Etna

VITTORIA NOTO MENFI CAPPARRINA ETNA CAPO MILAZZO
Everything that nature has which is big, everything it has which is lovely, every-thing it has which is terrible, can be compared to Etna, and Etna cannot be compared to anything.
Dominique Vivand Demon
Sciaranuova

Sciaranuova

In 2008 after searching for a long time for the best land for our vines, we stopped on the north side of Etna, among the lava flows and the woods which surround Passopisciaro. Here we planted our Nerello and Carricante vines and in 2012 the winery was also established. The estate spreads both south and north of the village. To the north, in the middle of the beautiful Sciaranuova vineyard, at more than 800 metres above sea level, we invested in the careful restoration of old buildings, which today represent the centre of our hospitality. To the south, near the Feudo di Mezzo vineyard, we built the Feudo di Mezzo winery right in the centre of a fifteenth century lava flow. Nearby we planted Torreguarino, Pietramarina and Montelaguardia vines, ideal for our white wines. At Sciaranuova we transformed part of the old terraces into a Theatre in the Vineyard, where every summer the Sciaranuova Festival is held, one of the cultural activities that we have inspired and produced.
Sciaranuova

Enviroment

The volcanic soils of Etna originate from the slow breaking down of the lava rock, from the abundant presence of ashes emitted from the crater and from organic substances. They are rich in stones and minerals. The quantity and dimension of the stones varies a great deal on the different terraces as does the depth of each type of soil. In every case fertility and complexity are the common denominator in the different soils of our vineyards in the Etna area.

67/90 metres above sea level

Montelaguardia

Enviroment

The volcanic soils of Etna originate from the slow breaking down of the lava rock, from the abundant presence of ashes emitted from the crater and from organic substances. They are rich in stones and minerals. The quantity and dimension of the stones varies a great deal on the different terraces as does the depth of each type of soil. In every case fertility and complexity are the common denominator in the different soils of our vineyards in the Etna area.

720 metres above sea level

Torreguarino e Pietramarina

Enviroment

The volcanic soils of Etna originate from the slow breaking down of the lava rock, from the abundant presence of ashes emitted from the crater and from organic substances. They are rich in stones and minerals. The quantity and dimension of the stones varies a great deal on the different terraces as does the depth of each type of soil. In every case fertility and complexity are the common denominator in the different soils of our vineyards in the Etna area.

600/800 metres above sea level

Vineyards

2012 - 9 hectares

We produce our Etna cru from the Sciaranuova vineyard; here we are at 850 metres above sea level, outside the perimeter of the denomination but with the extraordinary climate and soil conditions of the mountain. From the vineyards round the winery of Feudo di Mezzo we produce our DOC Etna.

Training system: espalier, spurred cordon

Planting density: 5.000/10.000 vines per hectare

This is the king of Etna and the north side of the volcano is its proper home. Its origin in this territory came about in remote times and it owes its name to the very fact of having chiefly been cultivated among volcanic sands. It is very sensitive to the characteristics of every soil and each vintage, and it provides great elegance and longevity.

Training system: espalier, spurred cordon e Guyot

Planting density: 5.500 vines per hectare

A small part of our vineyards is allocated to research into Riesling, which we find is well adapted to growing on Etna, with its very particular soil and climatic conditions. At the moment it is used, together with Carricante, for our Eruzione 1614.

Training system: espalier, spurred cordon e Guyot

Planting density: 5.000 vines per hectare

Carricante is an old and noble indigenous Sicilian variety, which is cultivated at the highest altitudes both for its characteristics and tradition. Without a doubt Etna is its ideal environment, which, with appropriate production techniques, gives rise to great white wines able to demonstrate structure and longevity.

Vineyards

2012 - 10 hectares

We produce our Etna cru from the Sciaranuova vineyard; here we are at 850 metres above sea level, outside the perimeter of the denomination but with the extraordinary climate and soil conditions of the mountain. From the vineyards round the winery of Feudo di Mezzo we produce our DOC Etna.

Training system: espalier, spurred cordon e Guyot

Planting density: 5.000 vines per hectare

Carricante is an old and noble indigenous Sicilian variety, which is cultivated at the highest altitudes both for its characteristics and tradition. Without a doubt Etna is its ideal environment, which, with appropriate production techniques, gives rise to great white wines able to demonstrate structure and longevity.

Vineyards

2012 - 9 hectares

We produce our Etna cru from the Sciaranuova vineyard; here we are at 850 metres above sea level, outside the perimeter of the denomination but with the extraordinary climate and soil conditions of the mountain. From the vineyards round the winery of Feudo di Mezzo we produce our DOC Etna.

Training system: espalier, spurred cordon

Planting density: 5.000/10.000 vines per hectare

This is the king of Etna and the north side of the volcano is its proper home. Its origin in this territory came about in remote times and it owes its name to the very fact of having chiefly been cultivated among volcanic sands. It is very sensitive to the characteristics of every soil and each vintage, and it provides great elegance and longevity.

Training system: espalier, spurred cordon e Guyot

Planting density: 5.000 vines per hectare

Carricante is an old and noble indigenous Sicilian variety, which is cultivated at the highest altitudes both for its characteristics and tradition. Without a doubt Etna is its ideal environment, which, with appropriate production techniques, gives rise to great white wines able to demonstrate structure and longevity.

Feudo di Mezzo winery

We built the Feudo di Mezzo winery right in the centre of our Sciaranuova and Montelaguardia vineyards, a little to the south of the centre of Passopisciaro.

The winery was built on a spectacular site, a real stone garden, within a lava flow dating from 1566.

With our usual attention to the possible impact of our presence on the landscape, we commissioned an architectural project perfectly integrated to the surrounding countryside, which contains its fundamental elements in a modern key, beginning with the use of lava stone for constructing the building.

Etna’s black stone is the dominant architectural element in the barrel store also, to which we gave the appearance of an old stone workshop, combining an interesting solution of bio-architecture with an activity of cultural recovery.

Tasting Planeta
Six of our wines are produced on Etna, other than the Brut Metodo Classico. Only two of them fall within the Etna DOC because the other two – the Eruzione 1614 – come from the Sciaranuova vineyard, which lies outside the area of denomination, at 850 metres above sea level. These two are our Etna crus, for which we chose a very evocative name, recalling the legendary eruption of 1614, the longest ever recorded, lasting more than ten years, and which halted right on the border of these vineyards, forming their shape.
Insert a short text here
Eruzione 1614 Pinot Nero
Terre Siciliane I.G.T.
100% Pinot Nero
Wine card
Eruzione 1614 Carricante
Sicilia D.O.C.
90% Carricante 10% Riesling
Wine card
Eruzione 1614 Riesling
Terre Siciliane I.G.T.
100% Riesling
Wine card
Eruzione 1614 Nerello Mascalese
Sicilia D.O.C.
91% Nerello Mascalese, 9% Nerello Cappuccio
Wine card
Brut Metodo Classico
Sicilia D.O.C.
100% Carricante
Wine card
Etna Bianco
Etna D.O.C.
100% Carricante
Wine card
Etna Rosso
Etna D.O.C.
100% Nerello Mascalese
Wine card
  • Notes

The history of the volcano is marked by the eruptions which formed it; that of 1614 is legendary, lasting for ten years, and the longest in reported history. The vines which produce this wine grow on this particular lava flow. A small area contains the Pinot Nero which has been cultivated in this area for centuries, even if sparsely. The result is an absolutely original version of this noble variety.

  • Notes
  • Pairings

The history of Etna is studded with the historic eruptions which have shaped it. That of 1614 is legendary, lasting ten years and the longest ever recorded, halting just on the border of the vineyards of Sciaranuova. A name strongly evocative of our Cru dell’Etna; Carricante with a small addition of Riesling. High altitude black soils confer a fresh, savoury and mineral style.

zuppa-di-erbe-spontanee
Wild green vegetable soup

INGREDIENTS Serves 4

1 kg / 2 lbs. 2 oz. wild green vegetables

(wild broccoli, chicory, mustard greens, cabbage, borate, caccialepre or wild radishes)

2 anchovies

2 spring onions

20 ml / 1 1/2 tbsp. white wine

1 fresh red pepper

extra-virgin olive oil

DIFFICULTY 1/5 | PREPARATION TIME 15 minutes

In a frying pan sauté the spring onions with the hot pepper with a tablespoon of oil. Add the anchovy fillets and let them melt. Wash the vegetables and remove any hard parts, then add them to the rest of the ingredients in the pan. Pour on a glass of white wine and bubble up to evaporate the alcohol. Cover and cook for 20 minutes. Add salt and drizzle with oil before serving.

 

  • Notes

The history of Etna is studded with the historic eruptions which have shaped it. The eruption of 1614 is legendary, lasting ten years and the longest ever recorded, halting right on the edge of the vineyards of Sciaranuova. A very evocative name for our Cru dell’Etna. At the time of planting the vineyards, in keeping with our spirit of research, we planted a small vineyard of Riesling. An extraordinary grape variety which loves altitude and lava soils. An experiment that time will help us judge.

  • Notes
  • Pairings

The history of Etna is studded with the historic eruptions which have shaped it. The legendary one of 1614, lasting ten years and the longest ever recorded, halted right on the border of the vineyards of Sciaranuova. A strongly evocative name for our Cru dell’Etna based on Nerello Mascalese. High black lands confer an elegant style, refined and balanced.

polpette-in-foglie-di-limone
Meatballs cooked with lemon leaves

INGREDIENTS Makes 20

500 g / 1 lb. 2 oz. lean veal, ground

100 g / 3 1/2 oz. bread without the crust

1 glass whole milk

100 g / 3 1/2 oz. aged

Pecorino DOP

2 eggs

1 lemon

1 sprig of parsley, minced

extra-virgin olive oil

salt to taste

black pepper to taste

lemon leaves

DIFFICULTY 1/5 | PREPARATION TIME 40 minutes

Mince the parsley. Grate the cheese and the peel of 1/2 lemon. Remove the crusts from the bread and discard; put the rest of the bread in a bowl with some milk and let soak. Squeeze the bread to remove the excess liquid and then mix it with the ground meat and the eggs. Season with pepper and salt and knead vigorously. With your hands, divide the mixture to form the meatballs, then wrap them in lemon leaves. They can be skewered, grilled, or cooked in a pan over high heat with a tablespoon of oil.

These meatballs, which are also called badduzzi or purpetti, preserve the citrus flavor of the lemon leaves. Before wrapping the meatballs, don’t forget to soak the leaves in water and spread some extra-virgin olive oil on them.

  • Notes
  • Pairings

The Metodo Classico is produced from indigenous grapes cultivated in a climatically appropriate environment. Carricante harvested early and processed with the greatest care and the sage advice of Josef Reiterer. All the activities are undertaken manually for a brut which explores the black land of Etna.

panelle
Chickpea fritters

INGREDIENTS Serves 4

500 g / 1 lb. 2 oz. chickpea flour

1 1/2 L / 1 1/2 qt. water

20 g / 3/4 oz. chopped parsley

peanut oil

salt to taste

black pepper to taste

DIFFICULTY 2/5 | PREPARATION TIME 40 minutes

Pour the water and the chickpea flour into a heavy pan whisking constantly to avoid lumps. Add salt and black pepper to taste,

and bring to a boil stirring constantly with a spatula. The mixture is ready when it thickens and pulls away from the sides of the pan. Add the chopped parsley, then spread the mixture out in a wellgreased rectangular or round container to cool. Our family likes to spread it on the back of an old soup bowl that’s been slightly moistened with water and greased.

When the mixture cools down, cut it into squares or triangles. Heat the peanut oil in a deep pan and deep-fry the panelle. Fennel

seeds can be used instead of the chopped parsley.

  • Notes
  • Pairings

This wine is produced in our Feudo di Mezzo winery, lying in the centre of Etna’s wine growing area, from Carricante grapes partially fermented in barriques. This is the result of searching for an expression of this noble grape cultivated in the unique and splendid terroir of Etna.

merluzzo-al-latte
Cod with milk

INGREDIENTS Serves 4

2 large cods, about 800 g (1 lb. 12 oz.) each

500 g / 1 lb. 1 oz. fish used for soup (goatfish, hake, etc.)

1 carrot, peeled

1 celery stalk

5 yellow potatoes, diced

2 lemons

3 bay leaves

DIFFICULTY 2/5 | PREPARATION TIME 3 hours

Wash the fish. Fill a large baking dish with water, two lemons cut in quarters, the bay leaves, carrot, celery and diced potatoes.

Cook until the potatoes are almost tender, then add the small fish (goatfish, hake, etc.), and continue to cook for at least a

further 15 minutes until the potatoes are done. Remove from the heat. Clean each of the fish; eliminate the lemon quarters and bay leaves. Put everything else that’s left in a food processor and blend to get a light-colored stock. Filter the liquid.

Wash the cods under running water and then cook them in a casserole dish with the fish stock for at least 15 minutes. The fish

can be cooked either in the oven or on the stove, as long as the dish used to cook them is covered with foil.

When the fish are ready, trim away what shouldn’t be eaten and cut them into fillets. In a deep dish, serve two fillets covered with

the hot fish stock per person.

  • Notes
  • Pairings

This wine is produced at our Feudo di Mezzo winery, situated in the heart of Etna viticulture. It comes from Nerello Mascalese grapes, and from the search for a modern expression of this noble grape variety cultivated in the unique and splendid terroir of Etna.

porcini-fritti
Fried porcini mushrooms

INGREDIENTS Serves 4 to 6

700 g / 1 lb. 9 oz. porcini mushrooms

400 g / 14 oz. rice flour

200 ml / 6 3/4 fl. oz. light beer or very fizzy

mineral water

1 egg

peanut oil

salt to taste

DIFFICULTY 2/5 | PREPARATION TIME 3 hours (excluding the marinating)

Use a brush and a moist cloth to clean the mushrooms, making sure that all the soil has been removed. Don’t use water, and

don’t rinse the mushrooms. Be sure to leave the mushrooms whole. Once you’ve cleaned them, cut the larger ones into 1/2-centimeter slices, and the smaller ones into four parts. In a bowl combine the flour, the beaten egg and the beer or mineral water (chilled). If the temperature in the kitchen itself is high, or if it’s summer, add some ice cubes to the mixture.

Heat the peanut oil in a skillet. Dip the mushrooms in the mixture one at a time and make sure to coat the whole surface. Use

tongs to fry the coated mushrooms in the hot oil for about 5 minutes. Serve warm with a pinch of salt.

 

Planeta Hospitality

Discover Sicily through the wine places of Planeta

We are waiting to guide you along the path between the vines of Sciaranuova after a visit to the Feudo di Mezzo winery.

In the large Ribatteria, or on the verandah during the warmer seasons, we welcome you for a guided tasting of our wines, which can be followed with an aperitif or lunch, enjoying not only the enchanted atmosphere of the volcano in all seasons but also the special products of its surrounding districts, in particular cheese and salamis.

At Sciaranuova we have transformed vineyard into Theatre, excavating a stage from what at one time were terraces used for cultivating vines, and acquiring mountains, lava and ancient pine trees as scenery. Every summer we organise the ‘Sciaranuova Festival’ here. The idea of retrieving this natural amphitheatre and planning a theatrical programme ourselves allows us to become involved with another art form and to bring about a specific project of improvement and cultural activity on Etna also.

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