Passopisciaro

Passorosso

standard courier: 3 working days

R 650

Ready to ship   available1 X 16

750 ml (Standard)

2016


Cultivar:

100% Nerello Mascalese

Country:

Italy

Rating:

91 Points - Robert Parker 90 Points - Wine Spectator 93 Points - Decanter

Specifications:

14.00% alc vol Sugar g/l: N/A
Type: Red Wine Cellaring Potential: 20 yrs+
Origin: Sicily Appellation: Etna DOC

Tasting Notes:

At Passopisciaro, 2016 gave us lean and steadily ripening grapes so that we were able to pick with an exact timing. First, one is surprised by the grapes’ way of ripening on the vine. When grapes have been fermenting for three for three on four days, you begin to see the style of the wine just in time to help it along. Each year carries wine that we have never seen before, their makings not in the year’s weather. The character of this vintage will be similar across every territory of Italy: wines of 2016 will be smooth because the grapes were ripe; they will be gentle, because taste and color are coming away from the grapes effortlessly. We had no need to push and squeeze in the tank.

Red Cherries
Red Cherries

Black Pepper
Black Pepper

Violets
Violets

Spices
Spices

Formerly Passopisciaro, Passorosso is made from the grapes of nerello mascalese, blending across different altitudes and soil types. This wine is a holistic expression of the breadth of flavors that Etna can produce with a character that distills this unique growing environment in a glass, reflecting the variations of each vintage. The wines age in large, neutral oak barrels and are unfiltered, presenting an interpretation of nerello mascalese that is bright, pure, red-fruited, mineral, and herbaceous, and with age, it begins to lose its color and gain exotic aromas of camphor, sandalwood, and spice. The first vintage was in 2001. Starting with this vintage, Passorosso has been designated Etna Rosso DOC.

100% nerello mascalese. From ancient vines between 80-110 years old and from different terroirs on different lava flows and altitudes.

Alcoholic fermentation for 15 days in steel vats; malolactic fermentation in large oak barrels.

18 months in large oak barrels.

Food pairing

Grilled chicken with cauliflower and black olives salad.

Tuna Poultry Pork Hard Cheese
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