Masciarelli 'Marina Cvetic' ISKRA Montepulciano d'Abruzzo DOCG Colline Teramane 2016

Masciarelli’s “Marina Cvetic” ISKRA Montepulciano d’Abruzzo DOCG Colline Teramane is an opulent, full-bodied red that captures the richness of Abruzzo’s clay and limestone terroir. Reminiscent of a Barolo, it unveils bold notes of blackberries, cherries, and licorice, framed by structured tannins. Aged 24 months in oak barrels, this Montepulciano promises a luxurious tasting experience.

*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, Opulent
Grape Varietal: Montepulciano
Tastes Like: Comparable to a Barolo, with blackberries, cherries, and licorice, finishing with structured 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 is one of Abruzzo's most iconic producers, and the ISKRA Montepulciano d'Abruzzo DOCG represents the pinnacle of their winemaking expertise. This wine highlights the power and elegance of Montepulciano grapes from Colline Teramane.

Seafood: Grilled tuna steak with herb crust.
Poultry: Duck confit with a cherry reduction.
Vegetarian: Truffle risotto or roasted eggplant lasagne.
Meat: Osso Buco or rack of lamb.

Pecorino Toscano: Salty and firm, balancing the wine's richness.
Parmigiano-Reggiano: Aged and nutty, complementing the wine's structure.
Gorgonzola Dolce: Creamy and mild, providing a delightful contrast.
Aged Cheddar: Bold and sharp, pairing beautifully with the wine.

Arrosticini di Agnello (Lamb Skewers)

Ingredients

• 1 kg lamb shoulder, cut into 2 cm cubes
• 3 tbsp extra virgin olive oil
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1-2 sprigs of fresh rosemary (optional)
• Wooden skewers (soaked in water for 30 minutes)

Instructions

1. Preheat your grill to medium-high heat.
2. Thread the lamb cubes onto the soaked wooden skewers, leaving a little space between each piece.
3. Drizzle the lamb with extra virgin olive oil and season generously with sea salt and freshly ground black pepper. If using, add a few small sprigs of rosemary.
4. Grill the skewers for about 8-10 minutes, turning regularly to ensure even cooking and a nice char on all sides. The lamb should be tender on the inside and lightly crisp on the outside.
5. Remove from the grill and serve immediately with rustic bread and a drizzle of extra virgin olive oil.

Enjoy this authentic taste of Abruzzo with your glass of Masciarelli 'Marina Cvetic' ISKRA Montepulciano d'Abruzzo, served at 16-18°C, for a truly opulent dining experience.