13 luglio 2016

Passito di Noto

Sicilia Noto D.O.C.

100% Moscato Bianco

Our Passito di Noto is produced from one of the oldest vines in the world, Moscato Bianco. The passito is a very ancient wine which is now produced with the modern system of ‘appassimento’ (grape drying). Explosive aromas of exotic fruit, jasmine, candied citrus fruit are complex but easy to admire. The ideal companion for the great Sicilian tradition of sweets and ice creams.


2003 - Muscat of the World 2004 - Muscats Du Monde: "Silver Medal"

2004 - Enogea II ed. 88 point D. Bere Dolce Italia 2005 "Cinque Sfere". Bere Dolce 2006: Cinque Sfere, Vino dell'Emozione "Moscato di Noto 2004 Planeta". DuemilaVini 2006 A.I.S.: 4 Grappoli I Vini Buoni D'Italia 2006: 3 Stars. Decanter World Wine Awards 2006: SILVER. Wine Spectator -May 2006-New Releases:Italy 93 pt.

2005 -Best 100 della Guida D'Agata & Comparini ai Migliori Vini d'Italia 2007 " Best 100". Decanter 2007: Medaglia d'Oro.

2006 - Muscats  du Monde 2008: Moscato di Noto Doc 2006: Medaglia d'Argento.THIS ISSUE'S REVIEWS, December 11, 2007 Issue: 90 pt.Wine Enthusiast  Magazine,February 2008: 92 pt.  -  www.wineanorak.com "Febbraio 2009":  91/100

2007 -I Vini d'Italia 2009 (Le Guide de L'Espresso): 16.5/20 - Vini Buoni d'Italia (Touring Club): 4 stars - I Vini Veronelli 2009 (Veronelli Editore): 3 stars - Passiti d'Italia 2009 (Cucina e Vini): 5 sfere - Decanter World Wine Awards 2009: Silver Medal - Wine Enthusiast "December 2008": 92 pt - Falstaff "Sept/Oct 2009": 93 pt - www.wineanorak.com "February 2009": 91/100

2008 -Muscats du Monde 2008: Bronze Medal - III Sweet Wine International Competition "Gran Palio della Signoria dei Bentivoglio": 5 Crown - 17° Concours Mondial de Bruxelles: Gold Medal - Decanter World Wine Awards: Bronze Medal - Wine Enthusiast "December 2010": 92 pt



Above sea level



21°Average temperature


Farming system


Planting density

4.500 vines per hectare



Cloudiness 40%
Humidity 22%
Wind 8.7mh ↓

First Vintage


See vintages

  • 2003
  • 2004
  • 2005
  • 2006
  • 2007
  • 2008
  • 2009
  • 2010
  • 2011
  • 2012
  • 2013
  • Climate
    More rain than usual invigorated part of the harvest, resulting in whites with much fruit and structure.
  • 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
    A rainy late-autumn and low temperatures, though not excessively so, have laid strong basis to a good vintage . The vines were able to rest in well-soaked soil. After a rainy winter the spring was particularly cool and dry. A mild summer provided for excellent ripening of both white and red grapes. The 2006 vintage has been excellent with regard to the quality of the grapes. 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.
  • Climate
    A brief description of the weather preceding the 2007 harvest is essential. We were cheered in 2006 by an autumn finishing with good October rain that prepared the vines well for their autumn and winter rest. A relatively mild winter followed with temperatures that were never very low and a lower than average rainfall. A weather pattern that coincided with the rest of Italy, with the difference that mild winters are the norm in our area. This winter did make us fear for the summer reserves of water, but then in spring an unusually plentiful rainfall covered the whole of our region until the beginning of May. This is why in Sicily we had no expectations of an early vintage but, until mid-July, we were thinking rather of a late vintage. From July onwards, the most important time for deciding quality, the weather was particularly propitious. 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.
  • Climate
    The 2008 vintage ended on Saturday, 4th October. Late in autumn and during winter 2008, rains were just below standard; temperatures, instead, were within seasonal average. Spring confirmed what had happened previously, no abundant rains; the last one, at the end of April, was decisive for the quality of grapes. 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. White wines thanks to the lack of thermal excesses are full-bodied and well balanced and perfectly aromatic. Grecanico wine is particularly excellent, just as the early varieties Chardonnay and Viogner. Fiano wine will get back to its highest quality, such as the 2001 vintage.
  • Climate
    The seasonal pattern showed a fall and a cold winter and little rain, while the spring period was characterized by heavy rains even in the pre-summer. The vineyard went into the summer and maturation in perfect health. The average summer temperatures has been excellent: pleasantly cool, regular, without peaks of heat, never above the seasonal average. Balanced solar radiation. The harvest began with a delay of about 10-14 days (August 17). 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.
  • Climate
    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.
  • Climate
    The climatic indicators of 2011 had forecast, on a global level, a classic winter with precipitations below average, which after the last few winters with their copious rainfalls had us a little worried. 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.
  • Climate
    Noto and Vittoria. A memorable harvest for Nero d’Avola. Structure, balance, bright colors and exuberant nose accompanied by high alcohol, all perfectly balanced. We are more than satisfied with both wineries and we expect unique Cerasuolo and Santa Cecilia wines. The reasons for the superior quality can be traced back to the ideally dry and cool September, perfect for Nero d'Avola. The Moscato di Noto is currently in the process of fermentation. The final judgment on the 2012 vintage is more than positive with peaks of excellence in Vittoria and Noto and in Menfi and Sambuca for the red wines.
  • Climate
    The winter at Noto was very dry and even the spring had little rainfall. Because of this we thinned out the Nero d’Avola vines a little more than usual. Eventually the harvest was very cool and this has provided a full, dense and not particularly alcoholic Nero d’Avola. The Moscato is aromatic and distinctive.

Time of Harvest





The grapes are picked when well ripened at the end of August and are then dried in the fruit cellar, placed in 5 kg crates in a ventilated atmosphere at 23⁰C; when half their weight has been lost, about 40 days later, the grapes are pressed and the must thus obtained, particularly rich in sugars, ferments slowly at 18⁰C for more than a month in stainless steel vats, where they remain until bottling

13 luglio 2016

Alcohol Content



Aging Capacity

Long, as with all sweet wines, time benefits

Tasting Notes
  • Eyes
  • Nose
  • Mouth
Bright golden yellow
Full of dried apricots, mango, orange peel, medlar, dates, pistachio cream and vanilla. Citrus marmalades. The fruity look is fused with aroma of Darjeeling tea, flowers of mimosa and orange blossom, ginger, sesame. A set that recalls all the perfume of Sicilian pastry.
The six weeks of drying guarantees a high concentration of sugars and some natural transformation of the grapes contributes to the extraordinary aromas of apricot, rose petals, papaya and quince. Sweet and fleshy in the mouth, but also lively with citrus notes. It recalls nougat and candied ginger.
Wine made to match with the best sweets, and having been dried could possibly favour dried fruits as well as being enriched by fruits with a prominent acidic content.
With Casa Planeta’s Kitchen



Serves 6 to 8

1 sponge cake

1 kg / 2 lb. 2 oz. sheep’s milk ricotta

200 g / 7 oz. almond flour

200 g / 7 oz. confectioners’ sugar

+ extra for the icing

300 g / 11 oz. granulated sugar

70 g / 2 1/2 oz. semisweet chocolate

150 g / 5 1/2 oz. pistachios

1 vanilla pod

whole candied fruits for the garnish

green food coloring 

vegetable oil to grease the pan

Difficulty 4/5 | Preparation Time 1 hour

(plus 2 hours for the cake to rest in the refrigerator)

For the marzipan: combine the almond flour and confectioners’ sugar in a bowl, add the pistachio flour (made by finely grinding

and then sifting the pistachios), and a few drops of the food coloring to obtain a mint-green color. Knead the dough until the marzipan is soft and compact. Use a rolling pin to roll out the marzipan dough, then cut it into wide strips long enough to line the sides of the cake pan. Line the sides of a greased pan with the marzipan strips. Cut the sponge cake into thin strips and use them to line the bottom of the pan.

To make the cream filling, strain the ricotta, then blend in the sugar and the vanilla. Chop the semisweet chocolate into pieces

the size of coffee beans, and add to the ricotta cream. Spread the ricotta cream evenly on top of the cake, leaving enough room

for another thin layer of cake on top.

Refrigerate the cassata for a few hours. Turn the cake upside down onto a serving plate, and top with icing made from confectioners’

sugar and a small amount of water. Let the icing dry and then garnish with candied fruits.



Chardonnay a
Sicilia Menfi D.O.C.
100% Chardonnay
Cometa a
Sicilia Menfi D.O.C.
100% Fiano
Burdese a
Sicilia I.G.T.
70% Cabernet Sauvignon, 30% Cabernet Franc
Sito dell’Ulmo Merlot a
Sicilia D.O.C.
100% Merlot
Maroccoli Syrah a
Sicilia I.G.T.
100% Syrah
Alastro a
Sicilia D.O.C.
70% Grecanico 15% Grillo 15% Sauvignon Blanc
Plumbago a
Sicilia D.O.C.
100% Nero d’Avola
La Segreta Il Bianco
La Segreta aIl Bianco
Sicilia D.O.C.
50% Grecanico 30% Chardonnay 10% Viognier 10% Fiano
La Segreta Il Rosso
La Segreta aIl Rosso
Sicilia D.O.C.
50% Nero d’Avola 25% Merlot 20% Syrah 5% Cabernet Franc
Rosè 2016_sa
Rosè a
Sicilia D.O.C.
50% Nero d’Avola 50% Syrah


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


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


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


Mamertino a
Mamertino D.O.C.
60% Nero d’Avola, 40% Nocera
Nero d’Avola*Nocera a
Sicilia D.O.C.
70% Nero d’Avola 30% Nocera
Nocera a
Sicilia D.O.C.
100% Nocera

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