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Masciarelli 'Marina Cvetic' Merlot Terre Aquilane IGT 2017
Masciarelli 'Marina Cvetic' Merlot Terre Aquilane IGT 2017
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Description
Description
Masciarelli 'Marina Cvetic' Merlot Terre Aquilane IGT is a rich and complex red wine from Abruzzo, Italy, crafted from 100% Merlot grapes. This full-bodied wine offers deep aromas of black cherries, plums, and dark chocolate, with a velvety palate featuring ripe blackberries, spice, and tobacco, balanced by well-integrated tannins and a long, elegant 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, Velvety
Grape Varietal: Merlot
Tastes Like: CComparable to a Saint-Émilion Merlot, with black cherries, plums, and cocoa, finishing with smooth tannins.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Terre Aquilane IGT
Region: Abruzzo, Italy
Terroir: Clay and limestone-rich soils
Aging: Aged in French oak barrels for 12-18 months
Serving Temperature: 16-18°C – Serve slightly below room temperature
Winery
Winery
Masciarelli, one of Abruzzo’s most renowned wineries, is known for its dedication to quality and innovation. The 'Marina Cvetic' line represents the estate’s finest expressions, showcasing a refined and elegant interpretation of Merlot with remarkable depth and aging potential.
Food Pairings
Food Pairings
Seafood: Blackened salmon or tuna steak with herb crust.
Poultry: Roast duck with cherry glaze.
Vegetarian: Ratatouille or wild mushroom risotto.
Meat: Beef Wellington or grilled lamb chops.
Cheese Pairings
Cheese Pairings
Parmigiano-Reggiano: Aged and nutty, enhancing the wine's depth.
Pecorino Romano: Salty and robust, balancing the wine's boldness.
Gorgonzola Dolce: Creamy and mild, providing a delightful contrast.
Aged Gouda: Rich and caramelised, pairing beautifully with the wine.
Recipe
Recipe
Risotto ai Funghi Selvatici (Wild Mushroom Risotto)
Ingredients:
- 1 cup Arborio rice
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cups mixed mushrooms, sliced
- 1/2 cup white wine
- 4 cups vegetable stock
- 1/4 cup Parmesan cheese, grated
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Heat olive oil in a pan. Sauté onion until translucent. Add mushrooms and cook until tender.
- Stir in Arborio rice and toast for 2 minutes. Deglaze with white wine and reduce slightly.
- Add vegetable stock one ladle at a time, stirring until absorbed before adding more.
- Once rice is creamy and tender, stir in Parmesan, butter, salt, and pepper.
- Serve garnished with parsley and extra Parmesan.
Tip: Pair with Masciarelli "Marina Cvetic" Merlot for a rich and satisfying meal.
