Terebinto is a shrub with shiny leaves; always associated with Sicily and the Mediterranean countryside, from east to west. Planeta’s Terebinto is a single-variety Grillo, cultivated according to the criteria of sustainability and organicity: aromatic and intense as the best versions of this Sicilian vine, originating in the middle of the 19th century from the hybridisation of Zibibbo and Catarratto.
Territories & Wineries
|2017||Guida Espresso||Tra i migliori vini bianchi|
|Wine Advocate Robert Parker||87|
|2016||Guida Espresso||Tra i migliori 100 “Vini da comprare”|
|Wine Advocate Robert Parker||89|
Above sea level
20° - 24°Average temperature
5.000 plants per hectare
at Menfi in the south-west had little rainfall and temperatures slightly colder than 2015, followed by a beautiful spring with rain in March and showers generally, which prepared the vines well. The cooler summer with average temperatures between June and September being well below those of 2015 contributed to a fine harvest. The result has been aromatic and balanced white wines with Chardonnay, Grecanico and Grillo peaking in quality, and the big French reds with particularly dense and ample tannins thanks to long slow ripening. Nero d’Avola in particular, thanks also to the lower production, is very aromatic and colourful.
The harvest had been well prepared thanks to a cool spring, light rainfall (more or less 500mm with the last rain at the beginning of April) but well spaced. Ripening was slightly delayed, but the summer was very favourable until the end of July. At the beginning of August an African anticyclone brought three weeks of high temperatures without a pause. South-western Sicily was the region that suffered most of the heat, which was more intense than in the east. Thus it was necessary to bring the first part of the vintage forward and to give special attention to the harvest; the grapes in question were few but good. Some varieties responded well, due to their intrinsic characteristics, to these conditions – particularly Grecanico, Grillo and Syrah – while others needed more careful selection and faster harvesting (Chardonnay and Nero d’Avola). The second part of the vintage, from 20th August onwards, saw a much improved and almost ideal climate which gained us quality and a slower harvest of red grapes, allowing for a more gradual ripening. Thus at Menfi, more powerful reds but not excessively so, rounder whites and intense reds.
Time of Harvest
After destalking and soft pressing, the must is decanted at a low temperature and ferments at 15°C; when fermentation is complete, maturing on the lees for 6 months in stainless steel vats where a bâtonneur keeps the lees in suspension
For immediate drinking or to mature up to 4-5 years