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2016 Passopisciaro Etna Passorosso

Light label condition issue

Removed from a temperature and humidity controlled wine cellar; Purchased upon release; Consignor is original owner

Ends Sunday, 7pm Pacific


92Vinous / IWC

Floral and mineral nuances complement violet and blueberry aromas on the inviting nose. Clean, bright and juicy, this offers vibrant flavors of ripe dark plum, blackcurrant and minerals. A very pretty wine...

91The Wine Advocate

...clean and forthcoming with a nice succession of wild berry and cassis, all framed by spice, tar and toasted aniseed...mouthfeel is crisp...

90Wine Spectator

This light- to medium-bodied red shows fine balance, with bright ripe cherry fruit, orange zest and tea leaf flavors. A subtle streak of tarry mineral gains momentum on the chewy finish.

17Jancis Robinson

Very ethereal nose. Lovely (and fashionable) blend of fruit and rock/lava. Dry on the end but nervy and exciting. Good stuff!


Italy, Sicily, Etna

Sicily is the largest island in the Mediterranean, and, with its 329,000 vineyard acres, Italy’s largest wine region by acreage and the quantity of wine produced. Nevertheless, only 2.1% of all Sicilian wine is DOC, or wine made according to appellation standards. Until the 1970s Sicilian wine grapes either went to make Marsala, the sweet dessert wine introduced by 18th century British wine merchants, or to cooperatives that specialized in bulk wine production. But in 1968 Sicily was awarded its first DOC, which was the Etna DOC on the southern slopes of Mt. Etna, and today there are 19 DOCs. Along with the Maremma on Tuscany’s western coast, Sicily is considered the most exciting winemaking region in Italy. Longtime family agricultural estates are being turned into high quality commercial wineries, and because land prices are low compared to other parts of Italy, enterprising young winemakers and viticulturalists – many of whom practice organic and sustainable farming – have started wineries in Sicily. Marsala is still produced, and the Marsala business is one reason why 60% of Sicily’s vineyards are planted to Catarratto, the white grape used as a base for Marsala. But dry white wines are made from Inzolia, Malvasia, Zibbio and Chardonnay. But it is Sicily’s big, complex red wines that are grabbing the attention of wine enthusiasts. Nero d’Avola is Sicily’s most common red grape, and it produces rich, somewhat spicy wines. Other red grapes are Nerello Mascalese, Frappato and French varietals.