After a short stay in Rome, Michele and I were headed to Abruzzo for a press trip to explore the food and wine of this beautiful region.
We arrived at the hotel, La Chiave dei Trabocchi in San Vito Chietino after a 3-hour bus ride from Rome. The coastline here is called the Costa dei Trabocchi.
Some of them have been turned into restaurants.
On our first night, dinner at the hotel included a very informative presentation on Abruzzo given by Davide Acerra, president of the Consorzio Tutela Vini D’Abruzzo.
Abruzzo is situated between the Adriatic Sea and the Gran Sasso and Majella massif. It is one of the most unspoiled regions of Italy with three national parks and more than ten national and regional natural reserves. Abruzzo geographically is more central than southern Italy, but due to its connection with the old Kingdom of the Two Sicilys, it is considered part of the South.
Most vineyards are in hilly areas of which 75% are in the province of Chieti. The traditional vine training method is the Tendone system also known as Pergola Abruzzese. The vines are grown along vertical posts and wires to a height of about 6 feet. The vines are planted 2 meters apart in parallel rows 2 meters apart. The leaves grow over the top to form a canopy (pergola) to protect the grapes from the hot Abruzzo sun. The Tendone has always been the way to grow table grapes in the area and it is easier to pick the grapes without having to bend down.
The Montepulciano grape produces Montepulciano d’Abruzzo. Montepulciano is the most planted grape in Abruzzo and is grown on about 17,000 hectares. It represents 80% of the total DOC wine produced in Abruzzo. The Montepulciano grape has been in Abruzzo since the mid 17th Century.
This red grape has a medium compact cluster and a conical – pyramidal shape, often winged, with an elongated grape. It ripens late which gives the wine its ruby rich color, with hints of violets, cherries, berries and liquorice.
Cerasuolo d’ Abruzzo is a ‘Rose” made from the Montepulciano grape. This is a rose made from the free run juice and or juice with very little skin contact and it is bright red in color. If the producer adds 15% or more of the juice that has had skin contact for a number of hours, it almost has the color of a red wine.
Trebbiano grape produces Trebbiano d’Abruzzo white wine. It is second in area covering over 5,000 hectares. This grape is planted all over Italy but it finds Is best expression in Abruzzo. The vines have large leaves and long bunches. The grapes never get darker than a deep straw color because of the long leaves and the Tendone training system. Trebbiano Tuscano is also used in combination with Trebbiano d’Abruzzo, but the best wines come from those made from 100% Trebbiano d”Abruzzo
Of the local varieties Pecorino, a white grape is the most popular. Pecorino an ancient grape variety which was “rediscovered” in the early 1980’s. The name in Italian is “little sheep” because the sheep liked to eat the grapes off the vines. The others are Passerina, Cococciola and Montonico, all white grapes.
Sparkling wines, both Metodo Classico and Charmat, are produced from the different varieties.
Almost 80% of the wine made in Abruzzo is produced by co-ops.
and ended with the Grand Tasting Dei Vini D’Abruzzo at the Villa Estea Torino Di Sangero where there were over 50 producers presenting their wines.
The experience was made more enjoyable because of the other members of our group who were so congenial.
I will write more about our experiences in a future report.