The name: Nerello Mascalese is named after the Mascali plain in the northeast of Catania province. Nerello Mascalese has high intravarietal variability and therefore many biotypes, some of which give a slightly deeper color.

Origins: Nerello Mascalese is thought to be an offspring produced by a natural crossing of Sangiovese and Mantonico Bianco. It may be related to Carricante. Locally it is called Niureddu.

Wine style: Due to its specific anthocyanin makeup (more than 50% peonin & cyanin) Nerello Mascalese is light in hue. It has a great ability to translate terroir resulting in subtle nuances between examples though is usually marked by pure aromas and flavors of sour cherry, tobacco, aromatic herbs and minerals. Tannins can be green and astringent so a short maceration and lower fermentation temperatures are best.

Carlo Franchetti of Passopisciaro is quoted by Natalie Wang (2017) as saying Nerello Mascalese wines have a ‘smokey, gunpowdery, peppery and very mineral profile. Compared with Pinot Noir, it has better tannins, and higher acidity. So it has a light, elegant body of Pinot but with a greater tannic structure. It’s a grape that’s kind of in between Burgundy and Barolo, so it has the elegance of Burgundy but the tannins close to Barolo DOCG, although Barolo is bit more tannic.’ he explains, adding that the volcanic soil from Mt. Etna’s lava flows combined with its high altitude vineyard sites – varying from 1,000 meters to 500 metres above sea level – made his Etna wines stand out among peers.

Where grown: Sicily: Etna DOC Rosso. | Faro DOC. | Contea di Sclafani DOC.