Passorosso is from ancient vines between 80-110 years old and from different terroirs on different lava flows and altitudes.
2018 was one of the rainiest and most tropical vintages seen on Etna in the last eight years, especially at the end of the summer. This year, the producer had to increase the number of times they passed through the vineyards to remove leaves mindfully, avoiding any burning but allowing air to pass through the canopy to mitigate the effects of this wet and humid climate. They countered effects of disease with natural products like clay and propolis as well.
With the red wines, the producers found themselves with rain, humid, and sometimes fog — not ideal conditions at the end of the of growing season, but knowing how to work their vineyards, the producers did not let themselves be deceived and intervened where and as needed, like a mosaic, in the various Contrade and from the vineyards from which we make our Passorosso.
The wines of this year will be varietally correct, linear, with a pronounced acidity, with the long-lived characteristics that define the finer vintage on Etna.
Red berry, baking spice and a balsamic whiff of camphor lead the nose. On the racy, linear palate, firm acidity and polished tannins accompany sour cherry, orange zest, mineral and aniseed. Taut refined tannins balance the vibrant energy. Drink through 2026.
Light and tangy. Fresh raspberry, mint, dried herbs and ash. Only just medium-bodied, etched with acidity, dusty pumice stone tannin, mulch, pomegranate, orange and spice. Dry, but bright, with a sappy crunch to the finish. Wet and cool year feel, though I reckon there’s some further potential with a little bottle age.