In 1968, Nerello Mascalese became the main ingredient of the DOC denomination of Etna Rosso of which it represents a good 80%, whereas the remaining 20% is composed of the Nerello Cappuccio grape varietal. It is used, to a lesser extent, also in the DOC of Alcamo, Contea di Sclafani, Faro, Marsala and Sambuca di Sicilia, besides those of Calabresi di Lamezia and Sant’Anna di Isola di Capo Rizzuto. Nerello Mascalese’s characterizing elements are its late ripening, generally during the second and the third week of October and finally that it allows producing some important red wines, suited to ageing.
Nerello Mascalese Grapes

The characteristics of the monovarietal Nerello Mascalese generally are a ruby red color reminiscent of pinot noir, a strong fruity scent of red berry fruits, with slight floral shades, a spicy hint, and a feeble effusion of vanilla and tobacco, with a persistent trace of licorice; and a dry, tannic, persistent and harmonic taste, with a strong body