Gianni Masciarelli 'Villa Gemma' Cerasuolo d'Abruzzo DOC Superiore Rosé 2023

Gianni Masciarelli 'Villa Gemma' Cerasuolo d'Abruzzo DOC Superiore Rosé is an iconic expression of Montepulciano, produced in one of Italy’s most prestigious rosé appellations. Cerasuolo d'Abruzzo is renowned for crafting deeply flavoured and structured rosés, and Masciarelli has been at the forefront of this tradition since 1986. This rosé delivers rich fruit intensity, depth, and complexity, yet remains beautifully balanced and approachable. With its deep colour and robust character, it is a rosé made for the dinner table, pairing effortlessly with a variety of cuisines.

*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: Intense, Structured, Food-Friendly
Grape Varietal: Montepulciano
Tastes Like: Comparable to a rich Tavel Rosé, with deep red fruit, spice, and a savoury backbone
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Cerasuolo d'Abruzzo DOC Superiore
Region: Abruzzo, Italy
Terroir: Hilly vineyards with clay and limestone soils
Aging: Short maturation in stainless steel to retain freshness and vibrancy
Serving Temperature: 10-12°C – Serve slightly chilled

Gianni Masciarelli is one of the most influential names in Abruzzo winemaking, pioneering modern techniques while honouring the region’s traditions. Founded in 1981, the winery has been a benchmark for Montepulciano-based wines, including their celebrated 'Villa Gemma' Cerasuolo d'Abruzzo. This rosé highlights the versatility and depth of Montepulciano, crafted with precision to deliver both structure and refreshment. A wine that seamlessly bridges the gap between red and rosé, it is a must-have for serious wine lovers.

• Seafood: Grilled swordfish, tuna steak, or seafood paella.
• Poultry: Roast duck, spiced chicken skewers, or turkey with berry glaze.
• Meat: Veal cutlets, pork medallions, or lamb kebabs.
• Vegetarian: Grilled eggplant, ratatouille, or tomato and basil pasta.

• Pecorino Toscano: Aged and nutty, matching the wine’s savoury depth.
• Gorgonzola Dolce: Creamy and tangy, balancing the wine’s fruitiness.
• Fontina: Mild and smooth, complementing the wine’s structure.
• Parmigiano Reggiano: Aged and umami-rich, enhancing the wine’s complexity.

Brodetto alla Vastese (Abruzzo Seafood Stew)

Ingredients:

• 500g mixed firm white fish, such as snapper, barramundi, or blue-eye
• 250g prawns
• 250g mussels or pipis
• 2 garlic cloves, sliced
• 1 small chilli, finely sliced
• 400g crushed tomatoes
• 125ml fish stock
• 100ml olive oil
• Fresh parsley, chopped
• Salt, to taste
• Toasted rustic bread, to serve

Instructions:

1. In a wide pot, gently cook the garlic and chilli in olive oil until fragrant.
2. Add the crushed tomatoes and fish stock, then simmer for 15 minutes.
3. Add the fish pieces first, followed by the prawns and mussels.
4. Cover and cook until the shellfish open and the fish is just cooked through.
5. Finish with chopped parsley and an extra drizzle of olive oil.
6. Serve in bowls with toasted rustic bread rubbed with garlic.

This classic Abruzzese seafood stew is a beautiful match for a structured Cerasuolo d’Abruzzo, with the wine’s deep red fruit and savoury edge complementing the tomato-rich broth, sweet seafood, garlic, and gentle chilli heat.