Abruzzo is a region suspended between the Adriatic and the Apennines, a territory where nature has created very different landscapes that are directly reflected in the glass. On one side, hills sloping down to the sea, on the other, mountain slopes that require heroic viticulture. It is precisely in this diversity that Abruzzo's strong winemaking identity is born.

Montepulciano d'Abruzzo has always been the symbol of the region: a robust, versatile, and internationally appreciated red wine. Alongside it, in recent years, native grape varieties like Pecorino are making a comeback, captivating many enthusiasts with its freshness and aromaticity. These varieties tell the story of an Abruzzo that continues to renew itself while remaining true to its roots.

In recent decades, the quality of Abruzzo wines has grown significantly. This process has been fostered by the work of large cooperatives, capable of spreading the region's wines around the world, and in parallel by independent winemakers, who have focused on niche productions and personal interpretations of the territory. This dualism enriches the offering and allows us today to speak of Abruzzo as one of the most interesting realities in the Italian wine scene.

The aim of this article is to offer a comprehensive overview of Abruzzo's winemaking heritage: we will discover together the emblematic grape varieties, the most suitable production areas, and the new trends that are changing the face of the region. A journey that combines tradition and innovation, just as a good glass of wine can.

The Abruzzo wine context

To understand Abruzzo wines, it is essential to start with the context in which they are born. The region, despite not being among the largest in Italy, presents an extraordinary variety of natural environments that directly influence grape cultivation and the wine profile.

Geography and morphology: hills, slopes, valleys, and mountains

Abruzzo is a land of contrasts. The gentle, airy coastal hills allow for extensive and accessible viticulture, while the inland and mountainous areas require greater, almost heroic, efforts to cultivate vines. The valleys that open up between the Apennine massifs become natural corridors that channel winds and create ideal conditions for grape ripening. This morphological variety translates into very different wines, capable of satisfying different tastes and expectations.

Climate and soils: mountain winds, marine influences, temperature variations

The Abruzzo climate is characterized by a unique combination: the fresh and salty influence of the Adriatic Sea and the protection of the mountains, which ensure significant temperature variations between day and night. These fluctuations help the grapes develop more intense aromas and good acidity, fundamental elements for balanced and long-lived wines. The soils also vary greatly: sandy and silty along the coast, rich in minerals and clay in the hinterland, calcareous and gravelly in the mountain areas. Each vineyard thus finds its ideal habitat.

History of wine in Abruzzo: from rurality to national affirmation

Viticulture in Abruzzo has ancient roots, linked to peasant traditions. For centuries, wine was a daily, simple, and rustic food, intended more for family consumption than for the market. It was only from the 1960s onwards that Montepulciano d'Abruzzo began to become known nationally, eventually becoming one of Italy's best-selling and most recognized denominations. In recent decades, thanks to the work of cooperative wineries and small producers, the region has embarked on a path of qualitative growth that today places it among the most interesting wine regions in the country.

Key figures: hectares under vine, production volumes, exports, and DOC incidence

The numbers help to understand the true weight of wine in Abruzzo. The region has approximately 30,000 hectares under vine, with an average annual production exceeding 3 million hectoliters. The majority is represented by red and rosé wines based on Montepulciano, while white wines, which are growing, feature Trebbiano, Pecorino, and Passerina. Abruzzo wine is strongly export-oriented: a significant portion is exported to markets such as Germany, the United States, and the United Kingdom. Denominations of origin (DOC and DOCG) play a significant role, covering over 60% of production, testifying to the growing attention to quality.

The main wine-growing areas of Abruzzo

Abruzzo's wine heritage is expressed through several production areas, each with specific characteristics that give rise to unique wines. From the coastal hills to the inland mountain areas, each territory contributes to defining the identity of Abruzzo wine.

Colline Teramane: the Montepulciano DOCG area

The Colline Teramane represent the spearhead of Abruzzo viticulture, being the only area to boast the Montepulciano d'Abruzzo Colline Teramane DOCG denomination. Here, the region's emblematic grape variety finds optimal conditions: hillside exposures, fresh winds from the Apennines, and mixed soils that allow for elegant, structured, and long-lived wines. These are red wines that are often aged in wood and are distinguished by their aromatic complexity and aging potential.

Province of Chieti: the most productive area, between coast and plateaus

The province of Chieti is the productive heart of Abruzzo: over two-thirds of the regional vineyards are located here. The variety of the territory, ranging from the coast to the internal plateaus, allows for a wide and diversified production. It is the home of large cooperatives that have made Montepulciano and Trebbiano d'Abruzzo famous worldwide, but also of many small realities that are now rediscovering native grape varieties such as Cococciola and Passerina. The wines of the area are generally generous, immediate, and suitable for daily consumption, without sacrificing labels of great quality.

Pescara and the hinterland: biodiversity and new interpretations

In the Pescara area and the inland areas towards Gran Sasso, viticulture is characterized by high biodiversity. The calcareous soils and the cooler climate compared to the coast favor fresh, fragrant, and acidic wines. In this area, there are many wineries focused on experimentation, with a modern approach that combines respect for tradition and new winemaking techniques. This results in innovative interpretations of Montepulciano and Pecorino, as well as interesting expressions of more mineral and refined Trebbiano d'Abruzzo.

L'Aquila and the mountains: heroic and experimental viticulture

In the province of L'Aquila, vines grow in difficult conditions, with high altitudes and harsh winters. This is truly heroic viticulture, which requires great effort but offers surprising results. The wines produced here are distinguished by their freshness, elegance, and unusual aromatic profiles compared to coastal areas. There is no shortage of experimentation: some winemakers have begun to enhance local grape varieties such as Montonico, while others are focusing on unprecedented interpretations of Montepulciano, often more subtle and vertical than traditional versions.

Valle Peligna: historical cradle of Montepulciano and Cerasuolo

The Valle Peligna, located in the Abruzzo hinterland, is considered the historical cradle of Montepulciano. Here, the grape variety found its first spread centuries ago, before conquering the entire region. The valley is also linked to Cerasuolo d'Abruzzo, the typical rosé of the area, characterized by an intense color and red fruit aromas. The wines of Valle Peligna are deeply distinctive and often made by small family businesses, guardians of a tradition that keeps alive the link with the history of Abruzzo viticulture.

Native and traditional grape varieties

Abruzzo preserves a heritage of grape varieties that tell the character of the region: immediate and convivial wines alongside labels of great depth. Below is a practical overview of the protagonists, with characteristics, styles, and pairing suggestions.

Montepulciano: the symbolic red of the region, rich, fruity, long-lived

It is the flag-bearer grape variety: it yields red wines with an intense color, aromas of cherry and plum, often with notes of sweet spices. The tannin (the "dry" sensation in the mouth) is present but can be silky if well managed.

• Sensory profile: dark fruit, violet, licorice; medium-full body; medium-high tannin; good structure.
• Styles:
  • Young (steel or short wood aging): juicier, easy-drinking.
  • Selections/reserve (longer wood aging): complexity, spice, aging potential.
  • Cerasuolo d'Abruzzo: typical rosé version, cherry-colored, fragrant and gastronomic.
• Reference areas: throughout the region; qualitative peak in the Colline Teramane.
• Pairings: arrosticini, roast lamb, ragù, legume soups, aged cheeses.
• Serving: 16–18 °C; large glass.

Trebbiano d'Abruzzo: traditional white, from simple to refined

Under the name Trebbiano, different clones and interpretations coexist: it can be the daily, fresh, and direct white, but also surprise with more complex and long-lived versions.

• Sensory profile: white flowers, yellow apple, herbs; medium-high acidity; often savory finish.
• Styles:
  • Fresh (steel only): smooth, ideal for summer.
  • Aged (sur lie/large barrel): more structure, honeyed notes and dried fruit with age.
• Pairings: fried seafood mix, spaghetti with clams, seafood salads, light white meats.
• Serving: 8–10 °C; medium glass.

Pecorino: rediscovered and revalued for acidity and aromaticity

It has nothing to do with cheese: the name refers to pastures and shepherds. Today it is among the most sought-after whites thanks to its acidic energy and aromatic profile.

• Sensory profile: citrus, Mediterranean herbs (sage, thyme), white peach; high acidity; savory finish.
• Styles:
  • Steel: crisp and fragrant.
  • Partial wood aging: more volume and complexity without losing freshness.
  • Sparkling: excellent for dry and vertical bubbles.
• Pairings: raw seafood, sushi, fresh cheeses, grilled vegetables, light spicy dishes.
• Serving: 8–10 °C.

Passerina: fresh, floral, versatile

An immediate and pleasant white, perfect for an aperitif but also capable of accompanying everyday meals.

• Sensory profile: yellow flowers, citrus, pear; medium acidity; clean finish.
• Styles: still in steel; sparkling (especially Charmat method) fragrant and easy-drinking.
• Pairings: Ascoli olives, light fried foods, rice salads, soft cheeses.
• Serving: 8–10 °C.

Cococciola: minor white grape variety, ideal for sparkling wines

A native Abruzzo grape, long "hidden" in blends, now valued for its natural acidity and great drinkability.

• Sensory profile: lemon, green apple, wild herbs; high acidity; light body.
• Styles: essential and crisp still; dry and very fresh sparkling (Charmat).
• Pairings: raw seafood, marinated anchovies, salads, battered vegetables.
• Serving: 6–8 °C for sparkling wines; 8–10 °C for still wines.

Montonico, Moscato di Castiglione, Malvasia: recovering local varieties

Small productions that tell the most artisanal part of the region. Ideal for those looking for particular and territorial expressions.

• Montonico (white): traditional to Teramo and L'Aquila areas; aromas of apple, hay, and almond; sustained acidity; often vinified in steel, sometimes with short maceration on the skins for greater structure. Pairings: local cured meats, legume soups, baked fish.
• Moscato di Castiglione: an aromatic biotype linked to the Chieti area; aromas of orange blossom and sage; used for sweet or semi-dry wines and, in modern versions, dry aromatic wines. Pairings: dry pastries, fruit tarts; in dry versions, excellent with light Asian cuisine.
• Malvasia: various local expressions (often in blends); floral and fruity profile; immediate pleasantness. Pairings: seafood pasta, sautéed vegetables, young cheeses.

Quick Glossary: acidity = sensation of freshness; tannin = natural component of grape skins that dries the palate; sur lie = aging of wine on lees for greater creaminess; Charmat = sparkling wine method in autoclave for fragrant bubbles.

Abruzzo Denominations

The system of denominations in Abruzzo represents the framework within which regional wine production operates. From the more historical and recognized areas to the younger and more experimental ones, Abruzzo's DOC and DOCG attest to the variety and growing attention to quality. Knowing them helps to better navigate the shelves and understand the link between wine and territory.

DOCG Colline Teramane Montepulciano d'Abruzzo

It is the region's only DOCG and represents the qualitative peak of Montepulciano. The Colline Teramane, in the province of Teramo, offer an ideal habitat thanks to mixed soils, natural ventilation, and a balanced climate between sea and mountains. The wines are distinguished by:

• Intense ruby color with garnet reflections in maturity.
• Complex aromas of ripe fruit, spices, and balsamic notes.
• Robust structure, fine tannins, and aging potential of over 10 years.

It is a wine that accompanies structured dishes such as braised meats, game, and aged cheeses.

DOC Montepulciano d'Abruzzo

The most important denomination in terms of extension and notoriety. It represents the beating heart of Abruzzo viticulture and is widespread throughout all provinces. Montepulciano d'Abruzzo DOC is characterized by:

• Versatility of styles: from young and fruity wines to reserve versions of great complexity.
• Excellent value for money, making it one of the most exported Italian reds.
• Ability to adapt to different territories, expressing different nuances depending on the area of origin.

DOC Trebbiano d'Abruzzo

It is the historic denomination dedicated to the most widespread white wine in the region. Trebbiano d'Abruzzo DOC offers wines ranging from simple and everyday to refined interpretations, capable of aging for several years. Main characteristics:

• Floral and fruity aromas, with hints of apple, pear, and white flowers.
• Good acidity that makes it fresh and versatile.
• Richer and more complex variations in versions aged on lees or in wood.

DOC Cerasuolo d'Abruzzo: typical rosé from Montepulciano

Unique in the Italian panorama, Cerasuolo d'Abruzzo DOC is a rosé obtained from Montepulciano grapes with very short maceration on the skins. It is distinguished by:

• Intense cherry color, between deep pink and light ruby.
• Fragrant aromas of strawberry, cherry, and pomegranate.
• Fresh, savory taste, with a body superior to the average of rosés.

Perfect with cured meats, rustic pizzas, elaborate fish dishes, and white meats.

DOC Controguerra: quality and experimentation in the hillside area

Located in the northern part of the region, bordering Marche, DOC Controguerra is a relatively young appellation committed to quality. Both indigenous and international grape varieties are cultivated here, with interesting results. It is an area of experimentation, where you can find:

• Rich and structured Montepulciano reds.
• Fresh whites based on Trebbiano, Pecorino, and Passerina.
• Blends with international grape varieties such as Cabernet and Chardonnay.

DOC Terre Tollesi/Tullum: emerging high-quality appellation

DOC Tullum, also known as Terre Tollesi, is an emerging but highly prestigious appellation. Located in the province of Chieti, it is a small area that has gained recognition for the quality of its wines. Here, Montepulciano and Pecorino reach particularly refined expressions, thanks to calcareous soils and a favorable microclimate.

DOC Abruzzo and numerous regional IGTs

The DOC Abruzzo acts as an umbrella appellation for various white, red, and rosé wines of the region, with less rigid regulations that allow producers greater freedom. Alongside it, numerous IGTs (Typical Geographical Indications) allow for experimentation with minor grape varieties, particular winemaking techniques, or innovative blends. These labels are ideal for those seeking original wines, often produced in limited quantities.

Production styles and winemaking techniques

The Abruzzo wine scene is not limited to grape varieties and appellations: winemaking techniques play a fundamental role in shaping the personality of the wines. Alongside more traditional styles, innovative approaches have emerged in recent years, responding to a growing demand for diversity and authenticity.

Red wines: medium-long macerations, aging in steel and wood

Reds from Montepulciano are at the heart of regional production. Winemaking usually involves medium-long macerations, meaning the contact of the must with the skins to extract color, aromas, and tannins. Aging can occur:

• In steel: for young, fresh, and fruity wines, ideal for immediate consumption.
• In wood: large barrels or barriques allow for the development of complexity, spicy notes, and greater longevity.

This variety of approaches allows for a range from convivial reds to great meditation wines.

White wines: steel, sur lie, spontaneous fermentations

Abruzzo whites, such as Trebbiano, Pecorino, and Passerina, offer a range of interpretations. Main techniques include:

• Steel: maintains freshness and varietal aromas.
• Sur lie: the wine remains in contact with the lees, gaining greater creaminess and complexity.
• Spontaneous fermentations: without selected yeasts, to enhance the most authentic and territorial character.

These techniques have transformed Abruzzo white wine from a simple everyday wine to an expression of great elegance and personality.

Cerasuolo: rosé winemaking from Montepulciano grapes, with a strong identity

Cerasuolo d’Abruzzo is born from a specific winemaking process: Montepulciano grapes with very short maceration on the skins. This method allows for:

• A bright cherry color, unique among Italian rosés.
• Fragrant aromas of fresh red fruits.
• A structure superior to the average of rosés, which makes it gastronomic and versatile.

It is a style deeply linked to the territory and increasingly appreciated even outside the regional borders.

Martinotti and classic method sparkling wines from Pecorino, Cococciola

Abruzzo is experiencing a growth phase in sparkling wine production, especially from indigenous white grape varieties such as Pecorino and Cococciola. The main techniques are:

• Martinotti method (or Charmat): refermentation in autoclave, which enhances freshness and immediacy, ideal for young and fragrant bubbles.
• Classic method: refermentation in the bottle with aging on the lees, which provides greater complexity, finesse, and aging potential.

These sparkling wines represent a new frontier for the region, capable of complementing the more traditional appellations.

Orange wines from Pecorino and Montonico: new trends

Orange wines, or skin-contact wines, are obtained by leaving the skins in contact with the must even in white wines. In Abruzzo, this technique has been applied particularly to grape varieties such as Pecorino and Montonico, with interesting results:

• Amber and more intense colors compared to traditional whites.
• Complex aromas ranging from dried fruit to herbaceous notes.
• Delicate tannic texture, unusual for whites.

These are niche wines, loved by those seeking unusual experiences and new interpretations of the territory.

Natural, biodynamic wines and fermentations in amphora

In recent years, several Abruzzo producers have embarked on the path of natural viticulture, with minimal intervention in the vineyard and cellar. Some have gone further, adopting biodynamic practices and fermentations in amphora, harking back to ancient techniques. These wines are distinguished by:

• Less standardized profiles, sometimes more "rustic" but genuine.
• A strong expression of the territory, without mediation.
• A production philosophy that favors sustainability and authenticity.

These choices respond to the desire of many consumers to approach more "real" and nature-friendly wines, even if they require an open and curious approach.

Montepulciano d’Abruzzo: regional icon

Montepulciano d’Abruzzo is undoubtedly the emblem of regional viticulture, a red wine that has conquered the Italian and international market thanks to its versatility. It is a wine that lends itself to many interpretations: from the everyday glass, fruity and direct, to great long-aging reserves. To fully understand it, it is worth analyzing its main aspects.

Ampelographic characteristics and oenological potential

The Montepulciano grape variety is characterized by:

• Bunch: compact, with medium-sized berries and thick skin.
• Ripening: late, generally between late September and October.
• Color: rich in anthocyanins, responsible for the typical chromatic intensity of the wines.
• Oenological potential: high concentration of sugars and tannins, making it suitable for both young and aging wines.

These characteristics explain why Montepulciano d’Abruzzo manages to produce powerful and long-lived wines, yet pleasant and accessible even in their early years.

The different interpretations: young, reserve, cru

The greatness of Montepulciano lies in its oenological plasticity. In Abruzzo, three main interpretations can be distinguished:

• Young: fermented in steel or cement, it is fruity, soft, and immediate. Ideal for everyday meals.
• Reserve: aged in wood, it develops complexity, spicy notes, and the ability to evolve for many years. This is the style that made Montepulciano famous worldwide.
• Cru or winery selections: particular parcels, often vinified separately, yield wines of great elegance and territorial recognizability.

Colline Teramane vs. other areas: stylistic comparison

Although widespread throughout the region, Montepulciano takes on different characteristics depending on the production area:

Ideal pairings and aging potential

Montepulciano d’Abruzzo is a perfect companion to regional cuisine, but not only. Its versatility makes it suitable for various contexts:

• Young versions: rustic pizza, pasta dishes with tomato, grilled meat.
• Reserve: roasted lamb, game, braised meats, aged pecorino cheeses.
• Cerasuolo: mixed fried foods, elaborate fish dishes, white meats.

Thanks to its tannic structure and richness in polyphenols, the best versions of Montepulciano can happily evolve for 10–15 years, developing tertiary notes of leather, tobacco, and licorice.

Iconic Montepulciano producers

Abruzzo boasts a constellation of wineries that have contributed to making Montepulciano known in Italy and abroad. Among the iconic producers are:

• Emidio Pepe: an icon of natural and long-lived wines, with Montepulciano of rare elegance.
• Valentini: a legendary artisanal reality, known for Trebbiano but also for highly prestigious Montepulciano.
• Masciarelli: a company that modernized the face of Abruzzo wine, with internationally recognized labels.
• Illuminati: among the pioneers of Colline Teramane, ambassadors of the DOCG.
• Torre dei Beati: a new generation of winemakers, with distinctive and dynamic Montepulciano and Cerasuolo.

These wineries demonstrate how Montepulciano d’Abruzzo can be both traditional and innovative at the same time, maintaining a strong connection with its land of origin.

Cerasuolo d’Abruzzo: the rosé that surprises

Among Italian appellations, Cerasuolo d’Abruzzo holds a special place: it is not a simple rosé, but a wine with a strong territorial identity and a long tradition behind it. Fresh, yet structured, it has conquered an ever-wider audience in recent years, thanks to its versatility at the table and its ability to surprise even the most experienced palates.

History and DOC recognition

Cerasuolo was born as a "rosé" interpretation of Montepulciano, a traditional way that Abruzzo farmers used to have a lighter wine for daily consumption. With the evolution of regional viticulture, this style gained its own dignity, until it obtained recognition as DOC Cerasuolo d’Abruzzo in 2010, officially separating from the Montepulciano d’Abruzzo appellation. Today it represents one of the most typical and original expressions of the entire Italian wine scene.

Winemaking techniques and sensory profile

Cerasuolo is obtained with a very short maceration on the skins of Montepulciano, usually from a few hours to a maximum of one day. This technique gives:

• Color: typical brilliant cherry, more intense than classic rosés.
• Aromas: fresh red fruits (cherry, strawberry, raspberry), with floral notes.
• Taste: fresh, savory, with a medium body that makes it more gastronomic than other rosés.

The result is a wine that combines the fragrance of a rosé with the structure of a light red, ideal for those seeking a balance between immediacy and personality.

Gastronomic versatility and seasonality

One of the strengths of Cerasuolo d’Abruzzo is its incredible versatility at the table. It can be served both in summer, as a fresh and convivial wine, and in other seasons thanks to its structure that accompanies richer dishes. Some pairing examples include:

• Abruzzo tradition: arrosticini, timballo di scrippelle, rustic pizza.
• Seafood dishes: fish stew (brodetto), shellfish soups, mixed fried seafood.
• Modern cuisine: sushi, poke bowls, gourmet salads.

It is a wine that adapts well to both informal lunches and more elegant dinners, always with its freshness as a common thread.

"Natural" Cerasuolo and modern interpretations

In recent years, Cerasuolo has become fertile ground for experimentation. Some winemakers produce it in a natural key, with spontaneous fermentations, no filtration, and minimal use of sulfites. These wines can be more rustic, but also more authentic and territorial.

Other producers, on the other hand, have focused on modern interpretations, working with calibrated macerations and aging in steel or wood to enhance elegance and longevity. There are also sparkling versions or those fermented in amphora, which add new nuances to this traditional style.

In both approaches, Cerasuolo confirms itself as a unique wine of its kind: capable of speaking to the general public without losing its connection to its peasant roots and, at the same time, of intriguing those seeking innovation in the glass.

Sustainability and new generations

The future of Abruzzo wine rests on two fundamental pillars: environmental sustainability and generational renewal. On one hand, there is growing awareness of the need to reduce the environmental impact of viticulture; on the other, new generations of winemakers and wineries bring enthusiasm, ideas, and modern techniques, without forgetting their peasant roots.

Growth of organic and biodynamic viticulture

In recent years, Abruzzo has seen a strong increase in companies that have chosen to convert their vineyards to organic or biodynamic practices. This approach translates into:

• Reduction or elimination of pesticides and chemical fertilizers.
• Greater attention to biodiversity, with cover cropping and green manure.
• Production of wines that are more respectful of the environment and perceived as more "authentic" by consumers.

Abruzzo, thanks to its vast hillside areas and the clean air descending from the mountains, is particularly well-suited to these methods.

Return of young people to the vineyard: family projects and micro-productions

An increasingly evident phenomenon is the return of young people to viticulture. Many sons and grandsons of winegrowers have decided to invest in family businesses, renewing practices and production models. These are often micro-productions meticulously crafted, designed for an audience seeking quality and authentic stories. These new generations combine tradition and innovation, introducing digital technologies in the vineyard and cellar, but also rediscovering minor grape varieties and ancient techniques.

Collaborations between universities, consortia, and wineries for quality

The improvement in the quality of Abruzzo wine also comes through research. Local universities collaborate with protection consortia and wineries to experiment with new winemaking techniques, identify more resistant clones, and reduce the use of chemicals. Thanks to these projects, the following emerge:

• New, more sustainable vineyard management protocols.
• Studies on indigenous yeasts for safer spontaneous fermentations.
• Valorization of rare grape varieties adapted to climate change.

This synergy between academia and the productive sector helps to make Abruzzo a highly interesting winemaking laboratory.

Sustainable packaging, short supply chains, and direct sales

Sustainability doesn't stop at the vineyard: many Abruzzese wineries are adopting eco-friendly packaging and innovative solutions to reduce environmental impact. Some examples include:

• Lighter bottles that reduce transport emissions.
• Alternative and recyclable closures.
• Labels printed on recycled paper or with natural inks.

In parallel, short supply chains and direct sales are strengthening, both through e-commerce and winery hospitality. This approach not only reduces intermediaries and logistical impact but also allows consumers to have more direct contact with the producer, strengthening the value of authenticity and transparency.

Wineries and protagonists of Abruzzese wine

The Abruzzese oenological landscape is enlivened by a variety of protagonists who reflect the region's multifaceted soul. Large cooperatives, historic estates, and new artisanal realities coexist and together contribute to the qualitative growth of the territory. Getting to know the most representative wineries means having a complete picture of the Abruzzese wine scene.

Historic cooperatives: Codice Citra, Cantina Tollo, Orsogna

Cooperatives have played a fundamental role in the dissemination of Abruzzese wine, especially from the 1960s and 70s onwards. Thanks to their production capacity, they brought Montepulciano and Trebbiano all over the world, building the region's reputation. Today, many of these entities have embarked on paths of quality and innovation.

• Codice Citra: one of the largest cooperatives, with dozens of associated wineries. It produces wines in all major appellations, focusing on both volume and prestige lines.
• Cantina Tollo: a historic winery in Chieti, known for its focus on export and for projects on organic and sustainable wines.
• Orsogna: a cooperative that stands out for its commitment to organic and biodynamic farming, with innovative labels very popular with younger consumers.

Key wineries: Valentini, Emidio Pepe, Masciarelli

Alongside the cooperatives, some family-owned estates have brought international prestige to Abruzzo, becoming true benchmarks.

• Valentini: an iconic winery, famous above all for its Trebbiano d'Abruzzo, considered among the best Italian white wines. Very limited productions, great respect for the territory, and an artisanal approach.
• Emidio Pepe: a symbol of natural viticulture. His Montepulciano and Trebbiano, vinified with traditional methods, are appreciated for their elegance, longevity, and authenticity.
• Masciarelli: a modern estate that innovated the face of Abruzzese wine in the 1980s and 90s. It helped demonstrate that Montepulciano can compete with the great Italian red wines.

New interpreters: De Fermo, Praesidium, Marina Palusci, Tenuta Terraviva

A new generation of producers has brought fresh winds of innovation, without losing the connection to tradition.

• De Fermo: a biodynamic winery, with Montepulciano and Pecorino of great energy and purity.
• Praesidium: an artisanal winery in the Peligna Valley, specializing in Montepulciano d'Abruzzo of great structure and identity.
• Marina Palusci: known for her expressive Pecorino wines and a very personal production vision, based on spontaneous fermentations and minimal intervention.
• Tenuta Terraviva: a winery in Tortoreto (Teramo) that has focused on organic certification and on fresh, direct, and territorial wines.

Emerging wineries and artisanal approach

Alongside the big names, Abruzzo is populated by emerging wineries that embrace an artisanal approach, often with reduced but high-quality productions. Common characteristics of these realities are:

• Selection of native grape varieties, even minor ones, such as Montonico, Cococciola, and Passerina.
• Natural vinification with spontaneous fermentations and reduced technological intervention.
• Attention to environmental and social sustainability.
• A direct relationship with consumers, often through on-site sales or small specialized channels.

These wineries represent the most dynamic and experimental part of the Abruzzese scene, capable of attracting the attention of enthusiasts looking for authentic and distinctive wines.

Tasting and typical pairings

Wine in Abruzzo is not just a drink, but an integral part of the regional gastronomic culture. Each grape variety and style finds its place alongside traditional dishes, in a constant dialogue between glass and cuisine. Here are some examples of typical pairings that enhance both the wines and the local recipes.

Montepulciano: roasts, lamb, timballo, aged cheeses

Montepulciano d'Abruzzo, with its structure and firm tannins, finds its natural habitat in rich and succulent meat dishes. It is the wine that accompanies convivial moments and large dinner parties.

• Roasts and grills: rare red meats, steaks, and "arrosticini" (lamb skewers).
• Lamb: baked with potatoes, stewed with aromatic herbs, or grilled.
• Timballo di scrippelle: an elaborate and flavorful dish that requires a red wine with good structure.
• Aged cheeses: Abruzzese pecorino, caciocavallo, and other hard cheeses.

Trebbiano and Pecorino: Adriatic fish, pasta alla chitarra, vegetables

White wines like Trebbiano d'Abruzzo and Pecorino are perfect for accompanying seafood and fresh, vegetable-based dishes. Their acidity and freshness make them extremely versatile.

• Adriatic fish: fish stews ("brodetti"), red mullet, anchovies, and grilled sardines.
• Pasta alla chitarra: served with fish sauce or a white vegetable ragù.
• Vegetables and legumes: field salads, light soups, dishes with chickpeas or lentils.

Cerasuolo: fish soups, mixed fried foods, cured meats

Cerasuolo d'Abruzzo is one of the most gastronomic wines of the region. Its freshness, combined with a fuller body than other rosé wines, makes it ideal for various situations, from seafood to land-based cuisine.

• Fish soups: Abruzzese "brodetto," with tomato and a variety of fish and shellfish.
• Mixed fried foods: seafood or vegetables, thanks to its acidity that cleanses the palate.
• Cured meats and semi-aged cheeses: ventricina, aquilano salami, young pecorino cheeses.

Pairings with traditional Abruzzese cuisine

The identity of Abruzzese wine is inseparable from the flavors of local cuisine. Some iconic dishes find their ideal companion in the region's wines:

• Arrosticini: young Montepulciano or Cerasuolo, to enhance the succulence of the lamb meat.
• Maccheroni alla chitarra with ragù: Montepulciano Riserva, capable of standing up to the richness of the sauce.
• Brodetto di pesce alla vastese: Trebbiano or Pecorino, for freshness and acidity that balance the dish.
• Typical cheeses and cured meats: paired with Montepulciano Riserva or Cerasuolo, depending on the aging.
• Traditional desserts like "ferratelle" and "bocconotti": ideal with Moscato di Castiglione or sweet Malvasia.

These pairings tell a story of an Abruzzo where wine and food grow together, complementing each other and strengthening their cultural identity.

Wine tourism and wine routes

Abruzzo is not only a land of great wines but also a region that offers immersive experiences related to wine tourism. From the coast to the mountains, passing through medieval villages and green hills, every wine tourism itinerary allows you to discover a different face of the territory, always accompanied by a glass that tells stories of identity and passion.

Abruzzese wine routes: Costa dei Trabocchi, Pescara hills, Teramano area

The Wine Routes represent ideal paths for those who want to explore the link between landscape and viticulture. The Costa dei Trabocchi, with its ancient wooden piers suspended over the sea, combines the food and wine experience with the charm of the Adriatic coast. The Pescara hills, dotted with vineyards and olive groves, offer a gentle and harmonious landscape, where modern wineries and small family businesses alternate. In the Teramano area, on the other hand, the hills get closer to the Apennines and give rise to wines of greater elegance and complexity, perfect for itineraries that combine tastings and cultural visits to historic villages.

Open wineries, agritourism, panoramic tastings

The Abruzzese wine tourism experience is made special by the hospitality in open wineries, often equipped with modern tasting rooms and terraces overlooking the vineyards. Many companies have integrated agritourism facilities, where it is possible to stay overnight and sample typical dishes paired with local wines. A glass of Montepulciano sipped in front of the Maiella or a glass of Pecorino with a sea view thus becomes an indelible memory, capable of blending nature and culture into a single sensory experience.

Annual events: Cantine Aperte, Calici di Stelle, Montepulciano d'Abruzzo Doc Week

The Abruzzese calendar is full of events celebrating wine. Cantine Aperte (Open Wineries), in spring, allows enthusiasts to directly discover production sites and meet winemakers. In summer, Calici di Stelle (Goblets of Stars) combines wine with stargazing, in charming villages and squares. More recent but very significant is the Montepulciano d'Abruzzo Doc Week, which enhances the region's symbolic grape variety with guided tastings, masterclasses, and widespread events across the territory. These occasions make wine a protagonist not only on the table but also in the cultural and social life of the region.

Wine as a gateway to the territory, between sea, mountains, and villages

In Abruzzo, tasting a wine means embarking on a broader journey. A glass of Cerasuolo drunk in a medieval village tells the peasant history of the place; a glass of Trebbiano sipped by the sea conveys the freshness of the Adriatic; a Montepulciano from the Colline Teramane tasted at high altitude embodies the strength of the mountains. Wine thus becomes a privileged gateway to the territory, capable of connecting the different faces of the region in a single thread of flavors, landscapes, and traditions.

Conclusion

Abruzzo confirms itself as an authentic wine region, capable of maintaining its connection with its roots while looking to the future with dynamism. From the internal hills embracing the Apennines to the Adriatic Sea, its wines reflect the variety of landscapes and cultures that characterize this land.

The balance between tradition and innovation is now the true driving force behind the rebirth of Abruzzese wine. On one hand, historic cooperatives continue to distribute wines globally, while on the other, small winemakers and new generations experiment with modern techniques, rediscovered grape varieties, and sustainable practices. The result is an oenological mosaic that is not limited to a single identity but opens up to multiple and fascinating interpretations.

The final invitation is to discover Abruzzo through its wines: visit the wineries, meet the producers, travel the wine routes, and be surprised by landscapes that combine sea, mountains, and historic villages. Every glass tells a story of passion and belonging, making this region one of the most exciting to experience and taste in Italy.