Passofonduto 2022 Giuseppe Cipolla

Passofonduto 2022

Overview of the wine

The Passofonduto 2022 is a red wine that directly expresses the identity and winemaking vision of Giuseppe Cipolla in the Platani Valley, central Sicily. It originates from Passofonduto, an area characterized by complex soils of clay, limestone and gypsum, which give the wines structure, sapidity and mineral depth. The blend of Nerello Mascalese (80%) and Nero d’Avola (20%) defines a balance between elegance, tension and ripe fruit expression. The 2022 vintage shows a coherent interpretation of artisanal work in both vineyard and cellar, with a clear sense of place. Production follows a minimal-intervention approach consistent with the winery philosophy. The wine stands as a contemporary expression of inland Sicilian terroir, shaped by a natural and territorial approach.

History and context of the wine

Passofonduto takes its name from the hamlet where Giuseppe Cipolla’s agricultural project began in 2014. This wine represents one of the most direct expressions of the estate’s early and identity-forming phase, where experimentation meets stylistic definition. The 2022 vintage reflects a progressive refinement of the winery’s philosophy, increasingly focused on the interpretation of the Platani Valley terroir. The wine comes from vineyards set in a rural landscape rich in biodiversity and mineral influences that deeply shape the final profile. The use of native Sicilian varieties reinforces the strong connection with the island’s viticultural heritage.

Vineyard philosophy

The grapes come from vineyards planted on clay, limestone and gypsum soils, essential elements in defining the wine’s structure. Vineyard management is based on respect for the natural balance of the vines, with reduced interventions and careful attention to phenolic ripeness. Nerello Mascalese brings acidity, aromatic finesse and verticality, while Nero d’Avola contributes structure, body and ripe fruit depth. Harvest timing is determined by achieving balance between sugar ripeness and freshness, with careful selection of healthy grapes. The goal in the vineyard is to preserve the purest expression of terroir without forcing production.

Winemaking and aging

The vinification process uses destemmed and crushed grapes, with fermentation in small vats and a maceration of about 6 days, designed to extract structure without overloading tannins. The process follows an artisanal, low-intervention philosophy where spontaneous fermentation plays a central role. Aging takes place over one winter in old oak barrels, allowing gentle micro-oxygenation without imparting excessive wood influence. This stage integrates the wine’s components and enhances overall harmony. The result is a balanced red wine with clear territorial expression and stylistic coherence.

Tasting notes

Color: bright ruby red with slight garnet reflections, indicating controlled evolution and fruit integrity.
Nose: ripe red fruits, delicate spices and mineral hints linked to the gypsum soils of the Platani Valley.
Palate: balanced entry, fine tannins, good freshness and a savory finish that recalls the terroir.

Food pairings

Pairs well with meat-based pasta dishes, traditional Sicilian recipes, grilled red meats and lamb preparations. Its structure also makes it suitable for flavorful and slightly spicy Mediterranean cuisine.

Technical sheet

• Vintage: 2022
• Format: 0.75 L
• Grapes: Nerello Mascalese 80%, Nero d’Avola 20%
• Origin: Passofonduto (Platani Valley, Caltanissetta)
• Soil: clay, limestone and gypsum
• Vinification: destemmed and crushed grapes, fermentation in small vats, 6-day maceration
• Aging: one winter in old oak barrels
• Alcohol: 12.5%
• Serving temperature: 16–18 °C
• Contains sulfites

Giuseppe Cipolla Winery

History and identity of the winery

The Giuseppe Cipolla winery is located in the heart of the Platani River Valley, between the provinces of Agrigento and Caltanissetta, in a landscape dominated by chalky hills and limestone outcrops that define one of the most geologically fascinating areas of central Sicily. The project was founded in 2014 in Passofonduto, a symbolic place and operational center of the entire agricultural activity, within the so-called “Gypsum-Sulphur Series”.
Giuseppe Cipolla, born in 1979, comes from a completely different professional background, having worked for over twenty years in a notary office. His decision to dedicate himself to viticulture represents a radical and conscious transformation, driven by personal research and a strong connection to the land.
The project initially started on a small scale, with about 1.5 hectares of vineyards, gradually expanding up to five hectares while maintaining an artisanal dimension. The family home became both the productive and conceptual center of the entire activity.
The winery is conceived not only as a production site but also as a space for thought and experimentation. Each wine originates from a continuous reflective process, driven by tastings, study and comparison. The evolution of the project is slow, coherent and deeply rooted in the territory.

Vineyard philosophy and agronomic management

The vineyard philosophy of Giuseppe Cipolla winery is based on a strict balance between environment, soil, grape variety and human intervention. The vineyards are planted on chalky and limestone soils, essential elements in defining the structure and personality of the wines.
Grape varieties include Nero d’Avola, Nerello Mascalese, Catarratto and Zibibbo, all trained as bush vines (alberello), a traditional system that enhances concentration and identity. Vineyard management focuses on ecosystem respect and minimal intervention.
Each plot is interpreted individually, with separate harvests that enhance every micro-terroir. The goal is to obtain grapes that directly and authentically express the character of the soil.
Biodiversity, enriched by woods, wild plants, olive trees and almond trees, creates a natural balance reflected in grape quality.

Winemaking approach

The winery is an essential structure integrated into the family home in Passofonduto, designed as a space for craftsmanship and experimentation. Winemaking follows a minimal intervention approach, aimed at preserving grape identity without technical forcing.
Fermentations occur spontaneously thanks to indigenous yeasts, a key element in expressing terroir. This allows wines to maintain a direct link with vintage and vineyard origin.
The winemaking approach prioritizes transparency and territorial readability, avoiding invasive techniques. Aging varies depending on vineyard parcels and harvest conditions.
Wine is guided rather than controlled, allowing the soil to determine its final structure. Each bottle becomes a synthesis of place, climate and winemaker sensitivity.

Production vision and stylistic identity

The Giuseppe Cipolla project is characterized by constant evolution based on tasting, comparison and continuous research. This approach drives technical and cultural growth reflected in the wine style.
Production does not follow rigid schemes but evolves as a work in progress, where each vintage represents a new interpretation of the territory. Output remains deliberately limited to ensure coherence and quality.
The goal is not quantity but expressive depth and the ability to tell the story of central Sicily. The result is a coherent, identity-driven and evolving range of wines.