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Passopisciaro : Franchetti 2011
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Review by Robert Parker
Description
The Passopisciaro Franchetti comes from the north side of Mount Etna, Sicily in Contrada Guardiola where the soils are composed of ash and pumice from eruptions of the volcano. Composed of 50% Cesanese and 50% Petit Verdot, Passopisciaro Franchetti comes from two hectares of vines located 1000 meters above sea level. Fermentation takes place in steel vats for 14 days before spending six months in new French oak barriques. The wine is then further aged for fourteen months in large cement vessels before it is released to the market. The Passopisciaro Franchetti displays a night-like blackness with rich blackberry, cassis and wet stone flavors. Plush tannins and vibrant acidity give way to a balanced, harmonious finish.