Features
Name:
Castello di Semivicoli Trebbiano d'Abruzzo DOC Superiore 2019
Terrain:
380 m a.s.l. Medium loose mixture
Cellar
The Masciarelli Agricultural Estates were established in 1981 by the entrepreneurial intuition of Gianni Masciarelli, a symbolic figure on the Italian wine scene who is also credited with the establishment of modern Abruzzi wine production. The beating heart of the winery is San Martino sulla Marrucina, in the province of Chieti, and it has its own vineyards and olive groves in the four provinces of Abruzzo. 7 product lines make up the wine production: Villa Gemma, Iskra, Marina Cvetic, Castello di Semivicoli, Gianni Masciarelli, Linea Classica and La Botte di Gianni. After lengthy conservative restoration work, the Masciarelli company inaugurated Castello di Semivicoli, a 17th-century baronial palace that is now a relais de charme amidst the vineyards and the driving force behind wine tourism in the area. The Gianni Masciarelli line, desired by Marina Cvetic as a tribute to her professional and life companion, sees the light from the three vineyards of Remartello, Passo Cordone and Cocciapazza near Loreto Aprutino (Pescara), with lively, fruity wines designed for the restaurant industry, which best express the soul of Abruzzo. The company's second wine cellar is also located here, where the grapes are processed at 0 km, maintaining very high quality standards.
Description
The estate, with its vineyards surrounding the castle, has given its name to the Masciarelli line of the same name consisting of three precious labels. The 'Trebbiano d'Abruzzo Superiore' is produced from two vineyards of only Abruzzi Trebbiano in Casacanditella, one of which is over 40 years old and the other a guyot planted by Gianni Masciarelli in the late 1990s, the Trebbiano d'Abruzzo DOC Castello di Semivicoli could be considered a reserve for its rich, enveloping drinkability and long ageing potential.
Organoleptic characteristics:
Straw yellow colour. Fruity aromas dominate the nose, above all candied fruit seduced by lime, apple, papaya and wild flowers.
On the palate it is full-bodied, supported by bright acidity, with a return of the fruity notes, great minerality and a long finish.
Storage time:
2 - 8 years
Vinification
After cryo-maceration with the skins, which allows maximum extraction of polyphenolic substances, it ferments and matures in steel, then in the bottle for a minimum of two years
Acknowledgements
2019 Red Prawn 
2018 James Suckling92/100
2019 Bibenda 
2019 Vitae AIS 
