In the cradle of Nero d’Avola

Since 1998, the third stage of the journey in Sicily.

In the southernmost point of Europe, at the meeting of two seas, the history of Sicilian viticulture was born; the Phoenicians transported their first wines to these very hills, today the cradle of Nero d’Avola. The late-baroque opulence of the historic towns of Val di Noto, a UNESCO heritage site, is bordered by the mysterious fascination of archeological sites, as well as the unspoilt beauty of nature.

We found the right place for us a few kilometres from the small fishing village of Marzamemi and near the long marshes of the Vendicari nature reserve.

Everyone must have had great self-esteem, great pride, a pronounced sense of themselves, of themselves as individuals and also as a community, if they wanted and knew how to miraculously reconstruct these cities immediately after the earthquake, with these plans, and with this baroque architecture; such stage settings, such audacity, such dazzling dreamlike manifestations, such fulfilment of fantastic utopias.
Vincenzo Consolo


Noto was the third stage of our journey in Sicily. In 1998 we founded our estate in the district which coincidentally has always been called ‘Buonivini’. This gave us the idea of coming to discover the winemaking potential of this country, cradle of Nero d’Avola, which after a long history at present remained almost unknown. Here we confronted the hardest and best challenge, to give again an identity and future to a great Sicilian wine producing territory. The beauty of these hills which slope to the sea and where the vineyards stretch between almond groves, has made us carefully seek the closest integration possible with the landscape to provide minimum impact. Sustainability and hospitality in an informal atmosphere which cares for nature have, since the first day, characterised this project, with the building of the Cantina Invisibile and the restoration of the grape press and the Case Sparse.


The aspect of the soft hills of Buonivini, the white limestone soil, the breezes arising from the meeting of two seas, create the best conditions to make the vines grow successfully and give rise to great wines. Here Nero d’Avola and Moscato grow together with almonds, carobs and olives, symbolic plants of the Mediterranean location.

White earth, very limey, with abundant structure of small dimensions. Great capacity for water retention. Fine texture with clear coloured chalk patches.

40/60 metres above sea level

96 mm.


We acquired the land piece by piece, recovering and cultivating 51 hectares which today produce the D.O.C. Santa Cecilia, Moscato di Noto and Passito di Noto.

Training system: espalier, spurred cordon

Planting density: 5.000 vines per hectare

Syrah is a noble Mediterranean variety which gives of its best in light dry places, just like the Maroccoli vineyard. Here we produce our interpretation of Syrah in a modern key, created from a single variety grown in a single variety vineyard. The Syrah of Dispensa and Gurra instead makes part of the blend for La Segreta Rosso and the Rosè.

Training system: unilateral Guyot

Planting density: 3,800 vines per hectare

Years of experience have helped us to identify among the vines at Ulmo, on the banks of Lake Arancio, the ideal place for the cultivation of this old French variety. Today the site of the Ulmo Merlot, producing a single-variety wine, is one of our single-variety vineyards.

Training system: espalier, spurred cordon

Planting density: 4,500 vines per hectare

First for the traditional Passito, then for the dry version which enhances the aromatic characteristics just as much, we cultivate another great indigenous variety next to Nero d’Avola, Moscato di Noto, giving a contemporary interpretation to its very ancient tradition in this area.

Training system: espalier, spurred cordon

Planting density: 5,000 vines per hectare

To cultivate the prince of the great Sicilian red wines, Nero d’Avola, in its country of origin was the main reason for coming to Noto. The white limey soils, the aspect and sun of Buonivini create the ideal conditions for growing these vines and producing great wines.


Arising from the desire to minimise environmental impact, the invisible winery is the symbol of our presence in the territory of Noto. The project, finalised in 2003, is still completely innovative and the expression of a perfect synthesis between respect for the territory, technical requirements and architectural design.

The winery – daring in its clear square lines – is hidden within the hill’s natural change of level, so on the surface only the garden with fruit trees and herbs which covers it is visible.

The first level, devoted to the production process, maintains a direct dialogue with the vineyard lying in front of the large window.

The second level lies entirely below ground, protecting the cellar with a controlled temperature.

Tasting Planeta

A white, a red and a Passito. At Buonivini three wines are produced from the grapes of Moscato di Noto and Nero d’Avola, which represent three different but complete expressions of the territory to which each of their characteristics remains intrinsically linked.
Discover their characteristics as a real tasting journey
Santa Cecilia
Noto D.O.C.
100% Nero d’Avola

Santa Cecilia is our highlight from the most important Sicilian grape variety, Nero d’Avola. Our long research into finding the …

Wine card
Sicilia Noto D.O.C.
100% Moscato Bianco

Allemanda is an opening baroque dance, as well as our Moscato Bianco. Dry, with intense scents of jasmine and citrus …

Wine card
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 …

Wine card
Noto Nero d’Avola
Sicilia Noto D.O.C.
100% Nero d’Avola

This wine is produced from the heart of the DOC Noto area in the old districts of Buonivini and Agliastro …

Wine card
Timballo di anelletti al ragù
With Casa Planeta’s Kitchen
  • Anelletti and meat sauce mold
Anelletti and meat sauce mold


Serves 6 to 8

1 kg / 2 lb. 2 oz. anelletti

150 g / 5 1/2 oz. sweet

Provola cheese

150 g / 5 1/2 oz.


80 g / 3 oz. grated

Sicilian Pecorino DOP

salt to taste

For the meat sauce

600 g / 1 lb. 5 oz. pork

shoulder, chopped

600 g / 1 lb. 5 oz. beef

muscle, chopped

2 onions, minced

1 carrot

1 celery stalk

2 L / 2 qt. tomato purée

1 tbsp. tomato paste

1 glass water

1 glass white wine, best

if aged

bay leaves

extra-virgin olive oil

For the peas

400 g / 14 oz. fresh


1 small onion, thinly


50 g / 1 3/4 oz. butter

salt to taste

pepper to taste

Difficulty 3/5 | Preparation Time 1 hour

Mince the onions and then brown in a saucepan with a glass of water and some oil. Add the chopped meat and brown well.

Pour in the wine and let bubble up until the alcohol evaporates, then simmer for 10 minutes. Add the tomato paste, the tomato purée, the bay leaves and let simmer over low heat for at least 2 hours, if not more. The sauce is ready when the meat is tender, overcooked and breaks up. In a saucepan, brown the onion, thinly sliced, then add the peas.

Cook for 5 minutes. Bring a large pot of lightly salted water to boil and cook the anelletti until al dente. Then drain, toss with the meat sauce and let cool. Dice the Provola cheese and add it to the pasta along with the peas.

Grease a tall baking dish and lightly coat it with a handful of breadcrumbs. Pour in the seasoned anelletti. Flatten gently until the surface is

even. Top the timballo with breadcrumbs and grated Pecorino. Heat the oven to 180°C (350°F) and bake for 30 to 40 minutes.

lolli con fave
With Casa Planeta’s Kitchen
  • Lolli with broad beans
Lolli with broad beans


Serves 4

For the pasta
500 g / 1 lb. 2 oz. durum
wheat flour, ground
salt to taste
For the sauce
1 kg / 2 lb. 2 oz. broad
beans from Modica
300 g / 11 oz. cabbage
1 celery stalk
1 onion
extra-virgin olive oil
sea salt to taste


Difficulty 1/5 | Preparation time 2 and 1/2 hours

Modica broad beans are cottoie, which means they have a thick skin but a mealy heart and a robust flavor. In a large, preferably earthenware pot, add the water, the sea salt, onion, celery and the cabbage. As soon as the mixture boils add the broad beans and let cook more than 2 hours until they are completely soft. Mound the semola durum flour on large wooden board. Make a well and add salt and enough water to absorb the flour. Rub the dough between your hands to make ropes.

Cut them into small pieces about 5 cm (2 in.) in length each. Press down on the strips with your index, middle and ring fingers, and then roll

to make the lolli. Set aside to dry for 1 hour. Use a glass of water to dilute the broad bean purée, which will by this time have hardened. As soon as the soup starts to boil, add the lolli and 4 tablespoons of extra-virgin olive oil. Cook for at least 12 minutes. When ready, remove from the heat and let the soup rest for 10 minutes. Serve piping hot.

With Casa Planeta’s Kitchen
  • Cassata


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.

Planeta Hospitality

Discover Sicily through the wine places of Planeta

The large vineyard of Buonivini is punctuated by Case Sparse, small rural houses which are scattered among the small properties which once divided the estate. They have been renovated, painted with the typical red of old country farm houses and furnished with the creations of the artist Costanza Algranti, made entirely from recycled materials found locally.

A picnic defines the Buonivini hospitality with an informal and eco-friendly experience to enjoy as a couple, with the family or with friends, in a total immersion in nature. After a wine tasting, you can carry out baskets full of typical products of the territory – stuffed Modica bread, sun-dried cherry tomatoes, tuna from the fishing village of Marzamemi – and savour them in the shade of the carob trees

After the wine tasting, a total immersion in the unspoilt nature of our estate. A picnic in the shade of the green carobs tasting the typical products of the territory; the stuffed Modica bread, cherry tomatoes dried in the sun, tuna from the fishing village of Marzamemi. A completely unique and informal experience, to enjoy as a couple, with your family or with friends

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