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Structure
Drinking window
Best 8 to 25 years from vintage.
vintage8 yrs25 yrs27 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: dark blackcurrant, violet, coffee, volcanic mineral
Palate: blackberry, dark chocolate, graphite, iron
Franchetti is the prestige cuvee of the estate: a powerful blend of Petit Verdot and Cesanese d'Affile from Etna's volcanic soils, combining Bordeaux structure with the island's volcanic energy. A wine of exceptional concentration and longevity.
What it pairs with
-
Grilled Sicilian beef tagliata
The wine's dense tannins and dark-fruit power call for the richest beef cuts. -
Slow-cooked osso buco
The wine's body and depth match the richness of marrow-filled slow-cooked veal shank. -
Aged Parmigiano Reggiano at 36 months
The wine's firm tannins and graphite depth pair with the crystalline intensity of aged cheese.
How to serve Passopisciaro Franchetti
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Grilled Sicilian beef tagliata, Slow-cooked osso buco, Aged Parmigiano Reggiano at 36 months. Match the wine's structure to the dish's fat and salt.
History
Andrea Franchetti, who established Tenuta di Trinoro in Tuscany before turning to Etna, created the Franchetti cuvee as his flagship expression on the volcano. Blending Petit Verdot and Cesanese d'Affile - two grapes rarely seen in Sicily - at altitude above 1,000 metres, the wine became a cult bottling commanding some of the highest prices of any Etna wine.
- 2004: First Franchetti vintage, merging Bordeaux varieties with Etna volcanic terroir
Facts
- Producer
- Passopisciaro (Vini Franchetti) · visiting guide
- Grapes
- Petit Verdot (50%), Cesanese d'Affile (50%)
- Classification
- Sicilia IGT
- Oak
- 18 months in French oak barriques and botti
- ABV
- 14.5%
- Price
- €100-160 at retail
- Drinking window
- 8-25 from vintage
- First vintage
- 2004
Frequently asked about Passopisciaro Franchetti
What does Passopisciaro Franchetti taste like?
On the nose, dark blackcurrant, violet, coffee, volcanic mineral. On the palate, blackberry, dark chocolate, graphite, iron. Structurally full-bodied, firm tannins, high acidity with a very long, dense and structured finish. Franchetti is the prestige cuvee of the estate: a powerful blend of Petit Verdot and Cesanese d'Affile from Etna's volcanic soils, combining Bordeaux structure with the island's volcanic energy. A wine of exceptional concentration and longevity.
When should I drink Passopisciaro Franchetti?
Drink 8-25 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Passopisciaro Franchetti?
Grilled Sicilian beef tagliata is the canonical pairing. Other strong matches include Slow-cooked osso buco and Aged Parmigiano Reggiano at 36 months. The wine's dense tannins and dark-fruit power call for the richest beef cuts.
What grapes are in Passopisciaro Franchetti?
The blend is Petit Verdot (50%), Cesanese d'Affile (50%). The wine is classified as Sicilia IGT.
Tags
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