97 out of 100
by Kerrin O'Keefe
Large old domain at 650 mt a.s.l. is Mount Etna’s famous an sought-after contrada because of the full bodied, lush and robust wines it produces. The soil is made of a frail lava sheet that splinters under one’s feet. We make wine from about one hectare that we own in Porcaria.
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 – of the various contrade that we work with. 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.Sku: LQ04740