Winery PlanetaPassito di Noto
Sweet wine
This wine is composed of 100% of the grape variety Moscato Bianco.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Wine flavors and olphactive analysis
On the nose the Passito di Noto of Winery Planeta in the region of Sicily often reveals types of flavors of cream, tropical or citrus and sometimes also flavors of peach, butter or minerality.
Food and wine pairings with Passito di Noto
Pairings that work perfectly with Passito di Noto
Original food and wine pairings with Passito di Noto
The Passito di Noto of Winery Planeta matches generally quite well with dishes such as recipes .
Discover the grape variety: Moscato
Last vintages of this wine
The best vintages of Passito di Noto from Winery Planeta are 2018, 2022, 2021, 2019 and 2016.
Informations about the Winery Planeta
The Winery Planeta is one of of the world's greatest estates. It offers 47 wines for sale in the of Noto to come and discover on site or to buy online.
The wine region of Noto
The wine region of Noto is located in the region of Sicile of Italy. Wineries and vineyards like the Domaine Planeta or the Domaine Mazzei produce mainly wines red, sweet and white. The most planted grape varieties in the region of Noto are Nero d'Avola, they are then used in wines in blends or as a single variety. On the nose of Noto often reveals types of flavors of cream, tree fruit or oil and sometimes also flavors of non oak, earth or microbio.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
