Profile

Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Oaklarge or old casks

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 above is our own.

In the glass

Medium-bodiedMedium tanninHigh acidityDryClean, Medium-Long finish

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

With cheese

Piacentinu Ennese Our pick Black pepper and saffron run through Piacentinu's yellow paste. Etna Rosso from Nerello Mascalese is fresh and mineral, with red cherry fruit, fine tannin and high acidity, so it meets the spice without being flattened by it.

How to serve Passopisciaro Passorosso

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
  4. 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.

  1. 2001First 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

dry high acid medium body medium tannin medium term mood easygoing mood rustic nerello mascalese occasion dinner party occasion weeknight old world pairs with aperitif pairs with pasta red sauce pairs with pork price premium still red value pick

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