Rosè 2016_sa


Sicilia D.O.C.

50% Nero d’Avola 50% Syrah

Our Rosè, fresh and fruity, represents all the feelings of a Sicilian summer. Its colour is that of a summer sunset. The fresh aromas of strawberry make it a marvellously friendly wine, and easy to drink. Enjoy Planeta’s Rosè in good company, as an aperitif with tapas, raw fish, fresh salads or alone with seasonal fruit.


2015 5 Star Wines Vinitaly 2016 90
James Suckling 90
  Wine Advocate Robert Parker 87
2014 Wine Spectator 87
2013 James Suckling 91
2012 Jancis Robinson 15
2011 International wine Challenge Bronze
  Jancis Robinson 15
2010 Wine Enthusiast 86
  Jancis Robinson 15
2009 Decanter World Wine Awards Commended



Above sea level



21°Average temperature


Farming system

Spurred cordon

Planting density

4.500 vines per hectare



Cloudiness 40%
Humidity 62%
Wind 6.2mh ←

First Vintage


See vintages

  • 2007
  • 2008
  • 2009
  • 2010
  • 2011
  • 2012
  • 2013
  • 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.
  • The result was a superb vintage, the indigenous varieties are absolutely excellent. A dry and luminous vintage provided us with a superior quality. The other French varieties are intense and varietal; the Nero d'Avola, the part of La Segreta Rosso blend, is at its top. Syrah is just perfect
  • 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: 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 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.
  • Beautiful white wines, produced by a cool and bright July and August. A richer Chardonnay without more alcohol. A super-aromatic Fiano and average Grecanico. 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 7-14 days lying on the skins at a temperature of 25⁰C, after racking maturation in stainless steel

Rosè 2016_sa

Alcohol Content



Aging Capacity

To drink at once or keep for 2-3 years

Tasting Notes
  • Eyes
  • Nose
  • Mouth
The delicate colour of the 2015 Rosè reminds us of the elegance of a prima ballerina.
Floral notes such as that of hibiscus encounter hints of wild strawberries, raspberries and rhubarb.
Lively and fresh in the mouth, memories of meringue, and recollects the pale flesh of peaches.
For daily drinking matched with light meat dishes, vegetables and also with lightly cooked fish dishes.
With Casa Planeta’s Kitchen



For the pastry

300 g / 11 oz. pastry flour

100 g / 3 1/2 oz. Tumminia flour

50 g / 1 3/4 oz. lard (or margarine)

2 tbsp. white wine vinegar

salt to taste

For the filling

200 g / 7 oz. sweet Provola or Primosale cheese

150 g / 5 1/2 oz. Naples salami

2 boiled eggs

peanut oil


Combine the flours and the lard. Add a glass of lukewarm water and the two tablespoons of vinegar to make it easier to knead the mixture. When the dough is smooth and firm, let rest for 1 hour. Dice the salami and Provola and crumble the boiled eggs. Roll the dough out until it’s thin, then use a pastry cutter to make disks 10 to 15 cm (4 to 6 in.) in diameter. Place the filling at the center of the disk and fold over to make a ravioli. Heat the oil. When hot, fry the panzerotti, using a spoon to keep them covered in oil. Serve piping hot.

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