Profile

Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Oakbarrel aged

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 above is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryVery Long, Dense And Structured finish

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

With cheese

Pecorino Siciliano Our pick Aged Pecorino Siciliano is salty, with heat that builds over 4 to 8 months. Full-bodied Sicilian reds, from native blends to Syrah, Cabernet and Petit Verdot, bring the concentration and tannin to stand up to it.

How to serve Passopisciaro Franchetti

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. 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.

  1. 2004First 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

cellar worthy cesanese d affile cult wine dry firm tannin full body high acid iconic mood bold mood contemplative occasion cellar occasion gift occasion special old world pairs with aged cheese pairs with game pairs with red meat petit verdot price fine still red

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