Passopisciaro (Vini Franchetti)
Etna Rosso Passorosso 2024
| Denomination | DOC Etna Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nerello Mascalese |
| Aging | 10 months in large oak barrels and cement, with an additional 6 months in bottle. |
Description
The foothills of Etna, on the northern flank, provide the backdrop for the production of a still red wine of the highest quality. This is Passopisciaro Passorosso, produced by Tenuta Passorosso thanks to a combination of fertile soil and meticulous winemaking. The company's owner, Andrea Franchetti, arrived in the area in 2000 and found not only an ideal location for producing Passorosso, but also a series of vineyards that were around seventy years old and virtually abandoned. He brought them back to life, making them the basis for a red wine that would later enjoy enormous success. Spirito, Moganazzi, Favazza, Feudo di Mezzo, Malpasso, and various other locations between 500 and 1000 meters above sea level are the specific villages that play a leading role in this prolific production, which comes from Nerello Mascalese vines that grow in a particular soil composed of volcanic ash from Etna itself, generated by old lava flows, and coarse gravel. The vinification of Passopiasciaro Passorosso takes place thanks to both the addition of natural elements, including clay, propolis, grapefruit extracts, and sulfur, and thanks to the lengthy preparation that gives life to an inimitable wine, characteristic of the territory. Fermentation takes place over 15 days, while maturation takes place over a period of 18 months. The wine is then ready for sale and to be enjoyed in all its fruity body. Since 2014, Passopisciaro Passorosso has been certified DOC (Controlled Designation of Origin), a guarantee of the highest Italian quality.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2000
- Oenologist: Andrea Franchetti
- Bottles produced: 90.000
- Hectares: 27
At the top of the steep Passopisciaro property looms a hump of black gravel. It’s where the lava spill from a big eruption in 1947 had stopped, caking up just before it could submerge whole terraces below it, vines, walls, and buildings: on Etna you can lose it all.
Here, it’s always very cold at night, even in August. During the day in the vineyards the lava powder penetrates in the skin and you get intoxicated, tired. The first wine I made was pale and meager, and I was discouraged. I planted other grapes; whatever is planted there the wine always tastes of citrus and camphor, without that generous body that you like earth to lend right away to a wine.
There’s no mold, no moss; the ground sparkles black like the night; the wine slowly becomes very elegant and strange. During the day a soft light penetrates everything and then there are starry nights; Etna has enormous poetry. Making wine, you have access to it. There isn’t Mother Nature here. You are conducting your viticulture on stuff that comes out of the terrible below." (Andrea Franchetti) Read more
| Name | Passopisciaro Etna Rosso Passorosso 2024 |
|---|---|
| Type | Red green still |
| Denomination | Etna DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nerello Mascalese |
| Country | Italy |
| Region | Sicily |
| Vendor | Passopisciaro (Vini Franchetti) |
| Climate | Altitude: 500 - 1100 m. (1800-330 ft) a.s.l. |
| Plants per hectare | 8000 |
| Yield per hectare | 40 hl |
| Harvest | 20-21-22-29 October. |
| Wine making | Alcoholic fermentation for 15 days in steel vats. Malolactic fermentation in large oak barrels. |
| Aging | 10 months in large oak barrels and cement, with an additional 6 months in bottle. |
| Allergens | Contains sulphites |