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
Details

Perfume

Color

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

Pairings
- Start up year: 1981
- Oenologist: Attilio Alfino
- Bottles produced: 2.300.000
- Hectares: 300
Wine production – while also having a small production of extra virgin olive oil – now has 22 labels and seven product lines: Classic Line, Gianni Masciarelli, Villa Gemma, Marina Cvetic and Castello di Semivicoli. Villa Gemma, Iskra, Marina Cvetic, Castello di Semivicoli, Gianni Masciarelli, Linea Classica e La Botte di Gianni.
In the constant and renewed work for innovation, but with respect for the environment and tradition, Masciarelli inaugurated, after a long restoration, Castello di Semivicoli, a seventeenth-century baronial mansion, which is now a Relais de Charme in the vineyards, a driving force of wine tourism in the area. Read more


Name | Masciarelli Marina Cvetic Merlot 2017 |
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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 |