45 hectares
We acquired the land piece by piece, recovering and cultivating 45 hectares which today produce the D.O.C. Santa Cecilia, Moscato di Noto and Passito di Noto.
Territories & Wineries
Noto
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
Vincenzo Consolo
Buonivini
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.
Buonivini
Enviroment
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.
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.
Vineyards
45 hectares
We acquired the land piece by piece, recovering and cultivating 45 hectares which today produce the D.O.C. Santa Cecilia, Moscato di Noto and Passito di Noto.
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.
Vineyards
45 hectares
We acquired the land piece by piece, recovering and cultivating 45 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
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.
Winery
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 top-of-the-range wine, from the most important Sicilian variety; Nero d’Avola. The extensive research into finding the …
Passito di Noto
Sicilia Noto D.O.C.
100% Moscato Bianco
Sicily is the land of sweet wines in all its quarters, with different styles and varieties. In the opinion of …
Controdanza
Noto D.O.C.
85% Nero d’Avola, 15% Merlot
Controdanza, from ‘country dance’, is a traditional rural dance where the dancers move elegantly in a pattern of opposition and …
With Casa Planeta’s Kitchen
- Anelletti and meat sauce mold
Anelletti and meat sauce mold
Ingredients
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.
breadcrumbs
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
peas
1 small onion, thinly
sliced
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.
With Casa Planeta’s Kitchen
- Lolli with broad beans
Lolli with broad beans
Ingredients
Serves 4
For the pasta
500 g / 1 lb. 2 oz. durum
wheat flour, ground
twice
salt to taste
For the sauce
1 kg / 2 lb. 2 oz. broad
beans from Modica
peeled
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
Cassata
Ingredients
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
Choose the taste experience that’s right for you