Abruzzo is a region in the heart of Italy, famed for producing wine from the Montepulciano grape for over 2000 years.
Montepulciano d’Abruzzo typically has moderate acidity and very smooth tannins. As the vines grow on some of the best land, this produces an ideal balance in the grapes and structure in the wine. It is full-bodied, deeply coloured with ripe fruit flavours balanced with notes of pepper and spice. Montepulciano also has the right amount of tannin to balance the sweetness of the wine. However, relatively speaking, it has a slightly lower amount than other wines, which means it will integrate with many more foods, such as Italian, Spanish, American, as well as Asian foods, which is quite rare for a red wine. Another advantage is that Montepulciano d’Abruzzo has relatively high levels of nutrient compounds in the wines such as flavonoids, which are thought to lower the risk of heart disease. The wine is sometimes mistaken for Vino Nobile Di Montepulciano, which is made around a town named Montepulciano, where they make wine based on a different grape.
Trebbiano d’Abruzzo is a highly successful grape, enjoying the status of producing one third of all white wine in Italy. It delivers refreshing acidity with a full citrusy flavour and a distinctive almond aftertaste, but doesn’t overpower food, making it extremely versatile.
Pecorino is a unique grape, mostly only found in Abruzzo, said to be so name due to the sheep (pecora) that like to come and eat its leaves.
Malvasia di Candia is quite exclusive as it is rarely found outside of Italy. It is part of the Malvasia family but is distinct from the other varieties. It has intense floral aromas and as with the Trebbiano, a fresh structure, balancing sweet and dry elements, making it a pleasure to drink with food, as well as being able to stand well by itself.