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Hailing from Mt Etna, where ashy, volcanic soils ascribe themselves to the wines, this wine demonstrates lively and energetic flavors. Made of Nerello Mascalese and a splash of Nerello Capuccio, you will find rusty cherries, red berries, and a wine ready to pair with rustic olive pizza.
The first time I was introduced to a Norello Mascalese, it took me completely by surprise. The waiter had offered it up as a substitute for a less expensive Pinot Noir, and I believe this wine shows much more complexity that its lower end Pinot counterparts. Initial aromas include tart red fruits, cranberries, and almost a metallic copper penny note. Its intense minerality reflects the jet black volcanic soil in which these old vines have grown for decades. There are many layers to this wine, and one hour in a decanter turns tart red berries in to bold ripe ones as the acidity evens out; opening up some woody mushroom notes. If you're sick of drinking Pinot Noir on Turkey Day, this Sicilian red is your answer!
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