Nerello Mascalese

A Masterpiece of Volcanic Slopes: Etna DOC

Although grown in other parts of Sicily (such as the Faro DOC appellation), its cult status was born in the Etna DOC region. Here, in the black, mineral-rich volcanic soil, vineyards stretch up to 1,000 meters above sea level.
The significant diurnal temperature variations at this altitude allow the grapes to ripen slowly, retaining high acidity and accumulating highly complex aromas. Meanwhile, century-old, ungrafted vines (piede franco) provide the wine with unparalleled depth.

Flavor Profile: Red Berries and Ash Minerality

• Aroma: Elegant and multi-layered. It intertwines notes of red cherries, wild strawberries, dried herbs, anise, and rose petals. This entire berry bouquet is enveloped in a distinct, smoky minerality of crushed stone and volcanic ash.
• Structure: The wine features a medium body and a rather pale, ruby color. On the palate, it demonstrates crisp, vibrant acidity and firm, sometimes slightly dusty tannins that give the wine great longevity.

Ideal Food Pairings

Thanks to its refreshing acidity and subtle tannins, Nerello Mascalese is one of the most versatile gastronomic wines, pairing beautifully with both fish and meat.
It is the classic partner for traditional Sicilian dishes: grilled tuna or swordfish, pasta with tomato and eggplant sauce (Pasta alla Norma), and wild mushroom risotto.
This wine also perfectly complements roasted chicken, duck breast, herb-infused meat stews, and aged Pecorino cheeses.

Frequently Asked Questions

Why is Nerello Mascalese often blended with Nerello Cappuccio?

When crafting the famous Etna Rosso, Nerello Mascalese usually forms the base (80–100%), providing the wine with structure, tannins, and elegance. Meanwhile, a small percentage of Nerello Cappuccio is blended in to soften the wine, enrich its color, and add additional fruity aromas.

Is this wine suitable for aging?

Yes. Due to its firm tannic structure and high acidity, the best Etna DOC or Faro DOC wines made from Nerello Mascalese can age beautifully in the bottle for 10 years or more, developing complex aromas of forest floor, leather, and dried flowers over time.

What is the ideal serving temperature?

Because it is an elegant wine characterized by red berry aromas, it is best served slightly chilled—around 15–17°C. If served too warm, the wine may lose its famous volcanic minerality and feel heavy, whereas a light chill allows it to unfold in all its glory.