Nerello Mascalese

Summary

Nerello Mascalese is the principal red grape variety of Mount Etna in Sicily, producing elegant, age-worthy wines increasingly compared to Nebbiolo and Pinot Noir for their finesse, transparency, and terroir expression. With approximately 3,000 hectares planted almost exclusively on Etna’s volcanic slopes, Nerello Mascalese benefits from high altitude (up to 1,000m), volcanic soils, and extreme diurnal temperature variation. The variety’s renaissance over the past two decades has positioned Etna as one of Italy’s most exciting wine regions.

Identity & Synonyms

Official Name: Nerello Mascalese
VIVC Database: VIVC Entry #8418
Prime Name: NERELLO MASCALESE (VIVC)
Berry Color: NOIR (Black/Blue-black)

Synonyms:

Niereddu Mascalese (Sicilian dialect)
Mascalese Nero (historical)

Related Variety: Nerello Cappuccio (blending partner; distinct variety)

Genetic Origin / Pedigree

Origin: Sicily, Italy (Mount Etna)

Parentage:

SANGIOVESE × MANTONICO BIANCO (DNA-confirmed)
Unexpected parentage connects to Tuscany
Adapted to volcanic conditions over centuries

DNA Verification: Yes - parentage confirmed through microsatellite analysis (Ferrara et al., 2011).

Historical Documentation: Cultivated on Etna for centuries; named after Mascali, a town on Etna’s eastern slopes.

Global Distribution

Total Area Planted: ~3,200 hectares globally

Top Producing Countries (ha):

Italy - ~3,200 ha (essentially all on Sicily; Etna dominant)

Etna Distribution:

North slope (Randazzo): Most prestigious; highest altitude
East slope (Milo): Marine influence
South slope (Viagrande): Warmer
West slope: Least planted

Viticulture

Phenology:

Bud burst: Late
Flowering: Late
Véraison: Late
Harvest: VERY LATE (October-November)
Growing season: 200-220 days

Vigor: High - requires management.

Fertility: Medium - 1.5-2.0 clusters per shoot.

Typical Yield:

Etna DOC: 63 hl/ha maximum
Quality-focused: 35-50 hl/ha
Premium Contrada: 25-40 hl/ha

Disease Sensitivities:

Powdery mildew: HIGH susceptibility
Botrytis: Medium (late harvest; dry climate helps)
Downy mildew: Medium

Climate Fit:

Optimal: Mediterranean with high altitude
Altitude: 400-1,000m on Etna
Requires long growing season
Diurnal shift: Up to 20°C (preserves acidity)

Soil Preferences:

Volcanic (Etna): Essential—defines character
Lapilli and ash: Mineral complexity
Sandy volcanic: Lighter wines
Ancient lava flows: Age of soil affects style

Enology

Typical Must Parameters at Harvest:

Sugar content: 22-25 °Brix
pH: 3.2-3.5
Titratable acidity: 5.5-7.5 g/L
Potential alcohol: 12.5-14.5% ABV

Varietal Character:

Pale color (despite dark name)
HIGH acidity (altitude)
Moderate, fine tannins
Aromatic complexity
Volcanic mineral character

Maceration:

Duration: 14-28 days
Temperature: 25-30°C
Gentle extraction preferred
Whole-cluster increasingly used

Oak Aging:

Large casks (botti) traditional
French barriques for modern style
Duration: 12-24 months typical
Neutral oak to preserve character

Aging Potential:

Standard Etna Rosso: 5-12 years
Premium Contrada: 10-25 years
Exceptional vintages: 25-40 years
Develops tertiary complexity

Sensory & Chemical Markers

Chemical Composition:

Total anthocyanins: 300-500 mg/L (LOW—pale color)
Total tannins: 2.5-4.0 g/L catechin equivalents (moderate, fine)
Total acidity: High (altitude effect)

Key Aroma Compounds:

Red fruit: Cherry, raspberry, blood orange
Floral: Rose, violet
Herbal: Mediterranean herbs, rosemary
Volcanic/Mineral: Smoke, ash, volcanic stone
Earth: Dried herbs, tobacco (with age)

Sensory Profile:

Young Etna Rosso:

Visual: Pale ruby with garnet hints (translucent)
Aromatic: Red cherry, blood orange, rose, smoke, herbs
Palate: Medium body, HIGH acidity, fine tannins, mineral, elegant

Aged Nerello Mascalese (10+ years):

Visual: Pale garnet, orange rim
Aromatic: Dried cherry, tobacco, tar, dried herbs, smoke
Palate: Resolved tannins, complex, ethereal, very long finish

Common Enological Issues

Pale Color

Cause: Low anthocyanin content; genetic characteristic.
Risk: Consumer expectation mismatch.
Decision point: Accept as varietal character; communicate style; blending with Nerello Cappuccio (adds color).

Extended Ripening Period

Cause: Very late ripening variety.
Risk: Weather challenges; uneven ripening.
Decision point: Site selection; vintage management; patience.

Over-Extraction Risk

Cause: Desire for more color and body.
Risk: Losing elegance that defines the variety.
Decision point: Gentle extraction; accept light color; shorter maceration.

High Acidity Management

Cause: High altitude; cool nights.
Risk: Sharp, angular wines in cooler vintages.
Decision point: Full ripeness; MLF; extended aging.

Operational Considerations

Harvest timing:

Very late (October-November)
Full phenolic ripeness essential
Night harvesting to preserve freshness
Altitude-dependent timing

Fermentation:

Moderate temperatures (25-28°C)
Gentle extraction
Whole-cluster option (30-50%)
Indigenous yeasts common

Contrada concept:

Single-vineyard (Contrada) wines emerging
Terroir expression central
North slope premium
Altitude key differentiator

Key Regions & Appellations

Etna DOC (Sicily, Italy)

Official Regulation: Italian DOC

Red wines: Minimum 80% Nerello Mascalese
Blending: Nerello Cappuccio up to 20%
Classifications: Etna Rosso, Etna Rosso Riserva
Characteristics: Benchmark; volcanic, elegant, age-worthy

Contrada System (Emerging):

Single-vineyard designation
133 official Contrade identified
Similar concept to Burgundy climats
Growing recognition and classification

Faro DOC (Messina, Sicily)

Official Regulation: Italian DOC

Blend: Nerello Mascalese + Nerello Cappuccio + others
Location: Northeastern Sicily (Straits of Messina)
Characteristics: Maritime influence; lighter; rare

Research & References

VIVC (2025). “Nerello Mascalese - Vitis International Variety Catalogue.” Entry #8418
Ferrara, G., et al. (2011). “Nerello Mascalese parentage.” DNA study results. PubMed
Consorzio Tutela Vini Etna DOC (2025). https://www.etnadoc.com
Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Penguin Books. Publisher Link Nerello Mascalese entry.

Last Updated: January 6, 2026
Research Grade: WSET Diploma / Master of Wine level