Contrada 2010 R – P – C Passopisciaro

I wish I could pronounce the name Passopisciaro as these 2010 wines were quite incredible and we evolved and perfect for drinking, they were elegant and reminded me of Piemonte wines, they had a Barolo softness and fruit, yet stylish and in no way over pie. Passopisciaro produces six different bottlings of Nerello Mascalese, the native grape to Mt. Etna, in order to showcase the profound differences in the terroir lava flow, aspect, and altitude. I will taste these wines again and visit the winery to see and taste the wines: https://www.vinifranchetti.com/passopisciaro/

The R

The vines are all between 70-100 years old, and the Nerello harvest typically occurs at the end of October/early November. The wines undergo fermentation in steel vats, followed by malolactic and 18 months aging in large neutral oak barrels; this minimal intervention approach to winemaking allows the differences in terroir to shine. We started bottling the contrada wines separately in 2008, with a label change in 2009.

Contrada Rampante is our highest cru at 1,000 m (3,330 ft) above sea level. At the highest confines of viticulture on the northern side of Etna, Rampante is ancient contrada, producing one of volcano’s finest, most aromatic wines because of the sandy character that the lava has acquired. Due to the altitude, it is typically the last contrada to ripen. We own and cultivate 1.4 hectares on this domain. 

The P

The vines are all between 70-100 years old, and the nerello harvest typically occurs at the end of October/early November. The wines undergo fermentation in steel vats, followed by malolactic and 18 months aging in large neutral oak barrels; this minimal intervention approach to winemaking allows the differences in terroir to shine. 

Contrada Porcaria is a large old domain at 650 m (2,100 ft) a.s.l. and is considered Mount Etna’s famous and sought-after contrade because of the lush, robust wines it produces. The soil is made of a frail sheet of lava that splinters under one’s feet. We make wine from 1.5 hectares that we own within this cru.

The C

The wines undergo fermentation in steel vats, followed by malolactic and 18 months aging in large neutral oak barrels; this minimal intervention approach to winemaking allows the differences in terroir to shine. We started bottling the contrada wines separately in 2008, with a label change in 2009.

Contrada Chiappemacine is a small domain at 550 m (1,800 ft) above sea level, our lowest site for a single vineyard cru. The site produces a more full-bodied, rounder style because it lies on the last outreach of Mount Etna’s lava; beneath the thinner strata of lava lies a limestone bed to which the vines penetrate. We own 1.2 hectares of vines in this contrada.

Categories: Wines

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