Passopisciaro and Mt. Etna

The Etna wine revolution began with 2001, the first vintage for Passopisciaro, a small estate founded on ancient, high-altitude vines

Jancis Robinson

Franchetti has produced a number of wines that set the bar for what can be achieved on the Etna

Antonio Galloni, Vinous Media

The wines from Passopisciaro remain among the very best of Etna, and in the end that’s what matters to wine lovers everywhere.

Ian D'Agata, Vinous Media

About PassopisciaroLogo_Passopisciaro_300dpi

Passopisciaro sits high atop an old volcanic flow on the northern slope of Mount Etna, Europe’s largest active volcano, on the island of Sicily. It was acquired by the Tuscan visionary Andrea Franchetti in 2000 who then proceeded to restore its old farm, cellars, and terraced vineyards across the face of the volcano. Passopisciaro’s vineyards are located in various contradas, or crus, between 1,800-3,600 feet above sea level, and its microclimate is almost alpine with intense sunlight and drastic temperature shifts between day and night. The growing season often stretches into November. The soil is comprised of various types of volcanic ash which, combined with the diffused light, diurnal shifts, and varying altitudes, creates a highly unique growing environment for wine. Viticulture and winemaking here have extremely ancient origins, with the first written reports dating from the third century BC, yet Franchetti’s arrival on Etna helped to initiate the renaissance of quality viticulture on the mountain. According to Jancis Robinson, “the Etna wine revolution began with 2001, the first vintage for Passopisciaro, a small estate founded on ancient, high-altitude vines by Andrea Franchetti.”

Around the winery, located in the contrada of Guardiola, Franchetti decided to plant a small amount of the varieties Petit Verdot and Cesanese d’Affile at a density of 12,000 vines per hectare on thin lavic soil to produce his flagship wine at the estate, aptly named Franchetti. The blend varies with each vintage, and while rare, the result is sometimes a 100% Petit Verdot, as in 2006 and 2010. On Etna, due to the volcanic soil, Petit Verdot becomes more peppery and spicy, leaner and stiffer in body. Cesanese d’Affile, a grape from Lazio that Franchetti first planted in Tuscany, is a more gentle, aromatic counter to the structure of the Petit Verdot, although it has great aging potential. The wine represents Franchetti’s attempt to create a completely different wine on Etna, more evocative of the thick plumes of smoke the volcano emits than the lighter, indigenous variety Nerello Mascalese. In addition to this proprietary blend, Franchetti also produces an elegant, mineral-driven Chardonnay Guardiola Bianco and a series of six wines that express the effects of different altitudes and lava flows on the local grape Nerello Mascalese: Passopisciaro Rosso and five individual Contrada wines.

In addition to Passopisciaro, Andrea Franchetti also owns another unique winery—Tenuta di Trinoro, located in the confluence of southern Tuscany, Lazio, and Umbria. The wines of both estates are astounding examples of the benefits of the relentless pursuit of quality and distinctiveness in extreme growing environments.

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Franchetti 2015 – Sep 19, 2017
Passopisciaro Contrade 2014s – Feb 9, 2017
Franchetti 2014 and 2012 – Sep 27, 2016
Passopisciaro Rosso Magnums and More – May 5, 2016
Franchetti 2013 and 2008 — Nov 10, 2015


Mt. Etna, Sicily, Italy


  • Location: Mt. Etna, Sicily, Italy
  • Year Founded: 2000
  • Owner(s): Andrea Franchetti
  • Winemaker(s): Andrea Franchetti
  • Release Schedule: Generally fall
  • Cultivated Area: 26 hectares (64 acres)
  • Topography: Terraced vineyards across north face of Mt. Etna, 550 – 1000m (1800 – 3600 ft) asl
  • Soil Type: Volcanic soils with various granulometric compositions
  • Annual Production: ~90,000 bottles
  • Varieties Cultivated: Petit Verdot, Cesanese d’Affile, Chardonnay, Nerello Mascalese