Summers were barely hot enough in the higher strata of Mount Etna’s air to ripen the minuscule berries. The grapes’ ripening had been slowed by little sun and dramatic temperature changes, often of a full 20°C change during a single 24-hour period. All of our terraces that are nestled in the raw lava were harvested during the last week of October.
The slow and even ripening helped preserve a strong aromatic profile, alongside a deep minerality and freshness. Eighteen months after harvest, the wines in the barrels were suddenly bursting into astonishing flavors suggesting a western version of the tropics: camphor, marzipan, lemon, and laurel, instead of pineapple and banana. Guided by this, we started mixing the Cesanese and the Petit Verdot wines until we found this blend.
Antonio Galloni, The Wine Advocate, 96 points: “The 2009 Franchetti is another stunning wine… It is a fabulously ripe, exotic wine that envelops the palate with layers of dark fruit. Refined tannins support the fruit, while intense inner perfume adds sweetness and elegance, especially on the layered finish. Anticipated maturity: 2017-2029.”
4,000 bottles/333 cases