APRIL NEWSLETTER 2008
Contents
In a few days, the 42nd VINITALY will be held in Verona from 3rd to 7th April 2008. Here is a brief overview of the latest developments that Planeta will be presenting to the public: (Stand: Pavilion 2-SICILIA, n. 186/198, aisle H/I) PLANETA TERRA - Planeta Earth - is the main theme in this edition. The unique beauty of Sicily and its natural heritage - the areas where Planeta is fortunate enough to operate are among those with the best nature conservation - are well worth every effort made to guarantee their conservation. Solar panels for producing energy autonomously, rubbish separation for recycling, use of recycled material and finally, "Virtus Vini" - a sophisticated micro-sensory system to maintain the ideal temperature and save energy - are just a few of the steps taken by Planeta to help protect the local Territory and the whole ecosystem. 
THE LATEST PLANETA WINE! A preview of the “Rose'” 2007 at Vinitaly. This is a fresh, summery, fruity wine, produced entirely from Syrah grapes from the Dispensa vineyard - harvested slightly early and vinified with great care for the fruit - suitable for accompanying a wide range of dishes. In short, the raison d'être of this wine: “In the infinite kaleidoscope of Sicily's colours, the hue of this wine matches that of the sun setting over the sea. As I gazed at it, I longed for a glass of lovely cool rose'. (Alessio Planeta). Produced in a limited number of just 28.000 bottles, the “Rose'” is another winner in the Planeta range of wines. SCREW CAP is another development for our “La Segreta” and “Rose'” wines: the bold return of an alternative cap. Always open to innovation, Planeta proposes the Screw Cap, the metal cap that screws on, a practical solution that is technologically perfect. Once the personal problem of the “loss of charm” factor is overcome, the smart consumer will realise they have an excellent guarantee of protection and quality, and of preserving the bouquet of ready-to-drink wine. COMPARING THE 2006 and 2007 GRAPEHARVESTS The last two grapeharvests have been as excellent as they have been different. In 2007, we experienced a mild, dry winter, a wet spring and a fair summer, with remarkable ripening of the grapes; whilst in 2006, we saw out a cold, wet winter, a dry spring, and a bright summer that was perfect for reds. Unmissable taste experiences include the white and red “La Segreta” 2007, the “Syrah” and the “Merlot” 2006, and the “Santa Cecilia” 2006, which celebrates its 10th anniversary this harvest. LEGENDARY WINES 1997. On Friday 4th April in the Sala Argento, Civilta' del Bere and Vinitaly will present twelve legendary wines from “1997”, a year that nowadays is almost impossible to find. The selection (including Solaia, Poggio all'Oro, Montiano, Luce, Sassicaia) favours wines that received a vote of excellence from at least 3 out of the 5 main wine guides published in Italy, assessing their international visibility and the consistency of their achievements in the world. Planeta will present its own nero d'Avola, “Santa Cecilia”. Wine-tasting will be chaired by Pino Khail. EATING OUT in VERONA during VINITALY. Planeta recommends three restaurants where you can round off your “gruelling” three days at Vinitaly (3rd - 7th April) with a pleasant moment of relaxation. Osteria/Enoteca Segreta (vicolo Samaritana, 11 - tel. 0458015824 - http://www.enotecasegreta.com) offers an excellent range of dishes for small and large appetites: prosciutto crudo DOP Dolce di Montagnana with sweet and sour vegetables, Veronese creamed red chickory with bruschettes, “Pastisada de caval” with polenta, and fresh salads. The wine list is extensive and fun. The Osteria Enoteca Segreta is in the historic centre of Verona, a few metres from via Mazzini and piazza Erbe. Trattoria Giulietta e Romeo (Corso S. Anastasia, 27 - tel. 045 8009177) is a delightful little trattoria in the centre of Verona, with typical Veronese cuisine. Here, you can pick a small menu for less than 20 euros, and add side dishes, drinks, dessert, etc. The wine list is varied and interesting. Cantina di San Rocchetto (via San Rocchetto, 11 - tel. 045.8013695) is the perfect place for an aperitif or for dinner. Aperitifs and snacks may be enjoyed at the tables near the entrance, whilst downstairs in the basement, there is a fine restaurant. An excellent wine list. 
21st APRIL 2008 SPRING COMES TO THE VINEYARDS! On the 21st April, three of the five Planeta wineries will open, for the first time simultaneously: “Ulmo” in Sambuca di Sicilia in the province of Agrigento, “Dorilli” in Vittoria in the province of Ragusa and “Buonivini” in Noto in the province of Syracuse. “SPRING IN THE VINEYARDS” is a friendly, fun initiative where you can get to know the vines, wineries, lands, the next wines, the cuisine and naturally, the people and helpers who make up the extended Planeta family. Taking part is easy: just choose your nearest winery, or the one you wish to visit. Contact us by phone, on 091.327965, or send an email to primaverainvigna@planeta.it, providing the names and number of guests (for a maximum group size of 4 people), and a telephone number, by 3rd April 2008 at the latest. We will send you a pass for visiting the winery you have chosen. For further information, visit: http://www.planeta.it/invigna/ 
WINE SPECTATOR'S GRAND TOUR 2008: Wine Spectator, one of the best known wine magazines in the world, is on tour in the United States. The next wine-tastings are due to be held in New York on the 29th April at the Marriot Maquis, and in Las Vegas on the 3rd May at the “Venetian”. Planeta will be present with our wines. INAUGURATION OF SALONE DEL MOBILE - in MILAN: On Wednesday 16th April 2007 at 7.30pm, the Milan Triennial will inaugurate the week of the Salone del Mobile. Planeta will be present with our wines. Widening the Triennal's range of quality refreshments is the Bistrot Bovisa (Triennale Bovisa, via Lambruschini 31) in an elegant location with a varied menu, drawn up and supervised by the chef Moreno Cedroni, and open until two in the morning. “TRATTORIA DEGLI AMICI” is no average restaurant, not just because of the excellent specialities on offer, but because of the very special atmosphere it enjoys. This restaurant is run by a cooperative supported by the Community of Sant'Egidio. People with disabilities work there next to their friends, who help as volunteers. Hence the name “Trattoria degli amici”. Planeta contributes to this important initiative with two “special edition” wines (Piazza Sant'Egidio 6, tel. 06.5806033). http://www.santegidio.org/it/solidarieta/disabili/trattoria.htm JASMOND DENE HOUSE in Newcastle-upon-Tyne is a distinguished hotel and a sure destination for gourmets. A historic building with modern decor, guaranteeing a combination of comfort and aesthetic good taste, the Relais looks over the pleasant valley of Jesmond Dene, an ideal place to relax in. From the 27th April to the 5th May, a special gastronomic event will be held, the 2nd Festival of Food and Wine. On the 28th April, we will be involved in a wine-tasting event, then in an evening dinner “alla siciliana” with combinations of typical Sicilian dishes. Francesca Planet and Daniele Mereu will be representing Planeta. Top Italian Wines ROADSHOW - Düsseldorf and Berlin (Germany). The Gambero Rosso, continues its work in developing and promoting the most important Italian wines throughout the world. The next Roadshow appointments are on the 14th April in Berlin (Rocco Forte Hotel De Rome - Behrenstraße 37) and the 16th April in Düsseldorf (Templum - Bergische Landstraße, 35). 
THE RECIPE, by Daniele Mereu. Lightly cooked tuna in a crust of dried fruit, on a caponata “Val di Mazara” with capers and basil chlorophll in “Biancolilla” extra virgin olive oil. Ingredients (for 4 people): 4 filets of fresh tuna about 3 cm thick (or an 800g block of tuna, about 5cm high); 200 g of crushed dried fruit: hazelnuts and toasted almonds pistaccios; Black pepper, as needed; Planeta “Biancolilla” extra virgin olive oil DOP Val di Mazara, monocultivar denocciolato. For the caponata “Val di Mazara”: Planeta “Biancolilla” extra virgin olive oil DOP Val di Mazara- “Tradizionale”; 1 kg of male Turkish aubergines; 1 onion; 200g of green de-stoned olives; 1 handful of capers; 1 handful of pine nuts; 1 bunch of basil leaves; 3 sticks of celery, diced; a blend of vinegar and sugar (grape must or honey) in the desired proportions. Method For the caponata ( prepared the day before!): in the “Val di Mazara” (province of Agrigento, Palermo and Trapani) the caponata is prepared by frying separately the extra virgin olive oil, pieces of the Turkish aubergines, previously set aside (sprinkled with salt to remove water and bitter taste) and slices of onion. When these are dried out, the green de-stoned olives, the capers (whose salt is plenty for the whole dish), the pine nuts, basil and pieces of boiled celery are added. Finally, the pieces of aubergine are added, and the blend of vinegar and sugar (grape must or honey) is poured over. This is left to rest for 24 hours. Another option: following the Palermitan tradition, the caponata is garnished with “scacciu” (almonds and toasted, diced hazelnuts, but remember that the tuna is already encased in dried fruit!), whilst in the “Val Demone” (in the province of Messina and Etna), fried peppers and tomato sauce are added. In the “Val di Noto” (province of Ragusa, Syracuse, and part of Enna), potatoes. For the Chlorophyll With a blend obtained from soaking, whisk the fresh basil with two large tablespoonfuls of Biancolilla extra virgin olive oil and a spoon of water (or broth from veal is better, if available). Leave to rest for 1 hour and then pass it through a very fine sieve. For the tuna Crush the pepper using the base of a pan on a chopping board. Mix the pepper into the previously crushed dried fruit. Cover all the sides of the tuna filets - or block of tuna - with the dried fruit and black pepper. Pour two spoons of extra virgin olive oil into a non-stick frying pan, and brown the filets or the block of tuna on all sides, taking great care not to burn the dried fruit, and keeping the raw tuna inside (about 1 minute for each side on a high flame). Composing the dish Simply place 2 spoonfuls of warm caponata in the centre of each plate. Arrange the hot, browned filets (or layers from the block) carefully, on the caponata. Complete the dish by garnishing it with a circle of basil chlorophyll and serve. |
