<p><glossary term="Contrada" title="330">Contrada</glossary> Passofonduto is located about 25 kms from Agrigento and the south coast of central <glossary term="Sicily" title="951">Sicily</glossary> on the edge of the province of Caltanisetta. This is a landscape of steep outcrops that was once a source of salt and sulfur. The mines now lay unused as the demand for rock salt and rock sulfur has moved over to industrial sources. But the richness in these minerals is evident in the soils all around making it a very unique area to cultivate vines. </p>
<p>In 2015 Giuseppe Cipolla began planting vines on a <glossary term="Plot" title="1133">plot</glossary> of land that his family cultivated mainly for other crops like grains, olives, fruits and legumes. Working with two other <glossary term="Plot" title="1133">plots</glossary> of grapes that were already established in the <glossary term="Contrada" title="330">Contrade</glossary> Torre di Salto d’ Angio and San Vicenzo he began the search for his ideal expression of <glossary term="Terroir" title="1026">terroir</glossary> in the wines he started making.</p>
<p>The majority of the vines are cultivated in <glossary term="Gobelet" title="497">alberello</glossary> and planted on a very steep hillside of rocky <glossary term="Chalk" title="266">chalk</glossary> based soils consisting of <span class="zalup"><span><glossary term="Gypsum" title="1453">gypsum</glossary><span>,</span></span></span> <span class="zalup"><span><glossary term="Halite" title="1454">halite</glossary><span>,</span></span></span> <glossary term="Calcareous" title="222">calcareous</glossary> sulfur and other types of salt deposits from the Messinian period about 5-6 million years ago. The work is hard but a labor of love and quality for Giuseppe. In the <glossary term="Contrada" title="330">Contrada</glossary> Passofonduto he built all the <glossary term="Terrace" title="1022">terraces</glossary> of the 1.5<font color="#7b143e"><b> <glossary term="Hectare" title="523">hectares</glossary></b></font> he has already planted and is creating more for future plantings. The total surface of the farm is 16 <glossary term="Hectare" title="523">hectares</glossary> and he plans to continue a mixed use of vines, cereals and fruits, but with more vines. </p>
<p>He's planted <glossary term="Nero d'Avola" title="714">Nero d’Avola</glossary> and <glossary term="Nerello Mascalese/Nerello Cappuccio" title="713">Nerello Mascalese</glossary> for reds; <span class="zalup"><span><glossary term="Grillo" title="511">Grillo</glossary><span>,</span></span></span> <glossary term="Zibibbo" title="1131">Zibibbo</glossary> and <glossary term="Catarratto" title="249">Catarratto</glossary> for whites. The vines have all been <glossary term="Grafting" title="500">grafted</glossary> in place on <span class="zalup"><span><glossary term="Rootstock" title="869">American rootstock</glossary><span>,</span></span></span> except for one small <glossary term="Parcel" title="760">parcel</glossary> of <glossary term="Zibibbo" title="1131">Zibibbo</glossary> that was <glossary term="Grafting" title="500">pre-grafted</glossary> at a nursery. He uses various <glossary term="Selection Massale" title="941">massale</glossary> <glossary term="Clones" title="304">clones</glossary> to increase resistance to maladies. The old <glossary term="Plot" title="1133">plots</glossary> in Torre di Salto have a number of vines planted in unknown local white <span class="zalup"><span><glossary term="Varietal" title="1071">varieties</glossary><span>.</span></span></span> </p>
<p>The initial <glossary term="Fermentation" title="441">fermentations</glossary> are done in <glossary term="Fiberglass" title="445">fiberglass</glossary> <glossary term="Vat/Tank" title="1140">tanks</glossary> or in <span class="zalup"><span><glossary term="Wood" title="1126">wood</glossary><span>,</span></span></span> then <glossary term="Racking/Soutirage" title="843">racked</glossary> to continue <glossary term="Fermentation" title="441">fermentation</glossary> in <glossary term="Barrel" title="142">barrel</glossary> and finally <glossary term="Racking/Soutirage" title="843">racked</glossary> into <glossary term="Stainless Steel" title="986">stainless steel</glossary> for assembly before <span class="zalup"><span><glossary term="Bottling" title="185">bottling</glossary><span>.</span></span></span> Right now there are three wines of note.<b> </b></p>
<p><b>"</b>Solfare" (the name while meaning “to <glossary term="Sulfites" title="993">sulfur</glossary>” actually derives from the name a particular geologic formation of rock sulfur in the area) - a white wine from mostly <glossary term="Grillo" title="511">Grillo</glossary> and <span class="zalup"><span><glossary term="Catarratto" title="249">Catarratto</glossary><span>,</span></span></span> <span class="zalup"><span><glossary term="De-stemming" title="378">destemmed</glossary><span>,</span></span></span> <glossary term="Maceration" title="610">macerated</glossary> for one day in <glossary term="Fiberglass" title="445">fiberglass</glossary> then <glossary term="Fermentation" title="441">fermened</glossary> and <glossary term="Aging" title="74">aged</glossary> half in <glossary term="Stainless Steel" title="986">stainless steel</glossary> and half in French <glossary term="Oak" title="731">oak</glossary> <span class="zalup"><span><glossary term="Barrel" title="142">barrels</glossary><span>.</span></span></span> The grapes here come from the <glossary term="Contrada" title="330">Contrada</glossary> Torre di Salto d’ Angio. The vines are over 40 years old and <glossary term="Gobelet" title="497">alberello</glossary> converted to <span class="zalup"><span><glossary term="Pergola" title="774">pergola</glossary><span>.</span></span></span> The <glossary term="Contrada" title="330">contrada</glossary> is about 500m <glossary term="Elevation" title="419">elevation</glossary> with various <glossary term="Exposition" title="430">expositions</glossary> depending on the <glossary term="Parcel" title="760">parcel</glossary> going from north to northwest.</p>
<p>"Le Robbe" is a red wine from <glossary term="Nero d'Avola" title="714">Nero d’Avola</glossary> with 15% <glossary term="Aromatic" title="120">aromatic</glossary> white grapes, <glossary term="De-stemming" title="378">destemmed</glossary> and <glossary term="Maceration" title="610">macerated</glossary> from one to three days then <glossary term="Fermentation" title="441">fermented</glossary> and <glossary term="Aging" title="74">aged</glossary> in <span class="zalup"><span><glossary term="Barrel" title="142">barrel</glossary><span>. The grapes here come from </span></span></span>Torre di Salto d’ Angio (230 year old vines in <glossary term="Gobelet" title="497">alberello</glossary> and <glossary term="Pergola" title="774">pergola</glossary>) and <glossary term="Contrada" title="330">Contrada</glossary> San Vicenzo (15 year old vines <glossary term="Training System" title="1039">trained</glossary> in <glossary term="Guyot" title="518">guyot</glossary> on opaque <glossary term="Limestone" title="596">limestone</glossary> and a dark <glossary term="Clay" title="301">clay</glossary>).</p>
<p>"Passofonduto" is another red wine from <glossary term="Nero d'Avola" title="714">Nero d'Avola</glossary> and 10% <span class="zalup"><span><glossary term="Nerello Mascalese/Nerello Cappuccio" title="713">Nerello Mascalese</glossary><span>,</span></span></span> <span class="zalup"><span><glossary term="De-stemming" title="378">destemmed</glossary><span>,</span></span></span> lightly crushed and <glossary term="Maceration" title="610">macerated</glossary> for six days. It comes exclusively from the <glossary term="Contrada" title="330">Contrada</glossary> Passofonduto, the vines Giuseppe has planted himself.</p>
<p>There will be more wines in the future including a <glossary term="Rosé/Rosato" title="871">Rosato</glossary> in 2021 with grapes sourced from the <glossary term="Contrada" title="330">Contrada</glossary> Torre di Salto d’ Angio.</p>
<p>There is absolutely no doubt that Giuseppe has the potential, passion, grapes and <glossary term="Terroir" title="1026">terroir</glossary> to continue to develop a formidable <glossary term="Estate" title="427">estate</glossary> in a remarkably unique region of <span class="zalup"><span><glossary term="Sicily" title="951">Sicily</glossary><span>.</span></span></span> It’s pretty exciting. </p>
<p>The 2022 <glossary term="Harvest" title="521">harvest</glossary> has passed and we are now focused on the new production!</p>
<p>It was a beautiful <span class="zalup"><span><glossary term="Harvest" title="521">harvest</glossary><span>,</span></span></span> with ideal climatic conditions: it wasn't too hot, with rains only arrived in some <glossary term="Contrada" title="330">contradas</glossary> without disturbing the <glossary term="Harvest" title="521">harvest</glossary> much. This year was very challenging because I doubled production in 2022 to around 14,000 bottles! </p>
<p>Working on small, individual <span class="zalup"><span><glossary term="Vinification" title="1104">vinifications</glossary><span>,</span></span></span> the <glossary term="Harvest" title="521">harvest</glossary> lasted more than a month. In the <span class="zalup"><span><glossary term="Cellar" title="254">cellar</glossary><span>,</span></span></span> I didn't have any <glossary term="Fermentation" title="441">fermentation</glossary> problems, everything went smoothly. As has been the case since the beginning, my wines are sewn by hand: "Occhio di Sale", "Le Robbe" and "Solfare" are each the union of different <glossary term="Parcel" title="760">parcels</glossary> and <span class="zalup"><span><glossary term="Vinification" title="1104">vinifications</glossary><span>,</span></span></span> while "Passofonduto" is the <span class="zalup"><span><glossary term="Single Vineyard Bottling" title="959">expression of a single vineyard</glossary><span>,</span></span></span> but there are also some novelties!</p>
<p>I'll try to summarize everything!</p>
<p><strong>OCCHIO DI SALE</strong>, the rosato: </p>
<p>The base consists in part of an early <glossary term="Harvest" title="521">harvest</glossary> of <glossary term="Nero d'Avola" title="714">Nero d'Avola</glossary> grapes planted on white <glossary term="Clay" title="301">clay</glossary> and <glossary term="Limestone" title="596">limestone</glossary> (trubi) and <glossary term="Catarratto" title="249">Cataratto</glossary> grapes planted on <span class="zalup"><span><glossary term="Sandstone" title="910">sandstone</glossary><span>,</span></span></span> both <glossary term="Direct Press" title="392">direct-pressed</glossary> and <glossary term="Blending" title="1146">blended</glossary> with a second <glossary term="Vinification" title="1104">vinification</glossary> of <glossary term="Nero d'Avola" title="714">Nero d'Avola</glossary> and <glossary term="Ansonica/Inzolia" title="1323">Inzolia</glossary> <glossary term="Maceration" title="610">macerated</glossary> on the skins. Everything <glossary term="Fermentation" title="441">fermented</glossary> in <glossary term="Wood" title="1126">wood</glossary> and was then <glossary term="Blend" title="168">blended</glossary> in <span class="zalup"><span><glossary term="Stainless Steel" title="986">stainless steel</glossary><span>.</span></span></span> It's a little pinker than last year. 4,000 bottles and 150 <glossary term="Magnum" title="617">magnums</glossary> to be released in December or January. A new wine with energy.</p>
<p><strong>LE ROBBE</strong>, the traditional red:</p>
<p><glossary term="Harvest" title="521">Harvested</glossary> in three passes, from the same three historic vineyards (<glossary term="Clay" title="301">clay</glossary> and <span class="zalup"><span><glossary term="Chalk" title="266">chalk</glossary><span>,</span></span></span> <glossary term="Sandstone" title="910">sandstone</glossary> and <glossary term="Limestone" title="596">Turbi</glossary> respectively). It consists of <glossary term="Nero d'Avola" title="714">Nero d'Avola</glossary> and a small percentage of white grapes: I approach this wine with shorter <glossary term="Maceration" title="610">macerations</glossary> and used more <glossary term="Chestnut Wood" title="1206">chestnut wood</glossary> for <span class="zalup"><span><glossary term="Aging" title="74">aging</glossary><span>,</span></span></span> a perfect marriage. 4000 bottles, available in Spring.</p>
<p><strong>SOLFARE</strong>, the white:</p>
<p>The white grapes this year, due to drought, ripened much earlier than the reds. There is more alcohol than past <span class="zalup"><span><glossary term="Vintage" title="1109">vintages</glossary><span>,</span></span></span> but luckily my territory has maintained <glossary term="Acidity" title="71">acidity</glossary> and salinity. <span class="zalup"><span><glossary term="Grillo" title="511">Grillo</glossary><span>,</span></span></span> <glossary term="Catarratto" title="249">Cataratto</glossary> and a little <span class="zalup"><span><glossary term="Muscat d'Alexandrie" title="687">Muscat of Alexandria</glossary><span>.</span></span></span> Different <glossary term="Parcel" title="760">parcels</glossary> and <glossary term="Harvest" title="521">harvest</glossary> times, <glossary term="Maceration" title="610">macerations</glossary> for a maximum of two days, <glossary term="Fermentation" title="441">fermentations</glossary> partly in <glossary term="Stainless Steel" title="986">steel</glossary> and partly in <span class="zalup"><span><glossary term="Oak" title="731">oak</glossary><span>.</span></span></span> Approximately 3500 bottles produced.</p>
<p><strong>PASSOFONDUTO</strong>, the red from the vineyard of <glossary term="Gobelet" title="497">gobelets</glossary> on chalk:</p>
<p>It was an almost surgical <span class="zalup"><span><glossary term="Harvest" title="521">harvest</glossary><span>:</span></span></span> <glossary term="Drought" title="1167">drought</glossary> and heat really made the <glossary term="Contrada" title="330">Contrada</glossary> Passofonduto suffer! But I managed to get a good result, less alcoholic than last year, same character, but more elegant. I look forward to the final result! <glossary term="Fermentation" title="441">Fermentation</glossary> and <glossary term="Aging" title="74">aging</glossary> in <glossary term="Old Oak" title="739">old oak</glossary> <span class="zalup"><span><glossary term="Barrel" title="142">barrels</glossary><span>.</span></span></span> About 1800 bottles produced, available next fall.</p>
<p>There are two other new <span class="zalup"><span><glossary term="Cuvée" title="363">cuvées</glossary><span>:</span></span></span></p>
<p>- The <strong>VIGNA DI BIANCO</strong> from the <glossary term="Contrada" title="330">Contrada</glossary> Passofonduto will not be included in "Solfare" because it showed a very strong identity, the power of <glossary term="Gobelet" title="497">gobelets</glossary> planted on <glossary term="Clay" title="301">clay</glossary> and <glossary term="Chalk" title="266">chalk</glossary> bring salty and elegant notes on the <span class="zalup"><span><glossary term="Palate" title="756">palate</glossary><span>.</span></span></span> A revelation for me. I will continue to plant mixed vines of <span class="zalup"><span><glossary term="Ansonica/Inzolia" title="1323">Inzolia</glossary><span>,</span></span></span> <glossary term="Catarratto" title="249">Catarratto</glossary> and <glossary term="Muscat d'Alexandrie" title="687">Moscato d'Alessandria</glossary> on <span class="zalup"><span><glossary term="Chalk" title="266">chalk</glossary><span>.</span></span></span> I did a quick <glossary term="Maceration" title="610">maceration</glossary> for a few hours, the wine then <glossary term="Fermentation" title="441">fermented</glossary> and <glossary term="Aging" title="74">aged</glossary> in <span class="zalup"><span><glossary term="Old Oak" title="739">old oak</glossary><span>.</span></span></span> About 500 bottles will be available next fall.</p>
<p>-A 100% <glossary term="Muscat d'Alexandrie" title="687">Moscato d'Alessandria</glossary> <glossary term="Fermentation" title="441">fermented</glossary> and <glossary term="Aging" title="74">aged</glossary> in a single <glossary term="Chestnut Wood" title="1206">chestnut barrel</glossary> will give life to an <strong>AROMATIC REVOLUTION</strong>. I've also decided to not use these grapes for "Solfare" anymore, precisely because of their <glossary term="Aromatic" title="120">aromatic</glossary> complexity. After a two day <span class="zalup"><span><glossary term="Maceration" title="610">maceration</glossary><span>,</span></span></span> the wine <glossary term="Fermentation" title="441">fermented</glossary> and <glossary term="Aging" title="74">aged</glossary> in a new <span class="zalup"><span><glossary term="Chestnut Wood" title="1206">chestnut barrel</glossary><span>.</span></span></span> 500 bottles and 30 <glossary term="Magnum" title="617">magnums</glossary> will be released next fall. </p>
<p>Now I'm starting to dwell on the wines, but my handcrafted work requires diversity and a creative spirit!</p>
<p>I hope to drink together soon!</p>
<p><img src="https://louisdressner.com/uploads/images/article//968/74/69/746940922125711ab408c66a15fd3834.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/a0/bd/a0bd93167e7e79c70a616548333426b5.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/d7/04/d704e62c1edac7f5e6b7a6bcac5f8f1e.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/e3/5a/e35a96d7e372f944aaea421f0b99ce16.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/8b/81/8b811a3972150f45a942bac1048da8e8.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/3e/58/3e583b5e27f72ea9ea799b62853b9dce.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/d2/9a/d29a0779aee2a8cb71b458cec413f744.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/b2/e3/b2e3c6435b4a619c8ebb327d7fc398d5.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/14/11/14111d2d2104f27fd6d18ee7d3ab894c.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/ce/4d/ce4dce72288cd3482444c1eaa64da114.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/62/29/6229d86076ce003686bddead013a20ad.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/37/aa/37aa0b0ec4fc4b08603b710c907cf42d.jpg" /></p>
<p><em><strong>October 27th, 2021.</strong></em></p>
<p>Only now could I find a moment to respond, for a little winemaker it’s hard to stay on top of everything. All the particulars and processes are on me, from the <glossary term="Harvest" title="521">harvest</glossary> to the <glossary term="Cellar" title="254">cellar</glossary> where I started with a new vessel - a wood <glossary term="Barrel" title="142">barrel</glossary> - that is going slowly, but also building the <glossary term="Terrace" title="1022">terraces</glossary> for a new vineyard. </p>
<p>I started the <glossary term="Harvest" title="521">harvest</glossary> the 13th of August, with the <glossary term="Gobelet" title="497">alberello</glossary> vines in Contrada Passofonduto, where the winery is located, and then continuing with the Contrada Torre del Salto and then with a vineyard I took on in rental this year in Contrada San Vicenzo [<glossary term="Harvest" title="521">harvested</glossary>] in the middle of September. A very tough year due to the extreme heat, but fortunately, thanks to the diversity of the soil and <glossary term="Exposition" title="430">exposition</glossary> of vines I managed to sew up some interesting and balanced wines - lots of power, character and <span class="zalup"><span><glossary term="Concentration" title="324">concentration</glossary><span>.</span></span></span> </p>
<p>So news - for the new production I have grown to reach 8000 bottles!</p>
<p>Being a small artisinal producer, as I said, I need to oversee a lot of small <glossary term="Cuve" title="365">cuves</glossary> that will slowly be assembled and put into their corresponding <glossary term="Aging" title="74">aging</glossary> <span class="zalup"><span><glossary term="Vessel" title="1160">vessels</glossary><span>.</span></span></span> Other than "Le Robbe" - a red wine that needs particular attention early on - and "Solfare" - a white wine that surely is a keeper, I made a <glossary term="Rosé/Rosato" title="871">rosato</glossary> wine as well, "S", (in fact its almost a red) , aromatic and complex but easy to drink and it will be released first. Then I’ll release a small production of "Solfare" <glossary term="Maceration" title="610">macerated</glossary> and <glossary term="Aromatic" title="120">aromatic</glossary> and then after a longer <glossary term="Aging" title="74">aging</glossary> the two <glossary term="Cru" title="1152">cru</glossary> of Passofonduto (<glossary term="Nero d'Avola" title="714">Nero d’ Avola</glossary> and <glossary term="Nerello Mascalese/Nerello Cappuccio" title="713">Nerello Mascalese</glossary>) and San Vincenzo, a <glossary term="Nero d'Avola" title="714">Nero d’ Avola</glossary> - two wines in completely different styles as they are two totally different <glossary term="Terroir" title="1026">terroirs</glossary> despite their proximity. </p>
<p>I have too say I am very satisfied, the wines are very clean, taut, with a strong personality that is ready to face a more or less brief <glossary term="Elevage" title="418">elevage</glossary> in wood <span class="zalup"><span><glossary term="Barrel" title="142">barrels</glossary><span>.</span></span></span> I look forward to having you taste them. </p>
<p><img src="https://louisdressner.com/uploads/images/article//902/29/f3/29f3b513b6b7082062b498c9f8feeac6.png" /><img src="https://louisdressner.com/uploads/images/article//902/1c/83/1c83319aabb9ae6f792d2afb29eaf28b.png" /><img src="https://louisdressner.com/uploads/images/article//902/8d/98/8d98eb0e4d0f614980d513717229c282.png" /><img src="https://louisdressner.com/uploads/images/article//902/59/9a/599ae45379d243d4796acf27137a2303.png" /><img src="https://louisdressner.com/uploads/images/article//902/b0/ce/b0cede2afc74882db83437c05000f4cb.png" /><img src="https://louisdressner.com/uploads/images/article//902/b7/d2/b7d2e49dc8dff1aee00f935dae45d02a.png" /></p>
<p><glossary term="Contrada" title="330">Contrada</glossary> Passofonduto is located about 25 kms from Agrigento and the south coast of central <glossary term="Sicily" title="951">Sicily</glossary> on the edge of the province of Caltanisetta. This is a landscape of steep outcrops that was once a source of salt and sulfur. The mines now lay unused as the demand for rock salt and rock sulfur has moved over to industrial sources. But the richness in these minerals is evident in the soils all around making it a very unique area to cultivate vines. </p>
<p>In 2015 Giuseppe Cipolla began planting vines on a <glossary term="Plot" title="1133">plot</glossary> of land that his family cultivated mainly for other crops like grains, olives, fruits and legumes. Working with two other <glossary term="Plot" title="1133">plots</glossary> of grapes that were already established in the <glossary term="Contrada" title="330">Contrade</glossary> Torre di Salto d’ Angio and San Vicenzo he began the search for his ideal expression of <glossary term="Terroir" title="1026">terroir</glossary> in the wines he started making.</p>
<p>The majority of the vines are cultivated in <glossary term="Gobelet" title="497">alberello</glossary> and planted on a very steep hillside of rocky <glossary term="Chalk" title="266">chalk</glossary> based soils consisting of <span class="zalup"><span><glossary term="Gypsum" title="1453">gypsum</glossary><span>,</span></span></span> <span class="zalup"><span><glossary term="Halite" title="1454">halite</glossary><span>,</span></span></span> <glossary term="Calcareous" title="222">calcareous</glossary> sulfur and other types of salt deposits from the Messinian period about 5-6 million years ago. The work is hard but a labor of love and quality for Giuseppe. In the <glossary term="Contrada" title="330">Contrada</glossary> Passofonduto he built all the <glossary term="Terrace" title="1022">terraces</glossary> of the 1.5<font color="#7b143e"><b> <glossary term="Hectare" title="523">hectares</glossary></b></font> he has already planted and is creating more for future plantings. The total surface of the farm is 16 <glossary term="Hectare" title="523">hectares</glossary> and he plans to continue a mixed use of vines, cereals and fruits, but with more vines. </p>
<p>He's planted <glossary term="Nero d'Avola" title="714">Nero d’Avola</glossary> and <glossary term="Nerello Mascalese/Nerello Cappuccio" title="713">Nerello Mascalese</glossary> for reds; <span class="zalup"><span><glossary term="Grillo" title="511">Grillo</glossary><span>,</span></span></span> <glossary term="Zibibbo" title="1131">Zibibbo</glossary> and <glossary term="Catarratto" title="249">Catarratto</glossary> for whites. The vines have all been <glossary term="Grafting" title="500">grafted</glossary> in place on <span class="zalup"><span><glossary term="Rootstock" title="869">American rootstock</glossary><span>,</span></span></span> except for one small <glossary term="Parcel" title="760">parcel</glossary> of <glossary term="Zibibbo" title="1131">Zibibbo</glossary> that was <glossary term="Grafting" title="500">pre-grafted</glossary> at a nursery. He uses various <glossary term="Selection Massale" title="941">massale</glossary> <glossary term="Clones" title="304">clones</glossary> to increase resistance to maladies. The old <glossary term="Plot" title="1133">plots</glossary> in Torre di Salto have a number of vines planted in unknown local white <span class="zalup"><span><glossary term="Varietal" title="1071">varieties</glossary><span>.</span></span></span> </p>
<p>The initial <glossary term="Fermentation" title="441">fermentations</glossary> are done in <glossary term="Fiberglass" title="445">fiberglass</glossary> <glossary term="Vat/Tank" title="1140">tanks</glossary> or in <span class="zalup"><span><glossary term="Wood" title="1126">wood</glossary><span>,</span></span></span> then <glossary term="Racking/Soutirage" title="843">racked</glossary> to continue <glossary term="Fermentation" title="441">fermentation</glossary> in <glossary term="Barrel" title="142">barrel</glossary> and finally <glossary term="Racking/Soutirage" title="843">racked</glossary> into <glossary term="Stainless Steel" title="986">stainless steel</glossary> for assembly before <span class="zalup"><span><glossary term="Bottling" title="185">bottling</glossary><span>.</span></span></span> Right now there are three wines of note.<b> </b></p>
<p><b>"</b>Solfare" (the name while meaning “to <glossary term="Sulfites" title="993">sulfur</glossary>” actually derives from the name a particular geologic formation of rock sulfur in the area) - a white wine from mostly <glossary term="Grillo" title="511">Grillo</glossary> and <span class="zalup"><span><glossary term="Catarratto" title="249">Catarratto</glossary><span>,</span></span></span> <span class="zalup"><span><glossary term="De-stemming" title="378">destemmed</glossary><span>,</span></span></span> <glossary term="Maceration" title="610">macerated</glossary> for one day in <glossary term="Fiberglass" title="445">fiberglass</glossary> then <glossary term="Fermentation" title="441">fermened</glossary> and <glossary term="Aging" title="74">aged</glossary> half in <glossary term="Stainless Steel" title="986">stainless steel</glossary> and half in French <glossary term="Oak" title="731">oak</glossary> <span class="zalup"><span><glossary term="Barrel" title="142">barrels</glossary><span>.</span></span></span> The grapes here come from the <glossary term="Contrada" title="330">Contrada</glossary> Torre di Salto d’ Angio. The vines are over 40 years old and <glossary term="Gobelet" title="497">alberello</glossary> converted to <span class="zalup"><span><glossary term="Pergola" title="774">pergola</glossary><span>.</span></span></span> The <glossary term="Contrada" title="330">contrada</glossary> is about 500m <glossary term="Elevation" title="419">elevation</glossary> with various <glossary term="Exposition" title="430">expositions</glossary> depending on the <glossary term="Parcel" title="760">parcel</glossary> going from north to northwest.</p>
<p>"Le Robbe" is a red wine from <glossary term="Nero d'Avola" title="714">Nero d’Avola</glossary> with 15% <glossary term="Aromatic" title="120">aromatic</glossary> white grapes, <glossary term="De-stemming" title="378">destemmed</glossary> and <glossary term="Maceration" title="610">macerated</glossary> from one to three days then <glossary term="Fermentation" title="441">fermented</glossary> and <glossary term="Aging" title="74">aged</glossary> in <span class="zalup"><span><glossary term="Barrel" title="142">barrel</glossary><span>. The grapes here come from </span></span></span>Torre di Salto d’ Angio (230 year old vines in <glossary term="Gobelet" title="497">alberello</glossary> and <glossary term="Pergola" title="774">pergola</glossary>) and <glossary term="Contrada" title="330">Contrada</glossary> San Vicenzo (15 year old vines <glossary term="Training System" title="1039">trained</glossary> in <glossary term="Guyot" title="518">guyot</glossary> on opaque <glossary term="Limestone" title="596">limestone</glossary> and a dark <glossary term="Clay" title="301">clay</glossary>).</p>
<p>"Passofonduto" is another red wine from <glossary term="Nero d'Avola" title="714">Nero d'Avola</glossary> and 10% <span class="zalup"><span><glossary term="Nerello Mascalese/Nerello Cappuccio" title="713">Nerello Mascalese</glossary><span>,</span></span></span> <span class="zalup"><span><glossary term="De-stemming" title="378">destemmed</glossary><span>,</span></span></span> lightly crushed and <glossary term="Maceration" title="610">macerated</glossary> for six days. It comes exclusively from the <glossary term="Contrada" title="330">Contrada</glossary> Passofonduto, the vines Giuseppe has planted himself.</p>
<p>There will be more wines in the future including a <glossary term="Rosé/Rosato" title="871">Rosato</glossary> in 2021 with grapes sourced from the <glossary term="Contrada" title="330">Contrada</glossary> Torre di Salto d’ Angio.</p>
<p>There is absolutely no doubt that Giuseppe has the potential, passion, grapes and <glossary term="Terroir" title="1026">terroir</glossary> to continue to develop a formidable <glossary term="Estate" title="427">estate</glossary> in a remarkably unique region of <span class="zalup"><span><glossary term="Sicily" title="951">Sicily</glossary><span>.</span></span></span> It’s pretty exciting. </p>
<p>The 2022 <glossary term="Harvest" title="521">harvest</glossary> has passed and we are now focused on the new production!</p>
<p>It was a beautiful <span class="zalup"><span><glossary term="Harvest" title="521">harvest</glossary><span>,</span></span></span> with ideal climatic conditions: it wasn't too hot, with rains only arrived in some <glossary term="Contrada" title="330">contradas</glossary> without disturbing the <glossary term="Harvest" title="521">harvest</glossary> much. This year was very challenging because I doubled production in 2022 to around 14,000 bottles! </p>
<p>Working on small, individual <span class="zalup"><span><glossary term="Vinification" title="1104">vinifications</glossary><span>,</span></span></span> the <glossary term="Harvest" title="521">harvest</glossary> lasted more than a month. In the <span class="zalup"><span><glossary term="Cellar" title="254">cellar</glossary><span>,</span></span></span> I didn't have any <glossary term="Fermentation" title="441">fermentation</glossary> problems, everything went smoothly. As has been the case since the beginning, my wines are sewn by hand: "Occhio di Sale", "Le Robbe" and "Solfare" are each the union of different <glossary term="Parcel" title="760">parcels</glossary> and <span class="zalup"><span><glossary term="Vinification" title="1104">vinifications</glossary><span>,</span></span></span> while "Passofonduto" is the <span class="zalup"><span><glossary term="Single Vineyard Bottling" title="959">expression of a single vineyard</glossary><span>,</span></span></span> but there are also some novelties!</p>
<p>I'll try to summarize everything!</p>
<p><strong>OCCHIO DI SALE</strong>, the rosato: </p>
<p>The base consists in part of an early <glossary term="Harvest" title="521">harvest</glossary> of <glossary term="Nero d'Avola" title="714">Nero d'Avola</glossary> grapes planted on white <glossary term="Clay" title="301">clay</glossary> and <glossary term="Limestone" title="596">limestone</glossary> (trubi) and <glossary term="Catarratto" title="249">Cataratto</glossary> grapes planted on <span class="zalup"><span><glossary term="Sandstone" title="910">sandstone</glossary><span>,</span></span></span> both <glossary term="Direct Press" title="392">direct-pressed</glossary> and <glossary term="Blending" title="1146">blended</glossary> with a second <glossary term="Vinification" title="1104">vinification</glossary> of <glossary term="Nero d'Avola" title="714">Nero d'Avola</glossary> and <glossary term="Ansonica/Inzolia" title="1323">Inzolia</glossary> <glossary term="Maceration" title="610">macerated</glossary> on the skins. Everything <glossary term="Fermentation" title="441">fermented</glossary> in <glossary term="Wood" title="1126">wood</glossary> and was then <glossary term="Blend" title="168">blended</glossary> in <span class="zalup"><span><glossary term="Stainless Steel" title="986">stainless steel</glossary><span>.</span></span></span> It's a little pinker than last year. 4,000 bottles and 150 <glossary term="Magnum" title="617">magnums</glossary> to be released in December or January. A new wine with energy.</p>
<p><strong>LE ROBBE</strong>, the traditional red:</p>
<p><glossary term="Harvest" title="521">Harvested</glossary> in three passes, from the same three historic vineyards (<glossary term="Clay" title="301">clay</glossary> and <span class="zalup"><span><glossary term="Chalk" title="266">chalk</glossary><span>,</span></span></span> <glossary term="Sandstone" title="910">sandstone</glossary> and <glossary term="Limestone" title="596">Turbi</glossary> respectively). It consists of <glossary term="Nero d'Avola" title="714">Nero d'Avola</glossary> and a small percentage of white grapes: I approach this wine with shorter <glossary term="Maceration" title="610">macerations</glossary> and used more <glossary term="Chestnut Wood" title="1206">chestnut wood</glossary> for <span class="zalup"><span><glossary term="Aging" title="74">aging</glossary><span>,</span></span></span> a perfect marriage. 4000 bottles, available in Spring.</p>
<p><strong>SOLFARE</strong>, the white:</p>
<p>The white grapes this year, due to drought, ripened much earlier than the reds. There is more alcohol than past <span class="zalup"><span><glossary term="Vintage" title="1109">vintages</glossary><span>,</span></span></span> but luckily my territory has maintained <glossary term="Acidity" title="71">acidity</glossary> and salinity. <span class="zalup"><span><glossary term="Grillo" title="511">Grillo</glossary><span>,</span></span></span> <glossary term="Catarratto" title="249">Cataratto</glossary> and a little <span class="zalup"><span><glossary term="Muscat d'Alexandrie" title="687">Muscat of Alexandria</glossary><span>.</span></span></span> Different <glossary term="Parcel" title="760">parcels</glossary> and <glossary term="Harvest" title="521">harvest</glossary> times, <glossary term="Maceration" title="610">macerations</glossary> for a maximum of two days, <glossary term="Fermentation" title="441">fermentations</glossary> partly in <glossary term="Stainless Steel" title="986">steel</glossary> and partly in <span class="zalup"><span><glossary term="Oak" title="731">oak</glossary><span>.</span></span></span> Approximately 3500 bottles produced.</p>
<p><strong>PASSOFONDUTO</strong>, the red from the vineyard of <glossary term="Gobelet" title="497">gobelets</glossary> on chalk:</p>
<p>It was an almost surgical <span class="zalup"><span><glossary term="Harvest" title="521">harvest</glossary><span>:</span></span></span> <glossary term="Drought" title="1167">drought</glossary> and heat really made the <glossary term="Contrada" title="330">Contrada</glossary> Passofonduto suffer! But I managed to get a good result, less alcoholic than last year, same character, but more elegant. I look forward to the final result! <glossary term="Fermentation" title="441">Fermentation</glossary> and <glossary term="Aging" title="74">aging</glossary> in <glossary term="Old Oak" title="739">old oak</glossary> <span class="zalup"><span><glossary term="Barrel" title="142">barrels</glossary><span>.</span></span></span> About 1800 bottles produced, available next fall.</p>
<p>There are two other new <span class="zalup"><span><glossary term="Cuvée" title="363">cuvées</glossary><span>:</span></span></span></p>
<p>- The <strong>VIGNA DI BIANCO</strong> from the <glossary term="Contrada" title="330">Contrada</glossary> Passofonduto will not be included in "Solfare" because it showed a very strong identity, the power of <glossary term="Gobelet" title="497">gobelets</glossary> planted on <glossary term="Clay" title="301">clay</glossary> and <glossary term="Chalk" title="266">chalk</glossary> bring salty and elegant notes on the <span class="zalup"><span><glossary term="Palate" title="756">palate</glossary><span>.</span></span></span> A revelation for me. I will continue to plant mixed vines of <span class="zalup"><span><glossary term="Ansonica/Inzolia" title="1323">Inzolia</glossary><span>,</span></span></span> <glossary term="Catarratto" title="249">Catarratto</glossary> and <glossary term="Muscat d'Alexandrie" title="687">Moscato d'Alessandria</glossary> on <span class="zalup"><span><glossary term="Chalk" title="266">chalk</glossary><span>.</span></span></span> I did a quick <glossary term="Maceration" title="610">maceration</glossary> for a few hours, the wine then <glossary term="Fermentation" title="441">fermented</glossary> and <glossary term="Aging" title="74">aged</glossary> in <span class="zalup"><span><glossary term="Old Oak" title="739">old oak</glossary><span>.</span></span></span> About 500 bottles will be available next fall.</p>
<p>-A 100% <glossary term="Muscat d'Alexandrie" title="687">Moscato d'Alessandria</glossary> <glossary term="Fermentation" title="441">fermented</glossary> and <glossary term="Aging" title="74">aged</glossary> in a single <glossary term="Chestnut Wood" title="1206">chestnut barrel</glossary> will give life to an <strong>AROMATIC REVOLUTION</strong>. I've also decided to not use these grapes for "Solfare" anymore, precisely because of their <glossary term="Aromatic" title="120">aromatic</glossary> complexity. After a two day <span class="zalup"><span><glossary term="Maceration" title="610">maceration</glossary><span>,</span></span></span> the wine <glossary term="Fermentation" title="441">fermented</glossary> and <glossary term="Aging" title="74">aged</glossary> in a new <span class="zalup"><span><glossary term="Chestnut Wood" title="1206">chestnut barrel</glossary><span>.</span></span></span> 500 bottles and 30 <glossary term="Magnum" title="617">magnums</glossary> will be released next fall. </p>
<p>Now I'm starting to dwell on the wines, but my handcrafted work requires diversity and a creative spirit!</p>
<p>I hope to drink together soon!</p>
<p><img src="https://louisdressner.com/uploads/images/article//968/74/69/746940922125711ab408c66a15fd3834.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/a0/bd/a0bd93167e7e79c70a616548333426b5.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/d7/04/d704e62c1edac7f5e6b7a6bcac5f8f1e.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/e3/5a/e35a96d7e372f944aaea421f0b99ce16.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/8b/81/8b811a3972150f45a942bac1048da8e8.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/3e/58/3e583b5e27f72ea9ea799b62853b9dce.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/d2/9a/d29a0779aee2a8cb71b458cec413f744.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/b2/e3/b2e3c6435b4a619c8ebb327d7fc398d5.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/14/11/14111d2d2104f27fd6d18ee7d3ab894c.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/ce/4d/ce4dce72288cd3482444c1eaa64da114.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/62/29/6229d86076ce003686bddead013a20ad.jpg" /><img src="https://louisdressner.com/uploads/images/article//968/37/aa/37aa0b0ec4fc4b08603b710c907cf42d.jpg" /></p>
<p><em><strong>October 27th, 2021.</strong></em></p>
<p>Only now could I find a moment to respond, for a little winemaker it’s hard to stay on top of everything. All the particulars and processes are on me, from the <glossary term="Harvest" title="521">harvest</glossary> to the <glossary term="Cellar" title="254">cellar</glossary> where I started with a new vessel - a wood <glossary term="Barrel" title="142">barrel</glossary> - that is going slowly, but also building the <glossary term="Terrace" title="1022">terraces</glossary> for a new vineyard. </p>
<p>I started the <glossary term="Harvest" title="521">harvest</glossary> the 13th of August, with the <glossary term="Gobelet" title="497">alberello</glossary> vines in Contrada Passofonduto, where the winery is located, and then continuing with the Contrada Torre del Salto and then with a vineyard I took on in rental this year in Contrada San Vicenzo [<glossary term="Harvest" title="521">harvested</glossary>] in the middle of September. A very tough year due to the extreme heat, but fortunately, thanks to the diversity of the soil and <glossary term="Exposition" title="430">exposition</glossary> of vines I managed to sew up some interesting and balanced wines - lots of power, character and <span class="zalup"><span><glossary term="Concentration" title="324">concentration</glossary><span>.</span></span></span> </p>
<p>So news - for the new production I have grown to reach 8000 bottles!</p>
<p>Being a small artisinal producer, as I said, I need to oversee a lot of small <glossary term="Cuve" title="365">cuves</glossary> that will slowly be assembled and put into their corresponding <glossary term="Aging" title="74">aging</glossary> <span class="zalup"><span><glossary term="Vessel" title="1160">vessels</glossary><span>.</span></span></span> Other than "Le Robbe" - a red wine that needs particular attention early on - and "Solfare" - a white wine that surely is a keeper, I made a <glossary term="Rosé/Rosato" title="871">rosato</glossary> wine as well, "S", (in fact its almost a red) , aromatic and complex but easy to drink and it will be released first. Then I’ll release a small production of "Solfare" <glossary term="Maceration" title="610">macerated</glossary> and <glossary term="Aromatic" title="120">aromatic</glossary> and then after a longer <glossary term="Aging" title="74">aging</glossary> the two <glossary term="Cru" title="1152">cru</glossary> of Passofonduto (<glossary term="Nero d'Avola" title="714">Nero d’ Avola</glossary> and <glossary term="Nerello Mascalese/Nerello Cappuccio" title="713">Nerello Mascalese</glossary>) and San Vincenzo, a <glossary term="Nero d'Avola" title="714">Nero d’ Avola</glossary> - two wines in completely different styles as they are two totally different <glossary term="Terroir" title="1026">terroirs</glossary> despite their proximity. </p>
<p>I have too say I am very satisfied, the wines are very clean, taut, with a strong personality that is ready to face a more or less brief <glossary term="Elevage" title="418">elevage</glossary> in wood <span class="zalup"><span><glossary term="Barrel" title="142">barrels</glossary><span>.</span></span></span> I look forward to having you taste them. </p>
<p><img src="https://louisdressner.com/uploads/images/article//902/29/f3/29f3b513b6b7082062b498c9f8feeac6.png" /><img src="https://louisdressner.com/uploads/images/article//902/1c/83/1c83319aabb9ae6f792d2afb29eaf28b.png" /><img src="https://louisdressner.com/uploads/images/article//902/8d/98/8d98eb0e4d0f614980d513717229c282.png" /><img src="https://louisdressner.com/uploads/images/article//902/59/9a/599ae45379d243d4796acf27137a2303.png" /><img src="https://louisdressner.com/uploads/images/article//902/b0/ce/b0cede2afc74882db83437c05000f4cb.png" /><img src="https://louisdressner.com/uploads/images/article//902/b7/d2/b7d2e49dc8dff1aee00f935dae45d02a.png" /></p>
