Sciaccarello (Mammolo)

Sciaccarello gets its name from the Corsican word "sciacca", meaning "to crush"—a reference to the grape’s thin skin and juicy pulp. It’s a key player in Corsican wines, known for its aromatic, peppery profile and elegant texture.

Varietal Origin: Sciaccarello is a red grape variety native to Corsica, particularly thriving in the Ajaccio AOC. It is closely related to Mammolo, a lesser-known grape in Tuscany, often used in blends like Chianti to add floral and spicy notes.

Typical Taste Profile: Wines made from Sciaccarello are medium-bodied and highly aromatic, with notes of red berries (strawberry, raspberry, red cherry), crushed violets, black pepper, and Mediterranean herbs. The tannins are typically soft, and the wines have a silky, elegant mouthfeel with a lingering spicy finish.

Regional Styles:

Corsica (Ajaccio AOC, Sartène AOC): Sciaccarello is often blended with Nielluccio (Sangiovese), producing refined, peppery reds with a Mediterranean touch. Some producers also create elegant rosés from this grape.

Tuscany (as Mammolo): Used in small amounts in Chianti blends, where it adds floral aromas and delicate spice.