Beschreibung
The foothills of Etna, on the northern flank, provide the backdrop for the production of a still red wine of the highest quality. This is , on the northern flank, provide the backdrop for the production of a still red wine of the highest quality. This is Passopisciaro Passorosso, produced by Tenuta Passorosso thanks to a combination of fertile soil and meticulous winemaking. The company’s owner, , produced by Tenuta Passorosso thanks to a combination of fertile soil and meticulous winemaking. The company’s owner, Andrea Franchetti, arrived in the area in 2000 and found not only an ideal location for producing Passorosso, but also a series of vineyards that were around seventy years old and virtually abandoned. He brought them back to life, making them the basis for a red wine that would later enjoy enormous success. Spirito, Moganazzi, Favazza, Feudo di Mezzo, Malpasso, and various other locations , arrived in the area in 2000 and found not only an ideal location for producing Passorosso, but also a series of vineyards that were around seventy years old and virtually abandoned. He brought them back to life, making them the basis for a red wine that would later enjoy enormous success. Spirito, Moganazzi, Favazza, Feudo di Mezzo, Malpasso, and various other locations between 500 and 1000 metersabove sea level are the specific villages that play a leading role in this prolific production, which comes from above sea level are the specific villages that play a leading role in this prolific production, which comes from Nerello Mascalesevines that grow in a particular soil composed of vines that grow in a particular soil composed of volcanic ashfrom Etna itself, generated by old lava flows, and from Etna itself, generated by old lava flows, and coarse gravel. The vinification of Passopiasciaro Passorosso takes place thanks to both the addition of natural elements, including clay, propolis, grapefruit extracts, and sulfur, and thanks to the lengthy preparation that gives life to an inimitable wine, characteristic of the territory. Fermentation takes place over 15 days, while maturation takes place over a period of 18 months. The wine is then ready for sale and to be enjoyed in all its fruity body. Since 2014, Passopisciaro Passorosso has been certified DOC (Controlled Designation of Origin), a guarantee of the highest Italian quality.. The vinification of Passopiasciaro Passorosso takes place thanks to both the addition of natural elements, including clay, propolis, grapefruit extracts, and sulfur, and thanks to the lengthy preparation that gives life to an inimitable wine, characteristic of the territory. Fermentation takes place over 15 days, while maturation takes place over a period of 18 months. The wine is then ready for sale and to be enjoyed in all its fruity body. Since 2014, Passopisciaro Passorosso has been certified DOC (Controlled Designation of Origin), a guarantee of the highest Italian quality.
