Passopisciaro
Summary
Passopisciaro is a 26-hectare winery on Mount Etna's northern slope in Sicily, focusing primarily on high-altitude Nerello Mascalese grown in volcanic soils of black pumice, ash and basalt across multiple contrade at elevations up to 1,000 meters. The estate employs minimal-intervention winemaking with indigenous yeasts and neutral oak aging to express each vineyard's distinct character, continuing the pioneering vision established by founder Andrea Franchetti that helped transform Etna into one of Italy's most dynamic wine regions.
Heritage & Leadership
Passopisciaro was established in 2000 when Andrea Franchetti purchased an abandoned vineyard on the northern slope of Mount Etna in Sicily. Franchetti, who had already founded Tenuta di Trinoro in Tuscany in 1992, was among the first wave of producers to recognize the potential of Etna's high-altitude vineyards. The estate began with the restoration of an old farmhouse and surrounding vineyards in the contrada (district) of Guardiola. Franchetti led the winery until his death in December 2021, after which his son, Benjamin Franchetti, took over operations, maintaining continuity in the winemaking approach and vision. Under Andrea's leadership, Passopisciaro became instrumental in the revival of winemaking on Mount Etna, helping to establish the area's reputation for distinctive, terroir-driven wines. The estate operates as part of Vini Franchetti, which encompasses both Passopisciaro and Tenuta di Trinoro.
Vineyards & Wines
Passopisciaro's vineyards span approximately 26 hectares across multiple contrade on the northern face of Mount Etna. These vineyards are planted at elevations ranging from 550 to 1,000 meters above sea level, making them among the highest in Europe. The volcanic soils consist primarily of black pumice and volcanic ash, with varying compositions of basalt, minerals, and sandy elements depending on the specific contrada. The estate focuses predominantly on Nerello Mascalese, the traditional red grape variety of Etna, with some parcels containing pre-phylloxera vines over 100 years old. Additional plantings include Chardonnay, Petit Verdot, and small amounts of other local varieties.
The flagship wines are the single-contrada bottlings of Nerello Mascalese from Guardiola, Porcaria, Sciaranuova, Rampante, and Chiappemacine, each expressing distinct characteristics based on their specific altitude, exposure, and soil composition. The estate also produces Passorosso, a blend of Nerello Mascalese from different contrade, and Passobianco, made from Chardonnay grown at high elevation. Franchetti, a separate bottling named after the founder, is produced from Petit Verdot and Cesanese d'Affile.
Philosophy & Practice
Passopisciaro's winemaking philosophy centers on expressing the distinctive character of Mount Etna's terroir through minimal intervention. Harvest is conducted manually, with careful selection of grapes in the vineyard. Fermentation for the red wines occurs in large, neutral vessels using indigenous yeasts, with maceration periods typically lasting 15-30 days depending on the vintage and contrada. The wines age primarily in large, neutral oak casks rather than new barriques to preserve the volcanic mineral character and avoid overwhelming the delicate aromatics of Nerello Mascalese.
The estate practices traditional viticulture adapted to the unique conditions of Etna, including head-trained vines (alberello) for the oldest parcels and modern trellising for newer plantings. Vineyard work is labor-intensive due to the steep, terraced slopes and volcanic terrain. The high altitude of the vineyards results in significant diurnal temperature variations, contributing to the development of complex aromatics while maintaining fresh acidity in the grapes. This combination of volcanic soils, high elevation, and traditional winemaking techniques defines Passopisciaro's approach to creating wines that reflect the distinctive character of their origin on Europe's most active volcano.