"He enjoyed pouring on the ground and dispersing the water of science under the eyes of those who were thirsty." This is the 20-meter light installation that today adorns the Sciaranuova cellar by Planeta. The work, created by the collective Claire Fontaine, is dedicated to physicist Ettore Majorana, who as a boy spent his summers in family estates, placed right next to the company of Passopisciaro. We are on Etna, the Sicilian area that in recent years is witnessing a real renaissance of its viticulture, with almost a thousand hectares of vineyards planted and a hundred producers who have invested here, coming from other parts of Sicily, such as the Planeta, but also from outside the region. The artistic installation is just one of the reasons for a visit to Sciaranuova: in July, in fact, the fifth edition of the festival dedicated to contemporary dramaturgy, with shows in the vineyards. And then, of course, there are the wines.
The Planeta family began looking for vineyards on Etna in 2008 and in 2012 it built the winery on the north side. The property is developed to the south and north of the town of Passopisciaro: to the north, at an altitude of 800 meters, there is the Sciaranuova vineyard with ancient houses recovered and now used for hospitality, which also include a beautiful millstone; to the south, near the Feudo di Mezzo vineyard, the modern lava stone cellar has been built, inserted into the landscape in a suggestive way; to the Etna estate are added then those of Menfi, Vittoria, Noto and Capo Milazzo, where some labels are produced which have become icons of Sicilian viticulture of the early 2000s, such as the Santa Cecilia, a Nero d’Avola of the Doc Noto.
On Etna, the Planetas produce seven labels, divided into two lines, with the crus, called Eruzione 1614, outside the Doc. Very representative of the territory and their wine-making style is the Etna Bianco 2018, a Carricante in purity from grapes grown between 690 and 720 meters, in the area of Montelaguardia. It is a wine which, with its generous aromas of ripe fruit, such as peach, plum and prickly pear, also conquers the less experienced palates, but which is able to seduce even the most demanding drinkers with its depth and the nuances of almond and balsamic herbs. When tasted, it is sapid and refreshing, with a slender minerality that makes you think of Etna even when it is uncorked thousands of miles away.
Why now: it is a fresh and savory wine that is very good with fish recipes.
As did: the grapes are harvested in the first decade of October; after soft pressing, the must is racked and ferments for 85% in steel and 15% in tonneaux. It remains on the fine lees until it is bottled at the end of March.
To combine with: shellfish, tartare and fish carpaccio, seafood first courses, fresh cheeses.
Serve it at: 8 ° C.
Price: 14 euros.
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