Baglio di Pianetto Ficiligno 2020

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Details of wine

The history of a winery is handed down with the story of its harvests, with the description of the climate and the territory from which its production was born. This is the case of Baglio di Pianetto where tradition and sustainable development find the right compromise.
Here the eco-sustainable production reaches its maximum expression starting from 2013 with the conversion to organic agriculture both for the cultivation process and for the winemaking process which saw its completion in 2016.
Today all its productions are biologically certified.

In the production of whites, Filicigno, the first white produced in Pianetto, which fully expresses the quintessence of the territory on which it is grown, is worth mentioning. Wine with an intense and persistent aroma, it takes its name from a local stone, a characteristic element in the regional landscape.

Fascinated by the particular conformation of the territory conferred by these stones, Count Paolo Marzotto sensed the strong mineral potential of the soil, capable of giving freshness to white wine.

A bewitching wine!



Giallo paglierino con lievi riflessi dorati.


Al naso si percepisce la ginestra, l'ananas, il frutto della passione, la pesca gialla, eleganti note erbacee e di pepe bianco.


In bocca è agile e di gran bevibilità, un mix di rotondità alcolica e di vena acida, dal buon finale con ritorno del frutto ampliato da una netta traccia sapida.


Ideale come aperitivo, con risotti e primi piatti leggeri, con verdure e formaggi a pasta molle. Il suo corpo morbido e delicato si sposa perfettamente con i crostacei e tutti i frutti di mare. Ottimo anche con la pizza.



YEAR 2020
VINES 50% Ansonica/Inzolia, 50% Viognier
TRAINING SYSTEM Controspalliera
ALCOL 12.50
FORMAT 0,75 L Standard
COLLECTED Tra agosto e settembre, manuale, in tre epoche differenti per creare tre basi (acida/ maturità tecnica/ surmaturazione) per conferire le note sensuali esotiche tipiche del Viognier.



LOCATION Contrada Pianetto, Santa Cristina Gela (PA)
GROUND Di medio impasto tendente all'argilloso, ricco di scheletro e minerali.
REFINEMENT 6 mesi sui lieviti in Vasca Inox.
WINEMAKING Le uve raccolte manualmente in casse vengono immediatamente trasportate in cantina e dopo un'ulteriore cernita si procede alla diraspatura e alla pigiatura a freddo, per consentire la macerazione in pressa. La fermentazione delle singole masse avviene separatamente ed è differita nel tempo per le diverse epoche vendemmiali. Ciascuna di esse dura più o meno 20 giorni in serbatoi di acciaio inox, all'interno dei quali si prolunga la maturazione per 4 mesi, a temperatura controllata, favorendo così una decantazione naturale degli scarti fermentativi.



Veronelli 2017
Veronelli 2018
Veronelli 2019
Bibenda 2017
Bibenda 2019
Wine Advocated 2018 89
James Suckling 2016 91

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Name: Baglio di Pianetto
Start-up year: 1997
Cultivated hectares: 107
Winemaker name: Marco Bernabei
Address: Via Francia - Loc. Pianetto - Santa Cristina Gela (PA)
Web Site:

Many years ago, a little boy (who had yet to discover who or what he would become) asked his mother to buy him a bottle of wine. They were in Sicily at the time, on a holiday, and she, of course, replied that he was much too young. But the boy kept insisting until his mother, finally, relented. She said she would buy him the bottle, as long as he promised to wait till he was seventeen years old to open it. Once he got to that age the boy, now a young man, opened the bottle: the wine, however, had partly evaporated. That young man, Count Paolo Marzotto, was not able to drink the wine he waited so long for, but the particular transformation it had undergone made him want to know more about what had happened. In short, he began researching the art of winemaking. This research, a successful research at that, has taken him to regions such as Veneto, Tuscany, Alto Adige, Lombardy, and in 1997 back to Sicily, to Baglio di Pianetto, in the countryside near Palermo. An area that, with its abundance of green hills, rocky outcrops and water, he would affectionately describe as a “little Switzerland”. Here is where Count Paolo fulfilled his dream of producing a wine able to express this unique terroir through the particular savoir faire learned from the great French chateaux, so that the vineyard of Tenuta Baroni, located between Noto e Pachino, acquired in’98, has become the perfect place to develop his autochthonous Nero d’Avola (il Cembali), which the Count considers to be one of his best wines, thanks to it unmistakable softness and elegance. Wishes and ideas that have become a reality thanks to his love for Sicily and his passion for wine, a love kept alive through innovative and courageous choices, renewed in the second and third generations that have stepped in to help further the founder’s vision, testifying to the historic commitment of the Marzotto family.