Contrada Porcaria Passopisciaro 2018

Contrada Porcaria Passopisciaro 2020

Passopisciaro

Contrada Porcaria Passopisciaro 2020

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Contrada Porcaria Passopisciaro 2020

was €55.70 Special Price €49.60 - 11%
Availability: In stock
SKU
00004050

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Stima data di consegna

Contrada Porcaria is a vast district located approximately 650 meters above sea level, considered one of the most coveted terroirs on Etna due to the particularly rich and luxurious wines it produces. Its aromas constantly shift, with an exotic body and hints of burnt sugar. The soil is composed of a thin layer of lava that crumbles underfoot. This contrada's vineyard covers 1.5 hectares.

Il Vino in sintesi

In summary

Wine list: Nerello Mascalese
Grape varieties: Nerello Mascalese 100%
Wooden passage: Long
Alcohol Degree: 15%
Country: ITALY
Production area: ETNA
Year: 2020
Format: Bottle 75 cl
Premi e riconoscimenti del vino

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 9092/100
Come gustare il vino

How to taste it

When to drink it: 5-10 years
Serving Temperature: 18-20 °C
Recommended glass: Large cup (red medium / mature white) Calice grande (rossi medi / bianchi maturi)
Recommended pairings:

Visual tasting

Ruby red

Olfactory tasting

Ripe red fruit, blood orange, pomegranate and camphor.

Taste tasting

Full body and powerful structure, but moderate alcohol content.

What to pair wine with Contrada Porcaria Passopisciaro 2020

Contrada Porcaria Passopisciaro pairs perfectly with red meats and game.

Contains sulfites.

Contrada Porcaria Passopisciaro originates from the area of the same name, in Passopisciaro. Here, the Franchetti winery produces six different wines from Nerello Mascalese grapes, reflecting the profound differences inherent in the various terroirs: different lava flows and different microclimates due to the vineyards' different altitudes and exposures. The vines are all between 70 and 100 years old, and harvest takes place in late October/early November. The wines are vinified in steel vats and then transferred to large oak barrels for 18 months, where malolactic fermentation and subsequent aging take place. The producer's minimal intervention allows the wines to enhance the specific characteristics of their respective terroirs.

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