Calabretta 'Vigne Vecchie' Nerello Mascalese

I describe Nerello Mascalese like Pinot Noir and Nebbiolo having a baby. It has the thin skin of both, the red fruitiness of both, and the tannins of Nebbiolo. Even at 10-years old this Nerello will still have excellent structure. Subtle aromatics of tobacco, earth, and dimpled red plums.

What's great about Sicilian reds is that you can eat them with fish along with any animal protein you want, fatty or not. Get some pomegranates, blood oranges, almonds or pistachios into the dish somehow and watch how the wine comes out to play.