Gianni Masciarelli 'Villa Gemma' Cerasuolo d'Abruzzo DOC Superiore Rosé 2023

Gianni Masciarelli 'Villa Gemma' Cerasuolo d'Abruzzo DOC Superiore Rosé is an iconic expression of Montepulciano, produced in one of Italy’s most prestigious rosé appellations. Cerasuolo d'Abruzzo is renowned for crafting deeply flavoured and structured rosés, and Masciarelli has been at the forefront of this tradition since 1986. This rosé delivers rich fruit intensity, depth, and complexity, yet remains beautifully balanced and approachable. With its deep colour and robust character, it is a rosé made for the dinner table, pairing effortlessly with a variety of cuisines.

*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: Rosé Wine
Style: Intense, Structured, Food-Friendly
Grape Varietal: Montepulciano
Tastes Like: Comparable to a rich Tavel Rosé, with deep red fruit, spice, and a savoury backbone
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Cerasuolo d'Abruzzo DOC Superiore
Region: Abruzzo, Italy
Terroir: Hilly vineyards with clay and limestone soils
Aging: Short maturation in stainless steel to retain freshness and vibrancy
Serving Temperature: 10-12°C – Serve slightly chilled

Gianni Masciarelli is one of the most influential names in Abruzzo winemaking, pioneering modern techniques while honouring the region’s traditions. Founded in 1981, the winery has been a benchmark for Montepulciano-based wines, including their celebrated 'Villa Gemma' Cerasuolo d'Abruzzo. This rosé highlights the versatility and depth of Montepulciano, crafted with precision to deliver both structure and refreshment. A wine that seamlessly bridges the gap between red and rosé, it is a must-have for serious wine lovers.

• Seafood: Grilled swordfish, tuna steak, or seafood paella.
• Poultry: Roast duck, spiced chicken skewers, or turkey with berry glaze.
• Meat: Veal cutlets, pork medallions, or lamb kebabs.
• Vegetarian: Grilled eggplant, ratatouille, or tomato and basil pasta.

• Pecorino Toscano: Aged and nutty, matching the wine’s savoury depth.
• Gorgonzola Dolce: Creamy and tangy, balancing the wine’s fruitiness.
• Fontina: Mild and smooth, complementing the wine’s structure.
• Parmigiano Reggiano: Aged and umami-rich, enhancing the wine’s complexity.

Petto d'Anatra con Salsa ai Frutti di Bosco (Duck Breast with Berry Sauce)

Ingredients:

• 2 duck breasts
• 1/2 cup mixed berries (blueberries, raspberries, or blackberries)
• 1/4 cup dry red wine (preferably Cerasuolo d'Abruzzo)
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and black pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
2. Season both sides with salt and black pepper.
3. Heat a pan over medium heat and place the duck breasts skin-side down. Cook for 5-7 minutes until the skin is crispy.
4. Flip the duck and cook for another 4-5 minutes for medium-rare (or longer if preferred).
5. Remove from the pan and let rest for 5 minutes before slicing.
6. In the same pan, add the mixed berries, red wine, balsamic vinegar, and honey. Cook for 3-4 minutes until slightly reduced.
7. Slice the duck and drizzle with the berry sauce.
8. Garnish with fresh thyme and serve immediately.

Tip: Serve with a light arugula salad or roasted baby potatoes for a balanced summer dish.