Franchetti arrived on Mt. Etna in 2000 as one of the first of the modern wave of producers arriving on the volcano. He found seventy to one hundred year-old, bush-trained vines across the northern side of the volcano across a variety of optimal sites between 1,800 to 3,300 feet above sea level. The grapes are selected from several vineyards including Malpasso, Guardiola, Santo Spirito, Favazza and Arcuria. Generally, the higher crus are on a more gravelly soil with the lower ones in a deeper powder made with more oxidized, older lavas.
The expressive aromatics of this wine are impressive with purple flowers, deep red fruit, spice and unmistakable minerality derived from the volcanic soils. The wines are aged in large, neutral oak barrels and are unfiltered presenting an unadulterated interpretation of Nerello Mascalese.
"Passopisciaro's blended red from the northern slopes of Mount Etna draws its fruit from vines aged between 80 and 110 years old grown in the various contradas which make up its range of single-vineyard bottlings. Ripe red cherry and pomegranate scents with a hint of earthiness and floral overtones are followed in the mouth by tangy red fruits, prominent acidity and velvety grip on the cheeks. The long finish is succulent, earthy and minerally, with some barrel spice." - DECANTER
The expressive aromatics of this wine are impressive with purple flowers, deep red fruit, spice and unmistakable minerality derived from the volcanic soils. The wines are aged in large, neutral oak barrels and are unfiltered presenting an unadulterated interpretation of Nerello Mascalese.
"Passopisciaro's blended red from the northern slopes of Mount Etna draws its fruit from vines aged between 80 and 110 years old grown in the various contradas which make up its range of single-vineyard bottlings. Ripe red cherry and pomegranate scents with a hint of earthiness and floral overtones are followed in the mouth by tangy red fruits, prominent acidity and velvety grip on the cheeks. The long finish is succulent, earthy and minerally, with some barrel spice." - DECANTER
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