Here we have a pure Nerello Mascalese, an extremely exciting indigenous grape variety of Sicily.
The vines are between 70 and 130 years old and come from different sites. However, this is not a second wine in the classic sense, but simply a site blend; at Passopisciaro, this is compared to a large orchestra representing the entire terroir, creating special complexity. 40 percent of the grapes come from the Contrada Guardiola.
15 days of fermentation in stainless steel tanks, then an 18-month aging in large oak barrels and large concrete tanks. As with the aging of the Contrada wines, the wine is racked every two months here as well, alternating between large wood and concrete.
Medium ruby red with a hint of orange. An incredible explosion of spices hits the nose. BAM! Cloves, salt, iodine, ginger, green tobacco, smoke. Cherry and delicate red fruit lie beneath. The wine smells as salty as the sea, but lavender and geraniums also come through. On the palate, ultra-fine tannins roll over the tongue like powdered sugar. Again, a lot of spice appears. From herbs and curry leaf to warming ginger. Enormous freshness and tension in the mouth.
Ideally, this Passorosso still needs 1-2 years in the cellar – you can sense the potential of the complex introduction to the world of Passopisciaro wines – it’s pure joy.
