RARE GRAPE VARIETAL RESOURCE

History: Mammolo is an ancient red grape variety deeply rooted in Tuscan tradition, documented there at least since the 17th century, but its origins are likely even more remote, linked to pre-Roman viticulture in central Italy.  In the history of Tuscan winemaking, Mammolo has played an important role as a complementary grape to Sangiovese, helping to soften its austerity with floral aromas, a softer flavor, and a gentler tannic profile. It has traditionally been part of the Chianti blend and numerous wines from central Italy, also appearing in Umbria and, to a lesser extent, in Abruzzo. The progressive specialization of Sangiovese in the 20th century reduced the presence of Mammolo, but in recent decades the grape has experienced renewed interest thanks to the recovery of historic varieties and the rediscovery of territorial wines.

Officially registered in the National Catalogue of Vine Varieties since 1970, Mammolo is concentrated mostly in Tuscany, particularly in the provinces of Florence, Siena, Arezzo and Pisa, where it is present in the production regulations of numerous DOC and DOCG wines, including Chianti, Vino Nobile di Montepulciano and Chianti Colli Senesi.
It is also cultivated in Umbria, especially in the Perugia area and in the Lake Trasimeno area.

It is also grown in Corsica where it is called Sciaccarello.

The blue-black berries are rich in anthocyanins. Mammolo grapes produce musts with good sugar content, balanced acidity, and a refined aromatic profile. The grape is traditionally used for blending, where it adds olfactory intensity and softness, but when grown alone, it can produce elegant and fragrant wines. Typical aromas include violet, geranium, small red fruits, pomegranate and light sweet spicy notes.
Vinified with short macerations, it can yield elegant and fragrant rosés, while longer macerations develop greater tannic structure while maintaining its floral character.

Courtesy of: (https://www.quattrocalici.it/)

VIVC: http://www.vivc.de/index.php?r=passport%2Fview&id=10837

Parentage: Boggione Rosso & Uva delle Vecchie

Tasting notes:  Mammolo wines have a bright ruby ​​color with purple highlights in young versions. The nose reveals characteristic aromas of violet, red flowers, cherry, raspberry, pomegranate and light spices.

On the palate, they are fresh and harmonious, with soft tannins and balanced acidity. The structure is generally medium-light, with an agile drinkability and a pleasantly floral finish.

Courtesy of: (https://www.quattrocalici.it/)

Food pairings: Because of its bright acidity and low tannins, Mammolo works best with high-fat, rich, or savory flavors that require a wine to cleanse the palate. Ideal culinary pairings include:

• Tuscan Charcuterie: Prosciutto, salami, and finocchiona.
• Hearty Soups & Stews: Ribollita (Tuscan bread soup), legume stews, and roasted wild boar or rabbit.
• Poultry & Pork: Roasted turkey with herb stuffing, pork loin with apples, or duck breast.
• Cheese: Medium-aged Pecorino and other semi-hard, savory sheep's milk cheeses.
• Pasta: Tagliatelle with rich meat ragù.

Production areas:  Toscana IGT.

As Sciaccarello (Corsica, France): Ajaccio and Sartène appellations

Producers: https://www.autoctovino.com/grape/sciaccarello-mammolo-sciaccarellu/

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