Ghiaia Nera

Drawn by a combination of unique climate and volcanic soil, with true biodiversity acting as a backdrop to the vineyards, the “TASCANTE Estate” project, now in its third grape harvest, has added a second wine: ‘GHIAIA NERA” (Black Gravel), our interpretation of “Nerello Mascalese” from the young vineyards of the estates of mount Etna.  Another important witness for Sicily, a wine growing continent made up of different territories and countless variables, so much so that it still has enormous potential to be expressed.

 
 
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Ghiaia Nera
Ghiaia Nera
Grapes:
Nerello Mascalese.
Appellation:
Sicilia I.G.T.
Production area:
North slope of Etna vulcano, contrade (district) Sciaranova and Allegracore - Randazzo - Catania - Sicilia.
Soil:
Terraces on volcanic sediments.
Age of vineyard:
2004/2007.
Altitude of vineyards:
600 meter a.s.l.
Vineyard exposure:
North.
Training system:
Espalier.
Pruning system:
Spurred Cordon.
Vines per Ha:
4,500 as average.
Yield per Ha:
50 ql as average.
Harvest period:
4th -11st October.
Weather conditions:
Rainy Winter, warm Spring, cool and dry Summer. Temperature range below average during ripening of grapes.
Production method:
Traditional in red.
Fermentation temperature:
25/30°C.
Maceration:
6 days.
Malolactic fermentation:
Totally run.
Ageing:
In oak casks of 60 Hl for 12 months.
Alcohol content:
13.50% Vol.
Wine analytical data:
pH 3.35 - TA 5.50 g/l - RS 3.30 g/l - TE 30.40 g/l.
 
 

Colour:

Bright, light pale ruby red.

Bouquet:

Intense floral scents and typically of wisteria, red berries.

Taste:

Good persistence, soft tannins that leave a pleasant after taste.

Serving temperature:

18°C.
Year
What
Where
Award
Vintage
2015
James Suckling
-
91 points
2012
Year
What
Where
Award
Vintage
2014
James Suckling
-
91 score
2011
Year
What
Where
Award
Vintage
2013
Robert Parker
-
90 / 100
2010
Year
What
Where
Award
Vintage
2013
Radici del Sud
-
Primo classificato
2010
 
 

NERELLO MASCALESE

NERELLO MASCALESE

This red variety is associated above all with the volcanic soils of Etna, where it has been planted for over a century. A generous strain, yielding as many as 14 kilos per plant, its grapes are used to make both reds and rosés. The clusters are generally conic-cylindrical, often approaching a pyramid shape, and winged; the reddish-grey berries are tightly packed, bloom-covered, and of medium size.