La Segreta Bianco, Planeta

LA SEGRETA BIANCO

Classification

D.O.C. Sicilia

Grape varieties

50% Grecanico, 30% Chardonnay, 10% Viognier, 10% Fiano

First year of production

1995

Production area

Menfi, Sambuca di Sicilia (Agrigento)

Production winery

Cantina Grande at Dispensa

Name of planting wineyard

Ulmo, Dispensa, Gurra

Altitude

100/250 metres above sea level

Yield per hectare

9 tonnes; 2,2 kg per vine

Training system

Vertical trellis and spur pruned cordon

Planting density

4,500 vines per hectare

Harvest period

Chardonnay, 15th to 20th August; Fiano, 10th September; Viognier 25 to 30th August; Grecanico, 25 to 30th September

Vinification

Static settling of must following destemming and gentle crushing in complete absence of oxygen (nitrogen); inoculated with selected yeasts when clear; fermentation and maturation in stainless steel tanks

Fermentation equipment

Fermentation and ageing in stainless steel vessels

Fermentation temperature

15° C

Duration of fermentation

15 days

Bottling period

First half of February

Alcohol content

 12.5% Vol

Total acidity

6.9

Ph

3.46

Ageing potential

To be enjoyed when young, and its evolution over the next two years to be appreciated

Soil type

Ulmo: From shallow to very deep soil, medium texture: good presence of stones, slightly calcareous with sections of deep vegetable matter. Gurra: The clay and calcareous soil highlights. Dispensa: shallow soil, average limestone, with a good section of yellow and dark-grey clay; moderate fine texture, few stones

Tasting notes

Color

A fine clear yellow with slight greenish reflections

Nose

The impact is generous and exuberant. Aromas of wellbalanced citrus, pineapple and white peach

Palate

Fresh and balanced, a successful balance between acidity, fruitiness and volume which is never excessive. A full and aromatic finish

Food matching

Ideal companion for everyday drinking and for Mediterranean cuisine; versatile in the kitchen, from aperitifs to fish

Planeta home-made dishes

White and red arancine (rice balls), fried calamari and prawns

Sicilian dishes

White swordfish carpaccio, spaghetti with limpet, spaghetti with pesto from Trapani, marinated anchovies, fried white prawns

La Foresteria dishes

Tagliatelle with bottarga and apricot jam, lettuce and clam cold soup