Issue link: http://digital.copcomm.com/i/457084
{ SOMMjournal.com } 33 Partially fermented in bar- riques, the golden, %100 Carriante Planeta 2013 Etna DOC Bianco ($24) is the bolder of the two whites, merging a sinuous texture with a buoyant mouth-feel and well-rounded aromas of lemon oil, melon, almond and beeswax with a hint of musk on a lengthy, oily and spicy finish that would pair wonder- fully with olive wood grilled mackerel. Conversely, the higher-altitude Planeta 2013 Eruzione 1614 Carricante ($32) is sleek and austere with stony minerality and enticing aromas of green apple, tangerine zest, ginger, and chamomile flower (some of which could be attributed to the "signature" 10% Riesling in the cuvée). Crystalline, bone dry and slightly tart, it would make a perfect companion to baccalà on garlic toasts. Unlike its darker, more plummy associate, Nero d'Avola, Nerello Mascalese blends a bit of Burgundy with a bit of Barolo and a splash of Plavac Mali to achieve a taut, bright red fruit, and earthy character. And the Planeta 2013 Etna DOC Rosso ($28) is a charming example: Beautifully translucent ruby red in color, it is lithe and perky on the palate, with enticing cherry, rhubarb and cranberry notes overlaid with hints of charred stone, black pepper and licorice on a buoyant structure of vibrant acidity and subdued tannins. Pizza wine! The Planeta 2012 Eruzione 1614 Nerello Mascalese ($35), from vineyards at 2,900 feet, kicks it up a notch: Partially wood-fermented and aged for 12 months in oak, it is richer and more austere, with Bing cherry, wild blackberries, oriental spices and funky scorched earth and mineral notes, laced with nuances of Mission fig and smoke on a finish marked by firm, fine-grained tannins. Compact, chewy and slightly rustic, pair it with seared steak and truffle butter. The indigenous Nerello Mascalese grape variety thrives in Mount Etna's ash and lava soils. CREDIT: PHOTO: COURTESY OF PLANETA