The wine-growing region of Abruzzo stretches between the eastern slopes of the Apennines and the Adriatic Sea, in a varied landscape where vines are found mainly on the coastal and foothill hills, but also produce interesting wines in the inland and mountainous areas. The region features a marked variation in altitude: from the coastal strip, the terrain rises through undulating hills to the basins and valleys of the Apennines, in a succession of exposures, gradients and climatic conditions that help to shape the distinct character of the wines.
The climate is influenced by both the sea and the mountains. The hills near the Adriatic enjoy sunny summers, generally mild temperatures and constant ventilation, fuelled by sea breezes and air currents from the Apennines. Inland, the climate becomes more continental, with harsher winters, dry summers and significant temperature variations between day and night. This contrast promotes the gradual ripening of the grapes, preserving their freshness, aromas and colour intensity, whilst the air currents help to keep the bunches in favourable conditions throughout the growing season.
The regional geology is equally diverse. The vine-covered hills consist largely of sedimentary deposits of marine origin, with clayey, sandy, silty and calcareous soils, often characterised by good water-retention capacity and drainage that varies depending on location. In the foothills and mountainous areas, soils derived from limestone substrates and detrital materials predominate, with a higher proportion of skeletal material and a significant daily temperature range. The various combinations of soil texture, aspect and altitude influence the vigour of the vine, the concentration of the grapes and the balance between structure and acidity.
The region’s flagship grape variety is Montepulciano, the star of the Montepulciano d’Abruzzo DOC and the Montepulciano d’Abruzzo Colline Teramane DOCG. It is a medium-late ripening variety, capable of producing red wines with intense colour, pronounced tannins and aromas ranging from black fruit to spices, with styles that can be more immediate and fragrant or deeper and more age-worthy depending on the area, altitude and ripeness. The same grape variety is used to produce Cerasuolo d’Abruzzo, a characterful rosé, recognisable for its vibrant colour, rich flavour and a pleasant combination of freshness, fruit and structure.
Alongside Montepulciano, Trebbiano d’Abruzzo is one of the region’s leading white grape varieties. In its fresher styles, it offers delicate aromas, a smooth mouthfeel and a well-balanced drinking experience; in wines produced from low yields, careful selection and extended ageing, it can develop greater complexity. Pecorino has found a particularly favourable environment in Abruzzo, producing taut, savoury and fragrant wines with citrus, floral and herbaceous notes. The regional picture is rounded off by varieties such as Passerina, Cococciola, Montonico, Malvasia and other authorised grape varieties, which enrich the region’s ampelographic heritage with a range of distinct aromatic and flavour nuances.
Abruzzo’s winemaking tradition is linked to the ‘pergola abruzzese’, a training system that protects the bunches from excessive sunlight and has been an integral part of work in the region’s hills for generations. In new plantings, single and double espaliers are also widely used, with pruning and canopy management tailored to the specific grape variety and environment. In the winery, winemaking processes include stainless steel, concrete and oak vats, as well as bottle ageing, chosen to enhance the freshness of the whites, the fragrance of Cerasuolo and the structure of the reds. The result is an oenological mosaic in which territorial identity, tradition and innovation coexist in a contemporary interpretation of Abruzzo’s diverse landscapes.