Gianni Masciarelli Cerasuolo d'Abruzzo DOC Rosé 2023

Gianni Masciarelli Cerasuolo d’Abruzzo DOC is a vibrant and characterful rosé from the hills of Loreto Aprutino in Abruzzo, crafted from 100% Montepulciano. Unlike lighter Provençal styles, Cerasuolo is known for its deeper colour and more structured profile, sitting stylistically between a rosé and a light red - an authentic expression of central Italy’s winemaking tradition.

Sourced from vineyards around 250 metres above sea level and grown using a mix of traditional pergola and Guyot systems, the wine reflects both regional heritage and careful vineyard management. A short, cold maceration extracts colour and structure, followed by fermentation in stainless steel to preserve freshness and purity.

This is a fuller, more expressive rosé, energetic, rounded and food-friendly, perfectly suited to Mediterranean cuisine, from seafood broths and fried dishes to pasta, vegetables and pizza.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Rosé Wine
Style: Medium-bodied, Structured, Food-friendly
Grape Varietal: Montepulciano d'Abruzzo
Tastes Like: Comparable to a Provence Rosé, but fuller, richer and more structured
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Cerasuolo d'Abruzzo DOC
Region: Abruzzo, Italy
Terroir: Hillside vineyards around Loreto Aprutino with Adriatic influence and clay-limestone soils
Aging: Short cold maceration followed by stainless steel fermentation to preserve freshness and purity
Serving Temperature: 8–10℃ – Serve chilled

Masciarelli is one of Abruzzo’s most influential modern wineries, founded by Gianni Masciarelli, who played a major role in elevating the international reputation of the region’s wines. The estate combines traditional Abruzzese grape varieties with meticulous vineyard management and modern winemaking precision.

Their Cerasuolo d’Abruzzo highlights a distinctly central Italian style of rosé—deeper in colour, fuller in texture and more gastronomic than lighter Provençal examples. Crafted from 100% Montepulciano, it captures the vibrant energy and authenticity of Abruzzo’s coastal hills.

<p>
<strong>Seafood:</strong> Perfect with seafood broths, grilled prawns or fried calamari<br />
<strong>Pizza:</strong> Excellent with margherita, prosciutto or mushroom pizza<br />
<strong>Pasta:</strong> Pairs beautifully with tomato-based pasta dishes or seafood pasta<br />
<strong>Vegetarian:</strong> Ideal with grilled vegetables, eggplant dishes or Mediterranean salads
</p>

Pecorino: Salty and firm, complements the wine’s structure
Mozzarella: Fresh and creamy, balances the wine’s vibrant acidity
Ricotta Salata: Lightly salty and crumbly, pairs beautifully with the wine’s savoury edge
Goat Cheese: Tangy and soft, enhances freshness and texture

Spaghetti con Cozze e Pomodorini (Spaghetti with Mussels & Cherry Tomatoes)

Ingredients:

• 400g spaghetti, ideally alla chitarra style
• 1.5kg fresh mussels, cleaned and debearded
• 300g cherry tomatoes, halved
• 5 tbsp extra virgin olive oil
• 4 garlic cloves, lightly crushed
• ½ tsp red chilli flakes (optional)
• 150ml dry white wine
• 1 large handful fresh flat-leaf parsley, finely chopped

Instructions:

1. Cook the spaghetti in a large pot of well-salted boiling water until al dente.
2. Meanwhile, heat the olive oil in a wide pan and gently sauté the garlic and chilli flakes until fragrant.
3. Add the cherry tomatoes and cook for 2–3 minutes until slightly softened.
4. Add the mussels and white wine, cover with a lid and cook for 4–6 minutes until the mussels open.
5. Discard any mussels that remain closed and remove the garlic cloves.
6. Drain the pasta, reserving a splash of pasta water, and add it directly to the pan.
7. Toss everything together for 1 minute until well coated and glossy.
8. Finish with fresh parsley and serve immediately.

The sweet mussels, bright tomatoes and olive oil richness beautifully complement the fuller, more structured character of Cerasuolo d’Abruzzo, while the wine’s vibrant acidity keeps the dish fresh and balanced in classic Adriatic coastal style.