Nerello

This pale, slightly orange-hued rose is made from 100% Nerello Mascalese, a grape often considered the Pinot Noir of Sicily. The fruit comes from Alberto Graci’s Arcuria vineyard, located at 600 metres above sea-level. Temperatures are cooler here and the grapes benefit from a slow, extended ripening – developing aromas of wild flowers and mandarin, with slightly savoury tones on the finish. A serious rosé, it is matured in cement and spends six months on the lees for added complexity. Drink now to 2021.
Stefania Masin, Buying Assistant (May 2019)

This is produced from organic Nerello Mascalese grapes, from 15-year-old vines located on the north-eastern slopes of Mount Etna. It is elegant and crunchy with a succulent nose of wild strawberry, herbs and blood orange. There is a delicate structure with finely woven tannins, and a fresh, lingering finish. 

From Sicily's north-eastern corner, close to Messina, on coastal sedimentary calc soils, Giovanni Scarfone at Bonavita is the true, refined face of Faro DOC. His blend of Nerello Mascalese 70%, Nerello Cappuccio 20% and Nocera 10% in 2012 capturing the hot and dry summer conditions with its mentholated, essential oils character.

If the 2011 vintage conjured up images of (Barolo) Brunate then 2012 is decidedly more Cannubi! The nose of this full bodied wine enchants with tight red berried cassis notes, of summer ripe Pinot. The Sicilian sun giving a real sense of svelteness in 2012. Such elegance, charm, as well as refinement. It's suave, herbal, with sensual texture, firm fruit tannins and pace; it sits somewhere between Burgundy and Piedmont perhaps? It builds.
David Berry Green

The Barbabecchi vineyard is a two-hectare plot of 100-year-old Nerello Mascalese grown at its limit, at 1,000 metres above sea-level. Elegance and richness are balanced with layers of fruit (kirsch, blood orange and cherry pit) and more savoury notes (smoky minerality and tobacco spice). The tannins are refined and seamlessly bound with the fruit on the mid-palate. Delicious in its youth, this is definitely capable of ageing with grace. Drink now to 2025.

This single-vineyard wine, from a site just below Graci's cantina, sees Nerello Mascalese blended with a small proportion of the darker, more brooding, Nerello Cappuccio. Structurally, this wine is bolder than their entry-level Rosso or intensely decadent Barbabecchi, but it seduces with ripe, smoky berry fruit and complex finish. Drink now to 2020.

Mount Etna, famous for its black lava soils and elegant red wines made from the Nerello Mascalese and Cappuccio grapes, has been undergoing a revival over the last two decades. Alberto Graci has been making wine at Passopisciaro, on the northern slope of the volcano since 2004. He prefers to work as naturally as possible.

The Graci Etna Rosso is made of 100% Nerello Mascalese, coming from 15-year-old vines located at 600 to 700 metres above sea-level on the north-eastern slopes of Etna. The fruit undergoes a 20-day maceration on its skins, and is then matured in a mixture of cement tanks and botti grandi for 18 months. The resulting wine is elegant with a succulent nose of wild cherry, eucalyptus and blood orange. It is fresh yet enticing, with finely woven tannins and a smoky edge. Drink now to 2024.

Impeccably turned out, Alberto's wines reflect their creator. Petal-fresh, with a wave of molten strawberry and minty fruit, suave, so fleshy and yet at the same time delightfully mineral; at its core lie small, sweet, smoky cassis berries. As with the 2013s of the Langhe, Graci’s Etna wines have a sophistication and class which will only develop further. This is a perfect example of why the Nerello Mascalese grapes from Etna’s lava slopes produce Siciliy’s most exciting and refined red wines.

Since 2005, Sicilian Alberto Aiello Graci — aided by his sister Elena and mother Maria Adelaide — has been making refined and true Etna Rosso and Etna Bianco wines from 19 hectares of fruit grown on the still-trembling Mount Etna. More precisely, his black Nerello Mascalese and Nerello Cappuccio, and white Catarratto and Carricante grapes are grown on two prime sites: Contrada Barbabecchi in the village of Solicchiata and Contrada Arcuria in Passopisciaro. The wines are traditionally made without temperature control, employing large oak and, where possible, wild yeast to bring out the full expression of the land.

Mount Etna is the perfect example of how nature can truly affect a wine and render it breath-taking. Alberto Graci has created his Etna Rosso using traditional methods that ensure high quality, but enviable yields. The indigenous varieties sing through, with Nerello Mascalese offering bright, vivacious red fruits, with an almost endless depth, tempered by a measure of Nerello Cappuccio that offers roundness, and a slight, endearing candied note, finishing with a creamy kiss of oak. This is a must for Burgundy lovers looking for something fun and vibrant, or, indeed, Italian wine lovers looking for the perfect wine to serve alongside a good roast or barbecue.
Tariq Khan - Wine Advisor

Grown at 600 metres above sea-level on rocky lava soils, there is a delicacy to the form of this wine that belies its concentration. Perfumed cherry fruit and citrus peel layer with coal and refreshing acidity. It’s very persistent. Drink 2018-2021.