Nerello Mascalese / Nerello Cappuccio, Sicily Recipe
Recipe information
Make Nerello Mascalese / Nerello Cappuccio, Sicily in just 2h . Tenuta delle Terre Nere Etna Rosato
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Ingredients
Wine Ingredients
Wine Preparation
1. Harvesting the Grapes
Select and hand-harvest the Nerello Mascalese and Nerello Cappuccio grapes when they reach optimal ripeness, typically in late September to early October.
2. Crushing the Grapes
Gently crush the harvested grapes to break the skins and release the juice. This should be done in a clean, sanitized container.
3. Adding Water and Sulfites
Add 1 liter of clean water to the crushed grapes. Sprinkle 3 grams of sulfites over the mixture to prevent unwanted fermentation and oxidation.
4. Fermentation Preparation
Allow the mixture to sit for 24 hours to let the sulfites dissolve and protect the must. Afterward, add 5 grams of yeast to initiate fermentation.
5. Fermentation Process
Cover the fermentation vessel with a breathable cloth and allow it to ferment at a temperature of 18-22°C (64-72°F) for about 7-10 days, stirring gently once a day.
6. Pressing the Wine
After fermentation, press the mixture to separate the liquid (wine) from the solids (pomace). Collect the liquid in a clean container.
7. Racking the Wine
Transfer the wine to another sanitized container, leaving sediment behind. This process is known as racking and should be done carefully to avoid oxidation.
8. Maturation
Allow the wine to age in a cool, dark place for at least 3 months. This will help develop the flavors and characteristics of the Etna Rosato.
9. Bottling the Wine
Once matured, bottle the wine in clean, sanitized bottles. Seal them with corks and label appropriately.
10. Enjoying Your Wine
Chill the bottle before serving and enjoy your homemade Nerello Mascalese / Nerello Cappuccio Etna Rosato with friends and family.
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