La Segreta Rosso

Sicilia D.O.C.

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

La Segreta takes its name from the woods which surround our Ulmo vineyard. This young fresh wine principally produced from Nero d’Avola grapes, flagship of Sicilian wine, gains its personality and style with the addition of some international grapes. All the vines are knowledgeably cultivated in vineyards owned by Planeta. La Segreta is a versatile companion for daily drinking, suitable for many different occasions. It is a perfect approach to Sicilian wine with its excellent relationship between price and quality, guaranteed by Planeta’s careful input from vine to wine.

1997 - Bere bene 1999 Gambero Rosso:" Oscar Qualità /prezzo"

1998 - Wine Spectator dicembre 2000: "Best Buys" Berebene 2000 Gambero Rosso: "Oscar degli Oscar"

1999 - Berebene 2001- Gambero Rosso:"Oscar Qualità /prezzo" Wine Enthusiast magazine: 92 pt. Best Buys of the Year "TOP 100"International Wine Challenge 2000: Silver Medal"

2000 - Berebene 2002 - Gambero Rosso: "Oscar Qualità/prezzo" Wine Enthusiast maggio 2002: Best Buys"

2001 -Berebene 2003 - Gambero Rosso: "Oscar Qualità/prezzo" International Wine Challenge 2002: Silver Medal"

2002 - Berebene 2004 - Gambero Rosso: "Oscar Qualità /prezzo"

2003 - Berebene 2005 - Gambero Rosso: "Oscar Qualità/prezzo" Restaurant Wine 2005:"Quattro stelle" Migliore acquisto dell'anno, Sicilia - Vini d'Italia 2005, L'Espresso: Migliore acquisto" Wine Enthusiast - 87 points -Issue dated July, 2005

2004 - Decanter World wine awards 2005: Is hereby awarded the: Commended. Oscar Qualità/Prezzo dell'Almanacco del Berebene 2006 del Gambero Rosso. Wine Spectator -April 2006-New Releases:Italy 86 pt.Grove Falstaff-Degustation Sizilien 2006: 85 pt.

2005 - Japan Wine Challenge 2006: Seal of Approval. Decanter World Wine Awards 2006: BRONZE.Guida del Berebene 2007 Gambero Rosso:Oscar Qualità Prezzo. Wine Spectator: New Releases: 87 pt. Planeta Sicilia La Segreta 2005.Wine Spectator_Jan./Feb.2008:The 2007 Compendium:87 pt.

2006 -Food & Wine - September 2007: STAR SELECTION "2006 Planeta La Segreta Rosso ($16).). "Vini Italiani 2008" a cura di Luca Maroni: Vino tra i migliori 500 e più convenienti selezionati.BEST BUYS: Score 87..Wine Spectator Dec.15,2007-About the Buying Guide: pt.88.THIS ISSUE'S REVIEWS, December 11, 2007 Issue: 88 pt. Wine Spectator_Jan./Feb.2008:The 2007 Compendium:88 pt.WineSpectator_online: 88 pt.

2007 -Decanter World Wine Awards 2008: Commended - Almanacco del Berebene 2009 (Gambero Rosso): Oscar Quality/Price - Vini Italiani 2009 (Luca Maroni): 80 pt - Testers Guild Journal: Bronze Medal - Wine Enthusiast "February 2009": 87 pt

2008 - Robert Parker's "August 2009": 87 pt - Wine Spectator "October 2009": 86 pt - Berebene Low Cost 2010 "Gambero Rosso": Quality/Price Oscar - "February 2009": 88/100

2009 -Berebene Low Cost 2011 "Gambero Rosso": premio Quality/Price Oscar

2010 - (Oscar Qualità-Prezzo), Gambero Rosso Editore

2011 - Gambero Rosso: Best Buy, wineguide "Berebene Low Cost 2012" (Premio Qualità-Prezzo) International Wine Challenge 2012 - Commended




Above sea level



21°Average temperature


Farming system


Planting density

4.500vines per hectar



Cloudiness 92%
Humidity 99%
Wind 1.5mh ↓↙

First Vintage


See vintages

  • 1995
  • 1996
  • 1997
  • 1998
  • 1999
  • 2000
  • 2001
  • 2002
  • 2003
  • 2004
  • 2005
  • 2006
  • 2007
  • 2008
  • 2009
  • 2010
  • 2011
  • 2012
  • 2013
  • A particularly cool harvest, better for red wines than white.
  • Harvest with dual results after a particularly cool August and wet September; excellent early varieties but less so the later ones.
  • Hot August and cool September with some rain following a winter with sparse rain.
  • Cycle of warm harvests begins with hot dry conditions throughout.
  • A vintage characterised by winter and spring with little rain, very hot August and cool dry September. Whites hot and reds tannic.
  • Almost perfect vintage for whites with ideally bright hot July and August. Well concentrated reds with hot clear tannin.
  • The cooler summer (as in 2004) provided varietal reds with dense soft tannin.
  • Slightly more rain than usual invigorated some of the harvest, resulting in reds with colour and body.
  • Slightly more rain than usual invigorated some of the harvest, resulting in reds with colour and body.
  • A cold wet winter and spring perfectly prepared the grapes for harvesting which began 15 days late in cool moderate conditions.
  • 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.
  • The grapes are sound, the yield generally about 10% down, though 20% lower for Merlot, Nero d'Avola and Frappato.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.
  • 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. Forthose who enjoy comparisons, in our reckoning the recent years most similar to 2007, in Sicily, are 1997 and 2001.
  • Therefore, grapes had a fresh and dry climate all the way to the harvesting, without any excessive heat, but with ideal temperatures for ripening. grapes were absolutely wholesome, and did not need to undergo any phytosanitary defence interventions. The result was a superb vintage, the indigenous varieties are absolutely excellent. Syrah is just perfect: a dry and luminous vintage provided us with a superior quality. The other French varieties are intense and varietal; the Nero d'Avola, the part of La Segreta Rosso blend, is at its top.
  • Temperatures have increased markedly since August 20, while maintaining the proper level of humidity and avoiding dehydration and concentration of the fruit. Harvesting grecanico ended the last days of September.
  • The climatic conditions prevailing during the 2010 harvest were particularly favourable. In 2009 the autumn finished with abundant rainfall, ideal for setting the vines to rest. The winter had normal temperatures and not too much rain. The spring was also average, with rain at the end. The summer began with cooler temperatures until the middle of August, when the temperature then rose to assist perfect ripening. Around 20th September rain assisted the harvest at Vittoria. On the other hand the beginning of summer on Etna was fairly dry but the rains at the end of September were useful and prolonged the harvest until 21st October. Might 2010 be one of the best vintages out of the previous ten? It is early to say but it is certainly a super vintag.
  • But then in the spring the situation changed; copious rain fell even relatively late in the season and prepared the vineyards to perfection. The summer was hot without being excessively so, and the grapes were able to ripen without a flaw.
  • The harvest here registered a sharp drop in production of the early varieties such as Chardonnay and Viognier, an amazing quality especially for Nero d'Avola and Syrah as well as Cabernet Franc, which are rich and varietal with an excellent tannic structure. The harvest was completed with the harvest of Grecanico, a variety that prefers drier weather. For this reason, the grapes are fully intact thanks to a climate free of moisture.
  • Beautiful white wines, produced by a cool and bright July and August. A richer Chardonnay without more alcohol. A super-aromatic Fiano and average Grecanico. The reds, Merlot and Cabernet, benefitted from a cooler harvest with a thick dense tannin structure, thanks to extended ripening. Syrah prefers a dry September and is rather less than excellent. Nero d’Avola is fresh and fruity as rarely before.

Time of Harvest





Destalking followed by 7-14 days lying on the skins at a temperature of 25⁰C, after racking maturation in stainless steel


Alcohol Content



Aging Capacity

To drink at once or keep for 2-3 years

Tasting Notes
  • Eyes
  • Nose
  • Mouth
A fine intense and transparent ruby red coloured wine.
From the eyes to the nose the colour transforms into aromas of currants and mulberries with a measured and tenuous minty finish.
From the aromas to the taste, in the mouth the wine shows its essential character being so drinkable prompted by vibrant sensations of ripe wild fruits which present a thirst quenching juiciness. The tannins are very gentle, yeasty and smooth giving this red wine a very versatile character.
For daily drinking matched with light meat dishes, vegetables and also with lightly cooked fish dishes.
With Casa Planeta’s Kitchen

Eggplants in sweet and sour sauce


2 kg / 4 lb. 4 oz. eggplant

200 g / 7 oz. onion, chopped coarsely

150 g / 5 1/2 oz. tomato paste

200 g / 7 oz. celery, chopped

100 g / 3 1/2 oz. capers, rinsed and drained

200 g / 7 oz. pitted

green olives

50 ml / 1 3/4 fl. oz. red wine vinegar

50 g / 1 3/4 oz. toasted almonds

50 g / 1 3/4 oz. granulated sugar mint leaves

10 ml / 1/4 fl. oz. extravirgin olive oil

olive oil for frying

sea salt

salt to taste

pepper to taste


Wash the eggplants, cut them into 1-½-cm (¾-inch) cubes, sprinkle with sea salt, then place in a colander for about 30 minutes. Rinse and dry the eggplants, then fry them in a generous amount of olive oil. Wash the celery, remove any tough strings and chop. Bring a pot of unsalted water to boil and blanch the celery for 2 minutes; then add half the olives and the capers. After 4–5 minutes, pour the vegetables into a colander and drain. Heat some oil in a pan. Let the onion soften over low heat, but don’t let it brown. Add the chopped celery, the capers, the blanched olives, a pinch of pepper and cook for 2 minutes. Add the tomato paste and stir. Increase the heat. In the middle of the pan, make a well and pour in the sugar. Let the sugar dissolve, then add the vinegar and cook for 2 to 3 minutes. Pour the condiment over the eggplant. Do not stir the mixture until cool. Sprinkle with crushed toasted almonds and mint leaves.



Sicilia Menfi D.O.C.
100% Chardonnay
Sicilia Menfi D.O.C.
100% Fiano
Sicilia I.G.T.
70% Cabernet Sauvignon, 30% Cabernet Franc
Sito dell’Ulmo Merlot
Sicilia D.O.C.
100% Merlot
Maroccoli Syrah
Sicilia I.G.T.
100% Syrah
Sicilia D.O.C.
70% Grecanico 15% Grillo 15% Sauvignon Blanc
Sicilia D.O.C.
100% Nero d’Avola
La Segreta Bianco
Sicilia D.O.C.
50% Grecanico 30% Chardonnay 10% Viognier 10% Fiano
La Segreta Rosso
Sicilia D.O.C.
50% Nero d’Avola 25% Merlot 20% Syrah 5% Cabernet Franc
Sicilia D.O.C.
50% Nero d’Avola 50% Syrah


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


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


Eruzione 1614 Carricante
Sicilia D.O.C.
90% Carricante 10% Riesling
Eruzione 1614 Riesling 2014
Terre Siciliane I.G.T.
100% Riesling
Eruzione 1614 Nerello Mascalese
Sicilia D.O.C.
100% Nerello Mascalese
Brut Metodo Classico
Sicilia D.O.C.
100% Carricante
Etna Bianco
Etna D.O.C.
100% Carricante
Etna Rosso
Etna D.O.C.
100% Nerello Mascalese


Nero d’Avola*Nocera
Sicilia D.O.C.
70% Nero d’Avola 30% Nocera