Passopisciaro Passopisciaro Passopisciaro "Contrada R" Rampante 2014 Download PDF

Specifications
Winery Passopisciaro
Varieties100% Nerello Mascalese
Farming Practicesbiodynamic practices / no fertilization
Soilsvolcanic
Hectares/Acres1.7ha. / 8,000 vines per ha. / 17.6HL per ha.
Altitude1,000m
Harvest Techniqueby hand on October 27th
Year Vines Were Planted1913
Yeastselected yeasts
Fermentationin stainless steel vats for 15 days
Malolacticyes
Maturation18 months in large, neutral oak barrels / bottled waning moon of April 2016
Filterno
Finingno
Alcohol14%
Item NoIT369-14
Size750ML
Bottle Case6
Country Italy
Region Sicily
Sub-region
Photos
Passopisciaro
Story

"Our highest cru at 1,000 m/3,300 ft a.s.l., situated at the highest confines of viticulture on the northern side of Etna, Rampante is an ancient cru that produces one of the finest and the most aromatic wines of Etna, because of the sandy oxidative character that this ancient lava has acquired. Due to the altitude, it is typically the last contrada to ripen; there is purity to this wine, with high acidity, brightness, and a lasting quality. We own and cultivate 1.7 hectares on this domain.

Throughout Europe, the short length of the harvest alone shows us that the 2014 vintage on Etna is an exceptional one. By October 20th, the grapes were already ripe up to the highest Contrada, and the harvest took off in just a few days everywhere on the mountain. Emerging from a sort of hibernation in the cooler 2013 vintage, they had a forceful, energetic disposition the following year. Looking back across the 2014 vintage, one can see now the great success in the way in which the days and nights of the year provided perfect conditions for the vines.

There is this languid quality in the wines of 2014. In them, there is a massive quality, full-­‐bodied with powerful aromas that hover just above the surface of the wine, instead of leaping out of the glass. Nerello mascalese darkens only slightly, and every year the shade is different. This year, the fermentation caused the dark grapes to slowly yield their special garnet color, while the yeasts were moving through the massive musts. After running the wine into the large barrels and cement vats, it will need months to become recognizable because the slow progression of the wine in the winery corresponds perfectly to the slow progression of the vines in the vineyards throughout the year. It’s apparent that the wine is dense, yet soft; it has the aroma of sandalwood, and each month it shows the same grand, free quality, which seems to defy the laws of gravity. The perfume of sandalwood in the 2014 vintage softens the more typical aromas of citrus fruits and camphor, typical of the lavas of Etna. It is in the mélange of these aromas in which the great luxury of this vintage is found."

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