It is more rustic than Sciaccarellu, and also more opulent and vigorous. Very high in tannins, it is therefore the variety with the highest potential for ageing, typically between 5 and 10 years.
Niellucciu is used to make red as well as rosé wines. The red wines are a deep red in colour and have a rich array of aromas: small black fruit (cassis, blackberry), red fruit (raspberries, strawberries), dried nuts (hazelnut, grilled almonds), and can have woody, empyreumatic (coffee, cocoa) and even balsamic notes (mint, liquorice). The rosé wines are fruity (red berries, strawberries, redcurrants) with some spicy notes (cinnamon). The high level of polyphenols means they can produce wines that are light or vinous, pale and deeply coloured, depending on how they are vinified.
Niellucciu wines are characterised by elegance and balance.