An unusually delicate Sicilian grape grown on the slopes of Mount Etna. Pale in colour, it layers red fruit over the saline, smoky signature of volcanic soil. Its high acidity and fine-grained tannins invite frequent comparison with Burgundian Pinot Noir and Barolo.
The name derives from the Mascali plain on Etna's northern flank. Vineyards covered Etna in the 19th century before phylloxera and depopulation caused decline. From around 2000 outside producers rediscovered century-old ungrafted vines, and the grape has drawn global attention as "the Burgundy of the Mediterranean".
If Sicily makes you expect something dense, this pleasantly proves you wrong. There is more structure than the pale colour suggests, and the volcanic salinity lifts food. It pairs remarkably well with Japanese cooking, especially dishes built on dashi and soy.