Passopisciaro is sited 1,000 metres above sea level on the northern slopes of Mount Etna, Sicily, a volcano from which a steady plume of smoke is a constant reminder that it is very much live. High altitude, exposure and temperature variation, between
Passopisciaro is sited 1,000 metres above sea level on the northern slopes of Mount Etna, Sicily, a volcano from which a steady plume of smoke is a constant reminder that it is very much live. High altitude, exposure and temperature variation, between day and night, all play an important role in a unique terroir which produces wines of enormous character.
Andrea Franchetti acquired Passopisciaro ("Fisherman's Path"), an ancient vineyard and winery, on the slopes of Sicily's Mt. Etna. In the town of Castiglione, he planted 40 acres of vines on the north side of Etna, at an elevation that peaks at just over 1,000m. And while the lava-strewn slopes of Etna were a hot bed in the 1920's, it is only in the last 10 years that vintners began to reexamine the area as ripe for quality wine production.
With ancient terraces and a long ripening season that extends into November, Mt. Etna is an active volcano with mineral rich lava soil that greatly benefits the two varietals that thrive here: Nerello Cappuccio and Nerello Mascalese. Embracing the latter of the two, Franchetti first released Passopisciaro, a blend of 100% Nerello Mascalese from different Contrada (or Crus).
