Molino A Vento Nerello Mascalese 2023

The 2023 Tenute Orestiadi Molino a Vento is made from 100% Nerello Mascalese, a name that exotically rolls off the tongue and tastes divine. Nerello Mascalese has become one of Italy's and Sicily's most important red varietals. Produced on Sicily's spectacular Mount Etna landscape, this sub-$30 Nerello Mascalese delivers wonderfully red-fruited sensations, with wild berry notes and a gently spiced profile featuring hints of cinnamon – all in a lighter style, which is classic for the grape. A great-value wine that's ideal for everyday enjoyment.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Light-bodied, Elegant
Grape Varietal: Nerello Mascalese
Tastes Like: Wild red berries, cinnamon spice, floral notes
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Terre Siciliane IGT
Region: Sicily, Italy
Terroir: Volcanic soils from Mount Etna
Aging: Aged in stainless steel
Serving Temperature: 16–18°C – Best served slightly below room temperature

Molino a Vento is part of Tenute Orestiadi, an innovative wine project based in Gibellina, Sicily, that showcases native varietals grown across the island's dramatically diverse terroirs. Located near Mount Etna, the estate cultivates grapes in volcanic soils, producing wines that reflect both tradition and the vibrant Sicilian spirit. The winery emphasises sustainability, regional identity, and exceptional value.

Seafood: Grilled swordfish or tuna with roasted cherry tomatoes.
Poultry: Chicken cacciatore or turkey breast with herbs.
Vegetarian: Grilled eggplant rolls or mushroom risotto.
Meat: Lamb skewers or pork tenderloin with rosemary.

Brie: Smooth and creamy, enhancing the wine's lighter style.
Gruyère: Nutty and savoury, matching the wine's spicy edge.
Camembert: Earthy and mild, complementing the red fruit character.
Pecorino: Salty and firm, contrasting beautifully with the wine's softness.

Spaghetti alla Norma (Spaghetti with Eggplant and Tomato)

Ingredients:

• 400g spaghetti
• 2 medium eggplants, diced
• 400g canned tomatoes
• 2 cloves garlic, minced
• Fresh basil leaves
• 4 tbsp olive oil
• Ricotta salata cheese, grated
• Salt and pepper, to taste

Instructions:

1. Salt and drain eggplant cubes for 30 minutes, then pat dry and fry until golden.
2. In a pan, sauté garlic in olive oil, add tomatoes, and simmer for 15 minutes.
3. Boil spaghetti in salted water until al dente. Drain and toss with tomato sauce and fried eggplant.
4. Top with grated ricotta salata and fresh basil.
5. Pair with a glass of Molino A Vento Nerello Mascalese 2023 for a delicious Sicilian match.