In 2000 Andrea Franchetti bought over and restored a neglected vineyard on the slopes of Mount Etna in northeastern Sicily. He discovered that the native Nerello Mascalese grape was able to express terroir differences depending on altitude, and over the next few years produced wines of complexity and personality that encapsulated the indigenous grape. Franchetti produces some eight different wines at Passopisciaro, six of those from Nerello Mascalese.
For this wine brunch, diners will get to taste a horizontal flight of four Passopisciaro wines made from Nerello Mascalese, as well as a Chardonnay. Carlo Franchetti, VP of Passopisciaro, will be on hand to share tasting notes.
This wine brunch costs $98++ per person. To book a spot, email firstname.lastname@example.org.
WINE BRUNCH MENU:
CARPACCIO DI GAMBERO ROSSO DI MAZARA
King Prawns Carpaccio, Chevril Oil Essence, Lemon Confit, Bottarga
PASSOPISCIARO BIANCO 2014 (Chardonnay)
‘Risone’ Pasta with Red Wine Braised Octopus and Bone Marrow
PASSOPISCIARO ROSSO 2013 (Nerello Mascalese, 70-100 years old vines)
Turbot, Dried Fava Beans Puree, Jerusalem Artichokes and Chantarelles
CHAPPEMACINE 2014 (Nerello Mascalese, 80 years old vines)
CULACCIO DI MANZO WAGYU
Wagyu Rump, Truffle Mashed Potato, Charred Red Onion, Orzetto
SCIARANOUVA 2012 (Nerello Mascalese, 80 years old vines)
FORMAGGI E CIOCCOLATO
Cheeses and Chocolates
RAMPANTE 2012 (Nerello Mascalese, 100 years old vines)