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Masciarelli 'Marina Cvetic' ISKRA Montepulciano d'Abruzzo DOCG Colline Teramane 2016
Masciarelli 'Marina Cvetic' ISKRA Montepulciano d'Abruzzo DOCG Colline Teramane 2016
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Description
Description
Masciarelli 'Marina Cvetic' ISKRA Montepulciano d'Abruzzo offers complex notes of dark fruits, tobacco, and a hint of chocolate with a velvety finish.
*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, 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
Winery
Winery
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.
Food Pairings
Food Pairings
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.
Cheese Pairings
Cheese Pairings
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.
Recipe
Recipe
Osso Buco
Ingredients:
- 4 veal shanks
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dry white wine
- 2 cups beef stock
- 2 tbsp tomato paste
- 1 tsp thyme
- Salt and pepper, to taste
- Fresh parsley and lemon zest for garnish
Instructions:
- Season veal shanks with salt and pepper. Heat olive oil in a large pot and brown shanks on all sides. Remove and set aside.
- Sauté onion, carrots, celery, and garlic until softened. Stir in tomato paste and thyme.
- Deglaze with white wine and reduce slightly. Add beef stock and return veal shanks to the pot.
- Cover and simmer for 2 hours until the meat is tender and falling off the bone.
- Garnish with parsley and lemon zest before serving.
Tip: Pair with Masciarelli "Marina Cvetic" ISKRA Montepulciano for an unforgettable meal.
