<p>Learn Sicilian wine secrets and taste one of the rarest light bodied red wines called Frappato – a must try for Pinot lovers.</p>
<p>The wine in this video is from <a href="https://winefolly.com/club/" title="Learn more about Wine Folly Club">Wine Folly Club!</a></p>


Learn Sicilian wine secrets and taste one of the rarest light bodied red wines called Frappato – a must try for Pinot lovers.

The wine in this video is from [Wine Folly Club!](https://winefolly.com/club/ "Learn more about Wine Folly Club")

Sicily's Rarest Red is a Ringer for Pinot Noir

<p>Sweet wines often get a bad rap, but as it turns out, they’re some of the world’s most fascinating and collectible wines. From the high-acid, delicately sweet Rieslings of Germany to the rich, syrupy decadence of Pedro Ximénez, there’s a whole world of flavor ready for exploring.</p>
<p>In this video, we break down what makes these underappreciated wines are so special and why they deserve a place in your glass.</p>
<h2 id="prädikat-riesling-spätlese-germanys-best-kept-secret">Prädikat Riesling (Spätlese): Germany’s Best-Kept Secret</h2>
<p>Not all sweet wines are syrupy! One of Germany’s most prized styles, <a href="https://winefolly.com/deep-dive/understanding-german-riesling-by-the-label/">Spätlese Riesling</a>, strikes the perfect balance between sweetness and acidity. Grown in the <a href="https://winefolly.com/deep-dive/mosel-valley-wine-guide/">Mosel Valley</a>, where <a href="https://winefolly.com/grapes/riesling/">Riesling</a> reigns supreme, these wines result from grapes left on the vine a little longer to develop richer flavors.</p>
<p>With around 30–60 g/L of <a href="https://winefolly.com/deep-dive/what-is-residual-sugar-in-wine/">residual sugar</a>, Spätlese Rieslings often taste more balanced than outright sweet, thanks to their naturally high acidity. Expect flavors of ripe peach, apricot, and lime, with a backbone of slatey minerality. These wines age exceptionally well — 20 to 30 years in a cellar is not uncommon — and offer an outstanding value compared to high-end <a href="https://winefolly.com/grapes/cabernet-sauvignon/">Cabernet Sauvignon</a>.</p>
<p><strong>Why Try It?</strong> If you love complexity and vibrant fruit flavors with a crisp finish, this is a great introduction to sweet wines.</p>
<h2 id="20-year-tawny-port-portugals-liquid-legacy">20-Year Tawny Port: Portugal’s Liquid Legacy</h2>
<p>Before dry wines took over fine dining menus, sweet wines were the pinnacle of luxury. One of the oldest examples? <a href="https://winefolly.com/wines/port/">Port wine</a>, specifically <a href="https://winefolly.com/deep-dive/styles-tawny-port-wine/">Tawny Port</a>, aged for decades in oak barrels to develop deep, nutty complexity.</p>
<p>Produced in Portugal’s <a href="https://winefolly.com/wine-regions/portugal/">Douro Valley</a>, this fortified wine is made from a blend of native grapes like <a href="https://winefolly.com/grapes/touriga-nacional/">Touriga Naciona</a>l and <a href="https://winefolly.com/grapes/touriga-franca/">Touriga Franca</a>. Brandy is added during fermentation, halting the process and preserving the grape’s natural sugars. Over 20 years in oak, the <a href="https://winefolly.com/deep-dive/the-truth-about-oxygen-and-wine-aging/#">wine oxidizes</a>, creating flavors of dried fruits, hazelnuts, caramel, and orange peel, with a silky-smooth texture.</p>
<p>At around 100–130 g/L of residual sugar, Tawny Port is indulgent yet balanced, offering an aged-wine experience at a fraction of the cost of other collectibles.</p>
<p><strong>Why Try It?</strong> If you enjoy whiskey or aged spirits, you’ll love the deep, nutty complexity of a well-aged Tawny.</p>
<h2 id="moscato-dasti-italys-most-popular-sweet-wine">Moscato d’Asti: Italy’s Most Popular Sweet Wine</h2>
<p>Everyone talks about <a href="https://winefolly.com/wines/barolo/">Barolo</a> when discussing Piedmont, but <a href="https://winefolly.com/deep-dive/moscato-wine/">Moscato</a> is the region’s true champion in terms of plantings and popularity. Moscato d’Asti, a lightly sparkling (frizzante) wine, is known for its fragrant aromatics and low alcohol (around 5.5%).</p>
<p>Made from <a href="https://winefolly.com/grapes/muscat-blanc/">Moscato Bianco</a> grapes, this wine delivers flavors of fresh peach, mandarin orange, honeysuckle, and citrus blossom. Despite having 80–150 g/L of residual sugar, the effervescence and bright acidity make it feel refreshing rather than heavy.</p>
<p><strong>Why Try It?</strong> It’s the perfect first step for those who claim they don’t like wine. Plus, at around $20, it’s an affordable indulgence.</p>
<h2 id="sauternes-the-magic-of-noble-rot">Sauternes: The Magic of Noble Rot</h2>
<p>Mold on grapes? Sounds terrifying — until you taste <a href="https://winefolly.com/deep-dive/sauternes-wine-guide/">Sauternes</a>. This French dessert wine from <a href="https://bordeaux.guides.winefolly.com">Bordeaux</a> depends on a special fungus called B<em>otrytis cinerea</em> (or “<a href="https://winefolly.com/deep-dive/they-call-it-noble-rot-botrytis/">noble rot</a>”), which shrivels the grapes and concentrates their sugars and flavors.</p>
<p>Made primarily from <a href="https://winefolly.com/grapes/semillon/">Sémillon</a> and <a href="https://winefolly.com/grapes/sauvignon-blanc/">Sauvignon Blanc</a>, Sauternes wines offer intense notes of honey, apricot, and butterscotch. With 120–190 g/L of residual sugar, they are incredibly sweet but still maintain balance through a subtle bitter edge from the noble rot process.</p>
<p>Aged for decades, Sauternes offers collectors a unique, long-lived wine with unmatched complexity.</p>
<p><strong>Why Try It?</strong> If you love rich, golden-hued wines with layers of complexity, Sauternes will blow your mind.</p>
<h2 id="vin-santo-tuscanys-time-honored-tradition">Vin Santo: Tuscany’s Time-Honored Tradition</h2>
<p>Think wine takes a long time to make? <a href="https://winefolly.com/wines/vin-santo/">Vin Santo</a>’s fermentation can last up to five years! This Italian dessert wine, made from dried <a href="https://winefolly.com/grapes/malvasia-fina/">Malvasia</a> and <a href="https://winefolly.com/grapes/trebbiano-toscano/">Trebbiano</a> grapes, follows the ancient “passito” method, where grapes are left to dry before fermentation, concentrating their sugars.</p>
<p>After fermentation, Vin Santo is aged in small barrels called caratelli, allowing flavors of honey, dried fruit, vanilla, and almond to develop. With around 270 g/L of residual sugar, it’s a lusciously sweet, amber-hued wine that pairs beautifully with biscotti.</p>
<p><strong>Why Try It?</strong> For a taste of tradition with an unmatchable depth of flavor, Vin Santo is a must-try.</p>
<h2 id="rutherglen-muscat-australias-sweet-powerhouse">Rutherglen Muscat: Australia’s Sweet Powerhouse</h2>
<p>Think fortified wines are all about Port? <a href="https://winefolly.com/tips/4-super-underrated-fortified-wines/">Think again</a>. <a href="https://winefolly.com/wine-regions/australia/">Rutherglen, Australia</a>, is home to one of the most distinctive sweet wines in the world: Rutherglen Muscat. Made from Muscat à Petits Grains Rouge, this wine undergoes an extensive aging process, developing bold, caramelized flavors.</p>
<p>Boasting 200–400 g/L of residual sugar, this is one of the sweetest wines on the planet. But thanks to its fresh acidity and complex aging process, it remains balanced. With flavors of rose petals, dried apricots, and raisins, it’s a powerhouse of rich, concentrated sweetness.</p>
<p><strong>Why Try It?</strong> If you love dessert wines that pack a punch, Rutherglen Muscat is a must-have experience.</p>
<h2 id="pedro-ximénez-spains-black-gold">Pedro Ximénez: Spain’s ‘Black Gold’</h2>
<p>And now for the grand finale — Pedro Ximénez (PX) from Spain’s Montilla-Moriles region. Known as the richest and sweetest wine style in Spain, <a href="https://winefolly.com/grapes/pedro-ximenez/">PX</a> clocks in at an eye-popping 400 g/L of residual sugar. That’s nearly syrup territory!</p>
<p>Made from sun-dried grapes, PX wines develop intense flavors of molasses, figs, and coffee. Traditionally used as a sweetener in sherry blends, on its own, it’s a dessert in a glass.</p>
<p>Why Try It? If you love deep, dark, and rich flavors (think caramelized sugar and dried fruit), this is your ultimate indulgence.</p>
<h2 id="sweet-wines-a-world-of-flavor">Sweet Wines: A World of Flavor</h2>
<p>Sweet wines are anything but simple. They span an incredible range of styles, from delicate and refreshing to rich and luxurious. Exploring the crisp balance of a Spätlese Riesling or diving into the intense, syrupy depths of PX can reveal flavors you never expected.</p>


Sweet Wines Aren't What You Think

<p>Did you know that wine tasting can boost your brainpower? It&#39;s true! In this video, Madeline Puckette of Wine Folly dives into the science behind <a href="https://winefolly.com/deep-dive/where-wine-flavors-come-from/">wine aromas</a> and how training your sense of smell and taste can sharpen your mental agility. Whether you&#39;re a beginner or a seasoned enthusiast, you&#39;ll discover why wine smells the way it does and how to pick out those aromas like a pro. Plus, join Madeline on a surprise field trip to a winery where she puts her skills (and nose) to the test!</p>
<h2 id="wine-aromas-theres-more-than-just-grapes-in-your-glass">Wine Aromas: There&#39;s More Than Just Grapes in Your Glass</h2>
<p>Wine is more than fermented grape juice — it’s an explosion of aromas! As wine <a href="https://winefolly.com/tips/winemaking-from-start-to-finish-told-in-pictures/">ferments and ages</a>, thousands of compounds form, creating scents that can remind you of strawberries, chocolate, or even green bell pepper. It’s not just your imagination — these scents come from real chemical compounds that develop over time.</p>
<h2 id="impact-compounds-the-key-to-blind-tasting">Impact Compounds: The Key to Blind Tasting</h2>
<p>Ever smelled black pepper, coconut, or even kerosene in wine? These are examples of “<a href="https://winefolly.com/tips/impact-compound-aromas/">impact compounds</a>,” specific aroma molecules strongly associated with certain wines or winemaking processes. Here are a few to remember:</p>
<ul>
<li><strong>Rotundone:</strong> Found in red wines like <a href="https://winefolly.com/grapes/syrah/">Syrah</a> and <a href="https://winefolly.com/grapes/grenache/">Grenache</a>, giving black pepper notes.</li>
<li><strong>Pyrazines:</strong> Responsible for green bell pepper aromas in <a href="https://winefolly.com/grapes/cabernet-sauvignon/">Cabernet Sauvignon</a> and <a href="https://winefolly.com/grapes/sauvignon-blanc/">Sauvignon Blanc</a>.</li>
<li><strong>TDN:</strong> The compound behind the petrol-like scent in aged <a href="https://winefolly.com/grapes/riesling/">Rieslings</a>.</li>
<li><strong>Cis-Oak Lactone:</strong> Found in wines aged in American <a href="https://winefolly.com/tips/how-wine-barrels-affect-the-taste-of-wine/">oak barrels</a>, imparting coconut and dill aromas.</li>
</ul>
<h2 id="a-sensory-adventure-field-trip-to-a-winery">A Sensory Adventure: Field Trip to a Winery</h2>
<p>To put theory into practice, Madeline takes us on a field trip to Silver Oak Winery. Here, she explores their American oak barrels, which contribute unique aromas like vanilla and coconut to their wines. She even uncovers how barrel toasting levels influence these flavors. </p>
<p>During her tasting session, Madeline identifies key impact compounds like pyrazines (green peppercorn) and beta-ionone (violet florals) — key clues that help reveal what&#39;s in the glass.</p>
<h2 id="how-to-train-your-nose-and-taste-buds">How to Train Your Nose and Taste Buds</h2>
<p>Building your aroma skills doesn’t happen overnight, but here’s how you can start:</p>
<ol>
<li>Use a <a href="https://winefolly.com/tips/the-importance-of-a-proper-wine-glass/">bowl-shaped glass</a> to collect and concentrate aromas.</li>
<li>Swirl the wine to release its smells.</li>
<li>Close your eyes and take slow, deliberate sniffs to focus on individual scents.</li>
</ol>
<p>And don’t stress if you don’t get it all right away—wine tasting is like a muscle; the more you use it, the stronger it gets!</p>
<h2 id="the-science-behind-it">The Science Behind It</h2>
<p>Here’s where things get wild: Studies show that professional sommeliers actually have more gray matter in their brains, specifically in the entorhinal cortex (which controls memory and navigation). Basically, training your sense of smell is like giving your brain a workout—so consider that next tasting session a form of self-improvement!</p>
<h2 id="your-challenge-can-you-identify-these-aromas">Your Challenge: Can You Identify These Aromas?</h2>
<p>Next time you try a glass of wine, be it red or white, take your time and try to identify 5 individual aromas. (By the way, this is much easier in higher-quality wines with added complexity.) </p>
<h2 id="join-the-journey">Join the Journey</h2>
<p>Wine is more than just a drink — it’s science, art, and adventure all rolled into one! Whether you’re swirling at home or exploring wineries, there’s always more to discover.</p>


Are You Missing These Key Wine Flavors?

<p>Hungary has a way of making you rethink everything you think you know about wine. Positioned at the crossroads of Europe, this country boasts a rich <a href="https://hungary.guides.winefolly.com/history/">winemaking heritage</a> that dates back over a thousand years. From the sunlit hills of Tokaj, famed for its golden Aszú wines, to the bold and spicy reds of Eger, Hungary offers a spectrum of flavors that demand attention.</p>
<p>Love crisp whites, earthy reds, or luscious dessert wines? Hungary’s <a href="https://hungary.guides.winefolly.com/wines/">native grapes</a>, like Furmint and Kadarka, deliver something fresh and unexpected for every palate. With <a href="https://hungary.guides.winefolly.com/terroir/">volcanic soils</a>, diverse microclimates, and a proud tradition of craftsmanship, Hungarian wines stand out as a vibrant expression of place and history.</p>
<p>Intrigued? Dive into our <a href="https://hungary.guides.winefolly.com">Hungary Region Guide</a> to uncover fascinating wine facts and explore iconic styles. </p>


Guide to Hungarian Wine

Vittoria

Frappato

A rare and exclusive grape variety cultivated on only a few hectares, it is best expressed in the red sands of Vittoria, not far from the sea. An aromatic and pleasant red wine as few others, a perfect synthesis between tradition and innovation.

'It is a new way of thinking about the journey through Sicily; after Menfi, Vittoria, then Noto, then Etna, then Milazzo. Not a random route, but one strongly linked to the variety of countryside, to the winds, to the character of the people and thus of their wine…’ Diego Planeta

Planeta’s story is one of courage and hard work, of innovation and tradition. 
The company and the family share their values, both with an eye to the future and with their feet firmly on the ground.
Courage and innovation since the 1990’s, due to several of that generation of the family then in their twenties led by Alessio Planeta and under the protective care of the founder Diego Planeta, who initiated a completely new project, placing wine in the centre of the family’s farming activities.

After establishing the first winery at Ulmo in 1994 the ‘Viaggio in Sicilia’ took off, in other words, the search for the best known areas of the island in order to create independent wineries and produce what would be considered the best wines in each area, working with indigenous vines while continuing to experiment with international varieties.  
These last were developed particularly at Menfi, the working centre of the company, where the number of vines and wineries always continued to increase.
The next stage of the journey took place at Vittoria in 1997, where the only Sicilian DOCG, Cerasuolo di Vittoria, then existed, initially with vineyards and followed up with the purchase of the Dorilli estate. Next Noto in 1998 with the acquisition of Buonivini and with the specific intention of achieving the excellence of Nero d’Avola within its region of origin. Then Etna with the acquisition of the first 12 hectares of land at Sciaranuova on the northern slopes of the volcano in 2008, and the gradual purchase of more land bringing the total area to 40 hectares, devoted to Nerello Mascalese and Carricante, with small trial areas of Pinot Noir and Riesling.

This wonderful journey has for the moment finished at Capo Milazzo, and the tiny winery of Baronia, where since 2011 the focus has been on the DOC Mamertino and various antique indigenous varieties, particularly Nocera.

All this began from that first venture at Ulmo, the estate acquired by the family through marriage in 1694, 17 generations ago, and since then always cultivated with vines and olives; an authentic family tradition.

Now exists their obligation; the values which have always directed the company are tradition, research, the work ethic and respect for the land; to contribute to the progress of the community where they operate; to safeguard the beauty and environmental integrity of those places.  This last element is particularly loaded with meaning due to the particular beauty of the areas where the vineyards and wineries are sited.  Ulmo, Dispensa, Dorilli, Buonivini, Sciaranuova and La Baronia are unforgettable places, emphasising the saying that good wines are made in beautiful places.
Today there are overall 395 hectares and 7 wineries in five different areas.  Each winery has its leading wine-maker, each one is wholly part of its territory on which it is  modelled.

Four of the five wineries produce exclusively grapes and wines certified as organic;
Planeta has subscribed to SOStain’s protocol of sustainability since its inception, a further guarantee of their attention to the environment and to the land.  It is sufficient to visit any one of the wineries to understand to what extent the environment, the countryside and the culture are fundamental values of the company.
 


Planeta is not solely concerned with wine.  In the flora and fauna oasis of Capparrina (Menfi), owned by the family since the 19th century, 148 hectares of olive grove have been planted since 1998.  The olives – Nocellara del Belice, Biancolilla and Cerasuola – are processed as soon as harvested at the olive press in the centre of the estate; the result is an IGP extra-virgin olive oil which has been awarded various national and international awards.

Finally Planeta has devoted increasing investment and resources, under the guidance of Francesca Planeta, to the development of property activities and particularly to high-profile hospitality.  This began with La Foresteria, the Menfi wine resort established in 2009 and inscribed in the Ecoluxury list, to be followed with Palazzo Planeta in Palermo and Le Case Sparse at Noto.
In addition three of the estates – Ulmo, Buonivini and Sciaranuova – have in their turn become centres of hospitality linked to wine tourism (tastings, events, experiences, wine sales) and fully represent the synthesis of Planeta’s activities and their vision.


Sicily's Rarest Red is a Ringer for Pinot Noir

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Sweet Wines Aren't What You Think

Are You Missing These Key Wine Flavors?

Guide to Hungarian Wine

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