About this wine
Vineyard and terroir
The grapes are grown on east-facing hillsides at elevations of 250–400 m in the vineyards of Chieti.
Vinification
The grapes are harvested in the first half of October. The must undergoes cold maceration for 14 hours, followed by fermentation at 16–18 °C for up to 30 days. Fermentation and subsequent maturation take place in stainless steel rather than wood.
Ageing
The wine matures for one year in stainless-steel tanks, followed by 24 months in bottle.
Label / history
The first vintage was released in 2004. The wine takes its name from Castello di Semivicoli, a seventeenth-century castle a few kilometres from San Martino. After a long restoration supported by Gianni Masciarelli, the castle reopened as a hotel overlooking the vineyards of Chieti.
Gianni Masciarelli explained that the wine was created in response to comments that the woody notes in “Marina Cvetic” Trebbiano d’Abruzzo were too pronounced; the new Trebbiano was therefore aged in stainless steel.
