This site uses analytical and profiling cookies (also from third parties) to offer services in line with your preferences and send you advertising. If you want to know more or opt out of cookies, click here. By clicking OK, you consent to the use of cookies and can be revoked at any time.            

close
expand_less
  • Not availables
Passopisciaro - Passobianco 2019 Ml. 750 Divine Golosità Toscane
  • Passopisciaro - Passobianco 2019 Ml. 750 Divine Golosità Toscane

Premi e riconoscimenti

Veronelli stella rossa
Bibenda verde
Gambero Rosso Nero

Passopisciaro - Passobianco 2019 Ml. 750

Winery Passopisciaro

€24.90
Quantity
Not availables

Characteristic

Classification
Terre Siciliane IGT
Size
Ml. 750
Body
Heavy
Ageing
At least 24 months
Blend
Chardonnay

Volcanoes are gloomy places, and when I arrived, Mt. Etna was even gloomier because it was an abandoned volcano. Wineries lay collapsed all over its slopes; stonewalled terraces disappeared everywhere up the mountain in the bushes. There was the misery of blackened streets and ashen churches in large old towns. These were the feelings I had in the winter of 2000 when I first came to Etna. It seemed crazy to restore vineyards so high up the mountain above, it was erupting but I liked that they were planted so high.
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.
FRANCHETTI
Franchetti is the top wine produced at Passopisciaro, a Super-Etnean wine of petit verdot and cesanese d'Affile from volcanic rock and ash. The grapes were planted in the early 2000s after Andrea Franchetti purchased the estate in the contrada Guardiola ? a dense planting with vines 90cm x 90cm apart, at 1,000 meters (3,300 feet) above sea level.
When he came to Etna, Franchetti imagined a wine that would be denser and more concentrated than the lighter-bodied and colored wines of the local variety. Thus, while the nerello wines are wines of place expressing their unique terroir, Franchetti is a true winemaker's wine, expressing a particular vision of the maker.
In order to create the kind of volcanic wine he envisioned, Franchetti decided to plant the late-ripening Bordeaux grape petit verdot with cuttings from St. Julien alongside the more aromatic cesanese d'Affile, a grape from Lazio that he helped to save from extinction. Due to the volcanic soil, petit verdot becomes more peppery and spicy, leaner and stiffer in body, still with great structure. Cesanese d'Affile is a gentler, aromatic counter to the petit verdot, with great aging potential.
Then he waited several years for the vines to come into their own, and in 2005, he released the first vintage of his Franchetti wine, finally able to see whether his vision could be brought to light. The result is a concentrated wine, black like the lavic soil and plumes of smoke that Etna belches forth. Franchetti himself calls it the wine that comes from an attempt to make a completely different wine on Mt. Etna, to express what my image of Aetnean wine could be like.
The blend changes each year based simply upon which grapes are the best from that vintage, wed not to any predetermined recipe, formula, or even flavor profile, following just the taste of the maker, reflection his perception of the vintage. The vines undergo a rigorous ritual of green harvesting, leaving only five bunches on the vines, and then undergo malolactic fermentation and aging in new French oak. Franchetti's distinct style is apparent throughout each wine and each vintage, year after year producing wines with a richness, a depth of flavor, and layers of complexity, which are the hallmarks of his wines.

DIV6583

Data sheet

Classification
Terre Siciliane IGT
Organic
No
Year
2019
Size
Ml. 750
Gradation
13,5%
Body
Heavy
Ageing and Fining
12 months in cement and large wooden barrels,
Ageing
At least 24 months
Color
Intense straw yellow
Scent
Elegant and complex, of red fruits, violets, black cherries and aromatic herbs, , , , , ,
Aroma
Floral, Fruity, Spicy, Vegetal
Taste
With medium intensity and structure, very elegant, soft, rich and beautiful minerality, ,
Serving temperature
12°-14° C.
Blend
Chardonnay
Blend description
100% Chardonnay
Contains sulfites
Si
Zone
Sicilia
Matching
Fish and tomato soup, Pasta with vegetables, Rice with fish and tomato, Smoked Fish Appetizers, Soft cheeses, Vegetables, White meat stew
Ideal with
Meat White, Pasta With Vegetables, Seafood Pasta Dishes, Seafood starters, Soft cheeses, Vegetables
Comments (0)

Winery

continua

You might also like