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Sciaccarello is a dark-skinned grape variety used most commonly on the island of Corsica, off the southern coast of France. The variety is used to make both varietal wines and blends in both red and rosé variants. Sciaccarello-based wines are lightly colored with moderate, soft tannins, red fruit characters and an unmistakable herby, peppery note.

On Corsica, Sciaccarello is the principal red-grape variety for the Ajaccio and Sartène appellations, and is also used widely in the island's IGP wines. The variety expresses itself best in the bright sunshine and granite soils of the southwest parts of the island. Sciaccarello is often seen alongside Nielluccio (Sangiovese) in blends, offering herbaceous, aromatic notes to Nielluccio's weight. 

As Sciaccarello has a tendency to produce high alcohol levels, care must be taken in the vineyard to harvest it before its fruit becomes overripe. The vine has good resistance to disease, and buds and ripens late.

Sciaccarello is thought to have originated in Tuscany, as DNA profiling has shown close relationships with local Tuscan grape varieties. In Tuscany, it is known as Mammolo, and plays a supporting role to Sangiovese in Chianti blends, as well as in the famed Vino Nobile di Montepulciano wines. Here, it offers up fragrance to the wines – the Italian word mammole means "violets", which is the variety's signature aroma.

Synonyms include: Mammolo, Sciacarello, Sciacarellu, Fegeri.

Food matches for Sciaccarello include:

• Roasted woodcock with polenta
• Tuna with tomatoes, olives and basil
• Lamb meatballs with pinenuts and raisins