Gianni Masciarelli Montepulciano d’Abruzzo DOC 2019

Gianni Masciarelli Montepulciano d’Abruzzo DOC is a vibrant and expressive Montepulciano from the heart of Abruzzo. Bright ruby red in colour, this wine offers an intense bouquet of ripe cherries and currants, intertwined with delicate floral notes of violet and hints of tobacco. Aged in stainless steel, it retains its freshness and balance while showcasing the varietal’s natural depth and versatility.

With its smooth structure and lively acidity, this Montepulciano pairs beautifully with a wide range of Italian and international dishes. Whether enjoyed with hearty winter flavours of Italian cuisine or exotic dishes like goulash and Cantonese duck, it delivers an engaging and dynamic drinking experience.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-Bodied, Fresh, Versatile
Grape Varietal: Montepulciano 100%
Tastes Like: Comparable to a Sangiovese, with cherry, violet, and tobacco notes
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Montepulciano d'Abruzzo DOC
Region: Abruzzo, Italy
Terroir: Rolling hills with clay and limestone soils
Aging: Fermented and aged in stainless steel to preserve freshness
Serving Temperature: 18°C – Serve at room temperature

Masciarelli Tenute Agricole was founded in 1981 by Gianni Masciarelli and is one of Abruzzo’s most esteemed wineries. Based in San Martino sulla Marrucina in the province of Chieti, the winery spans all four provinces of Abruzzo, producing wines that reflect the region’s rich diversity.

Committed to innovation while honouring tradition, Masciarelli restored Castello di Semivicoli, a 17th-century baronial mansion, which now serves as a luxury wine tourism retreat. Their Montepulciano d’Abruzzo is a classic expression of the varietal, combining structure, elegance, and approachability.

Red Meat: Grilled lamb, beef tagliata, or slow-braised beef stew.
Poultry: Roast duck with plum sauce or coq au vin.
Pasta: Amatriciana, lasagna, or wild mushroom tagliatelle.
International: Hungarian goulash, Cantonese duck, or spiced Middle Eastern dishes.

Pecorino Abruzzese: Aged and slightly nutty, complementing the wine’s acidity.
Caciocavallo: A semi-hard cheese with a mild, buttery taste that pairs well with the wine’s fruitiness.
Provolone Piccante: Bold and slightly sharp, balancing the wine’s smooth tannins.
Fontina: Soft and creamy, adding richness to the pairing.

Pasta alla Chitarra con Ragù d'Agnello (Abruzzese Lamb Ragu with Fresh Pasta)

Ingredients:

• 400g pasta alla chitarra (or fresh egg pasta)
• 500g lamb shoulder, cubed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 2 tbsp olive oil
• ½ cup dry red wine (preferably Montepulciano d’Abruzzo)
• 400g canned tomatoes, crushed
• 1 sprig rosemary
• Salt and black pepper, to taste
• Grated Pecorino, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and carrot until softened.
2. Add the lamb and brown on all sides.
3. Deglaze with red wine, scraping up any browned bits.
4. Stir in the crushed tomatoes and rosemary, then season with salt and pepper.
5. Reduce heat, cover, and simmer for 1.5–2 hours until the lamb is tender.
6. Cook pasta in salted boiling water until al dente. Drain and toss with the lamb ragù.
7. Serve with grated Pecorino on top.

Tip: Let the ragù rest for 10 minutes before serving to allow the flavours to fully develop.