Region: Sicily / Sicilia
Quality Level in EU/Italian Wine Law: Etna DOC, Terre Siciliane IGT
Primary Grape Varieties: Nerello Mascelese and Nerello Capuccio
Food Pairings: Versatile - Pork with tomato sauce, meets and vegetables, meatballs, swordfish
Nerello Mascelese is a black Italian grape that is well known in the Mount Etna region of Sicily and it is growing in popularity.
The grape enjoys the high elevations and overall warm and dry mediterranean climate and is most commonly found between 400 and 1000 meters in elevation on relatively steep slopes. The early budding and late ripening grape needs a long season and can develop intense aromas and flavors while holding on to its naturally high acidity, especially at elevation.
Nerello Mascelese is the main ingredient and can be 100% or blended with Nerello Capuccio for extra color and fresh red fruit.
With the intense sunlight and the need to assure complete ripeness, careful canopy management is required to maximize light interception to the clusters without overexposing them to sunburn. The tannins can be high so the wines are typically crushed, pressed and fermented with a 10-15 day maceration to extract color and flavor without excessive tannin extraction.
Graci, a top winery in the region, takes a different approach and macerates for 30-90 days, believing that it softens the tannins and maximizes flavor and color.
The Etna Rosso DOC requires 80% Nerello Mascelese and the remainder can be Capuccio that is from old vines with high concentration and lower yields.
Overall, the wines are high intensity red cherry, violet and earthy with high acid, medium to high alcohol and medium to high tannins. Riserva versions require 4 years of aging in oak that is commonly 500-600 liter neutral barrels.
Quality Level in EU/Italian Wine Law: Etna DOC, Terre Siciliane IGT
Primary Grape Varieties: Nerello Mascelese and Nerello Capuccio
Food Pairings: Versatile - Pork with tomato sauce, meets and vegetables, meatballs, swordfish
Nerello Mascelese is a black Italian grape that is well known in the Mount Etna region of Sicily and it is growing in popularity.
The grape enjoys the high elevations and overall warm and dry mediterranean climate and is most commonly found between 400 and 1000 meters in elevation on relatively steep slopes. The early budding and late ripening grape needs a long season and can develop intense aromas and flavors while holding on to its naturally high acidity, especially at elevation.
Nerello Mascelese is the main ingredient and can be 100% or blended with Nerello Capuccio for extra color and fresh red fruit.
With the intense sunlight and the need to assure complete ripeness, careful canopy management is required to maximize light interception to the clusters without overexposing them to sunburn. The tannins can be high so the wines are typically crushed, pressed and fermented with a 10-15 day maceration to extract color and flavor without excessive tannin extraction.
Graci, a top winery in the region, takes a different approach and macerates for 30-90 days, believing that it softens the tannins and maximizes flavor and color.
The Etna Rosso DOC requires 80% Nerello Mascelese and the remainder can be Capuccio that is from old vines with high concentration and lower yields.
Overall, the wines are high intensity red cherry, violet and earthy with high acid, medium to high alcohol and medium to high tannins. Riserva versions require 4 years of aging in oak that is commonly 500-600 liter neutral barrels.
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