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Structure
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 in the header is our own.
In the glass
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
-
Grilled swordfish with salsa verde
The wine's full body matches the meaty fish; mineral-savoury finish echoes the herb sauce. -
Spaghetti alle vongole veraci
Saline-mineral character bridges the briny clams; acidity brightens the dish. -
Burrata with Sicilian pistachio pesto
The wine's richness and tropical notes pair elegantly with the creamy cheese.
How to serve Passopisciaro Passobianco
Allow 35 minutes from open to pour.
- Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
- Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
- 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.
- 2007: First 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.
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