Planta Fina is a not too famous green grape from Spain, better known under the synonym Damaschino.

Planta Fina/Damaschino is a highly aromatic grape. Its skin is however thin, which can make it difficult for the grapes to retain acidity as well as sugar. Acidity is reasonably high. Aromas and flavours are of white flowers and citrus.

The variety is most often used as a blending partner in making Marsala wine. When vinified as a dry varietal, it becomes a wine made for early consumption.

If you want to find a dry varietal Planta Fina/Damaschino in Italy, you have to look for a wine produced under the Delia Nivolelli DOC, in the Trapani province of Sicily. If presented as being made from Damaschino it must contain a minimum of 85% of the variety.

The DOC regulation also allows for production of sparkling Damaschino. This can then however be blended at any proportions with Ansonica, Chardonnay, Grecanico, and/or Grillo.

Food pairing
Given its crispiness, it will pair excellently with fish or shellfish dishes. A very nice alternative is to pair it with Paella.

The wine is best served at 8-10°C/46-50°F.

Where is it grown?
Planta Fina/Damaschino is reported to be grown in four countries, but the planted area is decreasing. A fifth country, France, reported plantings in 2000 but they were not included in the 2010 statistics.

  • Portugal, 1.037 ha/2,563 ac (a decrease of 32%), MPG 33
  • Argentina, 586 ha/1,447 ac, MPG 28
  • Spain, 239 ha/591 ha (a decrease of 47%), MPG 73
  • Italy, 221 ha/546 ac (a decrease of 42%), MPG 142

Planta Fina/Damaschino is recognised as a Spanish variety. It’s true and exact origin is however yet to be discovered and confirmed.

There is a hypothesis that it should have arrived in Europe’s south more than 1000 years ago. However, no genetic neither documented proof for this has yet been presented. Nevertheless, since the variety has synonyms used in Tunisia and Algeria (although actual plantings are not reported from there), the hypothesis might have something to it.