Passum: 2016, 1985 and 1997

Passum from Cascina Castlet is one of my favorite Barberas.  Unfortunately, Cascina Castlet wines were out of the US market for a number of years but they are once again available thanks to Michael Romano of Romano Brands. I was able to get a bottle of the 2016, the current vintage.

Located in Costigliole d’Asti in Piemonte, Cascina Castlet has belonged to the Borio family for generations. In 1970 Mariuccia Borio, the current owner, inherited the estate from her father and she specializes in Barbera.  As I tasted the 2016, I knew that it had been made in the traditional way and that it could age.  I was able to get bottles of the 1979 and the 1985 and I decided to compare all three vintages.

Passum Barbera d’Asti Superiore 2016 made from 100% Barbera which comes from long established vineyards. The grapes are hand picked in I the middle of October and rushed to the winery for semi-drying in special air conditioned, well-ventilated rooms. The duration of the drying depends on the vintage and varies from year to year. The oenologist frequently inspects the condition of the bunches and the sugar content of the grapes. The stalkless grapes are pressed and fermented in contact with the skins in temperature controlled stainless steel tanks. The addition of selected yeasts along with frequent remontages causes regular alcoholic fermentation over the course of 15 to 18 days. The wine is then racked and kept in ideal conditions for the completion of malolactic fermentation. The wine is aged in French oak barriques and medium sized conventional vats for about a year and another 6 months or more in bottle before release. This is a complex full-bodied wine with hints of plum, red fruit jam, and a hint of vanilla. This is a wine that will age.

We had this with rack of lamb.

Passum 1985 had the same profile as the 2016. But the flavors and aromas were more developed and a little more prune-like. I had not had the 1985 in a number of years and was very happy to see that it was holding up so well.

With the 1985 we had

Pork spare ribs on the plate

In the dish

The wine was the perfect combination with the ribs

Passum 1979  This was the first time I tasted the 1979 and it had a different label. I tried two bottles. The first bottle was showing its age but was still very drinkable and we had it with pizza. The second bottle was not showing as well.

We had pizza with the wine and it worked very well.

It is very interesting for me to taste the same wine from 3 different vintages.  I found them to be alive and very enjoyable.  It proves that Barbera is a wine that can age.