2006 Planeta Cometa

Planeta is one of Sicily's largest and best-known producers. It holds a place in the history of modern Sicilian winemaking somewhat akin to the influence that Robert Mondavi and his winery had on late 20th century California winemaking. Planeta was founded in the 1980s by cousins Alessio and Santi Planeta, and their uncle Diego Planeta. Diego had spent a lifetime leading a wine cooperative -- and the family had been farmers and grape growers for many generations -- but the trio decided to go out on their own, and other family members later joined. Today Planeta Winery owns five estates and more than 1,000 acres of vineyards positioned throughout Sicily. Planeta makes wines from indigenous grapes, and imported varietals, such as Chardonnay and Merlot. Planeta is known for the high quality of its wines and its commitment to agricultural sustainability, and it has won nearly thirty 3 glass awards from Gambero Rosso, putting it in a rarified pantheon of premier Italian producers. In 2016 Gambero Rosso's reviewer wrote this: "We are not amazed so much by the quality and extraordinary elegance of the wines, since this is something Planeta has accustomed us to since the first bottlings, but by the fact that every bottle embodies the essence of its terroir and variety."

Sicily is the largest island in the Mediterranean, and, with its 329,000 vineyard acres, Italy’s largest wine region by acreage and the quantity of wine produced. Nevertheless, only 2.1% of all Sicilian wine is DOC, or wine made according to appellation standards. Until the 1970s Sicilian wine grapes either went to make Marsala, the sweet dessert wine introduced by 18th century British wine merchants, or to cooperatives that specialized in bulk wine production. But in 1968 Sicily was awarded its first DOC, which was the Etna DOC on the southern slopes of Mt. Etna, and today there are 19 DOCs. Along with the Maremma on Tuscany’s western coast, Sicily is considered the most exciting winemaking region in Italy. Longtime family agricultural estates are being turned into high quality commercial wineries, and because land prices are low compared to other parts of Italy, enterprising young winemakers and viticulturalists – many of whom practice organic and sustainable farming – have started wineries in Sicily. Marsala is still produced, and the Marsala business is one reason why 60% of Sicily’s vineyards are planted to Catarratto, the white grape used as a base for Marsala. But dry white wines are made from Inzolia, Malvasia, Zibbio and Chardonnay. But it is Sicily’s big, complex red wines that are grabbing the attention of wine enthusiasts. Nero d’Avola is Sicily’s most common red grape, and it produces rich, somewhat spicy wines. Other red grapes are Nerello Mascalese, Frappato and French varietals.