Nerello Mascalese

Nerello Mascalese is a red Italian wine grape variety that is primarily grown in Sicily. The grape is named after the Mascalese people, one of the three main historical tribes of Sicily. The grape is also one of the seventeen grape varieties that can be used to produce Etna DOC wines.

History

The origins of Nerello Mascalese are not entirely clear, but it is believed to have been cultivated in Sicily for several centuries. The grape is named after the Mascalese people, one of the three main historical tribes of Sicily. The grape is also one of the seventeen grape varieties that can be used to produce Etna DOC wines.

Viticulture

Nerello Mascalese is a late-ripening variety that is typically harvested in late October or early November. The grape is known for its high acidity and tannin levels, which can produce wines with a strong structure and aging potential. The grape is also known for its ability to express the terroir of its growing region, with wines often exhibiting mineral and volcanic soil notes.

Wine production

Nerello Mascalese is primarily used to produce red wines, but it can also be used to produce rosé wines. The grape is often blended with other Sicilian grape varieties, such as Nerello Cappuccio, to produce wines with a more balanced flavor profile. The grape is also used to produce Etna DOC wines, which are known for their high acidity and tannin levels.

Wine styles

Wines made from Nerello Mascalese are typically medium to full-bodied, with high acidity and tannin levels. The wines often exhibit flavors of red fruit, such as cherry and raspberry, as well as floral and mineral notes. The wines can also exhibit a smoky or spicy character, particularly when aged in oak barrels.

Food pairing

Due to its high acidity and tannin levels, Nerello Mascalese pairs well with rich and hearty dishes, such as red meat and game. The wine's high acidity also makes it a good match for acidic foods, such as tomatoes and citrus fruits.