# Contrada C (Chiappemacine) (2016)

- **Producer:** Vini Franchetti (Passopisciaro)
- **Colour:** red
- **Type:** still
- **Grapes:** Nerello Mascalese
- **Region:** Sicilia, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €65
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, violet, lavender, black pepper, liquorice, smoke, cedar, tobacco, forest floor, leather, mushroom

## About this wine

Contrada C (Chiappemacine) is produced by Vini Franchetti from the estate of Passopisciaro, located on the northern slopes of Mount Etna in Sicily. Founded by the late Andrea Franchetti in 2000, the estate was a pioneer in reclaiming ancient, high-altitude volcanic terraces. By 2008, Franchetti began bottling his single-vineyard contrade separately to showcase the distinct terroirs of the volcano. Chiappemacine is the lowest-elevation site in the portfolio, situated at 550 meters above sea level. Here, a thin layer of volcanic soil sits directly on top of limestone bedrock, a geological rarity on Etna that imparts a unique roundness and fleshiness to the wine compared to its higher-altitude counterparts.

## Interesting facts

- The 'C' stands for Chiappemacine, named after the large stone wheels historically used to crush olives on Mount Etna.
- It is the lowest-elevation single-vineyard Cru in the Passopisciaro portfolio, sitting at 550 meters above sea level.
- The vineyard features centenarian vines ranging from 70 to 100 years old, producing extremely low yields.

## Food pairing

This wine's high acidity and structured, fine-grained tannins make it an exceptional partner for rich, savory dishes. The unique combination of volcanic minerality and limestone-derived roundness cuts through the fat of roasted game and rich meats, while its high-umami profile beautifully complements earthy mushroom dishes and grilled proteins.

## Wine making process

The winemaking process for Contrada C focuses on minimal intervention to preserve the unique volcanic and limestone terroir. Grapes are harvested entirely by hand from centenarian vines in late October. Fermentation takes place in temperature-controlled stainless steel vats for 10 to 15 days using spontaneous, indigenous yeasts. Malolactic fermentation is fully completed in large neutral oak barrels. The wine is then aged for 18 months in large neutral oak casks (botte grande ranging from 15 to 20 Hl) to prevent the introduction of sweet oak flavors, allowing the pure expression of the Nerello Mascalese grape and its site-specific characteristics to shine through.