Comparison
Nebbiolo vs Nerello Mascalese
How Nebbiolo and Nerello Mascalese differ, dimension by dimension.
The short answer
Nebbiolo and Nerello Mascalese come from the same country but sit in different territory. The main differences: Nebbiolo has more aromatic intensity; Nebbiolo has more spice; Nebbiolo has more tannin.
Choose
Nebbiolo
Choose Nebbiolo if you want something more aromatic, spicier, more tannic and structured.
Choose
Nerello Mascalese
Choose Nerello Mascalese if you prefer its flavour profile — red cherry, dried orange peel, ash.
Where they genuinely differ
Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.
Aromatic intensity
Clear differenceHow strongly the wine smells before it is tasted. Some grapes are intrinsically aromatic; others express mainly on the palate.
Nebbiolo is more aromatic: high against medium.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Nebbiolo is spicier: medium against low.
Tannin
Clear differencePhenolic compounds from grape skins, seeds, stems and oak. The principal structural axis of red wine.
Nebbiolo is more tannic and structured: high against medium-plus.
Body
Clear differenceThe overall weight and viscosity of the wine in the mouth — a composite of alcohol, sugar, extract and glycerol.
Nebbiolo is fuller and richer: medium-plus against medium.
Oak influence
Clear differencePerceptible impact of barrel or alternative oak contact — vanilla, toast, coconut, smoke, cedar and added texture.
Nebbiolo is more oaky: medium against low-medium.
Floral character
Clear differenceBlossom, rose, violet, elderflower, acacia and related aromatic notes.
Nebbiolo is more floral: medium-plus against medium.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both low.
- Acidity: Similar — both high.
- Alcohol: Similar — both medium-plus.
- Fruit intensity: Similar — both medium.
- Savoury character: Similar — both medium-plus.
Full side by side
| Dimension | Nebbiolo | Nerello Mascalese |
|---|---|---|
| Aromatic intensity | typically high, ranging from medium-plus to high (5/5) | medium (3/5) |
| Spice | typically medium, ranging from low-medium to medium-plus (3/5) | low (1/5) |
| Tannin | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Body | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Oak influence | typically medium, ranging from low to medium-plus (3/5) | typically low-medium, ranging from low to medium (2/5) |
| Floral character | typically medium-plus, ranging from medium to high (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Perceived freshness | typically medium-plus, ranging from medium to high (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Sweetness | low (1/5) | low (1/5) |
| Acidity | typically high, ranging from medium-plus to high (5/5) | typically high, ranging from medium-plus to high (5/5) |
| Alcohol | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Fruit intensity | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Savoury character | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Earthy character | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Carbonation | low (1/5) | low (1/5) |
| Texture | typically medium, ranging from low-medium to medium (3/5) | typically medium, ranging from low-medium to medium (3/5) |
| Serve at | 16–18°C | 14–16°C |
| Typical flavours | sour cherry, rose, tar, dried herbs, truffle | red cherry, dried orange peel, ash, wild herbs, smoke |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Grape
Nebbiolo
The grape of Barolo and Barbaresco: pale in colour, ferocious in tannin, and among the most perfumed reds in the world.
Grape
Nerello Mascalese
Mount Etna’s principal red variety: pale, high-acid, ashy and increasingly compared to Nebbiolo and Pinot Noir.
Comparison
Nebbiolo vs Sangiovese
Italy’s two great red grapes — which is more tannic, and which is more approachable?
Comparison
Nebbiolo vs Pinot Noir
Two pale, perfumed, ageworthy reds — and one of them will strip your gums.
Comparison
Nebbiolo vs Aglianico
Italy’s two great tannic reds, one northern and one southern — which suits you?