Masciarelli “Marina Cvetic” Chardonnay IGT 2021

It is produced with 100% Chardonnay grapes, harvested by hand between 10 and 15 September. Fermentation and maturation take place in new barriques, where the mass remains on the lees for 18 months. Subsequently the wine ages in bottle for 10-12 months, before being released on the market.

Type: White Wine
Style: Full-bodied, Luxurious
Grape Varietal: Chardonnay
Tastes Like: Comparable to a Napa Chardonnay, with tropical fruits, hazelnuts, and vanilla, finishing with buttery richness.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Abruzzo, Italy
Terroir: Clay and limestone soils
Aging: 12 months in oak barrels
Serving Temperature: 10-12°C

Masciarelli's "Marina Cvetic" Chardonnay exemplifies the winery's dedication to crafting premium wines that combine elegance and complexity, making it one of Abruzzo's finest Chardonnays.

Seafood: Seared scallops or lobster bisque.
Poultry: Chicken Alfredo or roast turkey breast.
Vegetarian: Truffle pasta or roasted cauliflower gratin.
Meat: Pork chops with creamy mushroom sauce.

Brie: Creamy and mild, enhancing the wine's buttery texture.
Comté: Nutty and aged, complementing the wine's complexity.
Pecorino Toscano: Salty and firm, balancing the wine's rich flavours.
Triple Cream Brie: Indulgent and luxurious, matching the wine's opulence.

Truffle Pasta

Ingredients:

• 400g fettuccine
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1/2 cup heavy cream
• 2 tbsp truffle paste
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Cook fettuccine according to package instructions. Reserve 1/2 cup pasta water.
2. In a pan, heat olive oil and sauté garlic until fragrant. Add cream and truffle paste, stirring to combine.
3. Toss cooked fettuccine in the sauce, adding reserved pasta water for consistency.
4. Season with salt, pepper, and Parmesan. Garnish with parsley before serving.

Tip: Pair with Masciarelli "Marina Cvetic" Chardonnay for a decadent meal.