Winemaker Andrea Franchetti was looking for another ‘extreme’ place to make wine in league with his winemaking and growing at Tenuta di Trinoro in Tuscany. From the relative isolation of Sarteano, tucked away from the bustle of Tuscany’s more favoured terroirs, Franchetti’s early forays to Etna led him to find the Rampante vineyard, the highest and wildest of all the Passopisciaro Contrada, which would become the basis for the early wines produced.
Part of the overarching philosophy of Passopisciaro is to pick very late and to eke out expressions of nerello mascalese from various northern valley village expressions. A simple-looking goal, on paper. Viticulture is closely aligned to biodynamic practices, with no chemical farming used. These are bush vines, aged 80 to 100 years old. Winemaking tends to be minimal in input. It’s the seasons that throw great challenge in an area known for winemaking on the edge; almost literally. Alongside Frank Cornellisen, the journeyman winemaker Franchetti is part of the early push to rediscover and excite with wines from the northern valley of Etna.
A small vertical tasting:
Tasted : APR15
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