2 February 2015
Winter has set in at both Tenuta di Trinoro and Passopisciaro, with winter’s work filling the day’s activities. At Trinoro, we are tending the vines, pruning in the rocky soils of the higher vineyards by Cocceto (left), while on Mt. Etna, we are moving up and down the steep terraces to prune and collect the shoots of the Nerello Mascalese plants, where the bush vines have been standing for now a hundred years (right).
NEWS FOR THE NEW YEAR
Etna. If you missed it, she also included Passopisciaro in her piece in the Financial Times magazine on the “Seismic Shift” happening on Etna.After a visit to Passopisciaro by Simon Wolf, accompanied by Benjamin Spencer of The Etna Wine School, Decanter published a fascinating snapshot of winemaking on Mt. Etna, with a look at Passopisciaro.We’ve also got an exciting line-up of events taking place across the globe in 2015. First up: We’ll be pouring our Franchetti wine from Passopisciaro at A Matter of Taste in London, hosted by The Wine Advocate on 28 February. And on 1 March, we’ll be joining the Rheingau Gourmet & Wein Festival, showcasing Passopisciaro at The Ritz-Carlton’s AQUA Restaurant.