Name: Tenuta di Passopisciaro Passorosso Etna Rosso DOC 2016
SKU: 652e13dfaf29820001f03792
Price: 420.0 HKD
Availability: OutOfStock

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Tenuta di Passopisciaro Passorosso Etna Rosso DOC 2016

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Passorosso Etna Rosso DOC Tenuta di Passopisciaro 2016

Passorosso is from ancient vines between 80-110 years old and from different terroirs on different lava flows and altitudes.

At Passopisciaro, 2016 gave us even, steadily ripening grapes so that we were able to pick with an exact timing. I would run up every morning to find the same little jump forward in the vineyards then decide to give them another night. I would descend to the winery where the fluid procession of pickups loaded with nerello fruit from all our contradas had resumed.

First, one is surprised by the grapes’ way of ripening on the vine. When grapes have been fermenting for three for three on four days, you begin to see the style of the wine just in time to help it along. Each year carries wine that we have never seen before, their makings not in the year’s weather.

The character of this vintage will be similar across every territory of Italy: wines of 2016 will be smooth because the grapes were ripe; they will be gentle, because taste and color are coming away from the grapes effortlessly. We had no need to push and squeeze in the tank.

The 2016 Passorosso is fresh, fruity, and bright, with ever present minerality. Bright ruby in color, the mineral aromas immediately float from the glass, followed by pepper and bright red fruits. The pepper and minerality continue on the palate, framing a pop of ripe red fruits on the mid palate. The tannins are quite pronounced; along with the acidity, this creates great tension in the mouth and gives way to a long, persistent finish.

Origin：Etna, Sicily, Italy

Type：Red Wine

Grapes ：100% Nerello Mascalese

Harvest: 21 - 25 October

Vineyard age: 80-110 years

Vineyard area: N/A

Vineyard density: 8,000 vines/Ha

Vineyard altitude: 550-1,100 m/ 1,800 and 3,300 ft above sea level

Yield per hectare: 40 Hl/Ha

Spraying: Propolis, clay, grapefruit seed extract

Vinification: Alcoholic fermentation for 15 days in steel vats; malolactic fermentation in large oak barrels

Aging: 18 months in large oak barrels