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Vines Nerello Mascalese ( %)

Color: Light ruby ​​red.
Smell: The nose expresses elegant and deep hints of small red fruits, cherries in alcohol, blood orange and pomegranate, spicy tones of licorice, camphor and black pepper.
Taste: On the palate it is full-bodied, powerful, fresh and balanced, with fine tannins and great persistence.
Food pairing: Perfect for red meat dishes, game, gravy and mushroom dishes, aged cheeses.

Vintage 2017: The heat wave that hit the peninsula also came to Etna. The thermal drops of the night did not occur and the long and hot summer lasted until mid-September. The grapes continued to ripen constantly and gradually throughout the summer and especially in the early part of autumn. The advanced ripening resulted in a one week early harvest, from 20 to 29 October. The Nerello Mascalese 2017 recalls that of 2012, rich in fruit, with a full body and powerful structure, but with a lower alcohol content. Ripe red fruit, blood orange, pomegranate and camphor are the main characteristics of what turned out to be an excellent vintage, powerful but balanced.

Vineyard age: 90 years.
Harvest: 20 October.
Surface: 1 ha.
Plants per hectare: 8,000.
Altitude: 850 m a.s.l.
Yield: 20 hl/ha.
Treatments: Clays, propolis, grapefruit seed extract.
Vinification: 15 days in steel tanks, malolactic fermentation in large oak barrels.
Aging: In large oak barrels for 18 months.
Bottling: Waning moon in April 2019.
Production: 2,450 bottles.


In 2000 Andrea Franchetti decided to restore an old farm and cellars on the slopes of Mount Etna, an active volcano in northeastern Sicily. The winery sits at about a thousand meters of altitude above the small wine town of Passopisciaro in the district of Castiglione di Sicilia, on the northern slope of the volcano. His first task was to clear and restore long-abandoned terraces of ancient vines on the northern slopes of the mountain, replanting at a density of 12,000 vines per hectare on thin lavic soil. His arrival on Etna helped to initiate the renaissance of viticulture on the mountain and an international discovery of the wines of Etna. At Passopisciaro, he focuses on the native grape Nerello Mascalese and its various expressions of terroir and altitudes through a series of crus, as well as the varieties Chardonnay, Petit Verdot, and Cesanese d’Affile. The high altitude, sun-drenched vineyards are idyllic yet a constant plume of smoke and the odd ash-filled belch present a constant reminder that Etna is indeed a volcano with attitude, given to relatively frequent lava spills. These spills devastate the landscape, yet each flow leaves a unique mineral profile, giving rise to the notion of various terroirs, here called contrade. The borders of the contrade reflect old feudal property lines, which are still mapped out on the local land registry. Franchetti respects and plays to the strengths of his chosen terroir on Etna, producing wines of remarkable complexity and individual personality. Significant temperature differences between day and night also play an important role, necessitating a longer growing period and this, in turn, contributes complexity and intensity, as do the profound mineral elements of the volcanic soils. Franchetti makes eight different wines at Passopisciaro, with six focused on the grape Nerello Mascalese. The wine Passorosso is a bright, holistic rendering of the grape that is unique and ever-present on the volcano, blending from different altitudes and terroirs. During the first several years of making wine on the volcano, Franchetti realized that once the Nerello grapes reached the cellar, they produced different wines depending on the district from which they came from; starting in 2008, he began to bottle the top sites separately, helping to usher in a cru system on Mt. Etna. These five Contrada wines — Chiappemacine, Porcaria, Guardiola, Sciaranuova, and Rampante - each come from vineyards of different ages and are each on a lava flow with different minerals, grain size, and altitudes. In 2005, Franchetti began making a striking red, to which he gave his own name Franchetti, made with the grapes Petit Verdot and Cesanese d’Affile, loaded with sweet spices, cassis and plum that are woven together with profound elegance. He produced his first white Guardiola Bianco, now Passobianco, in 2007, a 100% Chardonnay planted at 850-1,000 metres above sea level, with a fresh, mineral and aromatic profile reminiscent of the great whites of Burgundy.

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