Is there a more dynamic place to make wine in Italy than on Mount Etna in Sicily? Cantine Nicosia is based at the foot of Etna, on the east coast of Sicily, where Carmelo Nicosia, along with his sons Franceso and Graziano (5th generation), have developed their family business into one of the area’s most important wine producers. Their Trecastagni winery is where tradition meets ultra-modern technology.
Passionate and fiery, as the land in which it is born and the sun that inflames it. Passicato is a blend of overripe grapes of Nero d’Avola, Syrah and Frappato, grown in south-eastern Sicily. These Sicilian vineyards have sandy soil, and are situated at approximately 200 m above sea level. Harvested by hand into crates, in October. The grapes, left to over-ripen on the plant until they become slightly withered, are harvested about 30 days after the normal harvesting period. Fermentation takes place in stainless steel vats for approximately 10-15 days at a controlled temperature of 24-26°C. Aged mainly in stainless steel vats and about 6 months in the bottle.
A proportion of Cantine Nicosia’s vineyards are certified organic by SIDEL, and its wines are certified as vegan by the Istituto Certificazione Etica e Ambiente.
The Passicato Rosso is intensely fruity, with notes of black cherry, red fruit jam, blackberries and sweet spices on the nose. The withering of the grapes makes for a warm and well-balanced wine on the palate. It offers great softness and a very pleasant taste of jam and wild berries.
