La Segreta
Nero d’Avola

Sicilia D.O.C.

100% Nero d’Avola
La Segreta </br>Nero d’Avola

100% Nero d’Avola for this single-variety La Segreta. Decorated by a detail from the map of Ulmo – the oldest Planeta family property – representing a ‘hortus conclusus’, a luxuriant area of fruit, flowers and vines enclosed by walls, a synthesis of the beautiful agricultural countryside of Sicily.

Our Ambassadors say

Earthy, light body, with expressions of ripe fruit.
Marc Taub, Kristin Blizzard, Matthew Gallery and Desiree Napolitano Leja, Palm Bay - Planeta Ambassadors in USA
Marc Taub, Kristin Blizzard, Matthew Gallery and Desiree Napolitano Leja
45-75 m
average temperature
vines per hectare
Farming system
Spurred cordon
First Vintage
Time of Harvest
5 September
Alcohol Content
13,5% vol.
De-leafing and pressing followed by 12 days on the skins at a temperature of 25⁰C with repeated daily mixing. After racking, the wine undergoes malolactic fermentation and rests until the end of February.

Tasting Notes

Ruby red colour with violet reflections.
Pasticcio d'Agnello (Lamb Pie)

Pasticcio d'Agnello (Lamb Pie)

Serves 4 to 6

For the dough
1 kg / 2 lb. 2 oz. semola flour
40 g / 1 ½ oz. active dry yeast
½ glass lukewarm water
100 g / 3 ½ oz. lard or 4
tablespoons extra-virgin olive oil
a pinch of sugar
a pinch of salt

For the filling
500 g / 1 lb. 2 oz. lamb, boned and in pieces
250 g / 9 oz. fresh or frozen peas
1 onion, minced
1 slice bacon, diced
1 glass white wine
extra-virgin olive oil
salt to taste
pepper to taste


Dissolve the yeast in a glass of lukewarm water with a pinch of sugar. Mound the flour on a wooden board. Make a well and add the oil (or lard, if available), salt, and yeast. Knead vigorously until the dough is smooth.
Put the dough in a bowl, cover with a dish towel, and let rise for about 1 hour at room temperature. While the dough is rising, mince the onions and dice the bacon and brown them in a large tall saucepan with a tablespoon of oil. Add the lamb, salt and pepper. Add the wine and let it bubble up until the alcohol evaporates. Cook another 20 minutes.
Add more wine and the peas. Cook for a further 5 minutes.
Roll out the dough and turn it out on a well-greased baking sheet. Cut out two disks of dough: a larger one for the bottom and a smaller one to put on top. Fill with the lamb and peas and use the smaller disk to seal. Brush the dough with oil. Heat the oven to 180° to 200°C (350° to 400°F) and bake for 30 minutes.
Serve warm.