Passopisciaro is Andrea Franchetti's exciting wine adventure on the slopes of Etna.
In addition to owning a restaurant in Rome, Andrea Franchetti also worked as a wine distributor in New York in the 1980s. Here he made many friends in the industry, including Jean-Luc Thunevin from Chateau Valandraud in Saint-Émilion and Peter Sisseck from Domino de Pingus in Ribera del Duero. Both visionaries and respected throughout the world, so there was no shortage of good advice for Andrea. In the end, however, it is Andrea Franchetti's genius that has led the way in the creation of his wines.
Viticulture on Etna has extremely old roots and winemaking in the region is currently experiencing a renaissance. The great Etna wines are made from Nerello Mascalese, the grape that grows all over the mountain, and only there.
The wine grows in many different mixtures of lava from old volcanic eruptions and at very different altitudes. The vineyards are completely separate from each other and are Etna's hallmark - and they are precisely mapped and divided into Contrade - Etna's crus.
Franchetti makes some very personal and terroir-influenced wines from Etna's slopes.
