Questo vino
Vineyard and terroir
The grapes come from vineyards planted in 2003 in the province of L’Aquila, at an altitude of 500 metres.
Vinification
The ripe grapes are harvested in the first half of October. Fermentation takes place in temperature-controlled stainless-steel tanks for 15–20 days. This was Masciarelli’s first red wine fermented in stainless steel, a method intended to emphasize flavour and aroma.
Ageing
The wine matures for one year in stainless-steel tanks, followed by three months in bottle.
Tasting profile
Bright ruby with purple hues. The aroma is intense, while the palate is elegant and fruity, with spicy and floral notes.
Label / history
The wine takes its name from Castello di Semivicoli, a few kilometres from San Martino. The 2009 wine was first presented at Vinitaly in 2011 as the beginning of a new Masciarelli range.
