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Planeta La Segreta Bianco 2012

Other White Blends from Sicily, Italy
  • JS90
13.3% ABV
  • JS91
  • WS88
  • WS88
  • WE88
  • WS87
  • RP87
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13.3% ABV

Winemaker Notes

There is a ripe, perfumed quality to the fruit as this beautifully balanced Sicilian white opens up. La Segreta Bianco is pale gold with a light, greenish hue. It has a lively aromatic bouquet that mingles hints of lychee, pineapple, kumquat, peach blossom, and wild mint. The mouthfeel is full, dry and balanced by a persistent natural acidity typical of this blend and winemaking approach. The wine is smooth and supple with a satisfying aftertaste of mint, and a long finish.

Critical Acclaim

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JS 90
James Suckling
This is one of the best values in white from Sicily with beautiful green melon, apple and light honey character. Full body plus lots of fruit and a fresh finish. 50% grecanico, 30% chardonnay, 10% fiano, and 10% viognier.
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Planeta

Planeta

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Planeta, Sicily, Italy
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The Planeta family had been cultivating vines in the region of Manfi and Sambuca di Sicilia, not far from Agrigento, for more than 300 years. The company is managed today by the new generation under the direction of Diego Planeta, President since 1972, of the local cooperative and an influential figure in the increase of awareness of quality wines in this region. Other family members occupy full-time roles in the company. Alessio, with the help of Marcello, is in charge of vineyard management, Francesca looks after sales and marketing. Chiara deals with public relations and Giovanni handles administration - truly a family-fun operation. The two properties which make up the estate, Ulmo and Dispensa, both have north-west facing vineyards located at about 250 meters above sea level. Vines are trained on vertical trellises using double Guyot systems. Ulmo, which began production in 1985, has 45 hectares of vineyard, production from the 37 hectares at the Dispensa estate began with the 1997 vintage.

A large, geographically and climatically diverse island off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. It is also home to red and white table wines that have been steadily increasing in quality and popularity over the past few decades, allowing Italy’s fourth largest wine-producing region to shed its former image as merely a supplier of bulk wine. Certainly, plenty of bulk wine is still made here, but those who look beyond that will find plenty of high-quality wines for every-day drinking as well as bottles from boutique producers who espouse thoughtful vineyard practices (the organic wine movement thrives here). Though most think of the climate here as simply hot and dry, there is some variation on the sun-drenched island, particularly at high elevation on the slopes of Mount Etna.

Although Sicily’s comeback began with clever labels and easily recognizable international varieties, its charm lies in its indigenous grapes. Nero d’Avola is the most widely planted red variety, responsible for full-bodied, berry fruited wines throughout the island. In Cerasuolo di Vittoria, it is blended with the lighter, more floral Frappato to create an elegantly balanced wine. On the volcanic soils of Mount Etna, many noteworthy wines are being produced in every color—whites from Cataratto and Carricante, and rosés from Nerello Mascalese and Nerello Cappuccio. All of these wines share a racy streak of minerality and at their best can bear more than a slight resemblance to their respective Burgundies. Grillo and Inzolia, the grapes of Marsala, are used to produce generally simple, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

Other White Blends

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SWS53725_2012 Item# 131164