Stemmari Passiata is made with two grape varieties that thrive in Sicily. First, Syrah, harvested in late September. After fermentation, half of the grapes are aged in oak barrels for 6 to 8 months. Second, Nero d'Avola grapes are used, which are dried before pressing. This results in less juice, but still incredibly concentrated. Once the aging process for both grapes is complete, the grapes are blended and aged for another 6 months in stainless steel. After that, the perfect blend is achieved. The best of both worlds, combined in a bottle of Stemmari Passiata.
Well, the fun can truly begin as soon as you pour the Stemmari Passiata. The characteristics of both grapes are clearly evident. The bouquet is incredibly seductive on the nose. Smell the glass, and nuances of raspberry and cherry emerge. Swirl the wine in the glass and smell again. Black currants and violets now dominate the aroma. The aroma is variable, which makes the Stemmari Passiata delightfully challenging. On the palate, you clearly taste the fruity notes, but you'll definitely notice that the Syrah also contributes its share through tobacco, vanilla, and oak. The wine is soft, juicy, and elegant, yet also has a certain firmness and power. Perfectly balanced.
