Behind the Cork™ - White Wines from Masciarelli Winery in Abruzzo

Masciarelli (Mass-shee-ah-RELL-ee) Winery is located in the Abruzzo region of Italy on the eastern coast, just east of Rome on the Adriatic Sea. It was established in 1981 from the entrepreneurial intuition of Gianni Masciarelli. Today, Miriam Masciarelli (Gianni’s daughter) works with her mother, Marina Cvetić Masciarelli, to run this fabulous family winery that now has 22 labels and seven product lines all sourced from 60 vineyards in all four provinces of Abruzzo. Two of the product lines featured here are Villa Gemma, honoring the modest family home where Gianni was born, and the Marina Cvetic line that Gianni named for his wife.

2022 Villa Gemma Abruzzo Bianco ($24)

This wine is produced from a blend of 50% Trebbiano Abruzzese, 30% Pecorino, and 20% Cococciola from four vineyards. Trebbiano Abruzzese delivers wines that can be simultaneously floral and fruity. Native Cococciola adds lime-like acidity and herbal notes, while Pecorino adds minerality and a fruit/floral balance.

Fermentation of the various grape varieties was conducted separately in low-temperature stainless steel tanks, followed by blending and bottling.

This Villa Gemma Abruzzo Bianco is pale straw in color. On the nose it nice aromas of citrus and pineapple with subtle herbal hints. On the palate, this medium-light-bodied wine is bright, with green apple flavors, good acidity and mineral notes.

2020 Marina Cvetic Trebbiano d’ Abruzzo Reserva ($60)

This wine is produced from 100% Trebbiano Abruzzese from two vineyards.

Fermentation took place in French oak barrels, both initial and malolactic conversion. After aging 12 months on lees, in new French barrels, the wine spent 12 months in the bottle before distribution. 

This Marina Cvetic Trebbiano d’ Abruzzo Reserva is pale gold in color with greenish highlights. On the nose it has very delicate fruit aromas and herbal hints along with notes from the oak influence. On the palate, this medium-light bodied wine has flavors of green apple and lemon along with oaky notes and yeast from the aging on lees. It finishes soft and smooth.

Both of these white wines from Masciarelli winery are delicious examples of the great wines coming from the Abruzzo region of Italy and featured as the Behind the Cork™ Wines of the Week. Cheers!

Disclosure of Wine Sample Submission: I received these samples at no cost for review. The opinions expressed are entirely my own.

Media Samples Provided by Masciarelli Winery

How Amphora is Used in the Making of Wine

Amphora is a ceramic vessel usually made of earthenware (e.g., clay or terra cotta) that was originally used in the transport of grains in Roman times. Research has shown that the use of amphorae dates to as early as 6,000 B.C.

Over time, amphora was found to be useful in the production, aging and storage of wine.

Amphora earthenware is naturally porous. It can be made to be impervious to external oxygen by internally lining it with wax (i.e., beeswax) or tree resin. This creates a thin, smooth, polished coating that does not impart any flavor. Or, if the winemaker desires, it may be left unlined.

Amphora vessels may be placed below ground or stand above ground.

To produce wine, crushed grapes go into the amphora vessels for fermentation. During fermentation, the grapes are stirred with a wooden paddle and punched down to maximize the wine’s skin-contact. Also, during fermentation, the amphora is usually moistened externally to help keep the temperature of the fermenting grapes down. The amphora may also be wrapped in wet burlap or other fabrics to enhance the cooling effect.

The amphora vessels were often covered with wooden or clay tops or paper. These covering didn’t seal the vessel from oxidation so some winemakers used a thin layer of olive oil as a liquid cap to prevent air contact with the wine.

The use of Amphora in winemaking has been experiencing a renaissance across the globe and can now be seen in places like the United States, Chile, Portugal and Australia. Modern amphoras provide natural micro-oxygenation without added flavors/aromas that oak can impart, temperature regulation, preservation of wine freshness, cleanliness, and when well-maintained they can practically last forever.

Today's use of amphorae in winemaking is a remarkable connection between ancient traditions and modern innovation. As winemakers continue to explore and experiment with this age-old vessel, they unleash a wave of creativity that breathes new life into the world of wine. From preserving the character of the grapes, to enhancing complexity and showcasing terroir, amphorae have become an indispensable tool in the winemaker's arsenal.

As we toast to the future, let us raise our glasses to the ancient wisdom of the past, forever etched within the graceful curves of the amphora, ensuring that the story of wine continues to evolve and captivate for generations to come. Cheers!

Behind the Cork™ - Rockbridge Vineyards V d'Or Dessert Wine

2019 Rockbridge Vineyards V d’Or ($32)

Rockbridge Vineyards is located in Raphine Virginia which is part of the Shenandoah Valley AVA.

Approved in 1982 as Virginia’s first American Viticultural Area, the Shenandoah Valley AVA is located in the Appalachian region of the eastern United States covering the land along the western edge of Virginia and spilling into the easternmost portion of West Virginia.

The Shenandoah Valley Wine Trail (aka the Shenandoah Valley Wine Growers Association) is a nonprofit trade association founded in 2003 to support economic growth and tourism in the Shenandoah Valley by promoting the cultivation of wine grape varieties grown in the Shenandoah Valley AVA.

Rockbridge Vineyards V d’Or dessert wine has won multiple awards including:

  • 2020 Gold Medal-Virginia Governor’s Cup & 1 of 12 in the Governor’s Case

  • 2021 Silver Medal- VA Governor's Cup Competition

  • 2021 Gold Medal - Shenandoah cup Competition

  • 2023 Third Place - Shenandoah cup Competition

This V d’Or dessert wine is made in the style of an Ice Wine where the grapes are picked at their peak of ripeness and then put into freezers to yield frozen grapes. Hydraulic pressure is then used to crush the grapes while still frozen, resulting in a very small amount of very concentrated sugary substance. Because the water is frozen solid, it is not extracted from the grape in the pressing process. This high sugar extract is then put through fermentation to produce this sweet dessert wine.

This V d’Or is a blend of 26% Vidal Blanc, 26% Traminette, 24% Vignoles, 24% Riesling. It is yellow-orange in color with delicate orange and honey aromas. On the palate it is sweet (15% RS by weight) with fruit flavors of mango, pineapple and apricot with some spice notes.


This is a unique Shenandoah Valley V ‘Or dessert wine from Rockbridge Vineyards is this week’s Behind the Cork™ Wine of the Week. Cheers to a sweet start to 2024!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Media Sample Provided by Rockbridge Winery via the Shenandoah Valley Wine Growers Association and Donna White Communications

Behind the Cork™ - Briede Family Vineyards Sparkling Winchester

2020 Briedé Family Vineyards Brut Sparkling Winchester ($53)

From the Shenandoah Valley AVA, here is a wonderful sparkling wine!

Briedé Family Vineyards was established in 2013 in the Shenandoah Valley AVA in Winchester Virginia (just west of the Baltimore/Washington D.C. areas)

Approved in 1982, the Shenandoah Valley AVA comprises Frederick, Clarke, Warren, Shenandoah, Page, Rockingham, Augusta, Rockbridge, Botetourt and Amherst counties in Virginia, and Berkely and Jefferson counties in West Virginia.  Covering 2.4 million acres surrounding the Shenandoah River, it is a major agricultural and viticultural area of Virginia and West Virginia.

Awards for this 2020 Sparkling Winchester include:

  • Silver Medal winner in the 2023 Governor's Cup and the DENVER International Wine Competition 2023 

  • Gold Medal and 2nd in the Shenandoah Cup 2023, and in top 7 wines in the Shenandoah Valley.  

This award-winning 2020 Briedé Sparkling Winchester is made from 100% Cayuga White grapes. Cayuga is a French-American hybrid grape variety, first bred and now found predominantly in the Finger Lakes wine region of New York State and vicinity. It was bred for its cold hardiness and produces both sparkling and still wines with good acidity and clean flavors.

On the nose, this Briedé Sparkling Winchester has notes of green apples, pears, and a bit of yeast. On the palate its bubbles are consistent and small with nice complexity and a lengthy finish,

This is a unique Shenandoah Valley sparkling wine that’s perfect as this week’s Behind the Cork™ Wine of the Week. Cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Media Sample Provided by Briedé Family Vineyards via Donna White Communications

Consider a Cava for the Holidays

Looking for a good, affordable bottle of bubbly for the holidays? Consider Cava.

Cava is a sparkling wine from Spain with a lot of similarity to French Champagne. In fact, the Spanish bubbly was called Champaña in Spain until the 1970s when French regulations were put into place to limit the use of the word Champagne to only those wines produced in the Champagne region of France.  So, the Spanish re-named their sparkling wine for the caves or cellars where the sparkling wine was kept for aging. Thus, came the name Cava.

Like Champagne, Cava is produced in the 'Traditional Method' where secondary fermentation is done in the bottle. This is how the bubbles are naturally formed since this second fermentation also converts sugar to alcohol using yeast, but the resulting CO2 is trapped in the bottle, producing the carbonation.

Unlike French Champagne, Cava is produced with the Macabeu, Xarello and Paralleda grapes.  But Cava surprisingly has a very similar taste to Champagne, much more so than the highly popular Prosecco.  But the best thing about Cava is its price. You can find a nice bottle for under $20.

Like Champagne, Cava is produced in various levels of sweetness:

  • Brut Nature -- Up to 3 grams of sugar/liter

  • Extra Brut -- Up to 6 grams/liter

  • Brut -- Up to 15 grams/liter

  • Extra Seco -- Between 12 - 20 grams/liter

  • Seco -- Between 17-35 grams/liter

  • Semi-Seco -- Between 33-50 grams/liter

  • Dulce -- More than 50 grams/liter

You can also find Cava Reserva which is aged an additional 6 months (for a total of 15 months) over the standard Cava (9 months of aging) and Cava Gran Reserva which is aged a total of 30 months.

Cava is a great alternative to Champagne and a wonderful sparkling wine to enjoy during the holidays (and year-round!).  Chill a bottle and enjoy. Cheers!