Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | — / 750ml | ≈ $14.05Original €12.50≈ £10.56 | repertorio1694.it ↗ |
2022 Technical Specifications
Alcohol 13.5%
pH 3.39
Total Acidity 5.83 g/L
Grape Varieties 85% Nero d’Avola, 15% Merlot
Drinking Window Producer-stated ageing capacity of 8-10 years
Classification Noto DOC
Region Noto
Soil Lime marl with abundant small stones; fine texture with small amounts of light-coloured chalk
Harvest Dates 20-22 September 2022
Sites Buonivini vineyard, Noto (SR)
Fermentation Vessels 100 hL and 150 hL stainless-steel tanks
Pressing Method Destemmed And Crushed
Oak Types French Allier oak
Used Oak Only Yes
Bottling Date July 2023
Closure Single-Piece Natural Cork
Production Details Hand-picked fruit from vines at 40-70 m elevation; Nero d’Avola yield 65 quintals/ha and Merlot yield 72 quintals/ha. Planting density is 5,050 vines/ha, trained to espalier with spurred-cordon and Guyot pruning. Fermentation lasted 7-8 days, initially at 14-15°C and finishing at 24-25°C, with three short pump-overs daily. Post-fermentation skin contact lasted 15-18 days. After malolactic fermentation, maturation began between December and January and continued for 12 months in Allier barrels, 50% fourth-use and 50% fifth-use. The sheet identifies the release as certified organic and SOStain.
Certifications SOStain
Tasting Notes Jasmine, prune, bay, incense, Mediterranean macchia and goudron; balsamic, spicy and acidic notes, fruit-covered oak and balanced tannins
Food Pairing Seasoned meats, mature cheeses, salami, grilled meat, sweet-and-sour dishes and artichokes
2021 Technical Specifications
Alcohol 13.5%
pH 3.39
Total Acidity 6.02 g/L
Grape Varieties 85% Nero d’Avola, 15% Merlot
Drinking Window Producer-stated ageing capacity of 8-10 years
Classification Noto DOC
Region Noto
Soil Lime marl with abundant small stones; fine texture with a light-coloured clay fraction
Harvest Dates 21-28 September 2021
Sites Buonivini vineyard, Noto (SR)
Fermentation Vessels 100 hL and 150 hL stainless-steel tanks
Pressing Method Destemmed And Crushed
Oak Types French Allier oak
Used Oak Only Yes
Bottling Date June 2023
Closure Single-Piece Natural Cork
Production Details Hand-picked fruit from vines at 40-70 m elevation; Nero d’Avola yield 65 quintals/ha and Merlot yield 72 quintals/ha. Planting density is 5,050 vines/ha, trained to espalier with spurred-cordon and Guyot pruning. Fermentation lasted 7-8 days, initially at 14-15°C and finishing at 24-25°C, with three short pump-overs daily. Post-fermentation skin contact lasted 15-18 days. After malolactic fermentation, maturation began between December and January and continued for 12 months in Allier barriques, 50% fourth-use and 50% fifth-use. The sheet identifies the release as certified organic and SOStain.
Certifications SOStain
Tasting Notes Mulberry, plum, bay, incense, Mediterranean macchia and goudron; balsamic, spicy and acidic notes, fruit-covered oak and balanced tannins
Food Pairing Seasoned meats, mature cheeses, salami, grilled meat, sweet-and-sour dishes and artichokes
Sources: app.planeta.it ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 14.0%
pH 3.49
Total Acidity 5.78 g/L
Grape Varieties 85% Nero d’Avola, 15% Merlot
Drinking Window Producer-stated ageing capacity of 8-10 years
Classification Noto DOC
Region Noto
Soil Lime marl with abundant small stones; fine texture with small amounts of light-coloured chalk
Harvest Dates 25-26 September 2020
Sites Buonivini vineyard, Noto (SR)
Fermentation Vessels 100 hL and 150 hL stainless-steel tanks
Pressing Method Destemmed And Crushed
Oak Types French Allier oak
Used Oak Only Yes
Bottling Date June 2022
Closure Single-Piece Natural Cork
Production Details Hand-picked fruit from vines at 40-70 m elevation; Nero d’Avola yield 65 quintals/ha and Merlot yield 72 quintals/ha. Planting density is 5,050 vines/ha, trained to espalier with spurred-cordon and Guyot pruning. Fermentation lasted 7-8 days, initially at 14-15°C and finishing at 24-25°C, with three short pump-overs daily. Post-fermentation skin contact lasted 15-18 days. After malolactic fermentation, maturation began between December and January and continued for 12 months in Allier barrels, 50% fourth-use and 50% fifth-use.
Certifications SOStain
Tasting Notes Jasmine, prune, bay, incense, Mediterranean macchia and goudron; balsamic, spicy and acidic notes, fruit-covered oak and balanced tannins
Food Pairing Seasoned meats, mature cheeses, salami, grilled meat, sweet-and-sour dishes and artichokes
Sources: app.planeta.it ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 14.1%
pH 3.36
Total Acidity 5.95 g/L
Grape Varieties 85% Nero d’Avola, 15% Merlot
Drinking Window Producer-stated ageing capacity of 8-10 years
Classification Noto DOC
Region Noto
Soil Lime marl with abundant small stones; fine texture with small amounts of light-coloured chalk
Harvest Dates Nero d’Avola: 4-9 September 2018; Merlot: 7 September 2018
Sites Buonivini vineyard, Noto (SR)
Fermentation Vessels 100 hL and 150 hL stainless-steel tanks
Pressing Method Destemmed And Crushed
Oak Types French Allier oak
Used Oak Only Yes
Bottling Date May 2020
Closure Single-Piece Natural Cork
Production Details Hand-picked fruit from vines at 40-70 m elevation; Nero d’Avola yield 65 quintals/ha and Merlot yield 72 quintals/ha. Planting density is 5,050 vines/ha, trained to espalier with spurred-cordon and Guyot pruning. Fermentation lasted 7-8 days, initially at 14-15°C and finishing at 24-25°C, with three short pump-overs daily. Post-fermentation skin contact lasted 15-18 days. After malolactic fermentation, maturation began between December and January and continued for 12 months in Allier barrels, 50% fourth-use and 50% fifth-use.
Certifications SOStain
Tasting Notes Jasmine, prune, bay, incense, Mediterranean macchia and goudron; balsamic, spicy and acidic notes, fruit-covered oak and balanced tannins
Food Pairing Seasoned meats, mature cheeses, salami, grilled meat, sweet-and-sour dishes and artichokes
Sources: app.planeta.it ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 13.5%
pH 3.45
Total Acidity 5.7 g/L
Grape Varieties 85% Nero d’Avola, 15% Merlot
Drinking Window Drink immediately or age for 8-10 years
Classification Noto DOC
Region Noto
Soil Very limey soil with abundant small stones; fine texture with pale-coloured chalky sections
Harvest Dates Nero d’Avola: 15-20 September 2017; Merlot: 10 September 2017
Sites Buonivini vineyard, Noto (SR)
Maceration 14 days
Oak Types Allier oak
Used Oak Only Yes
Bottling Date April; year not stated
Production Details Fruit came from vines at 40-70 m elevation, with yields of 85 quintals/ha for Nero d’Avola and 76 quintals/ha for Merlot. Planting density was 5,000 vines/ha with spurred-cordon training. Grapes were destemmed, fermented at 25°C, kept on skins for 14 days, racked and put through malolactic fermentation in stainless steel. Maturation lasted 10 months in second- and third-passage Allier oak barriques.
Tasting Notes Mulberry, plum, bay, incense and balsamic notes; harmonious acidity and soft tannins
Food Pairing Grilled pork or lamb, salsiccia sul coppo and sweet-and-sour sauces
Sources: app.planeta.it ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 13.5%
pH 3.2
Total Acidity 6.35 g/L
Grape Varieties 85% Nero d’Avola, 15% Merlot
Drinking Window Drink immediately or age for 8-10 years
Classification Noto DOC
Region Noto
Soil Very limey soil with abundant small stones; fine texture with pale-coloured chalky sections
Harvest Dates Nero d’Avola: 15-20 September 2016; Merlot: 10 September 2016
Sites Buonivini vineyard, Noto (SR)
Maceration 14 days
Oak Types Allier oak
Used Oak Only Yes
Bottling Date April; year not stated
Production Details Fruit came from vines at 40-70 m elevation, with yields of 85 quintals/ha for Nero d’Avola and 76 quintals/ha for Merlot. Planting density was 5,000 vines/ha with spurred-cordon training. Grapes were destemmed, fermented at 25°C, kept on skins for 14 days, racked and put through malolactic fermentation in stainless steel. Maturation lasted 10 months in second- and third-passage Allier oak barriques.
Tasting Notes Mulberry, plum, bay, incense and balsamic notes; harmonious acidity and soft tannins
Food Pairing Grilled pork or lamb, salsiccia sul coppo and sweet-and-sour sauces
Sources: app.planeta.it ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2593609 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Contrada Dispensa, 92013 Menfi (AG), Sicilia, Italia
Phone
+39 0925 80236
Email
Owner
Planeta Family (17 generations)
Cellarmaster
Alessio Planeta