Structure
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: white-fleshed fruit, white flowers, iodine
Palate: orchard fruit, salinity
Cryomacerated Trebbiano from Casacanditella at 380 metres, held a year on the lees and two more in bottle. The estate notes white-fleshed fruit, floral tones and iodine-like minerality with a full body and long close.
What it pairs with
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Adriatic fish soup
Masciarelli points the wine at Adriatic fish dishes, and its salinity suits a broth. -
Linguine with clams
The iodine register and acidity answer shellfish and olive oil. -
Raw sea bass
Minerality and weight suit crudo without any oak in the way.
Facts
- Producer
- Masciarelli · visiting guide
- Grapes
- Trebbiano d'Abruzzo (100%)
- Classification
- Trebbiano d'Abruzzo DOC Superiore
- Oak
- No oak, 12 months on the lees in steel then at least 24 months in bottle
- ABV
- 13.0%
Frequently asked about Castello di Semivicoli Trebbiano d'Abruzzo Superiore
How long is the wine aged before release?
Twelve months on the lees in steel after cold fermentation, then a minimum of 24 months in bottle before it leaves the estate.
What does Castello di Semivicoli Trebbiano taste like?
Masciarelli describes elegance and freshness after a few years, with white-fleshed fruit, floral tones and iodine-like minerality, a full body and a long finish.
Where is the vineyard?
At Casacanditella in the province of Chieti, 380 metres above sea level, trained to the Abruzzese pergola with yields of 80 quintals per hectare.