Gianni Masciarelli Trebbiano d’Abruzzo 2021

Gianni Masciarelli Trebbiano d’Abruzzo is a fresh and elegant white wine from Abruzzo, Italy. Made from 100% Trebbiano grapes, it offers aromas of citrus, green apple, and white flowers, with subtle mineral notes. The light to medium-bodied palate is crisp and refreshing, with balanced acidity and a clean, lingering finish, embodying the charm of Abruzzo’s winemaking heritage.

*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: White Wine
Style: Light-Bodied, Fresh, Aromatic
Grape Varietal: Trebbiano d'Abruzzo 100%
Tastes Like: Comparable to a dry Pinot Grigio, with apple, citrus, and floral notes
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Trebbiano d'Abruzzo DOC
Region: Abruzzo, Italy
Terroir: Clay and limestone soils with a mild coastal influence
Aging: Fermented and aged in stainless steel to retain freshness
Serving Temperature: 10-12°C – Serve chilled

Masciarelli is a leading winery in Abruzzo, known for its dedication to crafting wines that express the unique character of the region. This Trebbiano showcases their focus on quality and tradition.

Seafood: Grilled calamari, baked snapper, or fresh oysters.
Poultry: Herb-roasted chicken or turkey breast.
Vegetarian: Grilled zucchini or asparagus tart.
Meat: Veal scaloppini or pork cutlets.

Ricotta: Creamy and mild, enhancing the wine's crispness.
Pecorino: Salty and nutty, balancing the acidity.
Bocconcini: Fresh and delicate, complementing the citrus notes.
Camembert: Soft and buttery, adding depth to the pairing.

Spaghetti al Limone (Lemon Spaghetti)

Ingredients:

• 250g spaghetti
• 2 tbsp extra virgin olive oil
• 1 garlic clove, minced
• 1 lemon, zest and juice
• 1/2 cup grated Parmigiano Reggiano
• 1/4 cup pasta water
• Salt and black pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Cook spaghetti in salted boiling water until al dente. Reserve 1/4 cup of pasta water before draining.
2. In a pan, heat olive oil over low heat and sauté the minced garlic until fragrant.
3. Add the lemon zest and juice, then stir in the reserved pasta water.
4. Toss the cooked spaghetti in the pan, ensuring it is well coated.
5. Remove from heat and stir in the Parmigiano Reggiano.
6. Season with salt and black pepper, then garnish with fresh basil or parsley.

Tip: For a creamy variation, add a tablespoon of butter or a splash of cream before serving.