Masciarelli 'Marina Cvetic' Montepulciano d'Abruzzo Riserva DOC 2018

Masciarelli 'Marina Cvetic' Montepulciano d'Abruzzo Riserva is a balanced red with flavors of blackcurrants, cherries, and subtle oak, finishing smooth.

*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: Bold, Expressive
Grape Varietal: Montepulciano
Tastes Like: Comparable to a robust Syrah, with ripe blackberries, chocolate, and a velvety finish.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Abruzzo, Italy
Terroir: Clay and limestone soils
Aging: 24 months in French oak
Serving Temperature: 16-18°C

The Marina Cvetic line represents the elegance and complexity of Masciarelli's flagship wines, showcasing Montepulciano in its finest form.

Seafood: Grilled swordfish with capers and olives.
Poultry: Duck breast with a cherry glaze.
Vegetarian: Truffle risotto or roasted red peppers.
Meat: Beef Wellington or braised lamb shanks.

Pecorino Toscano: Salty and robust, enhancing the wine's depth.
Parmigiano-Reggiano: Aged and nutty, complementing the wine's boldness.
Aged Gouda: Rich and caramelised, pairing beautifully with the wine.
Fontina: Creamy and mild, balancing the wine's structure.

Ragù d'Agnello Abruzzese

Ingredients

• 1 kg lamb shoulder, cut into 2-3 cm cubes
• 2 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery sticks, diced
• 400 g canned chopped tomatoes
• 200 ml dry red wine
• 1 bay leaf
• 1 sprig fresh rosemary
• 1 small square (about 10 g) dark chocolate (optional)
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a heavy-based pot over medium-high heat. Add the lamb cubes and sear them until browned on all sides. Remove the lamb and set aside.
2. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften and begin to caramelise.
3. Return the lamb to the pot and pour in the red wine to deglaze, scraping up any browned bits from the bottom.
4. Add the canned tomatoes, bay leaf, and rosemary. Stir well, bring the mixture to a simmer, then reduce the heat to low.
5. Cover and let the ragù simmer gently for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
6. If using, stir in the dark chocolate until melted and fully incorporated, adjusting the seasoning with salt and pepper.
7. Remove the bay leaf and rosemary sprig before serving. Enjoy the ragù over your choice of pasta or with a slice of rustic bread.

This robust and flavourful ragù d'agnello truly captures the essence of Abruzzo and creates a harmonious pairing with your bold, expressive wine.