Description
At the "heart" of Masciarelli history. From the private and professional bond between John and Marina was born in 1991 the product line that bears his name. With no less than 6 references, the Marina Cvetic line is characterized by the presence of international grape varieties in purity (Merlot, Cabernet Sauvignon, Chardonnay) by side in Montepulciano and Trebbiano. The reading that it offers is original and character: structured and elegant wines Marina Cvetic are a "lone voice" for the most demanding and technically savvy.
Awards

Perfume

Color

Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

- Start up year: 1981
- Oenologist: Carlo Ferrini
- Bottles produced: 2.500.000
- Hectares: 300
Gianni Masciarelli.
Undoubtedly, this is the winery that speaks the most about Abruzzo as the land of wine in Italy and around the world. Gianni Masciarelli, the founder, and Marina Cvetic, his life and professional partner, have always aimed for the best, investing in quality and innovation. A pioneer of modern winemaking in Abruzzo, Gianni Masciarelli initiated the profound renewal of winemaking practices that led to the gradual establishment of Abruzzo as a unique production area in Italy.
Thanks to his and Marina's determination, in just a few years Masciarelli has imposed a new and recognisable style in the production of native and International varieties and is now counted among the excellences of Italian wine. Read more


Name | Masciarelli Marina Cvetic Merlot 2017 |
---|---|
Type | Red still |
Denomination | Terre Aquilane IGT |
Vintage | 2017 |
Size | 0,75 l |
Alcohol content | 14.5% by volume |
Grape varieties | 100% Merlot |
Country | Italy |
Region | Abruzzo |
Vendor | Masciarelli |
Origin | Ancarano |
Climate | Altitude: 250 m. a.s.l. Vineyards exposure: East. |
Soil composition | Middle composition chalky. |
Cultivation system | Guyot. |
Plants per hectare | 6500 |
Yield per hectare | 7 tons |
Harvest | End of September. |
Fermentation temperature | 26 °C |
Wine making | 15-20 days of fermentation in stainless steel tanks with 20-30 days of maceration. |
Aging | In French oak barrels for 12 months (50% of one passage, 50% two passages), 24 months in bottle. |
Total acidity | 5.7 gr/L |
PH | 3.55 |
Year production | 16500 bottles |
Allergens | Contains sulphites |