Masciarelli Marina Cvetic Trebbiano d’Abruzzo Riserva 2019


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“The 2019 Trebbiano d’Abruzzo Riserva is a fruit-forward and extroverted expression with notes of baked apple, dried nectarines, almond paste and honied florals. This is silky and enveloping, balanced by stimulating acidity with a savory, almost-salty mix of mineral-tinged orchard fruits and hints of ginger. There’s the slightest hint of perceptible heat to contend with here, yet it doesn’t get in the way, as a twang of zesty citrus reverberates through the long and structured finale. A full minute goes by as you notice a note of roasted hazelnut continues to linger. There’s so much pleasure to be found here already that it’s hard to imagine cellaring the 2019, yet a few years are sure to bring even further depths. Drinking window: 2022-2028. 91 points

The late Gianni Masciarelli founded the winery in 1981, starting out with just two hectares. Today, Masciarelli is one of the largest producers in the region, maintaining an admirable level of quality and dependability throughout the entire range. While the headquarters are located in San Martino sulla Marrucina, Masciarelli oversees 365 hectares through sustainable practices, spread out between sixty different sites. Masciarelli is the only Abruzzo producer to source all-estate fruit from all four provinces (Chieti, Pescara, Teramo and l’Aquila). With the size and focus on choice terroir, over the decades the firm created a large yet diverse portfolio of Montepulciano and Trebbiano that spans from the pure and fresh to the most modern, concentrated and internationally-styled. As a guide to finding the wines that best fit your palate, the portfolio is broken down between the “classic” and fresher “Masciarelli” lineup, the more international and stylish “Masciarelli – Marina Cvetic” lineup (named after Gianni Masciarelli’s wife) and the more powerful and age-worthy “Masciarelli – Villa Gemma” lineup. Just be aware that there is no shortage of new French oak in the more “important” wines of the range. That said, it’s really a matter of taste.”

Eric Guido, Vinous (04/21)