Nerello Mascalese is a vigorous grape variety, with low yield, but of high quality, and the grape, oblong in shape and light red in color, is usually harvested around mid-October.

It grows on the slopes of the Etna volcano where it is still cultivated using the alberello (bush vine) training system. Thanks to the particular volcanic soil, the high temperature variations, and altitudes that can even reach 1,000 meters above sea level, the volcano manages to yield wines of particular prestige.

The grapes of the Nerello Mascalese vine, with the addition of up to 20% of Nerello Cappuccio or Mantellato, are used for the production of Etna Rosso DOC wine, the first to be created in Sicily in 1968.

Historically, the spread of Nerello Mascalese in the Etna province dates back to 1543, the year in which Charles V granted Bishop Caracciolo the Mascali plain, from which it takes its name.

Nerello Mascalese yields a wine with a pale color. The alcohol content is significant, as are the structure, the acidity, and the complexity. On the nose, it has fine and elegant aromas, in which notes of licorice, spices, and small red fruits predominate; on the palate, it is warm, dry, full, harmonious, savory, and fresh.

At the table, it is served at a temperature of around 17°C, paired with first courses with meat sauces, porcini mushroom risotto, and second courses such as sausages, red meats, meatballs, grilled meats, barbecued horse meat, and aged cheeses.