Brut

Brut Metodo Classico

Sicilia D.O.C.

100% Carricante

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.

Awards

Brut Metodo Classico
Falstaff 91
James Suckling 90
Wine Enthusiast 90
 
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Altimetry

815/850

Above sea level

01

Climate

21°Average temperature

02

Farming system

Cordone speronato e Guyot

Planting density

5.000 piante per ettaro

Now

15°C

Cloudiness 20%
Humidity 93%
Wind 2.6mh ↗

First Vintage

2009

03
05

Time of Harvest

20

september

vinificazione

Vinification

The grapes are harvested early into crates so as to preserve acidity; then they are destalked and undergo soft pressing, the must decanted is racked and inoculated with yeasts, it ferments at 15⁰C in stainless steel vats, the wine thus obtained remains on the fine lees with continual stirring until January, at the end of March it is prepared for the ‘tirage’ and is bottled; it remains on the lees for 20 months, at 12⁰C, and is then disgorged.

Brut
brut

Alcohol Content

12%vol.

07

Aging Capacity

From 3 to 5 years

Tasting Notes
  • Eyes
  • Nose
  • Mouth
A Metodo Classico on Etna? Yes indeed! An extraordinary surprise given to us by this Sicilian mountain thanks to the freshness of the Carricante grapes harvested slightly before time and thanks to the fine sand which together succeed in generating not only floral aromas, which are never overpowering, but also that of citrus fruit with great mineral power that supports a refined and lasting ‘perlage’.
In the mouth the wine flows smoothly and softly with a delicate flavour of citrus and passion fruit. A surprising and enchanting taste, rich and at the finish punctuated with aromas of the Mediterranean macchia.
06
Pairings
Perfect to begin, or finish, any evening, its acid freshness allows it to venture where many vines cannot dare as with an omelette or dishes of particular oiliness.
With Casa Planeta’s Kitchen
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.

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