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Perfect Nerello Mascelese

Graci Etna Rosso Nerello Mascelese 2015

Perfumed Textural Nerello Mascelese Etna

Graci, are, killing it! These are refined wines, beautifully balanced, elegant, with amazing textures, and, entrancing perfumes.

I’ve drunk a bucketload of Etna reds over the last few years. 2015 Etnas’s are looking the goods! The first time I had a Graci, it was over 40°C, the air-conditioning in the pizza resto wasn’t coping and it still caught my attention. The second time I had the flu, my note read “Look at this again SOON!” After trying it in perfect drinking conditions, my suspicions were proved correct. This is now one of my entry level Nerello Masceleses of choice. Can’t wait to try their single vineyard gear when it arrives! Hot off the presses, they’ve just expanded their Etna land holdings in partnership with none other than Gaja!

$44.00
$42ea in any 3+, $40ea in any 6+

Out of stock

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. SRC’s Rivaggi is blended with Grenache, their Etna Rosso with Sangiovese, the Alberello (which translates to bush vine) being the only 100% Nerello wine.

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. Somewhat like the Grenache in SRC’s Rivaggi. 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 2016 Vintage

Sicily will remember the 2016 vintage as one to remember. If this is the general agreement throughout the whole island, we must mention the notable peaks in quality on Etna.

Two thousand sixteen was a year of generally better-balanced winesThe reasons are easy to see given the meteorological conditions; the summer was cool and refreshed by a useful rainfall, with very pleasant temperatures. Thus we arrived at the end of September in an idyllic situation for the growth/production balance and health of the grapes. The harvest, thanks to the stress-free summer, began with spectacular grapes. The results are a fresh and aromatic Nerello Mascalese of great quality, without the excessive alcohol which is a defining feature in certain vintages, but with brilliant colour and ample tannins.

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.

Where in the world does the magic happen?

Azienda Agricola Graci, Passopisciaro, Province of Messina, Italy

Etna

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Etna is at once both a fossil and a piece of modern art! Vines aged from 70-120 years old grow on the slopes of a volcano at altitudes that make noses bleed. Less than 20 years ago these wines were unknown, the Grandfathers of today’s revolutionists made simple wine from overcropped vineyards. Today the next generations are pushing the boundaries making wines from the red grapes <a href="https://winedecoded.com.au/shop/red-wine/nerello-mascelese/">Nerello Mascalese</a>, and, <a href="https://winedecoded.com.au/shop/red-wine/nerello-cappuccio/">Nerello Cappuccio</a>, with Grenache and Sangiovese popping up here and there.  When made from a blend of the two Nerello’s they are often referred to as a hybrid of the great Nebbiolo’s from Barolo and Pinot Noir’s from Burgundy. The Nerello’s are capable of making wines with real personality! They’ve taken something incredibly ancient, gone back to the DNA and started again. In under a decade the evolution of these wines have accelerated through a millennia. On the white side <a href="https://winedecoded.com.au/shop/white-wine/carricante/">Carricante</a> rules the mountain. It's nickname, the Chablis of Italy is well justified. The wines can have incredible purity and fine acid. Vines have been nurtured back to balance, tended by hand on terraced vineyards that one in every 3 years find themselves under ash clouds hurled into the sky from the very mountain they are planted on, a volcano, Mt Etna! In the winery, they have played the mad scientist experimenting with an incredible array of variables to find the best way to express the personality of these extreme sites. A couple of generations ago wines were given just 1 day on skins, described by some as being like grape juice. Today they sort fruit by hand and seek to find the best way to guide wines and reveal the true expression of their vineyards. Whilst they have applied modern technologies, they have done so with restraint. People ask “How long will they age?” “What will they look like in 20 years?” The answer is just an educated guess, no-one knows yet! That excites me, they’ve made such great strides, in such a short time. It’s like watching a start-up with the wisdom of elders to support it, jumping the hurdles and avoiding the mistakes of inexperience, yet still, they have so much to learn! Much of the vineyard, randomly planted on terraces, is goblet trained, just a trunk low to the ground with shoots trained up a single stake. Letizia Patane of Passopisciaro considers Etna to be an island within Sicily. A unique terroir that has three times the rainfall and sites at altitudes from 500-1,000m in elevation. When I think of Sicily and Etna I think heat. Then I remember the elevation of Mount Etna and how much cooler the climate is. The temperature is usually 1°C lower for every 100m increase in elevation above sea level. Take a vineyard at 1,000m and that's a whopping 10°C! Pick a cool site on Etna, add elevation, and, the end result is some of the last vineyards to be picked in Italy. For more, head to the Wine Bites Mag and read our Etna Primer <a href="https://winedecoded.com.au/getting-your-head-around-sicilys-mount-etna/">'Getting Your Head Around Sicily’s Mount Etna'</a>