2015 | Passopisciaro | Franchetti

A saturated, medium- to full-bodied red, with dense tannins wrapped in sappy black cherry and cassis fruit. Hints of graphite and cigar box linger on the grippy finish.

Reviews:

• Wine Enthusiast: Aromas suggesting underbrush, toast, dark spice and camphor slowly take shape in the glass. The taut palate offers red cherry, pomegranate, clove and pipe tobacco framed in refined, rather austere tannins and vibrant acidity. Give this time to unwind and fully develop.

• James Suckling: A saturated, medium- to full-bodied red, with dense tannins wrapped in sappy black cherry and cassis fruit. Hints of graphite and cigar box linger on the grippy finish.

Producer Information

Passopisciaro is a wine producer with vineyards on the lower northen slopes of Mount Etna, on the southern Italian island of Sicily. These vineyards are primarily planted to the Nerello Mascalese grape variety, the most prolific grape cultivated in the Etna wine region. Etna's unique terroir is characterized by volcanic soils made from old lava flows. This soil composition, in combination with the high altitudes that can reach as much as 1000m (3300ft) above sea level, provides excellent growing conditions for Nerello Mascalese. The terroir here has also proved suitable for the lesser-known Cesanese di Affile grape variety as well as non-native grape varieties such as Chardonnay and Petit Verdot. Passopisciaro is owned by high-profile Tuscan winemaker Andrea Franchetti, who also owns Tenuta di Trinoro. The Passopisciaro estate produces a portfolio of single-vineyard wines, including a varietal Nerello Mascalese wine made from the renowned Porcaria contrada, or cru. The estate cultivates a 1.5-hectare (four-acre) plot within this contrada, with vines situated at altitudes of approximately 650m (2100ft) above sea level. After picking, fermentation and malolactic fermentation, the wine is aged in oak for up to 18 months. The Passopisciaro single-contrada wine range is supplemented by its Franchetti red wine – a blend of Petit Verdot and Cesanese d'Affile. It typically spends six months in new French oak barriques, followed by 14 months aging in cement vats. As well as these, Passopisciaro also makes two Terre Siciliane IGT wines – a red from Nerello Mascalese and a white made from Chardonnay.

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