The Trebbiano d'Abruzzo di Masciarelli has been a classic of regional wine production for years. Together with Montepulciano and Rosato Colline Teatine, it is one of the first labels from Gianni Masciarelli, on the market since 1981. Today it continues to be an important base of the company's economy with 150,000 bottles produced annually. The grapes come from vineyards in San Martino sulla Marrucina (400m above sea level), Loreto Aprutino (350m above sea level), and Ripa Teatina (250m above sea level), with clayey and moderately chalky soils. The vines are trained using the traditional Abruzzo Pergola and simple Guyot methods. Harvest takes place in the third decade of September; the clusters are de-stemmed and gently pressed, after which the liquid phase is separated for the must settling, it ferments at low temperatures and finally ages in steel.

TREBBIANO D'ABRUZZO MASCIARELLI: TASTING

The Trebbiano d'Abruzzo di Masciarelli presents itself with a straw-yellow color with youthful greenish reflections. On the nose, it expresses fermentative hints of apple, alongside sweeter notes of apricot and fresh iris. On the palate, it is refreshing and balanced, perfect paired with vegetarian dishes like soy burgers, fresh arugula, and mixed seeds.