Molino A Vento Nerello Mascalese 2025

Molino A Vento Nerello Mascalese is a lighter-styled Sicilian red made wholly from Nerello Mascalese, now counted among the island's most important dark grapes.

The fruit grows on the slopes of Mount Etna, in Sicily's east, where this variety has long been at home. Tenute Orestiadi keeps the style deliberately light on its feet, which is how the grape behaves when nobody pushes it. At under $30 a bottle, it belongs on the dinner table, not in the cellar.

Wild berries and bright red fruit come first, with a gentle thread of spice and a touch of cinnamon behind them. Pour it slightly chilled, around 14-16°C, alongside grilled sausages, a tomato-based pasta or a simple pizza.

*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.