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Etna Bianco DOCG, Planeta

Etna Bianco DOCG, Planeta 2014


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Product details

  • Pale yellow with green highlights. Aromas of white peach, yellow plum, herbal notes. The small percentage of wine fermented in wood softens the refreshing acidity typical of the Carricante and add complexity to the mineral character of this volcanic wine.
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    Drink now
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  • Style

    Aromatic, Dry White

Press ReviewPress

When I was asked which wine I'd like to sip while signing books in Bath I unhesitatingly went for Planeta 2012 Etna Bianco, the most delicious and emphatic Carricante with high-toned herbs and fruit that reminded me a bit of kumquats, with the fine acidity of Carricante and the distinctive grainy astringency of Etna wines of all colours. (By tthe way, you may have seen that Etna erupted again recently but my spies tell me that the molten lava has not had any effect on the vineyards.). Some of the wine was fermented in barrel, which has added a certain textural sophistication. This 14 per center is yet another of those wines interesting enough to drink without food but substantial enough to enjoy over dinner. According to Planeta's own notes, 'the initial nose is laden with the rich, warm, mineral scents of mica, granite, and flint, against a cool backdrop bouquet of green apple, acacia honey, kumquats, fennel, raw almonds and wild flowers.' Lots of character certainly and by no means overpriced. I'd be intrigued to taste this wine in two years' time; there's no hurry to drink it.



From Planeta's Feudo di Mezzo estate, at 700m above sea level on the northern slopes of Mount Etna. The main white vine variety here is Carricante. The soil is extraordinarily mineral-rich: derived from weathered lava, which can also be seen in the stones of local buildings and vineyard terraces. Grapes are picked into crates and are at once refrigerated at 8°C. After light crushing and destemming they are gently pressed. The decanted must is racked and inoculated with yeasts, and ferments at 15°C for 20 days. The wine remains on the lees until February with regular 'batonnage'. 10% of the must is fermented in oak barriques. The wine is then matured in stainless steel tanks and Allier oak 225 litre barriques

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