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Gianni Masciarelli 'Villa Gemma' Montepulciano d'Abruzzo DOC 2017
Gianni Masciarelli 'Villa Gemma' Montepulciano d'Abruzzo DOC 2017
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Description
Description
Gianni Masciarelli 'Villa Gemma' Montepulciano d'Abruzzo is a bold Italian red featuring blackberries, violets, and cedar, with a structured and elegant palate.
*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.
Wine Details
Wine Details
Type: Red Wine
Style: Full-bodied, Robust
Grape Varietal: Montepulciano
Tastes Like: Comparable to a bold Syrah, with ripe blackberries, plums, and a touch of tobacco and spice, finishing with firm tannins.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Abruzzo, Italy
Terroir: Clay and limestone soils
Aging: 24 months in oak barrels
Serving Temperature: 16-18°C
Winery
Winery
Masciarelli's "Villa Gemma" is the winery's flagship wine, showcasing the depth and elegance achievable with Montepulciano. It is a benchmark for Abruzzo's winemaking excellence.
Food Pairings
Food Pairings
Seafood: Grilled tuna steak with a balsamic glaze.
Poultry: Duck confit or roast chicken with rosemary.
Vegetarian: Eggplant parmigiana or lentil stew.
Meat: Braised beef short ribs or lamb shank.
Cheese Pairings
Cheese Pairings
Pecorino Toscano: Firm and salty, complementing the wine's structure.
Fontina: Creamy and mild, enhancing the wine's richness.
Parmigiano-Reggiano: Aged and nutty, pairing beautifully with the wine.
Gorgonzola Dolce: Mild and creamy, providing a contrasting texture.
Recipe
Recipe
Agnello al Forno con Patate (Oven-Roasted Lamb with Potatoes)
Ingredients:
- 1.5kg lamb shoulder or leg
- 1kg potatoes, peeled and cut into chunks
- 4 garlic cloves, minced
- 3 sprigs rosemary
- 2 tbsp olive oil
- 1 cup Montepulciano d’Abruzzo red wine
- Salt and pepper, to taste
- 1 lemon, juiced
Instructions:
- Preheat the oven to 180°C.
- Rub the lamb with olive oil, minced garlic, rosemary, salt, and pepper. Place in a large roasting pan.
- Add the potato chunks around the lamb and season them with salt, pepper, and a drizzle of olive oil.
- Pour the red wine and lemon juice over the lamb and potatoes.
- Roast in the oven for 1.5-2 hours, basting occasionally, until the lamb is tender and the potatoes are golden and crisp.
- Remove from the oven, let the lamb rest for 10 minutes, then slice and serve with the roasted potatoes and pan juices.
Tip: Serve with a side of sautéed green beans and a glass of “Villa Gemma” Montepulciano d’Abruzzo for a classic Italian feast.
