Gianni Masciarelli 'Villa Gemma' Montepulciano d'Abruzzo DOC 2017

Gianni Masciarelli “Villa Gemma” Montepulciano d’Abruzzo DOC is a benchmark expression of Montepulciano from Abruzzo - powerful, polished and unmistakably Italian.

Sourced from select hillside vineyards between the Adriatic coast and the Apennine mountains, the fruit benefits from warm days and cooling mountain breezes that allow full ripeness while preserving structure. Made from 100% Montepulciano, the wine undergoes extended maceration for depth and colour before ageing in oak, building complexity and refining its naturally robust tannins.

This is Montepulciano elevated - rich, confident and built for serious food. Perfect with slow-cooked lamb, osso buco, aged pecorino or hearty pasta dishes.

*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: 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

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.

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.

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.

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:

1. Preheat the oven to 180°C.
2. Rub the lamb with olive oil, minced garlic, rosemary, salt, and pepper. Place in a large roasting pan.
3. Add the potato chunks around the lamb and season them with salt, pepper, and a drizzle of olive oil.
4. Pour the red wine and lemon juice over the lamb and potatoes.
5. Roast in the oven for 1.5-2 hours, basting occasionally, until the lamb is tender and the potatoes are golden and crisp.
6. 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.