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: fresh cherry, sour cherry, pomegranate
Palate: red cherry, salinity
Montepulciano given twelve hours on the skins at low temperature and then vinified as a white. The estate describes it as saline and fresh, with intense fresh cherry, sour cherry and pomegranate.
What it pairs with
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Pasta with tomato sauce
Masciarelli names tomato-sauced pasta, where the wine's acidity keeps pace with the sauce. -
Pizza margherita
The producer lists pizza, and a saline rosato cuts mozzarella fat. -
Fried vegetables and tempura
The estate suggests fried food and tempura, which the wine's freshness lifts.
Facts
- Producer
- Masciarelli · visiting guide
- Grapes
- Montepulciano (100%)
- Classification
- Cerasuolo d'Abruzzo DOC Superiore
- Oak
- No oak, fermentation at controlled temperature and rest on fine lees until bottling
- First vintage
- 1986
Frequently asked about Villa Gemma Cerasuolo d'Abruzzo Superiore
What does Villa Gemma Cerasuolo taste like?
Masciarelli describes it as saline and fresh, with intense aromas of fresh cherry plus sour cherry and pomegranate. The name comes from its cherry-red colour.
How long are the skins left in?
Twelve hours at low temperature after destemming and crushing, followed by temperature-controlled fermentation and rest on the fine lees until bottling.
What should you eat with it?
The estate calls it a gastronomic wine and proposes meat, fish, tomato-sauced pasta, vegetables, pizza, fried food and tempura.