Planeta
Moscato Bianco Passito di Noto 0.5L 2024
| Denomination | DOC Moscato Passito di Noto |
|---|---|
| Size | 0,50 l |
| Alcohol content | 12.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Moscato Bianco/Moscato Reale |
Description
Aromatic organic sweet passito from Noto DOC, 12% ABV, produced by Planeta. 100% Moscato Bianco/Moscato Reale. 0.50 L bottle, 2024 vintage. A wine that embodies the passion and dedication of the Planeta family, 17 generations of ties to the Sicilian land. The grapes, harvested in late August, are dried in the drying room for about 40 days, then slowly fermented in steel tanks. Extraordinary aromas of apricots, rose petals, papaya, and quince. Sweet and full-bodied on the palate, yet lively with citrus notes, reminiscent of nougat and candied ginger.
Tasting notes
Perfume
Taste
Serve at:
10 - 12 °C
Longevity:
10 - 15 years
- Start up year: 1995
- Oenologist: Alessio Planeta
- Bottles produced: 2.500.000
- Hectares: 371
Xtrawine offers a selection of Planeta wines awarded by AIS, representing high‑quality vintages such as 2016 and 2017. These wines showcase the richness of Sicilian terroirs through intense, harmonious aromas with fruity and floral notes, and a defined, balanced and deeply distinctive palate. Read more
| Name | Planeta Moscato Bianco Passito di Noto 0.5L 2024 |
|---|---|
| Type | White organic dessert wine dessert wine aromatic |
| Denomination | Noto DOC |
| Vintage | 2024 |
| Size | 0,50 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Moscato Bianco/Moscato Reale |
| Country | Italy |
| Region | Sicily |
| Vendor | Planeta |
| Origin | Village of Buonivini, Town of Noto (Siracusa) |
| Climate | Altitude: 40 m. a.s.l. |
| Soil composition | Very calcareous soil, abundant and small skeleton. Fine texture with light-coloured clay fraction. |
| Cultivation system | Guyot |
| Plants per hectare | 4,500 |
| Yield per hectare | 5,000 kg/hectare |
| Harvest | 25th-30th August. |
| Fermentation temperature | 18 ⁰C |
| Wine making | The grapes are picked when well ripened at the end of August and are then dried in the fruit cellar, placed in 5 kg crates in a ventilated atmosphere at 23⁰C. When half their weight has been lost, about 40 days later, the grapes are pressed, and the must thus obtained, particularly rich in sugars, ferments slowly at 18⁰C for more than a month in stainless steel vats, where they remain until bottling. |
| Total acidity | 9.0 gr/L |
| PH | 3.3 |
| Allergens | Contains sulphites |