Burdese

Burdese

Sicilia DOC

70% Cabernet Sauvignon, 30% Cabernet Franc

In local dialect Burdese means from Bordeaux and recalls the classic grapes of Cabernet Sauvignon and Cabernet Franc. This is a red wine of great density, structure and balance, produced in limited quantities from selected vineyards. Burdese is a great wine for aging which offers a complexity of aromas and flavours, fruit of the Sicilian sun.

Awards

 

Burdese
2011 Falstaff 94
Wine Advocate Robert Parker 91
2010 Wine Spectator 90
Wine Enthusiast 90
James Suckling 89
Decanter World Wine Awards Commended
2009 Falstaff 92
Wine Enthusiast 91
2008 Emozioni dal Mondo Medaglia d'oro
Falstaff 93
Wine Enthusiast 91
James Suckling 91
Wine Advocate Robert Parker 90
Vinous 90
Jancis Robinson 16
2007 Guida vini Siciliani (Giornale di Sicilia) Vino a 5 stelle
Merlot & Cabernet insieme Medaglia d'oro
Falstaff 92
Wine Enthusiast 91
James Suckling 90
Wine Advocate Robert Parker 89
Vinous 89
2006 Wine Enthusiast 92
Jancis Robinson 16
Decanter World Wine Awards Commended
2005 Wine Enthusiast 92
Vinous 90+
Wine Spectator 88
Wine Advocate Robert Parker 88
Gambero Rosso Tre Bicchieri
Decanter World Wine Awards Bronze
2004 Falstaff 92
Wine Spectator 86
2003 Gambero Rosso Tre Bicchieri
Decanter Silver
Wine Enthusiast 91
Wine Spectator 90
Vinous 87
2002 Wine Spectator 90
2001 Wine Spectator 91
Wine Advocate Robert Parker 89
Decanter Commended
2000 Gambero Rosso Tre Bicchieri
Bibenda 5 Grappoli
Wine Spectator 90
Wine Advocate Robert Parker 90
Vinous 90
Wine Enthusiast 89
1999 Vinous 92
Wine Advocate Robert Parker 90
Wine Spectator 89
1998 Wine Advocate Robert Parker 90
1997 Wine Spectator 88
Wine Advocate Robert Parker 87

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Altimetry

75-430

Above sea level

01

Climate

21°Average temperature

02

Farming system

Spurred cordon

Planting density

4.500 vines per hectare

Now

23.47°C

Cloudiness 40%
Humidity 41%
Wind 3.6mh ←

First Vintage

1998

See vintages

03
  • 1998
  • 1999
  • 2000
  • 2001
  • 2002
  • 2003
  • 2004
  • 2005
  • 2006
  • 2007
  • Climate
    Cycle of warm harvests begins with hot dry harvest throughout
  • Climate
    A vintage distinguished by winter and spring with little rain, very hot August and cool dry September. Hot whites and reds with tannin.
  • Climate
    Almost perfect vintage for whites with ideally bright hot July and August. Well concentrated reds with hot clear tannin.
  • Climate
    A cooler summer (as in 2004) provided for good varietal reds with dense soft tannin.
  • Climate
    Winter and spring with hardly any rain. Low production and very good quality in contrast to the rest of Italy. Better whites than reds,though very concentrated.
  • Climate
    More rain than usual refreshed part of the harvest, producing reds with colour and body.
  • Climate
    Cold wet winter and spring were a perfect preparation for the vines, harvest began 15 days late with cool temperate weather.Very fresh whites
  • Climate
    Abundant spring and winter rain perfectly prepared the vineyards for summer and autumn ripening. The surprisingly fresh and cool temperatures of July, August and September achieved the rest, with the grapes arriving at the winery in perfect condition.
  • Climate
    This vintage can be described as luminous and sunny. All the sun-loving varieties such as Syrah and Nero d'Avola are of extraordinary richness. The whites are rich, creamy, and well-defined by type of grape.
  • Climate
    After two short but intense heatwaves, typical for the period from 20th July to 15th August, it stayed fine, temperatures stabilized, and persistent high pressure presented us with a vintage with no rainfall the first slight shower arrived on 25th September! and with amazing maturation. For those who enjoy comparisons, in our reckoning the recent years most similar to 2007, in Sicily, are 1997 and 2001.
04

Time of Harvest

5

september

06

Vinification

Destalking followed by 21 days of lying on the skins; after racking, maturation in new Allier oak barriques for 14 months; malolactic fermentation in wood and stainless steel.

Burdese
burdese

Alcohol Content

14,5%vol.

06

Aging Capacity

To drink at once or age for 10-12 years

Tasting Notes
  • Eyes
  • Nose
  • Mouth
A powerful red, structured on a dense and important tannin texture balanced by a decisive alcoholic content.
The nose is rich and concentrated. Intertwining of spices, red fruit, black cherry with accents of leather, earth, cocoa, marine and mineral notes. The frame is balmy almost minty
Tasting strength based on a ripe, very dense, rich fruit. The flavours are those of bilberry and preserved sour cherries mixed with leather which gradually develop to intense aromas of cherry, cocoa, iodine and rosemary.
07
Pairings
A wine with attitude, decisive and energetic enough to be enjoyed on its own or matched with something just as strong and full of character such as casseroles or game. For a vegetarian alternative, try grilled radicchio with mature cheese or almost caramelised roast onions.
With Casa Planeta’s Kitchen
timballo-di-cappellini

Red capellini mold

INGREDIENTS Serves 10

1 kg / 2 lb. 2 oz. capellini

200 g / 7 oz. grated Parmigiano Reggiano DOP

500 ml / 17 fl. oz. tomato sauce

300 g / 11 oz. peeled tomato fillets

500 g / 1 lb. 1 oz. Primosale cheese

2 kg / 2 lb. 2 oz. eggplants, sliced

200 g / 7 oz. breadcrumbs

100 g / 3 1/2 oz. basil leaves

100 g / 3 1/2 oz. butter extra-virgin olive oil

DIFFICULTY 3/5 | PREPARATION TIME 1 ½ hours

Grease a large baking dish and coat with breadcrumbs. Slice the eggplants and fry them in extra-virgin olive oil. Bring a large pot of lightly salted water to boil and cook the capellini until al dente. Then drain and season with cold tomato sauce, butter and some of the grated Parmigiano Reggiano. Cut the Primosale cheese into thin slices. Cover the bottom and sides of the baking dish with the seasoned capellini. At the center of the capellini, arrange the eggplants, Primosale cheese, grated Parmigiano, basil leaves, tomato fillets, alternating the ingredients until you have used them all up. Use mozzarella for the middle layer to get a “stringy” effect. Cover the filling with the remaining capellini, sprinkle with Parmigiano and breadcrumbs, cover with foil, and bake at 190°C (375°F) for 45 minutes. Remove the foil and bake a further 10 minutes until a crust forms. When the timballo is ready, set it aside for 10 minutes, then turn it out onto a platter. Serve sliced, preferably accompanied by hot tomato sauce and basil leaves.

X

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70% Cabernet Sauvignon, 30% Cabernet Franc
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50% Nero d’Avola 50% Syrah

vittoria

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Dorilli a
Cerasuolo di Vittoria Classico D.O.C.G.
70% Nero d’Avola 30% Frappato
Cerasuolo di Vittoria
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Cerasuolo di Vittoria D.O.C.G.
60% Nero d’Avola 40% Frappato
Frappato
Frappato a
Vittoria D.O.C.
100% Frappato

noto

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Santa Cecilia a
Noto D.O.C.
100% Nero d’Avola
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Sicilia Noto D.O.C.
100% Moscato Bianco
13 luglio 2016
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Sicilia Noto D.O.C.
100% Moscato Bianco
Noto Nero d'Avola
Noto Nero d’Avola a
Sicilia Noto D.O.C.
100% Nero d’Avola

etna

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Eruzione 1614 Carricante a
Sicilia D.O.C.
90% Carricante 10% Riesling
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Terre Siciliane I.G.T.
100% Riesling
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Eruzione 1614 Nerello Mascalese a
Sicilia D.O.C.
100% Nerello Mascalese
Brut
Brut Metodo Classico a
Sicilia D.O.C.
100% Carricante
Etna-Bianco
Etna Bianco a
Etna D.O.C.
100% Carricante
Etna-Rosso
Etna Rosso a
Etna D.O.C.
100% Nerello Mascalese

capo-milazzo

Planeta-Mamertino-2015
Mamertino a
Mamertino D.O.C.
60% Nero d’Avola, 40% Nocera
nocera
Nocera a
Sicilia D.O.C.
100% Nocera

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