Capo Milazzo

The homeland of Mamertino

Our last step, in 2011

Our journey finishes in the north-east of the island in this extraordinary place, dedicated to viticulture since the times of the Romans, who right here, guided by Gaio Duilio, achieved their first victory against the Carthaginian fleet in 260 B.C.

This promontory of almost 30 hectares has remained unspoilt and appears to be suspended over the shining waters which bathe the Aeolian islands, between mountains and sea. You descend from the heights and the thick Mediterranean macchia to enchanting and almost inaccessible beaches.

VITTORIA NOTO MENFI CAPPARRINA ETNA CAPO MILAZZO
Here we are then, sitting in the shade, looking at the sea and the promontory of Milazzo, which on our left rises out of the sea, in the shape of a spur. As Messina has its scythe, so Milazzo has its spur or its spear. In no other country as in Sicily does the coast delight in rocky formations and little bays which are so strange and capricious as well as picturesque.
Carl August Schneegans
Baronia

Baronia

La Baronia is the smallest of our estates – 8 hectares of vineyard, surrounded by 20 hectares of ancient olive grove – but it is full of meanings, of memories and ideas. We began this new project with the idea of restoring the production of Mamertino, among the oldest wines of the island. Production of Mamertino dates back to 289 B.C., supplied by the Mamertini who helped Julius Caesar to appreciate its quality, to the extent that he offered it on the occasion of the banquet for his third consulate and mentioned it in ‘De Bello Gallico’, and to Pliny who placed it in 4th position in his famous classification of 195 wines. All began with a meeting with the Fondazione Lucifero, owners of this magnificent and historic land, where agriculture had deteriorated since 2011 and was by then almost completely abandoned. Together we began working towards restoration of a culture and a biodiversity which would otherwise have been lost; where before there was only undergrowth, now there are new vines bordered by delightful natural footpaths. Today this project is the symbol of our idea of sustainable viticulture, not only from the point of view of cultivation and production, but also from environmental, cultural, social and economic aspects.

Vineyards

4 hectares of vines are already productive with respect to the regulations of the Doc Mamertino (60% Nero d’Avola, 40% Nocera). In the remainder we have introduced, experimentally and for research, three ancient varieties; Vitraruolo, Lucignola and Catanese Nera.

We have chosen systems of viticulture in keeping with the territory, using training systems typical of marine areas like the supported alborello, and without irrigation.

Training system: espalier, spurred cordon, guyot

Planting density: 5,000 vines per hectare

Following the regulations of the DOC Mamertino, which require a Nero d’Avola content equivalent to 60%, we have also planted the most important Sicilian red grape vine here, experimenting with it – after those of the south-west and south-east of the island – to produce still another interpretation dependent on the territory.

Training system: espalier, spurred cordon, guyot

Planting density: 5,000 vines per hectare

Among the oldest in Sicily this variety is typical of the territory of the province of Messina and has always been used, to the extent of about 40%, in the blend comprising the esteemed Mamertino. We are also discovering,from year to year, its surprising characteristics of elegance and structure.

Winery

After the Invisible Winery at Noto and with the same desire for a discrete presence, we thought of a ‘Removable Winery’ for Capo Milazzo; it is a symbol of our project for this territory, directed towards integral sustainability.

We built the new winery, with a view of the sea, being guided as always by the criteria of cutting edge architecture, by eco-sustainability and by the need for minimum impact on the landscape.

The weight-bearing structure is small and light, of metal and stone, aimed at being temporary, entirely removable and portable without damaging the territory.

Tasting Planeta

The Doc which safeguards Mamertino had as yet found few exponents and was practically extinct, and for this we were enthused by the idea of taking up the challenge of reclaiming this precious wine. The project at Capo Milazzo arose exclusively from this wish and we believe that our production will represent 35% of the total of the Doc. Our first bottle will arrive for the 2015 vintage, but in 2014 we had already produced some Nero d’Avola Nocera by way of experiment.
Discover their characteristics as a real tasting journey
Nero d’Avola*Nocera
Sicilia D.O.C.
70% Nero d’Avola 30% Nocera

A blend which unites the most important Sicilian grape variety, Nero d’Avola, with the variety peculiar to the north-east of …

Wine card
Nocera
Sicilia D.O.C.
100% Nocera

This noble vine is cultivated on just a few hectares in the province of Messina, facing the sea and of …

Wine card
involtini-di-pescespada
With Casa Planeta’s Kitchen
  • Swordfish rolls
  • Swordfish rolls
Swordfish rolls

INGREDIENTS Serves 4

800 g / 1 lb. 12 oz. swordfish sliced thin

200 g / 7 oz. breadcrumbs

80 g / 3 oz. Sicilian Pecorino DOP

50 g / 1 3/4 oz. pine nuts

50 g / 1 3/4 oz. raisins

50 g / 1 3/4 oz. capers,

rinsed and drained

1 sprig of parsley, minced

1 sprig of oregano

1 anchovy

1 glass white wine

1 lemon

extra-virgin olive oil

salt to taste

pepper to taste

 

DIFFICULTY 2/5 | PREPARATION TIME 1 hour

Rinse the slices of swordfish in water mixed with the juice of 1/2 lemon. Remove the skin and cut in two. In a small bowl, soak the

raisins in the white wine. Toast the pine nuts in a dry pan. Heat the olive oil in a pan and toast the breadcrumbs with the anchovy. In a bowl, combine the Pecorino, breadcrumbs, pine nuts, raisins, capers, parsley, oregano and the grated zest of a lemon. Put the slices of swordfish on a cutting board, then top with a tablespoon of filling, and roll. Coat each roll in breadcrumbs

and then skewer (three per skewer). Heat the olive oil in a pan over medium heat and cook the skewered fish until the breadcrumbs are a golden brown. Finish cooking under the preheated oven grill for 5 minutes.