Sicilia D.O.C.

70% Grecanico 15% Grillo 15% Sauvignon Blanc

Derived from the name of the wild flower that grows round our winery, Alastro is a Grecanico blended with two notably aromatic varieties, Grillo and Sauvignon Blanc. Splendidly aromatic, delicately structured, with aromas of tropical fruit, fresh citrus and white flowers.



2015  Falstaff 90
Wine Enthusiast 88


2014  Decanter World Wine Awards Bronze
Gambero rosso Bere Bene - Oscar Qualità prezzo
Jancis Robinson


2012  Decanter 90
Sommelier Wine Award Bronze
Gambero Rosso Bere Bene - Oscar Qualità prezzo
Slow Wine

Vino quotidiano

2011  James Suckling 91
Gambero Rosso

Bere Bene - Oscar Qualità prezzo

International wine Challenge


2009 Jancis Robinson 16,5

Wine Spectator








Above sea level



21°Average temperature


Farming system

Spurred cordon, Guyot

Planting density

3.800/5.000 vines per hectare



Cloudiness 40%
Humidity 62%
Wind 6.2mh ←

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 reds than whites.
  • A particularly cool August preceding a rainy September produced two results; excellent for early varieties, less good for late.
  • Hot August and cool September with some rain following a winter with little rain.
  • The cycle of hot harvests begins with dry warm weather throughout harvesting.
  • Vintage distinguished by winter and spring with little rain, very hot August and cool dry September.'Hot' whites.
  • Almost perfect vintage for whites with ideally bright hot July and August.
  • A cooler summer (as in 2004) resulted in very fruity full whites for slow maturation.
  • Hardly any rain in winter and spring. Low production and very good quality compared to the rest of Italy. Better whites than reds.
  • More rain than usual refreshed some of the crop, resulting in whites with great fruit and structure.
  • Cold wet winter and spring were a perfect preparation for the vines, harvest began 15 days late with cool temperate weather.Very fresh whites.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Might 2010 be one of the best vintages out of the previous ten? It is early to say but it is certainly a super vintage.
  • The temperatures stayed in the average range and, more importantly, showed no heat spikes. Both September and October were mild, and sporadic rainfalls at the end of the season accomplished the vintage. Menfi and Sambuca. Harvesting started a little earlier compared to the five previous years. The white grapes yielded a significantly lesser quantity and were of outstanding quality, especially the Grecanico variety.
  • The harvest was completed on October 12th, earlier than usual. In general, the grapes are extraordinarily healthy thanks to the lack of rainfall near the harvest. The amount is 10% higher compared to the 2011 vintage that was particularly poor, about 5% below average.
  • It was long and intense with both easy and difficult periods. Eventually it went well and, for some territories, extraordinarily well. We began with the media announcing the harvest of the century. Indeed the preceding weather conditions were very favourable, even though they were very different in the various Sicilian regions.

Time of Harvest





After destalking and soft pressing, the must is decanted at a low temperature and ferments at 15⁰C; when fermentation has finished it matures on the lees for up to 6 months in stainless steel vats where a batonneur holds the lees in suspension.


Alcohol Content



Aging Capacity

To drink at once or age for 4-5 years; Grecanico has a surprising aging capacity.

Tasting Notes
  • Eyes
  • Nose
  • Mouth
The transparent straw colour anticipates a light smooth wine.
The blend of Grillo and Sauvignon gives a nose rich with aromas of citrus, peach, tropical fruits and yellow flours, such as broom. In the mouth it is vibrant but creamy and silky with hints of white melon.
But in this case it is misleading as Grecanico hides its strength and complex character within this white wine.
The contrast between savoury and sweetness confers a gastronomic strength that makes it suitable for matching with simple dishes such as a warm seafood salad as well as with more complex ones like a spicy Asian dish with sweet sour sauce. It can be matched with appetisers of Mediterranean cooking and with vegetarian cookery. Serve at 10⁰C.
With Casa Planeta’s Kitchen

Stuffed sardines au gratin

INGREDIENTS Serves 6 to 8

1 kg / 2 lb. 2 oz. sardines

100 g / 3 1/2 oz. Sicilian Pecorino DOP

5 anchovies

120 g / 4 1/2 oz. breadcrumbs

10 capers, rinsed, drained and chopped

1 lemon a sprig of parsley

bay leaves nutmeg

extra-virgin olive oil

salt to taste

pepper to taste


Cut off the fish heads, then open the fish up and remove the backbone. Rinse the fish, pat dry and put them still opened out on a paper towel. In a pan, toast the breadcrumbs with a drizzle of oil. As soon as the breadcrumbs start to brown, remove them from the heat and pour them into a bowl. Remove the backbone from the anchovies, then chop. In a bowl, combine the breadcrumbs, anchovies, Pecorino, grated rind of ½ lemon, parsley, chopped capers, nutmeg, salt and pepper. Blend the filling well. Drop a teaspoonful on each open sardine. Then take another sardine and top it as though you were making a sandwich. In a greased pan, arrange the sardines vertically, separated by bay leaves. Heat the oven to 180°C (350°F) and bake for 20 minutes. Serve while hot.

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