Planeta_Passito di Noto sa

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 many people Moscato – or perhaps the ‘moscati’ – is the original grape, for others the Biblino from Syracuse, the first wine described in Sicily, was the father of the present Moscato Passito di Noto. This is an antique wine which has become modern, thanks to a new system of drying. Explosive aromas of exotic fruit, jasmine and citrus fruit are complex while at the same time much enjoyed; the ideal companion for the great Sicilian tradition of sweets and ices.


2019Wine Enthusiast95
Wine Advocate Robert Parker 93
Falstaff Trophy Vini dolci italiani 93
Falstaff Trophy Vini del Sud Italia 93
2018 Vinous 94
Wine Advocate Robert Parker 92
Wine Enthusiast 91
I vini di Veronelli Tre stelle rosse (90/93 pt)
2017 James Suckling 88
Wine Advocate Robert Parker 88
2016 Wine Enthusiast 91
Wine Spectator 90
2014 Wine Advocate Robert Parker 93
2013 5 Star Wines Vinitaly 2016 90
Wine Advocate Robert Parker 90
James Suckling 88
Vini Buoni d'Italia 4 Stelle
2012 Wine Advocate Robert Parker 91
I vini di Veronelli Super Tre Stelle
2011 Falstaff 92 91
I vini di Veronelli Tre stelle rosse (91 pt)
Muscats du Monde Bronze
2010 I vini di Veronelli Super Tre Stelle
Vinous 93
Wine Enthusiast 92
Wine Spectator 91
2009 Falstaff 92
Vinous 90
2008 Falstaff 92
Wine Enthusiast 92
Wine Spectator 89
Wine Advocate Robert Parker 88
Vinous 88
Decanter World Wine Awards Bronze
2007 Wine Enthusiast 92
Wine Advocate Robert Parker 88
Vinous 88
Decanter World Wine Awards Silver
2006 Wine Enthusiast 92
Falstaff 90
2005 Decanter World Wine Awards Gold
D'agata & Comparini Best 100
2004 Wine Spectator 93
Vinous 93
Falstaff 92
Wine Enthusiast 91
Decanter Silver




Above sea level



21°Average temperature


Farming system


Planting density

4.500 vines per hectare



Cloudiness 100%
Humidity 70%
Wind 2.87mh ↓

First Vintage


See vintages

  • 2003
  • 2004
  • 2005
  • 2006
  • 2007
  • 2008
  • 2009
  • 2010
  • 2011
  • 2012
  • 2013
  • 2014
  • 2016
  • 2017
  • Climate
    More rain than usual invigorated part of the harvest, resulting in whites with much fruit and structure.
  • 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
    A brief description of the weather preceding the 2007 harvest is essential. 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. This winter did make us fear for the summer reserves of water, but then in spring an unusually plentiful rainfall covered the whole of our region until the beginning of May. This is why in Sicily we had no expectations of an early vintage but, until mid-July, we were thinking rather of a late vintage. From July onwards, the most important time for deciding quality, the weather was particularly propitious. 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 2008 vintage ended on Saturday, 4th October. Late in autumn and during winter 2008, rains were just below standard; temperatures, instead, were within seasonal average. Spring confirmed what had happened previously, no abundant rains; the last one, at the end of April, was decisive for the quality of grapes. Therefore, grapes had a fresh and dry climate all the way to the harvesting, without any excessive heat, but with ideal temperatures for ripening. grapes were absolutely wholesome, and did not need to undergo any phytosanitary defence interventions. 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.
  • 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 (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.
  • 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 vintag.
  • Climate
    The climatic indicators of 2011 had forecast, on a global level, a classic winter with precipitations below average, which after the last few winters with their copious rainfalls had us a little worried. But then in the spring the situation changed; copious rain fell even relatively late in the season and prepared the vineyards to perfection. The summer was hot without being excessively so, and the grapes were able to ripen without a flaw.
  • Climate
    Noto and Vittoria. A memorable harvest for Nero d’Avola. Structure, balance, bright colors and exuberant nose accompanied by high alcohol, all perfectly balanced. We are more than satisfied with both wineries and we expect unique Cerasuolo and Santa Cecilia wines. The reasons for the superior quality can be traced back to the ideally dry and cool September, perfect for Nero d'Avola. The Moscato di Noto is currently in the process of fermentation. The final judgment on the 2012 vintage is more than positive with peaks of excellence in Vittoria and Noto and in Menfi and Sambuca for the red wines.
  • Climate
    The winter at Noto was very dry and even the spring had little rainfall. Because of this we thinned out the Nero d’Avola vines a little more than usual. Eventually the harvest was very cool and this has provided a full, dense and not particularly alcoholic Nero d’Avola. The Moscato is aromatic and distinctive.
  • A good harvest, especially for Moscato of Noto and for reasons that are easily understood. An overall vintage with low rainfall in winter and spring, as we are now accustomed to in the southernmost part of Sicily, but with a continuous series of decidedly cooler months than usual, and thus ideal for Moscato and also of help to Nero d'Avola. In Noto in 2014 the three crucial months for quality are once again among the brightest ones of the series being analyzed.
  • At Noto the year has also been dry. But thanks to the different soils and to the more ‘southern’ general nature of Noto’s Nero d’Avola, the results have been really good. Nero d’Avola has produced an enhanced aromatic profile from this harvest, in a very austere and intense manner. The Moscato has benefitted greatly from the cool summer, and in both the dry and ‘appassimento’ version, demonstrates varietal and aromatic qualities.
  • Here the year had less rain than heat. It was actually warmer than usual, which had more influence on quantity. The wines obtained are therefore rich and intense. As at Vittoria the management of irrigation was crucial. The decreased production was entirely due to the lower rainfall and to a slow ripening which affected the weight of the grapes. As compensation, structure and colour of the reds abounds. The Moscato di Noto, harvested very early, preserves its particular aromatic characteristics.

Time of Harvest





The grapes are picked when well ripened at the end of August and are then dried in the fruit cellar, placed in 5 kg crates in a ventilated atmosphere at 23⁰C; when half their weight has been lost, about 40 days later, the grapes are pressed and the must thus obtained, particularly rich in sugars, ferments slowly at 18⁰C for more than a month in stainless steel vats, where they remain until bottling

Planeta_Passito di Noto sa

Alcohol Content



Aging Capacity

Long, as with all sweet wines, time benefits

Tasting Notes
  • Eyes Eyes
  • Nose Nose
  • Mouth Mouth
Bright golden yellow
Full of dried apricots, mango, orange peel, medlar, dates, pistachio cream and vanilla. Citrus marmalades. The fruity look is fused with aroma of Darjeeling tea, flowers of mimosa and orange blossom, ginger, sesame. A set that recalls all the perfume of Sicilian pastry.
The six weeks of drying guarantees a high concentration of sugars and some natural transformation of the grapes contributes to the extraordinary aromas of apricot, rose petals, papaya and quince. Sweet and fleshy in the mouth, but also lively with citrus notes. It recalls nougat and candied ginger.
Wine made to match with the best sweets, and having been dried could possibly favour dried fruits as well as being enriched by fruits with a prominent acidic content.
With Casa Planeta’s Kitchen



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 Sito dell'Ulmo Merlot Menfi Doc sa
Sito dell’Ulmo Merlot
Sicilia D.O.C.
100% Merlot
Sicilia Menfi D.O.C.
100% Chardonnay
Sicilia Menfi D.O.C.
100% Fiano
Sicilia DOC
70% Cabernet Sauvignon, 30% Cabernet Franc
Sicilia Menfi D.O.C.
100% Syrah
Menfi D.O.C.
100% Nero d’Avola
Menfi D.O.C.
85% Grecanico, 15% Sauvignon Blanc
Menfi D.O.C.
100% Grillo
La Segreta Bianco
Sicilia D.O.C.
40% Grecanico, 20% Chardonnay, 20% Grillo, 20% other varieties
La Segreta Rosso
Sicilia D.O.C.
50% Nero d’Avola 25% Merlot 20% Syrah 5% Cabernet Franc
Rosè 2016_sa
Sicilia D.O.C.
50% Nero d’Avola 50% Syrah
Sicilia D.O.C.
50% Fiano, 50% Grecanico


Vittoria D.O.C.
100% Frappato
Cerasuolo di Vittoria Classico D.O.C.G.
70% Nero d’Avola 30% Frappato
Cerasuolo di Vittoria
Cerasuolo di Vittoria
Cerasuolo di Vittoria D.O.C.G.
60% Nero d’Avola 40% Frappato


Planeta Santa Cecilia
Santa Cecilia
Noto D.O.C.
100% Nero d’Avola
Sicilia Noto D.O.C.
100% Moscato Bianco
Planeta_Passito di Noto sa
Passito di Noto
Sicilia Noto D.O.C.
100% Moscato Bianco
Noto D.O.C.
85% Nero d’Avola, 15% Merlot


Eruzione 1614 Nerello Mascalese
Sicilia D.O.C.
100% Nerello Mascalese
Eruzione 1614 Pinot Nero
Terre Siciliane I.G.T.
100% Pinot Nero
Brut Metodo Classico
Sicilia D.O.C.
100% Carricante
Planeta Eruzione_ Riesling
Eruzione 1614 Riesling
Terre Siciliane I.G.T.
100% Riesling Renano
Eruzione 1614 Carricante
Sicilia D.O.C.
100% Carricante
Planeta Etna Bianco Doc
Etna Bianco Contrada Taccione
Etna D.O.C.
100% Carricante
Planeta Etna Rosso Doc
Etna Rosso
Etna D.O.C.
100% Nerello Mascalese


Planeta - Mamertino 2015 sa
Mamertino D.O.C.
60% Nero d’Avola, 40% Nocera
Sicilia D.O.C.
100% Nocera

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