The aroma is fine and complex, reminiscent of a variety of red fruits, with a sophisticated spicy character.


On the palate, the elegance of the volcanic terroir shines through. The tannins are silky-smooth, balanced with a remarkable mineral character.

Growing Conditions

The name Nerello Mascalese originates from Mascali, a small village in the foothills of Mount Etna. Nerello Mascalese is a grape variety which needs a significant difference of temperature between day and night during the final stages of ripening in order to express its character fully.

The grapes for our Nerello Mascalese are grown in vineyards are around 400 metres above sea level and vines are trained using the Guillot method.


The grapes are hand-picked, then immediately vinified, beginning with de-stemming.


The must is fermented on the skins with frequent remontages during the early stages of fermentation. Once fermentation is finished, we continue the skin contact for about 15 days with one very soft remontage a day. Malolactic fermentation occurs naturally once separated from the skins. The wine is kept on it very fine lees for about 6-8 months before being bottled.


Our Nerello Mascalese is bright ruby-red in colour, vibrant, with a lovely luminosity.

Food Pairing

Our Nerello Mascalese is an extremely versatile wine. It goes perfectly with pasta dishes, either with white meat, or tomato-based sauces. It goes equally well with roasted meats, and also with flavoursome fish dishes and typical Mediterranean fish, such as tuna or swordfish, cooked on the grill.