RecipesFox & The KnifeNerello Mascalese / Nerello Cappuccio, Sicily

Nerello Mascalese / Nerello Cappuccio, Sicily Recipe

inspired by

@foxtheknife

Oct 18 2025

2h

Serves 10

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Recipe information

Make Nerello Mascalese / Nerello Cappuccio, Sicily in just 2h . Tenuta delle Terre Nere Etna Rosato

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Ingredients

Wine Ingredients

Preparation

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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