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Structure
Drinking window
Best 3 to 12 years from vintage.
vintage3 yrs12 yrs14 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: red cherry, rose, light herbs, volcanic mineral
Palate: tart cherry, light tannin, fresh herbs, saline finish
The entry-level Passopisciaro: blended from multiple north-slope plots, fragrant and approachable, offering a compelling introduction to the estate's Nerello Mascalese philosophy.
What it pairs with
-
Pasta con sarde (sardines, fennel, raisins)
The wine's bright acidity and light herbs bridge the sweet-savoury Sicilian classic. -
Grilled lamb spiedini
Everyday pairing for the north-slope lamb tradition; the wine's lightness matches. -
Sicilian arancini al ragu
Light body and fresh acidity cut the fried rice ball without competing.
How to serve Passopisciaro Passorosso
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Pasta con sarde (sardines, fennel, raisins), Grilled lamb spiedini, Sicilian arancini al ragu. Match the wine's structure to the dish's fat and salt.
History
Passorosso was the inaugural wine of Passopisciaro, produced from the first harvest on the Andrea Franchetti estate in 2001. It blends fruit from multiple contrade and is positioned as the accessible gateway to the estate's terroir philosophy before the single-contrada series launches.
- 2001: First Passopisciaro vintage, introducing Nerello Mascalese at high altitude to an international audience
Facts
- Producer
- Passopisciaro (Vini Franchetti) · visiting guide
- Grapes
- Nerello Mascalese
- Classification
- Sicilia IGT
- Oak
- 12 months in large oak botti
- ABV
- 13.5%
- Price
- €30-45 at retail
- Drinking window
- 3-12 from vintage
- First vintage
- 2001
Frequently asked about Passopisciaro Passorosso
What does Passopisciaro Passorosso taste like?
On the nose, red cherry, rose, light herbs, volcanic mineral. On the palate, tart cherry, light tannin, fresh herbs, saline finish. Structurally medium-bodied, medium tannins, high acidity with a clean, medium-long finish. The entry-level Passopisciaro: blended from multiple north-slope plots, fragrant and approachable, offering a compelling introduction to the estate's Nerello Mascalese philosophy.
When should I drink Passopisciaro Passorosso?
Drink 3-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Passopisciaro Passorosso?
Pasta con sarde (sardines, fennel, raisins) is the canonical pairing. Other strong matches include Grilled lamb spiedini and Sicilian arancini al ragu. The wine's bright acidity and light herbs bridge the sweet-savoury Sicilian classic.
What grapes are in Passopisciaro Passorosso?
The blend is Nerello Mascalese. The wine is classified as Sicilia IGT.
Tags
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