My first harvest with Passopisciaro was for the whites on Mt. Etna in 2014, so I love revisiting this wine. We grow Chardonnay on volcanic soil between 820-1,000 meters (that’s 3,300 feet, folks) and go through the vineyards up to 20 times over the 2-3 week harvest period, through densely planted vines. It’s a fussy, even neurotic, approach to getting every bunch at its optimal moment of ripeness (read more here), but it makes for damn good wine. Texturally complex with its creaminess and minerality interacting, bright acidity, and at the moment singing with its rich fruit. It was perfect on yesterday’s first real spring day in New York.