2017 | Passopisciaro | Passorosso Tenuta di

Aromas of ripe wild berry and Mediterranean scrub alongside a whiff of eucalyptus take shape in the glass.

Reviews:

• Decanter: Old bush-vine Nerello Mascalese blended from several crus on the north side of Etna at various altitudes. The nose of sweet strawberry and fragrant cherry and raspberry is joined by some black and white pepper. There's great concentration in the mouth, with a rich texture to the soft tannins, and tangy red fruits accompany vivid, gum-tingling acidity to ensure not a single degree of the 14.5% alcohol seems out of place. The long finish displays some dark chocolate, tobacco and wood notes.

• James Suckling: Aromas of ripe wild berry and Mediterranean scrub alongside a whiff of eucalyptus take shape in the glass. Juicy and smooth, the palate offers crushed raspberry, strawberry compote, licorice and notes of exotic incense framed in taut, fine-grained tannins. A tangy mineral note gives the finish tension.

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.

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