Masciarelli 'Marina Cvetic' Merlot Terre Aquilane IGT 2017

Masciarelli 'Marina Cvetic' Merlot Terre Aquilane IGT is a bold and expressive Italian Merlot from the high-altitude vineyards of Abruzzo. Grown at 500 metres above sea level in the rocky soils of Ofena, this wine showcases depth, elegance, and complexity. Aged in French oak barriques before further refinement in bottle, it delivers intense aromas of ripe dark fruits, plum, and blackberries, layered with notes of vanilla, spice, and tobacco. The palate is rich and structured, with velvety tannins and a long, lingering finish, making it an ideal pairing for hearty dishes and aged cheeses.

*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, Rich, Elegant
Grape Varietal: Merlot 100%
Tastes Like: Comparable to a Bordeaux-style Merlot, with ripe dark fruits, spice, and velvety tannins
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Terre Aquilane IGT
Region: Abruzzo, Italy
Terroir: Medium-textured soil, rich in rocks, high-altitude vineyards (500m)
Aging: Fermented in stainless steel, aged in French oak barriques, followed by bottle aging
Serving Temperature: 16-18°C – Serve slightly below room temperature

Masciarelli is one of Abruzzo’s most respected wineries, known for producing wines of power and finesse. Founded by Gianni Masciarelli and continued by Marina Cvetic, the estate is dedicated to showcasing the unique terroir of the region. The 'Marina Cvetic' line represents the pinnacle of their winemaking, combining tradition with modern innovation. This Merlot, sourced from the rocky soils of Ofena, benefits from high-altitude cultivation, resulting in a wine of remarkable structure, depth, and aging potential.

Red Meat: Grilled ribeye, slow-braised beef short ribs, or venison stew.
Poultry: Roast duck breast with cherry glaze or herb-crusted roast chicken.
Pasta: Pappardelle with wild mushroom and truffle sauce, or slow-cooked ragù.
Vegetarian: Eggplant parmigiana, truffle risotto, or grilled portobello mushrooms.

Pecorino di Farindola: A bold and nutty cheese from Abruzzo, matching the wine’s depth.
Taleggio: Creamy and rich, complementing the wine’s fruit and spice.
Parmigiano Reggiano: Aged and umami-rich, enhancing the wine’s complexity.
Gorgonzola Piccante: Strong and tangy, offering a contrast to the wine’s smooth texture.

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:

1. Heat olive oil in a pan. Sauté onion until translucent. Add mushrooms and cook until tender.
2. Stir in Arborio rice and toast for 2 minutes. Deglaze with white wine and reduce slightly.
3. Add vegetable stock one ladle at a time, stirring until absorbed before adding more.
4. Once rice is creamy and tender, stir in Parmesan, butter, salt, and pepper.
5. Serve garnished with parsley and extra Parmesan.

Tip: Pair with Masciarelli "Marina Cvetic" Merlot for a rich and satisfying meal.