Instead of the indigenous Carricante, which grows on the eastern side of the volcano, Passobianco is made of 100% Chardonnay. When Franchetti arrived on Mt. Etna, he planted 4 hectares of the grape on steep terraces between 850 and 1,000 meters /2,600 and 3,300 feet above sea level in Contrada Guardiola, in very loose,  deep, powder like lava that is rich in minerals.

Crushed rocks, sea spray, lime skins and hints of nectarine create a savory and spicy bouquet from this Sicilian wine. It’s lifted and finessed, focused on purity, with nectarine, pineapple, and marzipan accentuated by saline-mineral tones. This leaves a salty, buttered sourdough flourish, along with nuances of lime on the lively finish.