Graci ‘Arcurìa’ Nerello Mascelese 2019

Why is this Wine so Yummy?

Situated on the North slope of Mount Etna at Passopisciaro, an area where viticulture goes back several thousand years. Graci’s vineyards are to an altitude of between 600 and 1,000 metres above sea level. Planting density ranges between 6,000 and 10,000 vines per hectare. Some of the vines are on their own roots, that is to say are ungrafted.

The significant variations between one season and another and between one vineyard and another are the treasures of our territory.
This variability, which Nerello Mascalese manages to interpret in an astonishing and chameleon-like manner, never ceases to amaze and thrill us. It stimulates us all the more to make wines which are true to and expressive of their real nature.

We only cultivate traditional varieties indigenous to Mount Etna and aim to respect local traditions as well as the distinct characters of each vintage.
The land decides, not us. We believe that only by listening carefully and responding to the expressions of Nature in our territory ca be great wines be born. Great because true.

About Nerello Mascelese and Nerello Cappuccio

Typically wines made from the Nerello’s exude an entrancing perfume with a delicacy, elegance, and, sophistication that carries through to the palate. With vineyards from 400-1000m in elevation, the lower lying vineyards tend to yield bolder styles, while the higher sites offer greater restraint often being quite ethereal. Texturally the tannins often remind of a more supple Barolo.

Wines of Nerello Mascelese and Nerello Cappuccio have been called the Barolo of the South by some, Italy’s Burgundy by others. I prefer to call them, simply, great wines from Etna.

Whilst Nerello Mascelese’s enormous bunches, with their big berries, result in wines of a relatively pale appearance, there is nothing insignificant about their aromas, flavours, and, textures.

Indigenous to the Etna region, Nerrello meaning Black and Mascelese derived from Mascali, a comune to the east of Etna. Research indicates it is possibly a cross between Sangiovese and Mantonico Bianco. That parentage would make it a sibling of Gaglioppo from Calabria. The full parentage is and number of different varieties have yet to be determined with commercial Nerello Mascelese plantings including several unidentified varieties. Some genetic work suggests Nerello Mascelese could be related to the white grape Carricante.*

What’s the Etna style?

Such a naff question in so many ways! Although many of the vines of Etna have been planted for decades if not centuries, Etna’s renaissance really only started 20 years ago. SRC first vintage less than a generation ago!

In 30 years we may have a better picture of the regions true capability. One thing is certain, Etna is producing some of the most exciting, personality-filled wines I’ve come across in a long time.

Like any variety, there is an array of styles being made with variation to maceration time, new vs old oak, small vs large oak, élévage (maturation before bottling), being the most significant factors.

One of the biggest factors yet to show itself fully is the difference between vine that are ‘Pei Franco’ (French Foot) planted on their own roots and those that are grafted onto rootstock ‘Pei Rupestris. Direct comparison from the same producer has typically shown own-rooted vines tend to make more elegant styles, vines on rootstock bolder styles. The jury is still out and until a proper scientific comparison can be made my opinion is simply from empirical evidence.

We are also seeing the introduction of other varieties to the hill with Grenache and Sangiovese making their way into blends.

If you take a short trip from Etna to Faro, with only 35 acres of vines for the entire appellation, located on the North East tip of the island, Casematte are making excellent blends. Their top wine the ‘Faro’ blends Nerello Mascelese wines blended with Nerello Cappuccio, Nocciola, and Nero d’Avola.  The level of intrigue is off-tap, such complexity and harmony. I was fortunate enough to devour one a week ago. Accidently leaving a half glass in the bottle proved I should have been more patient. The wine went to the next level with 24 hours of air! The Nocciola adds a degree of richness and generosity without overwhelming the Nerello. Casematte’s second wine the Peloro blends Nerello Mascelese with Nocciola and is a triumph.

In a nutshell, with varieties suited to the climate, old vines, and, good vineyard management there’s plenty of good material to work with. As lovers of delicious beverages, we got to watch, play, and, drink as the those who labour on the slopes of Etna and Faro strive to make even more exceptional wines.

Where in the world are they made?

I thought I’d share these three maps to help you get your head around Etna and it’s place in Sicily. The first map gives you the big picture. The second highlights the general area planted on Etna, mostly South to South-East facing. The third shows most, but, not all of the Contrada (single vineyards) and their relative elevations.

The 2019 Vintage

2019 began cool and very wet resulting in a delayed budburst and flowering. The season progressed to a warm summer, followed by a perfect September – cool with some light rain. October stayed cool and sunny resulting in fine, intensely aromatic yet crisp whites from carricante.

The elevation and exposition of Graci’s vineyards contribute freshness and acidity to the silky ripe tannic structure of the nerello mascalese reds. In 2019, the long, slow ripening period gave way to bright red-berry fruit, nuanced by feint herbals and minerality. The 2019 Graci reds are slightly nervous but eminently elegant to enjoy now or to cellar.

Tips for Drinking these Wines

🌡Temp: 16°C. We tend to drink reds an edge warm. There’s nothing wrong with chucking the bottles in the fridge for 15minutes to drop a few degrees off them. If they end up too cold they’ll warm up quickly in the glass.

🍷Decanting: The élévage is excellent the wines are well and truly through puberty and into adulthood. Decanting is not essential, looking at the wines in glass over many hours will be rewarding.

⏳Time: I love trying good wines stand alone, with food, and, often the next day. It gives them the chance to shine and ensures you don’t miss a good wine through impatience or fail to bring out it’s best by not marrying them to food. Make sure you leave a splash in the bottle to try it 24 hours later, you’ll be rewarded for the experience, particularly when these wines are young.

🕯Cellaring: The wine is drinking so beautifully now it will be hard to hold off, we’re all going to be experimenting a bit to work out the drinking windows, so if you get some, please share with the community how they’re looking when you crack a bottle!

The Best 2 Options for Preserving your Wine:

1. Grab a Coravin wine preserver.
2. Watch this video, “Stop the Wine-ocide” Kaani 2012 – My Deep Dark Secret, one of my first, about saving open bottles of wine from the drain, sorry about the quality, but, the message is still there.