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Masciarelli Montepulciano Cvetic

Masciarelli Montepulciano Cvetic

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Gianni Masciarelli inherited his passion for vineyards and wine from his maternal grandfather Umberto and soon began his first experiments with grapes, animated by a big dream: give value to the native vines in Abruzzo, giving them an international character, and emphasizing their link with the region.

The phrase that best describes the winemaker Gianni Masciarelli is “non-stop innovation"�. In fact, he was the first producer who introduced the Guyot training system in Abruzzo and the use of French oak barrels for ageing of Montepulciano D'Abruzzo and Trebbiano D'Abruzzo wines.

When he was just twenty years old, the enlightening experience of summer harvest in the Champagne region, in contact with the recoltants, definitely directed him towards his way. In 1981, he founded the company and began producing and selling Trebbiano D'Abruzzo and Montepulciano D'Abruzzo. In 1983, he already produced 9,000 bottles. In 1984, Villa Gemma Rosso was first produced, which is a Montepulciano D'Abruzzo obtained from the best grapes of San Martino, with which Gianni experienced a new concept of making wine and found his own style.

He constantly studied the latest techniques and specificities of Abruzzo; he selected the oldest and least productive vineyards; cared with the same obsession for his “two cellars"� - as he liked to repeat often: the concrete cellar, and the other, the most important one, under the sky: the vineyard.

In 1987, Gianni met Marina Cvetic: their meeting gave birth to a private and professional bond intended to give the company an international breakthrough and bring the message of the excellence of Abruzzo around the world.

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 cannot ignore the strong link with its roots.

From eight municipalities of three different provinces, with altitudes ranging from 200 to 400 meters above sea level.

Fermentation in stainless steel for 15-20days, macerated for 20-30days. Aged for 12-18months in barriques, 100% new.

Tasting Notes
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.

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