Sito dell’Ulmo Merlot

Sicilia D.O.C.

100% Merlot

Sito dell’Ulmo is a single-variety Merlot and from a ‘Single Vineyard’. Years of experience have helped us identify in the vineyards of Ulmo, planted in 1987 on the banks of Lake Arancio, the ideal place for the cultivation of this ancient French variety.


2012 Falstaff 91
James Suckling 90
Wine Advocate Robert Parker 90
Wine Spectator 90
Vinous 86
2011 Wine Enthusiast 90
Wine Advocate Robert Parker 90
Wine Spectator 88
Vinous 86
2010 James Suckling 93
Wine Enthusiast 90
I vini di Veronelli Tre stelle rosse (90 pt)
Wine Advocate Robert Parker 89
2009 James Suckling 91
Wine Spectator 88
Wine Enthusiast 88
2008 James Suckling 92
Wine Enthusiast 90
Wine Advocate Robert Parker 89
Vinous 89
Wine Spectator 88
Guida vini Siciliani (Giornale di Sicilia) Vino a 5 stelle
2007 Wine Enthusiast 91
James Suckling 90
Falstaff 90
Wine Advocate Robert Parker 89
Vinous 89
Vinous 88
2006 Wine Enthusiast 90
Wine Advocate Robert Parker 89
Vinous 89
Wine Spectator 86
Decanter World Wine Awards Commended
2005 Wine Enthusiast 90
Wine Advocate Robert Parker 89
Vinous 89
Falstaff 89
Vinous 88+
Wine Spectator 87
2004 Wine Spectator 86
Gambero Rosso Tre Bicchieri
2003 Wine Enthusiast 90
Wine Spectator 90
Vinous 90
Decanter Silver
2002 Wine Spectator 90
Decanter Silver
2001 Wine Enthusiast 90
Wine Spectator 90
Wine Advocate Robert Parker 87
Falstaff 3 stelle
Bibenda 5 Grappoli
2000 Wine Advocate Robert Parker 89
Wine Spectator 88
1999 Wine Spectator 90
Wine Advocate Robert Parker 90
Vinous 90
Wine Enthusiast 87
Bibenda 5 Grappoli
Gambero Rosso Tre Bicchieri
1998 Wine Advocate Robert Parker 89
Gambero Rosso Tre Bicchieri
1997 Wine Spectator 90
Vinous 88
Wine Advocate Robert Parker 88
1995 Vinous 89




Above sea level



21°Average temperature


Farming system


Planting density

3.800 vines per hectare



Cloudiness 20%
Humidity 93%
Wind 1.5mh ↑

First Vintage


See vintages

  • 1995
  • 1997
  • 1998
  • 1999
  • 2000
  • 2001
  • 2002
  • 2003
  • 2004
  • 2005
  • 2006
  • 2007
  • 2008
  • 2009
  • 2011
  • 2012
  • 2013
  • Climate
    A very cool harvest, better for red wines than white.
  • Climate
    Hot August and cool September with some rain followed a winter with little rainfall.
  • Climate
    The cycle of hot harvests begins with dry hot weather throughout the harvest.
  • Climate
    Vintage characterised by winter and spring with little rain, very hot August and cool dry wines with tannin.
  • Climate
    Almost perfect vintage with really well concentrated reds having hot dense tannin.
  • Climate
    A cooler summer (as in 2004) produced varietal reds with soft clear tannin.
  • Climate
    Winter and spring with almost no rain. Low production and very good quality in contrast with the rest of Italy.
  • Climate
    More rain than usual refreshed part of the harvest, resulting in reds with colour and body.
  • Climate
    Cold wet winter and spring were a perfect preparation for the vines, harvest began 15 days late with cool temperate weather. Very fresh whites.
  • Climate
    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.
  • Climate
    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. The 2006 vintage has been excellent with regard to the quality of the grapes. The grapes are sound, the yield generally about 10% down, though 20% lower for Merlot, Nero d'Avola and Frappato.This vintage can be described as luminous and sunny. All the sun-loving varieties such as Syrah and Nero d'Avola are of extraordinary richness. The whites are rich, creamy, and well-defined by type of grape.
  • Climate
    After two short but intense heatwaves, typical for the period from 20th July to 15th August, it stayed fine, temperatures stabilized, and persistent high pressure presented us with a vintage with no rainfall the first slight shower arrived on 25th September! and with amazing maturation. For those who enjoy comparisons, in our reckoning the recent years most similar to 2007, in Sicily, are 1997 and 2001.
  • Climate
    The result was a superb vintage, the indigenous varieties are absolutely excellent. The French varieties are intense and varietal.
  • 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.
  • Harvesting started on August 9, a little early compared to the five previous years. The white grapes yielded a significantly lesser quantity and were of outstanding quality, especially the Chardonnay and Grecanico varieties. Thanks to the diminished yield the red French grapes, most of all Syrah and Cabernet Franc, were even better. This means great colour and great structure; the Plumbago’s Nero d’Avola for instance displayed its magnificent fragrance to perfection.
  • The harvest here registered a sharp drop in production of the early varieties such as Chardonnay and Viognier, an amazing quality especially for Nero d'Avola and Syrah as well as Cabernet Franc, which are rich and varietal with an excellent tannic structure. The harvest was completed with the harvest of Grecanico, a variety that prefers drier weather. For this reason, the grapes are fully intact thanks to a climate free of moisture.
  • The reds, Merlot and Cabernet, benefitted from a cooler harvest with a thick dense tannin structure, thanks to extended ripening. Syrah prefers a dry September and is rather less than excellent. Nero d’Avola is fresh and fruity as rarely before.

Time of Harvest





Destalking followed by 14 days on the skins; fermentation at 28⁰C; after racking malolactic fermentation in stainless steel and maturing for 14 months in barriques.


Alcohol Content



Aging Capacity

To drink at once or to age for 8-10 years

Tasting Notes
  • Eyes Eyes
  • Nose Nose
  • Mouth Mouth
It is a multi-faceted and intriguing red wine which combines the pleasure of tannin with an extraordinary persistence of taste.
This version of a densely ruby coloured Merlot, so rich with the sweet juice of black currant and candied violet which alternates with thyme and lavender, cannot pass unnoticed either by the palate of a refined taste or by that of an enthusiastic novice.
A bewitching wine which gently overcomes you. Its uniqueness emerges in a particular way with a diverse but lively structure of tannins and with its strong and intensely savoury taste.
Although it can so easily be drunk on its own, its elegance renders it appropriate with white meat even when cooked with a sauce of considerable flavour, or else with some delicate fish cooked without lemon or even with baked vegetables.
With Casa Planeta’s Kitchen

Risotto with ragusano cheese

INGREDIENTS Serves 4 to 6

400 g / 14 oz. Carnaroli rice

250 g / 9 oz. grated Ragusano DOP

2 Giarratana onions (300 g / 10 oz.)

1 carrot

1 celery stalk

1 glass wine

salt to taste

black peppercorns to taste


Make a vegetable stock with the celery, carrot, onion, salt and a few peppercorns. In a large saucepan, a copper one would be ideal, put in the rice and let it toast, stirring gently with a wooden spoon. As soon as the rice is hot (you can use your hands to check!), pour in the wine and let bubble up until the alcohol evaporates. Start to add the stock to the rice, a ladleful at a time, stirring occasionally. Wait until each addition of stock has almost evaporated before adding the next ladleful. In the meantime, grate the Ragusano. When the rice is ready (after about 8 to 10 minutes), remove from the heat and add the grated Ragusano. Stir well. If you think the risotto isn’t creamy enough, add a little more hot stock.

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