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Passopisciaro Contrada P 2011

Other Red Blends from Sicily, Italy
  • WS92
14% ABV
  • WS94
  • WE94
  • WE94
  • RP94
  • WE94
  • RP93
  • WS91
  • RP95
  • WE95
  • WS93
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14% ABV

Winemaker Notes

Great Contrada between 600 and 700 m, suspended in the air, exposed to the north perfectly and the sun longer. Luxurious fragrance that changes continuously; exotic body and an echoes of burnt sugar. Plants of nerello mascalese over 80 years, 1.5 ha. After two vintages read that represented well the grace that can reach the wines of Etna nerello, 2011 is widely seen as a great vintage. The long summer and autumn cool and collected without permission rains that have managed to find all the grapes mature enough to be able to infuse an astonishing richness in the wines. Wines, however, retain a measure and a strong and streamlined: it is not, this, a vintage "big" as it was superabundant and 2006; These are wines that preserve the richness of flavors and fragrances a consistent fit and a dry texture that delivers them to the category of "great year."

Critical Acclaim

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WS 92
Wine Spectator
This minerally red shows a sense of finesse, seamlessly layering supple tannins, fresh acidity and pure flavors of strawberry, black raspberry, star anise and graphite, with hints of grilled herb and black olive tapenade. Features a firm, lasting finish. Drink now through 2027.
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Passopisciaro

Passopisciaro

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Passopisciaro, Sicily, Italy
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In 2000, before Etna and its ancient vineyards become a place of pilgrimage by winemakers, and home to a new generation of wineries, Andrea Franchetti decided that he would create an estate on the slopes of the volcano. Passopisciaro winery was created, with 40 acres in the town of Castiglione di Sicilia, on the north side of Etna, at about a thousand meters altitude, where he vinified grapes from old and very old vines from the area. The first wine produced at Passopisciaro was a Nerello Mascalese; brilliant ruby in color, with a perfume of great elegance, extraordinary mineral depth that characterizes the great wines of Etna. Andrea's vision moved forward with the planting of high-altitude vineyards in order to dramatically reduce the yields with no risk of overripeness or excessive alcohol. In 2009, we started producing wines that are named The Contrade Etna: Porcaria, Guardiola, Chiappemacine, Sciaranuova, Rampante. Contradas are differen Mount Etna crus, ancient feudal properties which over time were split but still well mapped. Andrea Franchetti realized immediately that the as grapes reachd the cellar, each gave different wines depending on the district came from. The contradas are each on a lava flow with different minerals, grain size and altitude: this has led to Andrea making wines separately from each Contrada.

A large, geographically and climatically diverse island off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. It is also home to red and white table wines that have been steadily increasing in quality and popularity over the past few decades, allowing Italy’s fourth largest wine-producing region to shed its former image as merely a supplier of bulk wine. Certainly, plenty of bulk wine is still made here, but those who look beyond that will find plenty of high-quality wines for every-day drinking as well as bottles from boutique producers who espouse thoughtful vineyard practices (the organic wine movement thrives here). Though most think of the climate here as simply hot and dry, there is some variation on the sun-drenched island, particularly at high elevation on the slopes of Mount Etna.

Although Sicily’s comeback began with clever labels and easily recognizable international varieties, its charm lies in its indigenous grapes. Nero d’Avola is the most widely planted red variety, responsible for full-bodied, berry fruited wines throughout the island. In Cerasuolo di Vittoria, it is blended with the lighter, more floral Frappato to create an elegantly balanced wine. On the volcanic soils of Mount Etna, many noteworthy wines are being produced in every color—whites from Cataratto and Carricante, and rosés from Nerello Mascalese and Nerello Cappuccio. All of these wines share a racy streak of minerality and at their best can bear more than a slight resemblance to their respective Burgundies. Grillo and Inzolia, the grapes of Marsala, are used to produce generally simple, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

WWH132884_2011 Item# 135095