Passopisciaro : Passorosso 2018

Tasting notes and serving tips for Passopisciaro's Passorosso 2018

Tasting

Appearance
The wine shows a light garnet hue.

Nose
The nose reveals an elegant bouquet of red fruits, notably cherry and strawberry, alongside floral notes of rose and violet. Mineral nuances reminiscent of volcanic stone mingle with subtle spicy and herbal touches.

Palate
On the palate, this wine charms with its fine structure and elegance. Red fruits linger, supported by lovely freshness and a minerality typical of Etna’s volcanic soils. The tannins are silky and delicate, offering a refined texture that extends into a long, persistent finish with spicy accents.

Food and wine pairings

This Passorosso 2018 pairs perfectly with grilled or braised red meats, roasted poultry, as well as generous Mediterranean dishes. It also matches beautifully with mushroom-based preparations, eggplant or tomato dishes, and aged cheeses.

Serving and cellaring

Passorosso 2018 is best enjoyed at a temperature between 16 and 18°C. It can be enjoyed now or cellared until around 2026.

An elegant, mineral wine from Etna by Passopisciaro

The estate

Founded in 2000 by Andrea Franchetti on the northern slopes of Mount Etna in Sicily, Passopisciaro now spans 26 hectares of vines. Following Andrea’s passing in 2021, his son Benjamin Franchetti has led the estate, carrying on his father’s pioneering vision while bringing a technical, innovative approach. The property played a major role in the modern revival of Etna wines and in showcasing the contrade system—historic parcels, each expressing a unique terroir.

The vineyard

Passorosso 2018 is sourced from a blend of different parcels located on the northern slopes of Etna, at elevations generally ranging from 800 to 1,000 meters. The vines, some of which are 80 to 110 years old, are rooted in volcanic soils composed of ash, black pumice stone, and lava. These high-altitude terroirs give the wine its remarkable freshness and distinctive minerality. The vineyard is farmed using sustainable practices, favoring minimal intervention and the exclusive use of organic products.

The vintage

The 2018 vintage on Etna proved demanding, marked by rainy episodes that impacted certain areas of the volcano. These conditions produced wines with a tighter structure and a more taut character than in previous vintages, while preserving lovely freshness and remarkable aromatic precision.

Winemaking and aging

Following hand-harvesting with rigorous grape selection, Passorosso 2018 is vinified in stainless-steel tanks using indigenous yeasts. Maceration lasts between 15 and 30 days depending on the parcels. This Sicilian wine then undergoes natural malolactic fermentation before aging for around 18 months in large, neutral oak foudres, thereby preserving the pure expression of the fruit and the volcanic minerality characteristic of the terroir.

Grape variety

100% Nerello Mascalese.