May 02, 2021 by Alyssa Taylor
[vc_row][vc_column width=”1/2″][vc_empty_space][vc_empty_space][vc_empty_space][nm_gmap address=”Abruzzo, Italy” map_style=”cooltone_grayscale” zoom=”5″ zoom_controls=”1″ api_key=”AIzaSyClkh8HqUthIZHbr3nfXvD9ZI94k-NMDRw” height=”280″][/vc_column][vc_column width=”1/2″][vc_custom_heading text=”Abruzzo, Italy” font_container=”tag:h2|text_align:center” use_theme_fonts=”yes” el_class=”min-sans”][vc_separator title_size=”small”][vc_empty_space height=”22px”][vc_column_text]Lovers of Montepulciano are no stranger to Italy’s Abruzzo region. Located on the eastern side of the country, this coastal, sea-influenced region is home to a rich viticultural history dating back to Etruscan times, and although bulk wine was the name of the game for awhile, the past few decades have brought a serious viticultural renaissance to the region.
Home to over 36,000 hectares of vines, Abruzzo clocks in as Italy’s fifth largest wine-producing region. The region is best known for its dry red wine production, crafted from the beloved Montepulciano grape variety. White wines from the region are crafted from Trebbiano, Passerina, and Pecorino, and the area’s dark-hued Cerasuolo d’Abruzzo rosés have also found their fair share of international fame.
Geographically, Abruzzo is marked by a bit of everything. The region is quite mountainous, yet boasts an extensive coastline. The majority of the area’s grapes are grown in Chieti, where pergola-trained vines dominate the lush, green hillsides. Abruzzo’s large diurnal temperature swings ensure that fruit reaches optimal ripeness without losing freshness – a key factor in quality winemaking.