Nerello Mascalese

Nerello Mascalese is known for its high acidity, firm tannins, and pale, translucent ruby color that deepens with age. The grape’s thick skins provide structure and tannins, while the distinctive earthy minerality comes from the volcanic soils of Mount Etna, where the grape grows at high altitudes with dramatic temperature swings. Aromas of red cherry, wild strawberry, dried herbs, and subtle smoky notes make these wines complex and layered, with a fresh, food-friendly finish. When blended with Nerello Cappuccio, the partner grape can bring added color, structure, softness, or fruit, depending on the vintage and winemaking, but Nerello Mascalese’s unique character always stands out.

Nerello Mascalese’s profile is intricately shaped by its volcanic origins, with a core of intense minerality—crushed rocks, volcanic ash, flint, and smoke—evoking its Etna terroir. This mineral backbone is layered with vibrant red fruit (cherries, wild strawberries, raspberries, pomegranate), floral notes (rose petals, violets, hibiscus, geraniums), and savory, spicy accents such as cinnamon, black pepper, cloves, Mediterranean herbs, and hints of orange zest and red currant. Its bright, tingly acidity and fine-grained, elegant tannins—often described as silky or grippy yet ripe—support a light to medium body and balanced alcohol (typically 11.5% to 14.5% ABV). The finish is long and persistent, frequently marked by lingering mineral or spice notes, while the wine’s remarkable aging potential and versatility in food pairing further underscore its unique character.

The unique character of Nerello Mascalese is deeply shaped by its Sicilian roots, with site-specific factors like volcanic soils, elevation, and microclimate playing a defining role in the style and quality of the wines.

• Mount Etna (Etna DOC): The volcanic slopes of Mount Etna are the benchmark for Nerello Mascalese, producing elegant, mineral-driven wines with vibrant acidity and remarkable aging potential thanks to high elevations and mineral-rich soils.
• Faro DOC: In the hills above Messina, Nerello Mascalese forms the backbone of structured, aromatic blends influenced by steep terrain and coastal breezes.
• Sicilia DOC: Across Sicily, Nerello Mascalese is featured in both varietal and blended wines, often paired with Nero d’Avola or crafted into fresh, lively rosato styles.
• Calabria: Although plantings are limited, Calabria’s historical connection to Nerello Mascalese adds regional diversity, with the grape permitted in several local DOCs.

Nerello Mascalese is a flexible red wine that pairs beautifully with a wide range of Mediterranean dishes, from the sea to the land.

• Seafood and Lighter Fare: Its lively acidity makes it a standout with grilled tuna, sardines, seafood risotto, and even sushi or carpaccio, as it brightens flavors and balances richness.
• Poultry, Pork, and Savory Meats: The wine’s moderate tannins and savory notes pair well with chicken, turkey, pork, veal, and Sicilian stews, especially those featuring Mediterranean herbs and spices.
• Pasta, Cheeses, and Regional Classics: Enjoy Nerello Mascalese with classics like Pasta alla Norma, Spaghetti Carbonara, caponata, and arancini, or alongside aged sheep’s milk cheeses and savory specialties like Polpettine di Tonno or meat pies.

• Serving Temperature: Serve Nerello Mascalese slightly cool, ideally between 13–15°C (55–60°F) to highlight its freshness and floral notes. For more structured or aged bottles, a touch warmer at 16–18°C (61–64°F) can soften tannins and reveal greater depth.
• Glassware: Use a Burgundy-style or Aroma Collector glass with a wide bowl and tapered rim. This shape encourages the wine to breathe and brings out its delicate red fruit, floral, spice, and mineral aromas.
• Decanting: Decant young Nerello Mascalese for 30–60 minutes to help soften tannins and open up flavors. For older vintages, a gentle, brief decant (about 30 minutes) is best to separate sediment and preserve subtle aromas.
• Aging Potential: Quality Nerello Mascalese can age beautifully for 5–15 years or more, developing complex notes of earth, tobacco, and dried fruit over time.
• Storage: Store bottles horizontally in a cool, dark place at around 13°C (55°F) with moderate humidity (around 70%) to keep corks in good condition and support long-term aging.