The cellar

Top-rated Nerello Mascalese

Every wine

The highest-rated Nerello Mascalese bottlings we have reviewed, one per producer.

4.9 Sicily Frank Cornelissen Magma Frank Cornelissen 4.9 Sicily Girolamo Russo 'A Rina Girolamo Russo 4.9 Sicily Passopisciaro Contrada R (Rampante) Passopisciaro (Vini Franchetti)

Region by region

Where Nerello Mascalese is made

1 regions, with their best Nerello Mascalese bottles and the estates that make them.

Wine and cheese

Cheese with Nerello Mascalese

Every cheese
Maiorchino Our pick Maiorchino is delicate for a pecorino when young and turns piquant, ageing from about 8 months to as long as 24. Etna Rosso crus bring firm tannin, high acidity and dark cherry depth, the structure for an old, sharp wheel. Etna Rosso crus (firm tannin), Sicily: Frank Cornelissen Magma · Passopisciaro Contrada R (Rampante) · Pietradolce Vigna Barbagalli
Piacentinu Ennese Our pick Black pepper and saffron run through Piacentinu's yellow paste. Etna Rosso from Nerello Mascalese is fresh and mineral, with red cherry fruit, fine tannin and high acidity, so it meets the spice without being flattened by it. Etna Rosso, Sicily: Girolamo Russo San Lorenzo · Tenuta delle Terre Nere San Lorenzo · Tascante Ghiaia Nera
Caciocavallo Palermitano Our pick A caciocavallo aged towards six months is piquant, with a compact paste that flakes. Nero d'Avola-led reds bring dark fruit, tannin and acidity to carry that sharpness, and the weight to meet a wheel kept long enough to grate. Nero d'Avola-led reds of structure, Sicily: Tasca d'Almerita Regaleali Rosso
Vastedda della Valle del Belice Our pick Fresh Vastedda is a little tangy but not piquant, with butter first. A light Nerello Mascalese rosato with high acidity, wild red fruit and a saline edge keeps pace with the tang and leaves the butter alone. Nerello Mascalese rosato, Sicily: Frank Cornelissen Susucaru · Benanti Etna Rosato

Plan the trip

Taste Nerello Mascalese where it grows

Tastings and tours in the regions above, and somewhere to stay.

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