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.


Brut Metodo Classico
Falstaff 91
James Suckling 90
Wine Enthusiast 90



Above sea level



21°Average temperature


Farming system

Cordone speronato e Guyot

Planting density

5.000 piante per ettaro



Cloudiness 0%
Humidity 62%
Wind 4.6mh ↙

First Vintage


See vintages

  • 2009
  • 2010
  • 2011
  • 2012
  • 2013
  • Climate
    The seasonal pattern showed a fall and a cold winter and little rain, while the spring period was characterized by heavy rains even in the pre-summer. The vineyard went into the summer and maturation in perfect health. 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. Temperatures have increased markedly since August 20, while maintaining the proper level of humidity and avoiding dehydration and concentration of the fruit.
  • Climate
    The climatic conditions prevailing during the 2010 harvest were particularly favourable. In 2009 the autumn finished with abundant rainfall, ideal for setting the vines to rest. The winter had normal temperatures and not too much rain. The spring was also average, with rain at the end. The summer began with cooler temperatures until the middle of August, when the temperature then rose to assist perfect ripening. Around 20th September rain assisted the harvest at Vittoria. On the other hand the beginning of summer on Etna was fairly dry but the rains at the end of September were useful and prolonged the harvest until 21st October. 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
  • Climate
    The 2011 vintage yielded perfectly healthy grapes, if in noticeably diminished quantities. Indeed quantity as well as size of the harvested fruit was reduced by 15% on the average, which means also a decrease in total weight. In any case this resulted in an exceptionally high overall quality, especially of the red grapes which profited greatly by this natural and thus perfect thinning out. 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. Etna Volcano: The work we have invested during the past years in the Mount Etna vineyards is now bearing its rewards. The vintage at any rate was surprising; it began in the last days of October and ended in November - never before have we harvested this late. The Carricante variety is mineral and subtle, the Nerello Mascalese presents great autumnal touches.
  • 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. Mount Etna The harvest seems to have a tremendous potential and we will be able to know more next year. Undoubtedly, this year the usual elegance of these wines grown on the volcano will give way to the power of the alcohol and tannins. However, this vintage seems to be characterized by wines with an above-average quality. The grapes are healthy and perfectly intact. This is definitely important for a mountain harvest, which by its very nature tends towards the rainy season.
  • It would be hard to imagine two harvests more different than those of 2012 and 2013. After the hot wines of last year, we have perhaps returned to a vintage more in the ‘Etna style’. A long dry summer, but not too hot, just perfect. However we did need the September rains, and the rain arrived and never seemed to finish! We waited patiently, and then a miracle arrived. On 15th October a sort of Indian Summer arrived and completely turned the vintage around. On Etna it is essential to harvest late to ensure the quality of the reds. It seems early to say but it seems that the whites indicate minerals and Nerello its variety.

Time of Harvest





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.


Alcohol Content



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.
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

Chickpea fritters


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


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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