Summary 1. The 2009 Harvest - Second part 2. “arTEma”, paste of ‘Romana di Noto’ almonds and oranges 3. The Recipe: Chocolate and Artema Cakes with Quinces 4. La Foresteria, now open! 5. Packages offered by La Foresteria, as an introduction. 6. Planeta Week, China – November 18/21 7. Exhibition “Viaggio in Sicilia”, Orto Botanico, Palermo – until November 30 8. Events: Degustivina, Palermo – November, 27-28 9. Events: Roadshow Top Italian Wines/Gambero Rosso. Zurich, Moscow – 30 Nov./2 December 10. Events: Salvo Fundarotto for Planeta – La Feltrinelli, Palermo – December, 2 11. Events: Grand Tasting - Carrousel du Louvre, Parigi – 4/5 dicembre 12. Planeta Terra: the biodegrading of rubbish
1. The 2009 Harvest - Second part The second part of the harvest report (the first can be seen in the October newsletter) regards eastern Sicily, and particularly the wineries of Buonivini at Noto (SR), Dorilli at Vittoria (RG) and Sciara Nuova on the Etna volcano (CT). As the harvest is later and both climate and soil vary from those in western Sicily, we preferred to divide our summary into two parts to give as much detail as possible.
a) The harvest at Noto took place in two stages; the first of Moscato di Noto (for our dessert wine, the DOC Passito di Noto) began on 20th August, while the second for Nero d’Avola from 5th to 25th September. Both of these were completed within a few days. Here the soil is white due to the amount of limestone, with some clay, and abundant small stones. The summer was mild and dry with ideal conditions, the rains arriving a few days after the end of the harvest which therefore remained dry and of high quality. We are expecting an excellent 2009 Passito and Santa Cecilia.
b) Vittoria had some rainfall during the days before the harvest. The characteristic sandy nature of the soil, red, rich with iron and able to drain very rapidly, considerably diminished the negative effects on the Frappato, Nero d’Avola and Cerasuolo di Vittoria grapes. This wine, for its tenth year of 2009, will be noted for its clear, fresh fruitiness which will subtly enrich its unique style.
c) It was an emotional debut for Planeta up on the volcano Etna for their first harvest. On the Sciara Nuova estate the climatic conditions are harsher than for the rest of the island. The temperatures at the vineyard, at 1,000 metres above sea level, often descend below zero even in the summer and rain is the usual condition during the harvest. The first crates of Carricante grapes, one of the native white grapes of Etna, arrived in the winery on the 22nd and 25th October. This late period accentuated the autumnal and mountainous character of the grapes produced. To whoever is looking for first opinions on the Etna wines we would say that although it is a new world for us, we are very satisfied with this first step. We will be able to judge the results at Vinitaly 2010, together with Planeta Club members.
2. Paste of ‘Romana of Noto’ almonds and oranges “arTEma” is the result of the cooperation between Planeta and Corrado Assenza, the actual chef patissier of Caffè Sicilia. Assenza and Planeta share a true passion for the land and its products, patience in research, a meticulous research into quality at any cost. When he was requested to prepare a dish to match Planeta’s Passito di Noto D.O.C., particularly because this wine is so well adapted to all the great ‘pasticcerie’ of Sicilian tradition, Caffé Sicilia was inspired to create ARTEMA: ARof orange, art, architecture, artisanal, harmony TEof land, territory, art, personal pronoun, theme, witness MA almond, subject, mother, sea This product consists of a liquid almond paste flavoured with orange. It is a soft creamy mixture of almond, a historic variety of cultivated almond known as ‘Romana’ from the Val di Noto, and of squeezed orange juice, of the ‘Navelina’ variety grown in the Noto district. A small amount of grated orange zest from the same oranges is added to enhance the flavour. The taste is well‐balanced and sweet without an excessively sugary flavour and displays all the delicate flowery intensity of the Romana almond, barely concealing an aftertaste of bitter almond which is typical of this variety. The faintly acidic citrus notes of orange juice enrich the taste of the cream with further flowery effects. Tasted with a spoon with some light biscuits and its natural companion Planeta’s Passito di Noto, it makes a unique and original dessert providing a perfect complement to the modern baroque flavours of this land. It is also ideal for filling biscuits, for cake preparation and for sweet tarts with preserved fruit, ready to satisfy the most demanding palates. Taste the dish of spring strawberries enhanced by its floral bouquet accompanied by the same Passito, with ice cream served with a garnish of ArTEma. Close your eyes and try one or the other, or better still, both together, and you will be immersed in those forceful sensations that a unique place like Noto can arouse
3. The recipe: Chocolate and arTEma Cakes with Quinces by Angelo Pumilia, resident chef at La Foresteria Planeta Ingredients for 20 little cakes: 6 very fresh eggs each of 70 gr, 90 gr OO flour, 60 gr cornflour, 180 gr sugar, 1 teaspoonful honey, Pinch of salt, to whisk the egg whites, 150 gr milk chocolate, 50 gr bitter cocoa, 1 jar Artema, Planeta’s Noto di Passito to taste, 5 quinces, 2 bay leaves, 100 brown sugar Method: Light the oven at 150°. Beat the egg whites until very stiff and place in the refrigerator. Beat the egg yolks with 150 gr sugar by hand and with a whisk until pale; mix in a teaspoonful of honey and, gradually, a mixture of 90 gr OO flour, cocoa and 60 gr cornflower. Finally add the stiffly beaten egg whites. Spread the paste evenly and not thicker than 1 centimetre on a baking tray covered with oven paper. Cook for 6 minutes. Cut 5 cm diameter circles with a pastry cutter. Moisten the sponge circles with Planeta Noto di Passito. Spread two-thirds of the sponge circles with the Artema cream. Place two of these together and cover with a circle without cream. Dust with cocoa. Boil the peeled and cored quinces in water with lemon juice, two spoonfuls sugar and bay leaves. Chop them roughly with a knife and spread them in an anti-stick pan where the brown sugar has already been melted. If necessary, add some of their cooking water and a little Passito, so the mixture is semi-liquid. Serve a cake next to a spoonful of quince compote.
4. La Foresteria, now open! http://www.planetaestate.it/ La Foresteria - Planetaestate is Planeta’s new project dedicated to hospitality, cooking, wine and the land. La Foresteria is immersed in the vineyards and olive groves, which stretch to the beach of Capparrina on the crystalline sea at Menfi in the province of Agrigento, a few kilometres from the well-known Planeta wineries. The Foresteria is the perfect place for a ‘gourmet’ holiday in the heart of ancient sun-kissed Sicily, where the relaxing pace of life, the flavours, traditions and Mediterranean aromas are all to be relished. With its fourteen generous rooms with private terrace and surrounded by an enchanting Mediterranean garden with a swimming pool, La Foresteria appears like a typical hamlet of rural houses placed on the hill to guard over the vineyards. At sunset the austerity of line and the play of light between the external spaces and internal courtyards, which are completely sheltered gardens, prevail and merge with green spaces thanks to the variations of level between terraces, swimming pool and the large flowerbeds containing botanical collections. Thousands of aromatic plants planted and listed as in a nursery garden present an element of particularly individual green furnishing in continuity with the vineyards forming the background. If the skin of ‘La Foresteria’ is the greenery, its heart is the kitchen. A large kitchen equipped for teaching, where the Planeta family’s recipes and traditional Sicilian cooking, with mainly local ingredients, will take pride of place. The tradition has been strictly maintained through three generations, that of good food and the choice of ingredients matched knowledgeably to wine, representing a delight to the palate but also a time of warm conviviality which is offered to the guests of La Foresteria who will sit together round the big 30-seat dining table. Alternatives are the terrace overlooking the vineyards where it is possible to dine outside and the wine room where tastings are held. Wine is definitely the other main feature of La Foresteria and its surroundings. La Foresteria is none other than the family’s guesthouse; the place devoted to hospitality according to Planeta’s ideals.
5. Packages offered by La Foresteria http://www.planetaestate.it/ Five proposed packages to get to know, live and taste the Planeta country: - A weekend of olive oil, 19-22nd November - Wild Wild Sicily, 26-30th November - Weekend of the Immacolata, 4-8th December - New Year at La Foresteria, 31st December-3rd January - Giro d’Italia at La Foresteria, February 2010 For information and booking, contact LA FORESTERIA, Phone +39.0925.1955460. http://www.planetaestate.it/ - Email:planetaestate@planeta.it,
6. Planeta Week, China There are three Gala Dinners during the Planeta Week in China. Planeta wines and Planeta’s most traditional cookery will be presented between the 18th and 21st November in Beijing, Shanghai and Shenzhen. The pairings will be described by Alessio Planeta, while Angelo Pumilia (resident chef at La Foresteria) will prepare and illustrate the dishes. The venues are:
18th November, Regent Beijing 99 Jinbao Street, Dongcheng District, Beijing http://www.regenthotels.com/hotels/ribjn
7. Events: Exhibition ‘Journey through Sicily’, Orto Botanico, Palermo, until 30th November A great public success with over 1,800 visitors having surveyed the island of Sicily through Shobha’s photographs and admired the transformation of the elements through Costanza Algranti’s objects, the exhibition ‘Journey through Sicily’, conceived and produced by Planeta, will be extended until 30th November 2009. After the exhibition the works will be permanently transferred to the ‘Case Sparse’ at Noto, one of the Planeta wineries. Times: every day 9.00 am – 6.0 pm, Orto Botanico, Palermo.
8. Events: Degustivina, 27-28th November, Palermo For ten years Degustivina has provided a showroom for firms who cultivate and preserve indigenous and international vine varieties with dedication. It is an occasion for enthusiasts both new and old to taste and evaluate good quality wines, together with a group of ever more qualified and knowledgeable wine journalists, supported this year by a selection of Italian and foreign dealers. http://www.degustivina.it/
9. Events: Roadshow Top Italian Wines 2009, Gambero Rosso – Zurich, Moscow The Roadshow is an event for invited guests to inspect a selected group of producers selling in the principal markets. It has various venues divided between Europe and the United States. 49 companies have joined the Roadshow, all of the highest level who, together with Gambero Rosso, will promote a positive and dynamic message worldwide. Zurich: Monday, November 30; The Dolder Grand, Kurhausstrasse 65 Moscow: Wednesday, December 2, Trading House GUM, 1st line, 3rd floor - Red Square, 3 http://www.gamberorosso.it/article?id=234386&product=1768
10. Events: Exhibition – Salvo Fundarotto for Planeta at La Feltrinelli 6.00 pm, 2nd December, Palermo From soil to the glass, firstly through the knowledgeable hands of cultivators, then through those of the harvesters and the wine-makers; a fascinating progress which concludes with a generous taste of wine. Salvo Fundarotta has photographed Planeta’s estate at Ulmo, thousands of pictures which relate the places, the people, the hands, the harvest and the pressing. They are images of labour, love and music – composed by Mario Crispi. An afternoon of photographs and a slideshow lasting about 40 minutes, together with the photographer, with Vincenzo Consolo, Eva Di Stefano and Giuseppe Barbera. A selection of 20 photographs will be exhibited for the whole of December. http://www.lafeltrinelli.it/fcom/it/home/pages/puntivendita/eventi.html?c=Palermo
11. Events: Grand Tasting – Carrousel du Louvre Paris, 4th and 5th December 2009 The Grand Cru deriving from the great French terroirs, historic labels and young firms, biodynamic and natural wines, all contrasted and united by the same passion and wish to transmit the grandeur of France. This and much more is ‘Le Grand Tasting’, the festival of the best wines in the world put on show at the Carrousel du Louvre in Paris on Friday 4th and Saturday 5th December. The absolute queen is ‘quality’ at the highest level. Three hundred wine producers will be present with their products together with 40 excellent Italian wine producers, twenty from Spain and a selection of countries from the New World, Australia, Chile and New Zealand above all. http://www.carrouseldulouvre.com
12. Planeta Terra Rubbish is everything that we no longer use and then throw away. Whatever we possess, from clothing to mobile phones, will become rubbish. Our duty is to limit the amount of rubbish to be disposed of and, if possible, collect it and select it for recycling. Do you know how much time our rubbish takes to degrade? Here are some examples: Paper tissue: 4 weeks Newspaper: 6 weeks Woollen sweater: 10 months Magazines: 10 months Cigarette (end): 2 years Chewing gum: 5 years Milk carton: 50 years Polystyrene: 50 years Aluminium drink can: 100 years Plastic bag: 500 years Synthetic materials: 500 years Plastic bottle: up to 1,000 years Glass bottle: never
