Synonyms: Mascalese nera, Mascali, Mascalisi, Mascoli, Negrello, Negrello 39, Nerello, Nerello Calabrese, Nerello Carbunaru, Nerello di Mascali, Nerello Mostrale, Nerello Paesano, Niereddo, Niereddu, Niredda, Nireddu, Nirello, Nirello Mascalese, Niureddu, Niureddu Mascalese, Niureddu Mascalisi
Wine Name: Etna Rosso, Nerello Mascalese
Background: In the Etna Rosso DOC in Sicily, on the eastern slopes of Mount Etna, two grapes are allowed in Etna Rosso, 80-100% Nerello Mascalese and up to 20% Nerello Cappuccio. Vineyards are located at about 2000-3000 feet elevation which preserves acidity of the grapes but also allows for long sun exposure and ripening. By DNA studies, the Nerello Mascalese grape has been identified to be a cross between Sangiovese and some other as yet unknown grape variety. The wine has predominantly red fruit aromas such as strawberry and cherry, with moderately high acidity. Tastes include spices, vanilla, leather and anise. The body can be on the lighter side unless the season is unusually long.
Classic Brands and Sources: Al-Cantàra, Benanti, Idda, Pietra Dolce, Tenuta delle Terre Nere
Characteristics:
| Style #1 – Dry, medium bodied
Body – medium (-) – medium Acidity – medium (+) – high Sweetness – dry Tannins – medium weight fine-grained Alcohol – medium to high |
Cheese Pairings: Epiosses, Feta (sheep’s milk), goat cheese, Gouda, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, cream cheese, Gouda, Neufchatel, Pont-L’Eveque, Raclette, Reblochon, Roquefort, Saint-Nectare, Vacherin
Appetizers Pairings: See also Light red acidic wine appetizers