Comparison
Nerello Mascalese vs Sangiovese
How Nerello Mascalese and Sangiovese differ, dimension by dimension.
The short answer
Nerello Mascalese and Sangiovese come from the same country but sit in different territory. The main differences: Nerello Mascalese has more floral character; Sangiovese has more herbal / green character; Sangiovese has more spice.
Choose
Sangiovese
Choose Sangiovese if you want something more herbal and green, spicier, fuller and richer.
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.
Floral character
Clear differenceBlossom, rose, violet, elderflower, acacia and related aromatic notes.
Nerello Mascalese is more floral: medium against low.
Herbal / green character
Clear differenceHerbs, grass, blackcurrant leaf, capsicum and other green notes, largely driven by methoxypyrazines and picking decisions.
Sangiovese is more herbal and green: medium against low.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Sangiovese is spicier: medium against low.
Body
Clear differenceThe overall weight and viscosity of the wine in the mouth — a composite of alcohol, sugar, extract and glycerol.
Sangiovese 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.
Sangiovese is more oaky: medium against low-medium.
Earthy character
Clear differenceForest floor, mushroom, wet stone, clay and undergrowth notes. Frequently, though not exclusively, associated with cooler and more traditional styles.
Nerello Mascalese is earthier: 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.
- Tannin: Similar — both medium-plus.
- Alcohol: Similar — both medium-plus.
- Fruit intensity: Similar — both medium.
Full side by side
| Dimension | Nerello Mascalese | Sangiovese |
|---|---|---|
| Floral character | typically medium, ranging from low-medium to medium-plus (3/5) | low (1/5) |
| Herbal / green character | low (1/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Spice | low (1/5) | typically medium, ranging from low-medium to medium (3/5) |
| Body | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Oak influence | typically low-medium, ranging from low to medium (2/5) | typically medium, ranging from low to medium-plus (3/5) |
| Earthy 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 high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to high (4/5) |
| 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) |
| Tannin | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Alcohol | typically medium-plus, ranging from medium to medium-plus (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) |
| Aromatic intensity | medium (3/5) | medium (3/5) |
| Savoury 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 | 14–16°C | 15–17°C |
| Typical flavours | red cherry, dried orange peel, ash, wild herbs, smoke | sour cherry, dried herbs, tomato leaf, leather, balsamic |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Grape
Nerello Mascalese
Mount Etna’s principal red variety: pale, high-acid, ashy and increasingly compared to Nebbiolo and Pinot Noir.
Grape
Sangiovese
Italy’s most planted variety and the grape behind Chianti and Brunello — high in acid, firm in tannin, and built for food.
Comparison
Nebbiolo vs Sangiovese
Italy’s two great red grapes — which is more tannic, and which is more approachable?
Comparison
Tempranillo vs Sangiovese
Spain’s and Italy’s signature reds — which is fresher, and which is rounder?
Comparison
Sangiovese vs Cabernet Sauvignon
Italian acidity against Bordeaux structure — which suits tomato-based food?