light, almost salty touch.