The Planeta family, is of very ancient Spanish origin, for 17 generations, has been committed to the enhancement of Sicilian wine excellence, until arriving at the great and modern production reality that we know today, absolute protagonist of the Sicilian wine renaissance. The modern journey began in 1995 with the birth of the winery in Ulmo. Five estates in five different territories, Sambuca di Sicilia and Menfi (Agrigento), Vittoria (Ragusa), Noto (Siracusa), Castiglione di Sicilia (Catania) and Capo Milazzo (Messina). Different soils and climatic conditions give rise to different wines , endowed with a thousand facets, each with its own character and personality. A winery that has always been very attentive to environmental sustainability, so much so that it has joined the 'Planeta Terra' project, which has as its objectives: landscape protection, bio-architecture, renewable energy, recycled materials. With the 'Sostain' project, moreover, Planeta combines traditional and organic viticulture with the application of scientific and technological innovations. A company always researching and studying native varieties, but at the same time also international varieties such as Chardonnay and Cabernet.
Description
'Cometa' is made from pure Fiano grapes, in the 1990s Planeta began experimenting with Fiano, a noble and ancient variety of Campanian origin, considered a great white wine from southern Italian grapes, able to compare with the world's great whites. Cometa is a wine with intense and fruity aromas, great structure and minerality, and long aromatic persistence.
Organoleptic characteristics:
Straw yellow color with slight greenish highlights.
Delicate aromas of chamomile, hay, mango and pomelo, broom flower and thyme intertwine on the nose.
Mineral palate with vibrant savory traces that shake and quench thirst, the finish gives a silky tactile sensation with an aftertaste of ripe apricots, almond blossom and basil leaf.
Storage time:
To be drunk immediately or aged for many years, up to 15
After manual harvesting, the grapes are crushed and destemmed and sent to the press. The must thus obtained ferments in steel for the 90% and in 225-liter barriques for the 10%. After a period of aging on the fine lees it is blended and prepared for bottling.
Acknowledgements
2019 Robert Parker 94/100
2019 Wine Enthusiast 93/100
2021 Bibenda
2021 James Sackling 91/100
