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Structure
Drinking window
Best 4 to 15 years from vintage.
vintage4 yrs15 yrs17 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: red cherry, rose, volcanic mineral, tobacco
Palate: tart cherry, iron, saline mineral, fine tannins
Ghiaia Nera (black gravel) is the benchmark cuvee of Tasca's Etna estate, taking its name from the black volcanic gravel of the Rampante contrada: mineral-driven, fragrant Nerello Mascalese from the north slope.
What it pairs with
-
Grilled pork tenderloin with herbs
The wine's herb freshness and mineral character pair naturally with herb-seasoned pork. -
Pasta al pomodoro with fresh basil
Cherry freshness and mineral acidity harmonise with fresh tomato pasta. -
Lamb arrosticini (Sicilian-style skewers)
Fresh mineral character and medium tannins complement the grilled lamb skewers.
How to serve Tascante Ghiaia Nera
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Grilled pork tenderloin with herbs, Pasta al pomodoro with fresh basil, Lamb arrosticini (Sicilian-style skewers). Match the wine's structure to the dish's fat and salt.
History
Tasca d'Almerita established its Etna estate in the Rampante contrada around 2010 and introduced Ghiaia Nera from the 2012 vintage as the flagship expression. The name references the black volcanic gravel (ghiaia nera) that characterises the Rampante contrada soils.
- 2010: Tasca d'Almerita acquires north-slope Etna vineyard in Rampante contrada
- 2012: First Ghiaia Nera vintage
Facts
- Producer
- Tenuta Tascante (Tasca d'Almerita on Etna) · visiting guide
- Grapes
- Nerello Mascalese
- Classification
- Etna Rosso DOC
- Oak
- 14 months in large Slavonian oak botti
- ABV
- 13.5%
- Price
- €25-40 at retail
- Drinking window
- 4-15 from vintage
- First vintage
- 2012
Frequently asked about Tascante Ghiaia Nera
What does Tascante Ghiaia Nera taste like?
On the nose, red cherry, rose, volcanic mineral, tobacco. On the palate, tart cherry, iron, saline mineral, fine tannins. Structurally medium-bodied, medium tannins, high acidity with a long, mineral, clean finish. Ghiaia Nera (black gravel) is the benchmark cuvee of Tasca's Etna estate, taking its name from the black volcanic gravel of the Rampante contrada: mineral-driven, fragrant Nerello Mascalese from the north slope.
When should I drink Tascante Ghiaia Nera?
Drink 4-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Tascante Ghiaia Nera?
Grilled pork tenderloin with herbs is the canonical pairing. Other strong matches include Pasta al pomodoro with fresh basil and Lamb arrosticini (Sicilian-style skewers). The wine's herb freshness and mineral character pair naturally with herb-seasoned pork.
What grapes are in Tascante Ghiaia Nera?
The blend is Nerello Mascalese. The wine is classified as Etna Rosso DOC.
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