Sciaccarello is a red-wine grape variety native to the French island, Corsica. It produces wines with red fruit, peppery and herbal aromas and flavours, and is most commonly used as a blending component.

Sciaccarello is a medium-to-deep-blue-skinned variety. On the nose, it expresses aromas of cherry, raspberry and violet, while on the palate it is tart and more herbal than fruity. It has low tannins, moderate acidity, and a smooth texture.

Sciaccarello is found mainly in Corsica, where it is used as a blending component to add structure and colour to red wines. It is also planted in Tuscany in Italy, where is believed to be the origin of Sciaccarello. This grape is relatively easy to grow and is resistant to many vine diseases. It is a late-ripening variety, so it needs plenty of sunshine and warm temperatures to fully ripen. It's best grown in the vineyards with granite soil. Sciaccarello can be used to make a varietal wine or as a blending partner to Nielluccio. It softens the tannins and acidity in Nielluccio and provide more fruity and herbal characters to the blend. Wines made from Sciacarello tend to be light-bodied and fruity, with a subtle herbal character. The grape can be blended with other varieties to add complexity and structure.In Corsica, it is blended with other local varieties such as Nielluccio and Vermentino to create red wines with an earthy and herbal character. In Tuscany, it is permitted to be added to the Chianti and Vino Nobile di Montepulciano blend, by the local name Mammolo. Sciacarello's tart fruit character and herbal aromas make it a good match for dishes with earthy flavours, such as wild mushrooms, truffles, and game. It also pairs well with roasted vegetables, grilled meats, and hearty stews.

Sciacarello is thought to be related to the Sangiovese grape, but it is not a direct descendant.

The two grapes share similar characteristics, but they have distinct flavour profiles.