Profile

Structure

Bodyfull
Tanninlow
Acidityhigh
Sweetnessdry
Oaknew oak

Drinking window

Best 3 to 10 years from vintage.

vintage3 yrs10 yrs12 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-bodiedLow tanninHigh acidityDryLong, Mineral-Savoury finish

Aroma: white peach, tropical fruit, volcanic mineral, light oak

Palate: stone fruit, lemon curd, saline mineral, hazelnut

Chardonnay at 1,000 metres on Etna's volcanic soils: a rare and singular white - tropical richness undercut by volcanic salinity and a cool high-altitude acidity that gives exceptional freshness.

What it pairs with

How to serve Passopisciaro Passobianco

Allow 35 minutes from open to pour.

  1. Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
  2. Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
  4. Pair with. Grilled swordfish with salsa verde, Spaghetti alle vongole veraci, Burrata with Sicilian pistachio pesto. Match the wine's structure to the dish's fat and salt.

History

Andrea Franchetti introduced Chardonnay to Etna at approximately 1,000 metres with the Passobianco, inspired by the grape's performance in extreme continental climates. The volcanic soils and altitude produce a white radically different from both Burgundy and low-altitude Sicilian Chardonnay, becoming one of the island's most distinctive white wines.

  1. 2007First Passobianco vintage, establishing high-altitude Etna Chardonnay as a serious proposition

Facts

Producer
Passopisciaro (Vini Franchetti) · visiting guide
Grapes
Chardonnay
Classification
Sicilia IGT
Oak
8 months in large French oak botti (no new oak)
ABV
14.0%
Price
€35-55 at retail
Drinking window
3-10 from vintage
First vintage
2007

Frequently asked about Passopisciaro Passobianco

What does Passopisciaro Passobianco taste like?

On the nose, white peach, tropical fruit, volcanic mineral, light oak. On the palate, stone fruit, lemon curd, saline mineral, hazelnut. Structurally full-bodied, low tannins, high acidity with a long, mineral-savoury finish. Chardonnay at 1,000 metres on Etna's volcanic soils: a rare and singular white - tropical richness undercut by volcanic salinity and a cool high-altitude acidity that gives exceptional freshness.

When should I drink Passopisciaro Passobianco?

Drink 3-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Passopisciaro Passobianco?

Grilled swordfish with salsa verde is the canonical pairing. Other strong matches include Spaghetti alle vongole veraci and Burrata with Sicilian pistachio pesto. The wine's full body matches the meaty fish; mineral-savoury finish echoes the herb sauce.

What grapes are in Passopisciaro Passobianco?

The blend is Chardonnay. The wine is classified as Sicilia IGT.

Tags

chardonnay dry full body hidden gem high acid medium term mood contemplative mood elegant occasion dinner party occasion special old world pairs with shellfish pairs with soft cheese pairs with white fish price premium single vineyard still white

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