The Montepulciano d'Abruzzo DOC di Masciarelli is, along with the Trebbiano d'Abruzzo DOC and the Rosato IGT Colline Teatine, a classic label of the company, produced since 1981. The grapes come from different vineyards: S. Martino sulla Marrucina (400 m a.s.l.) and Ripa Teatina (250 m a.s.l.), Fara Filiorum Petri (300 m a.s.l.) and Villamagna (280 m a.s.l.), all in the province of Chieti and all characterized by clayey, moderately chalky soils. Harvest usually begins at the end of September, and may end, depending on the year, at the end of October. Maceration and fermentation last between 10 and 15 days, then the wine ages in steel for 20 months.

MONTEPULCIANO D'ABRUZZO MASCIARELLI: TASTING

Masciarelli's Montepulciano d'Abruzzo pours into the glass with a deep ruby color; on the nose, it is rich in red and black berries and violet flowers, with hints of tobacco and underbrush. The palate is fresh, with defined tannins, and balanced. Best served with braised pork cheek and grilled leeks, or with a risotto with chicken livers.