Description
The Montepulciano Marina Cvetic is the spearhead of the line designed by Gianni Masciarelli's wife, and represents the faithful expression of one of the historical vines of Abruzzo, whose magnitude can not ignore the strong link with its roots. Produced since 1997, this wine provides a blend of Montepulciano grapes in purity, from eight municipalities of three different provinces, with altitudes ranging from 200 to 400 meters above sea level. Vinified in a traditional blunt, the Montepulciano Marina Cvetic expresses the fundamental characteristics of the starting variety, with fruity and floral in perfect balance, followed by a long finish with notes of cocoa beans.

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 Montepulciano d'Abruzzo S. Martino Rosso Riserva 2020 |
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Type | Red still |
Denomination | Montepulciano d’Abruzzo DOC |
Vintage | 2020 |
Size | 0,75 l |
Alcohol content | 14.5% by volume |
Grape varieties | 100% Montepulciano |
Country | Italy |
Region | Abruzzo |
Vendor | Masciarelli |
Origin | San Martino sulla Marrucina (CH) |
Climate | Altitude: 400 m. a.s.l. |
Soil composition | Clayey medium texture. |
Cultivation system | Single Guyot |
Yield per hectare | 8000 0000 kg |
Harvest | 10-25 of October. |
Fermentation | 10 5 days. |
Wine making | 10 5 days of fermentation in stainless steel tanks, 20-30 days of maceration. |
Aging | In one and two passage French oak barrels for 12 8 months, at least 6 months in bottle. |
Allergens | Contains sulphites |