2014 Passopisciaro, Etna Rosso DOC, Passorosso (RT89?) As this approaches 10 years post-harvest, the lightly hued, 15% alcohol Passorosso shows light ruby-garnet with a clear rim. The bouquet reveals notes of faded tertiary fruit with dried cherry, forest floor, old saddle leather, dried herbs and dusty porcini. The palate is soft. Supple and equally evolved the acidity has maintained its brightness, which I find, has created an imbalance while the tannins are fully resolved. Why has this evolved so quickly? Perhaps bottle variation? Or is the wine just not developing in a positive direction? I’m not impressed with how this wine is evolving in the cellar but will check in on another bottle soon. Until then, the jury is out. Drink now(?) Tasted August 2024
The first vintage of this wine was 2005, and through 2012 this bottling was known as Passopisciaro Rosso. This large production wine, of which 36,000+ bottles were produced, is harvested from 70-100 year-old, 100% Nerello Mascalese bush vines. It goes through complete malolactic and is aged for 18 months in large casks. This is a blend of different Cru sites including Arcuria, Chiappemacine, Favazza, Guardiola, Feudo di Mezzo, and Sciaranuova.
