Sicilia D.O.C.

100% Nero d’Avola

Plumbago – named after the beautiful purple wild flower that grows in the woods surrounding the farmhouse and vineyards of Ulmo – is a single-variety Nero d’Avola. It is produced from the old vineyard at Lake Arancio which gives us this soft fruity version of this great Sicilian grape variety. Rounded tannins and perfectly judged wood makes it an immediately pleasurable wine. Ideal for Mediterranean cooking based on vegetables and all types of meat.

Our Ambassadors say

An engaging Nero d'Avola, great value for money.
Thierry Cohen and Kazumi Teraoka, JET - Planeta Ambassadors in Japan
Thierry Cohen and Kazumi Teraoka
Versatile and flavorful wine that can stand up to strong dishes.
Giovanni Cardullo, GioWine - Planeta Ambassador in South America
Giovanni Cardullo
Un primo approccio di qualità al Nero d'Avola.
Antonio Stopper, Stoppervini - Planeta Ambassador in Germany, Austria, Switzerland
Antonio Stopper
Luminoso, potente, il vino per gli amanti del vino con tannini pronunciati.
Ilya Shapiro, Arsenal - Planeta Ambassador in Russia
Ilya Shapiro
Pure youthful expression of Nero d'Avola.
Jacques Lessard, La Celeste Levure - Planeta Ambassador in Canada
Jacques Lessard
Un Nero d'Avola sincero con tutto, che ci si aspetta da questa uva.
Eberhard Spangenberg, Garibaldi - Planeta Ambassador in Germany
Eberhard Spangenberg
That's what Nero d'Avola is about - nice structure, earthy notes and pleasent fruit.
Wolf Steppat and Nils Citron, Weinundglas - Planeta Ambassador in Germany
Wolf Steppat and Nils Citron
Another great wine from Planeta, one of the top producers from Sicily. A generous, fruity style of Nero d'Avola, a grape particular to this region. Classic plum and blackberry notes, with just a suggestion of chocolate on the finish. Direct and charming, enjoy this with anything from a meaty pasta dish to herby roast beef. Soft tannins and roundness characterise the wine.
Sergio De Luca ed Elisa Pierato, Enotria Coe - Planeta Ambassador in UK
Sergio De Luca ed Elisa Pierato
75 - 195 m
average temperature
Spurred cordon
Farming system
vines per hectare
First Vintage
Time of Harvest
10 September
Alcohol Content
13,5% vol.
Vinification: after destalking and pressing, the grapes ferment in stainless steel vats and remain on the skins for 14 days at 25⁰C with repeated mixing; at the end of the period racking by soft pressing. The wine thus obtained undergoes malolactic fermentation in stainless steel, in January it is transferred to wooden barrels for 10 months.

Tasting Notes

A saturated purple-mauve that you look forward to drinking.


The result was a superb vintage, the indigenous varieties are absolutely excellent. Syrah is just perfect: a dry and luminous vintage provided us with a superior quality. The other French varieties are intense and varietal; the Nero d'Avola, the part of La Segreta Rosso blend, is at its top.

The harvest began with a delay of about 10-14 days (August 17). Temperatures have increased markedly since August 20, while maintaining the proper level of humidity and avoiding dehydration and concentration of the fruit. Harvesting grecanico ended the last days of September.

A fine consistent harvest, thanks to an almost perfect summer and autumn. The healthiest grapes and the amount produced in line with recent years. The whites, thanks to a cool July and first half of August, are very well balanced and with exciting aromatic profiles, particularly the early varieties such as Chardonnay and Viognier. The reds have turned out very well particularly for the aromatic profile, definitely distinctive as to variety with bursting fruitiness. Our favourites from the harvest; Shiraz and Nero d’Avola but the other French varieties have also done well. The harvest at Sambuca di Sicilia was completed on 28th September with the Grecanico which offers elegance and balance.

Harvesting started on August 9, a little early compared to the five previous years. Thanks to the diminished yield the red French grapes, most of all Syrah and Cabernet Franc, were even better. This means great colour and great structure; the Nero d’Avola for instance displayed its magnificent fragrance to perfection.

The harvest here registered a sharp drop in production of the early varieties such as Chardonnay and Viognier, an amazing quality especially for Nero d'Avola and Syrah as well as Cabernet Franc, which are rich and varietal with an excellent tannic structure. The harvest was completed with the harvest of Grecanico, a variety that prefers drier weather. For this reason, the grapes are fully intact thanks to a climate free of moisture.

Beautiful white wines, produced by a cool and bright July and August. A richer Chardonnay without more alcohol. A super-aromatic Fiano and average Grecanico. The reds, Merlot and Cabernet, benefitted from a cooler harvest with a thick dense tannin structure, thanks to extended ripening. Syrah prefers a dry September and is rather less than excellent. Nero d’Avola is fresh and fruity as rarely before.

A great vintage for two perfectly combined reasons: a rainier spring than the average for the past ten years, especially in June, and therefore vines that face the summer stress-free, and a rain-free period of ripening of the grapes with July, August and September completely dry. To say the least, these are the ideal temperatures and quantity of light, with July cooler since 2004; on the contrary, the brightest September (since 2007) and, to best complete the ripening of the reds, the absolute hottest of the series analyzed. The perfect vintage!

A year which enhanced the indigenous varieties, particularly Grecanico, very aromatic, and a glorious Nero d’Avola with fruit, density and compact tannins as never before. Fiano is good, Chardonnay more consistent. Merlot and Syrah at their peak, thanks to the weather. The Cabernet is perhaps slightly rigid.

At Menfi in the south-west had little rainfall and temperatures slightly colder than 2015, followed by a beautiful spring with rain in March and showers generally, which prepared the vines well. The cooler summer with average temperatures between June and September being well below those of 2015 contributed to a fine harvest. The result has been aromatic and balanced white wines with Chardonnay, Grecanico and Grillo peaking in quality, and the big French reds with particularly dense and ample tannins thanks to long slow ripening. Nero d’Avola in particular, thanks also to the lower production, is very aromatic and colourful.


  • 2015

    – 5StarWines: 90/100
    – Sakura: Silver
    – Merum: 3 cuori - Vino entusiasmante

  • 2014

    – Gambero Rosso: Bere Bene - Oscar Qualità prezzo
    – Vinous: 88+

  • 2012

    – Gambero Rosso: Bere Bene - Oscar Qualità prezzo

  • 2011

    – I vini di Veronelli: Tre stelle rosse (90 pt)
    – Gambero Rosso: Bere Bene - Oscar Qualità prezzo
    – 85

  • 2010

    – Gambero Rosso: Bere Bene - Oscar Qualità prezzo
    – James Suckling: 88
    – Wine Enthusiast: 88
    – Jancis Robinson: 15,5

  • 2009

    – Gambero Rosso: Tre Bicchieri

  • 2008

    – Jancis Robinson: 16

Stuffed roast

Stuffed roast

Serves 4 to 6
2 slices of beef cut into strips, about 600 g /1 lb. 5 oz. of meat, best if from the thigh
2 eggs
100 g / 3 1/2 oz. baked ham
100 g / 3 1/2 oz. Sicilian Pecorino DOP, grated
200 g / 7 oz. Ragusano cheese
200 g / 7 oz. spinach
1 celery stalk, chopped
1 carrot, chopped
1 spring onion, sliced
white wine
50 ml / 1 3/4 fl. oz. extravirgin olive oil

In a bowl, beat the eggs with the grated Pecorino. In a frying pan, make 2 thin frittatas. In a pan, heat the spinach with a tablespoon of oil. Arrange the slices of meat to make a rectangle measuring about 30 × 20 cm (8 × 12 in.). Top with the baked ham, frittatas, spinach and, last of all, the slices of Ragusano cheese. Starting from one of the long ends of the rectangle roll into a log and tie with butcher’s twine at least a couple of time. In a pot, place the meat, celery, carrots, onions and oil. Brown over medium heat. Increase the heat, add the wine, and let it bubble up until the alcohol evaporates. Cook for a further 25 minutes, adding water if necessary.