Profile

Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Oaklarge or old casks

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 above is our own.

In the glass

Medium-bodiedMedium tanninHigh acidityDryLong, Mineral, Clean finish

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

With cheese

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.

How to serve Tascante Ghiaia Nera

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
  4. 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.

  1. 2010Tasca d'Almerita acquires north-slope Etna vineyard in Rampante contrada
  2. 2012First 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.

Tags

dry high acid medium body medium tannin medium term mood easygoing mood rustic nerello mascalese occasion dinner party occasion weeknight old world pairs with pasta red sauce pairs with pork pairs with red meat price trade up still red

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