Nerello

Sicily and rosé – that sounds like a beach bar and a sea view at first. Not here. Tenuta Regaleali is located in the heart of the island, on a wooded high plateau of the Contea di Sclafani, around 500 metres above sea level, far away from any coastline. Large temperature fluctuations between day and night, calcareous-clay soils, vines with a history. The Tasca d'Almerita family has been growing Nerello Mascalese here for this rosé since the 1970s – a grape variety that is unrivalled in Sicily: Delicately fruity, lively, with a natural floral fragrance that gave the wine its name. The roses that have always grown on Regaleali are the inspiration. Gentle pressing, fermentation in steel at 14°C, three months of ageing, fruit and freshness.

One hectare, bordered by two semi-circular lava flows: this wine has no more space than this, and 5,000 bottles are produced from it. The location is Rovittello; the vineyard lies at an altitude of 700 metres, facing north-east, and the soil is fine and deep, consisting of pumice and weathered clay. Silvia Maestrelli arrived on Mount Etna in 2006; following lengthy negotiations with the previous owners, Tenuta di Fessina was established in 2007, and in the same year the vines for this hectare were planted – Nerello Cappuccio and Nerello Mascalese, predominantly trained as bush vines. After destemming and gentle crushing between rollers, the grapes are left to macerate on their skins for twelve hours at a cool temperature; fermentation takes place in stainless-steel tanks.

On Mount Etna, red and white grape varieties often ripened in the same vineyard and were brought to the cellar together, and this wine is a reminder of that: Nerello Mascalese forms the core of the blend, complemented by Nerello Cappuccio and a small proportion of Minnella and Carricante. The bush-trained vines have been growing in Rovittello since 1950, at an altitude of 700 metres and facing north-east. The estate regards this Rosso as a 'morning wine', as the vineyard catches the morning sun whilst remaining sheltered from the afternoon heat: fruit-forward, fresh and ready to drink straight away. The soil is brooding, consisting of pumice and fine clay.

The Rosato from the Alta Mora range is made from old Nerello Mascalese vines growing on slopes between 600 and 800 metres above sea level on the northern flanks of Mount Etna. The sparse, volcanic soils, characterised by lava rock and mineral ash, lend the wine a tension typical of its terroir and a delicate, salty depth. The grapes are harvested early and pressed immediately to preserve their freshness and finesse. The wine is aged exclusively in stainless steel.

Diego and Alberto Cusumano had a dream that took many years to realise. The family, the third generation of one of Sicily's most prominent wine-producing houses, spent years searching for the right plot on Mount Etna – and found it in Castiglione di Sicilia in 2013. On the northern slope of the volcano, in contrade such as Verzella, Feudo di Mezzo, Guardiola and Solicchiata, at an altitude of 800 metres, in black, mineral-rich lava soils. Alta Mora – high and black – is not just a name. It is a description of the place. 100% Nerello Mascalese, hand-harvested in October. Fermentation takes place over twelve days in stainless steel, followed by six months in large 25-hectolitre oak barrels. An accessible introduction to the Alta Mora range – and a clear statement: Nerello Mascalese grown at these altitudes needs no embellishment.

Nerello Mascalese is known as the protagonist of the elegant Etna red wines – but as a rosato, this noble grape variety has a fascination all of its own. Benanti vinifies it as a single variety from the south-eastern slope of the volcano, where the vines are rooted in mineral-rich volcanic sands at an altitude of 500 to 700 metres. The grapes are harvested by hand at the beginning of October from vines on trellises that are on average 25 years old. After twelve hours of cold maceration, the grapes are gently pressed; only 65% of the must is transferred to the stainless steel tank. Ten days of fermentation at a controlled temperature with the winery's own Etna yeast, followed by maturation on the fine lees and two to three months of rest in the bottle.

A rosé as distinctive as its origins: Alberto Graci's Etna Rosato is more than just a summer wine – it is a bold and refreshing greeting from the volcano. Grown on mineral-rich gravelly soil near Passopisciaro, where Nerello Mascalese, at an altitude of around 600 metres, embodies the temperament of a volcano, this rosé remains consistently clear in expression – a product of tradition, terroir and respect for nature. Its vinification follows the principle of purity – gentle direct pressing, spontaneous fermentation in concrete tanks, and the wine is left on its fine lees for six months, powerful without oak, elegant without exaggeration.

A volcanic masterpiece from Sicily’s latest wine revolution: since 2023, Etna winemakers have been permitted for the first time to indicate their specific Contrada on the label – a historic innovation that pays tribute to the region’s centuries-old understanding of terroir. Planeta’s flagship wine from the Contrada Feudo di Mezzo embodies this new era with impressive clarity. The Planeta family, Sicilian wine pioneers since 1694, reached the northern slopes of Etna in 2008 and immediately recognised the extraordinary potential of the volcanic soils. In Feudo di Mezzo, situated at an altitude of 610 metres, wines of unique expressiveness are produced on black lava sands and mineral-rich sediments. The winery was built in 2012 on a lava flow dating from 1566. A symbol of the connection between modern winemaking and geological history.

What Carricante is to white wines, Nerello Mascalese is to reds on Mount Etna: a grape variety shaped more distinctly by this terroir than by any other in the world. Thin-skinned, light in colour, low in tannins – fragile at first glance. At second glance: precise to the very core. The younger Nerello Mascalese vines of Contrada Montedolce form the basis of the Contrade Nuove – direct, approachable, with the freshness that the north-facing slope climate at 730 to 750 metres almost inevitably produces. The warm summer of 2022 gave the wine a little more texture and dark fruit than usual – the timely autumn rain preserved its freshness. Davide Rosso vinifies using a modular approach that is unusual by Etna standards: amphorae for oxygen contact, conical oak barrels and stainless steel. This is Giovanni's deliberate strategy to counteract the Nerello's tendency towards reduction without sacrificing fruit and minerality.

Passopisciaro, where the estate is situated, is a land of antiquity: some of Italy's oldest vineyards are found here, some over a hundred years old and still growing on their own roots. This wine comes from young vines that have yet to prove themselves: pure Nerello Mascalese grown as bush vines, organically cultivated, facing north at an altitude of 700 metres on Mount Etna, Europe's highest volcano. Animaetnea aims to convey the soul of Etna through its wines; this is the project's guiding principle. Fermentation and maceration together last 14 days at a controlled temperature, after which the wine rests for a year in a stainless-steel tank and, following bottling, for a further three months.

An Etna Rosso with a clear vision: Ghiaia Nera is the introduction to the volcanic world of Tenuta Tascante – straightforward, elegant and characterised by the dramatic tension of the volcano. The grapes come from various locations on the north side of Mount Etna, around Randazzo and Castiglione di Sicilia. Volcanic sand, high altitude and large temperature differences characterise the style. It is traditionally matured in large wooden barrels. Brilliant ruby red colour with garnet hues in the glass. The nose opens with ripe cherry, dried raspberry, some orange zest and fine herbal notes. Juicy on the palate, with fresh acidity and a fine-grained tannin reminiscent of black tea. A wine with precision and cool noblesse, not a powerhouse, but a finely drawn red wine that clearly emphasises its origins. SUPERIORE.DE

A multifaceted introduction to the world of Benanti wines – this Etna Rosso reflects the diversity of the volcano. The grapes are grown at altitudes ranging from 450 to 900 metres, spread across all sides of Mount Etna. The soil is poor and volcanic-sandy, rich in minerals and perfectly aerated – conditions that foster finesse, freshness and a crystalline structure. 80% Nerello Mascalese/20% Nerello Cappuccio. The Nerello Mascalese is aged predominantly in stainless steel, with only around 20% in used oak barrels, whilst the Nerello Cappuccio remains entirely in stainless steel tanks. Both varieties ferment with Benanti's experimental, indigenous yeasts for several weeks at a controlled temperature, followed by blending and further ageing in the bottle.

In 2007, the Rosato was born – because Marco de Grazia's three-year-old daughter, Elena, insisted on it. There was a red wine, there was a white. Why not one in pink too? The winery was already painted pink. All that was missing was the wine. De Grazia, who had not planned to make a Rosato until then, set to work. The result is not a frivolous summer wine, even though it is often enjoyed in summer. De Grazia's stated ideal for his Rosato is: "il corpo di un bianco e l'anima di un rosso". And he adds: "joyful without being frivolous; tension without being austere." Nerello Mascalese and Nerello Cappuccio from vines aged between 25 and 60 years on the northern slopes of Mount Etna, at altitudes of between 600 and 900 metres, on volcanic soils from the estate's various vineyards.

A volcanic goddess is depicted on the label. Her delicate colours reflect the shades found around the smoking crater of Europe's highest active volcano – an ancient, mighty and feminine deity, just as the locals call Mount Etna: la Montagna. Sul Vulcano is Donnafugata's declaration of love for this mountain. The Rallo family, rooted in Marsala for generations, has made its mark on the northern slopes of Etna: 18 hectares of vineyards, spread across six contrade between Randazzo at 750 metres and Castiglione di Sicilia at 730 metres – Etna DOC, Sicily's very first Denomination of Controlled Origin. The soil is of volcanic origin, made fertile by the "sciare" – the ancient lava flows that, through long geochemical processes, produced sandy, cultivable soil. The vines are planted on dry-stone terraces, a UNESCO World Heritage Site, alternating between the "Controspalliera" training system and the traditional "Alberello" method.

The grapes for the Sul Vulcano Rosato come from the northern slopes of Mount Etna, where Nerello Mascalese thrives on volcanic soils in a cool, high-altitude climate. The grapes are harvested early, gently pressed and matured exclusively in stainless steel tanks to emphasise the freshness and finesse of the variety. Pale pink in the glass with a salmon-coloured shimmer – stylish and precise. The nose smells of white cherry, wild strawberry, some citrus and a fine hint of wild herbs and flint. Straightforward, cool and silky on the palate with clear fruit, gripping freshness and minerality. The volcanic origin is evident in the salty depth, which lingers for a long time. A sophisticated rosato with a cool alpine profile and subtle energy – ideal with refined seafood dishes, grilled vegetables or sophisticated summer cuisine. SUPERIORE.DE

The eruption of 1614 is legendary in the history of Etna, as it lasted ten years, making it the longest recorded eruption of the active volcano to date. A very impressive and fitting name for Planeta's Etna series of equally impressive wines. It could hardly be more autochthonous: this excellent wine from the Nerello Mascalese grape comes from the hotspot on the east coast of Sicily, from the slopes of Mount Etna. Bright cherry red in colour, a fine aroma of raspberry and blood orange, gripping, taut acidity, silky tannins and a lively elegance with beautiful minerality. Great, long and unique! SUPERIORE.DE

Classic Etna Rosso from Nerello Mascalese with a small proportion of Nerello Cappuccio – grown at an altitude of over 700 metres in various contrade on the northern flank of the volcano, where ash, lava rock and the alpine microclimate form an unmistakable style. Medium ruby red in colour with a garnet-red rim. On the nose, fragrant sour cherry, redcurrant, humming berry, a metallic hint, floral notes and subtle spice. Precise on the palate, with cool fruit, lively acidity and fine-grained tannins. The ageing in used wooden barrels and cement tanks maintains the balance and expression of origin. An authentic, elegant Etna Rosso with good drinkability. SUPERIORE.DE

Marc de Grazia made Etna history when he rediscovered the forgotten volcanic slopes over two decades ago. His Etna Rosso – the estate's 'calling card' – now blends grapes from various vineyards at altitudes between 600 and 900 metres, where Nerello Mascalese grows on ancient volcanic soils. The vines are situated on the cool northern slopes of Mount Etna, surrounded by black pumice and lava rock – a terroir that lends every sip its unmistakable mineral character.

Before purchasing his first plot of land on Mount Etna in 2004, Alberto Graci worked as an investment banker in Milan – a life he left behind following the death of his grandfather, who made wine in central Sicily. Since then, his work has been entirely devoted to the volcano's indigenous grape varieties, foremost among them Nerello Mascalese. The grapes come from the Contrada Feudo di Mezzo, situated at an altitude of between 600 and 700 metres on dark brown volcanic soil, rich in iron and well-drained. After ten days' maceration in vertical wooden vats, the wine matures for 18 months in large wooden barrels and concrete tanks, undergoing spontaneous malolactic fermentation.

When Giuseppe Russo talks about his rosato, his eyes light up with the same intensity as the powder-pink glow that settles over the Contrada San Lorenzo in the early days of October. Here, where eighty-year-old Nerello Mascalese vines are rooted in volcanic soil at an altitude of 700 metres, one of Italy's most elegant rosés is created – born from the perfect balance between timing and technique. The magic begins with the early manual harvest, when the grapes have that crystalline freshness that only the cool Etna nights can give. Giuseppe uses a traditional vertical press in which the whole grapes are gently pressed for five hours – long enough to extract the delicate colour, short enough to preserve the mineral elegance. No maceration on the skins, no artificial intervention: just the natural connection between grape and volcanic terroir. After spontaneous fermentation with indigenous yeasts, the wine matures for six months in stainless steel, where it develops its characteristic finesse.