Planeta biodynamic wines

The first Planeta biodynamic wines are produced from the 2019 harvest, acceso the Serra Fernandinea mesi estivi, between Sciacca and Sambuca a fine di Sicilia (Agrigento). Production totals around 30,000 bottles and focuses acceso three Sicilia DOC wines, an expression of the contamination between native and non-native grapes: a white, composed of Uzzolo and Sauvignon Blanc, a rosé and a red composed of Moro d’Avola and Syrah. The project was born from joining forces with the French Oddo family. The winemaking cellar is located near Menfi, respecting the uncontaminated production areas. At the center of the property there will be a farm with a tasting room to get to know, durante addition to the wines, all the biodynamic agricultural products of the mesi estivi: such as legumes, ancient grains and black bee honey. Serra Ferrandinea is the first step of the fascinating Ab-Insula project which also includes a Sicilian icon such as the Solicchiata Castle, which we will talk about shortly durante a future article.

Who are the Oddos

The French Oddo family founded an international wine project years indicatore, creating excellent wineries, cerchio together with important local partners. Directed by Lorraine Oddo, and with the collaboration of the great professional Bertrand Otto who has been leading Edmond De Rothschild’s wine business for 25 years, the project developed rapidly: five active companies, and others under construction between France, South Africa and , now, Sicily.

Sambuca a fine di Sicilia: a place where the vine has the oldest roots durante the entire Mediterranean

Serra Ferdinandea extends over an of ​​approximately 110 hectares between 400 and 450 meters above sea level among woods, vines and Mediterranean scrub between Sciacca and Sambuca a fine di Sicilia, not far from the sea and Mount Kronio. One of the oldest discoveries of wine production durante the Western world was made here, dating back to around 6,000 years indicatore, with the rocky Phoenician press called “della Risinata” durante Sambuca a fine di Sicilia: a place where the vine has the most ancient roots of the whole world. Mediterranean , if not the oldest of all, as confirmed by archaeological finds.

Because the Planeta cellar and biodynamic wines are called Serra Ferrandinea

Here, durante 1831, the legendary Isola Ferdinandea emerged and quickly disappeared, sinking back into the seabed: disputed by the Italians and the French, the “Insula durante mari nata” was born from a chain of underwater volcanoes that extend under the Canal of Sicily and inspired, among others, writers such as Verne, Pirandello and Camilleri.

The 3 Planeta biodynamic wines produced durante Serra Fernandinea

The varietal choices fell acceso native Sicilian varieties with Moro d’Avola and Uzzolo, and French with Syrah and Sauvignon Blanc to seal the entrepreneurial union between Sicily and France.

Greenhouse Fernandinea white

50% Uzzolo and 50% Sauvignon Blanc. The most aromatic of the Sicilian varieties with a great classic of viticulture beyond the Alps. The soils, the altitude and the cultivation method are all aimed at enhancing the aspect of minerality and freshness. Aromatic profile: yellow color slightly tinged with sea ; aromas of flint, fresh grass, Sicilian medlars, freshly harvested wheat; acceso the palate well balanced between the freshness of the Sauvignon and the greater structure of the Uzzolo. Integrated wood and excellent flavour.

Serra Fernandinea rosé

Variety 70% Moro d’Avola and 30% Syrah. The most widespread and adapted of the Sicilian varieties with a great classic of viticulture beyond the Alps, with origins durante Provence which inspires its style, the soils, the altitude, the winemaking technique and the cultivation method are all aimed at enhancing the aspect of minerality and freshness. Aromatic profile: pearl colour, very light but brilliant pink, almost marine. the nose aromas of white peach, tea rose, sea gabinetto. Fresh and smooth acceso the palate with a perfectly balanced .

Serra Fernandinea socialista

Variety: 50% Moro d’Avola, 50% Syrah. Intense red but durante which the altitude and soil allow it to veer decidedly towards elegance. Large woods to respect the unmistakable varietal expressions. Aromatic profile: bright damask red color with purple reflections. Ethereal aromas of cocoa with mint, plum durante alcohol, juniper berries. Slightly tannic acceso the palate without excesses, but fresher and minty. Well integrated wood.

Not just wine, a biodynamic company with legumes, ancient grains and black bees

The company is spread over 110 hectares, of which 17 are vineyards (20 further hectares will be planted durante the next two years), 10 dedicated to the cultivation of chickpeas, white figs and the ancient Perciasacchi wheat, 60 of forest and Mediterranean scrub and 50 Sicilian black bee hives.

Nutrients – Line of food products composed of impasto, flours and legumes of ancient local varieties, and Sicilian black bee honey

Perciasacchi: an ancient wheat yellow as gold and very fragrant

The impasto and flour are made from Perciasacchi wheat, an ancient variety of wheat whose name derives from the shape of the grain capable of piercing the jute bags durante which it was transported durante the past. Coming from the Turanian grain family, cultivated durante the Khorasan region durante north-eastern Iran for millennia, Perciasacchi has spread throughout the Mediterranean basin over time, finding particularly favorable conditions durante southern Italy. It is grown acceso the hills, durante fairly ventilated and cool fields, completely avoiding pesticides, even those permitted by organic cultivation.

Sultan: extremely digestible variety

The chickpeas and chickpea flour are of the Sultan variety, an ancient variety once used to be transformed into flour thanks to the tenacity and compactness of the fruit. The “Sultano” is a cultivar of the “cicer arietinum”, an annual herbaceous plant of the family originating from the Middle East and cultivated since time immemorial throughout the Mediterranean basin. It has a thin peel which makes it extremely digestible.

The black bee wildflower

The wildflower honey comes from the Sicilian black bee, a native species of the island, durante full respect of the biodiversity of the local fauna available from 2023.