Category Archives: Trebbiano d’ Abruzzo

Thanksgiving 2020

Like most of us this year, our Thanksgiving plans were curtailed by Covid concerns.  Michele had been planning a non-traditional yet all-American menu, but when friends decided not to join us for health reasons, the elaborate menu no longer made sense.  She simplified the menu to suit just four diners.

It was just last week that I wrote that we rarely eat steak at home.  But having enjoyed that one, we decided it would be a good choice for our main course for four.

IMG_3837The Wines

IMG_3816 2We started with Selosse Initial Blanc de Blancs, a classic Avize Brut. The soil is chalky marls. There is a long aging in bottle before and after disgorgement. It is an assemblage of three successive vintages from lower slope sites. It is released an average of five years after the most recent harvest in the blend. The dosage is 5g/l. Disgorged Oct. 2008. This is a complex Champagne with hints of melons, dried citrus fruits and a touch of white flowers and brioche. The role oxygen plays is very important and all of the Selosse wines have the trademark oxidation which adds more complexity to the wine. A few weeks ago at a friend’s home I attended a Zoom tasting of the wines of Anselme and Guillaume Selosse. I enjoyed the wines and was happy to taste one of them again.

IMG_3795After a stormy start, Thanksgiving afternoon was sunny and bright and we were able to begin our celebration with a festive toast outdoors on our terrace.  To go with the Champagne we had warm gougeres, parmesan cheese puffs.

IMG_3820Fiorano Bianco Vino da Tavola 1980 Azienda Agricola Boncompagni   made from 100% Semillon. My favorite red wine may just be the Fiorano Rosso (those produced before 1996).  The Bianco I always had trouble with and this bottle, while drinkable, was not showing very well.

IMG_3810Trebbiano d’Abruzzo 1990 Edoardo Valentini made from 100% Trebbiano d’Abruzzo. This is a great white wine but this bottle was showing its age and  seemed to have off aromas and flavors.

IMG_3813Meursalt-1990 “Perrieres”   Pierre Matrot made from 100% Chardonnay. I do not know how this wine was produced since the winery changed its way of making wine in 2000. This is a full-bodied white wine with hints of peach, apricot and a touch of honey. It has a wonderful finish and a long aftertaste.

The Table

IMG_3797Our first course was a chestnut soup with whipped cream and grappa, a recipe from Chef Fabio Trabocchi.  Because it was so rich and flavorful, Michele served it in small cups.  We would definitely enjoy having this soup again.

IMG_3817Mazia-Chambertin 1990 Domaine Maume made from 100% Pinot Noir from 75-year-old vines. The vineyard is .64 ha and the soil is clay limestone. There is a separate vinification of individual parcels. The clusters are 100% de-stemmed. The wine is aged for 18 to 20 months in mostly older barrels and bottled without fining or filtration. This wine was not ready to drink. It was too young and more thean half the bottle was left. Michele and I drank it for lunch the next day and it was wonderful.

IMG_3799 2Michele’s original menu included a prime rib roast, but with just two guests, she downsized the menu to two thick Angus beef strip loin steaks.  With them we had roasted carrots and brussels sprouts, as well as extra-buttery mashed potatoes.

Chianti Classico 1970 Fattoria Santa Cristina- L& P Antinori. I believe the grapes were Sangiovese, with some Cannaiolo, and a small amount of white grapes, most likely Trebbiano. The wine had great color and was drinking like traditional Chianti, with hints of red fruit, cherries, blueberries, leather and a touch of violets. We all agreed it was a wonderful wine and was the wine of the evening.

Cheese course consisted of La Tur, Alta Badia and Sardinian pecorino.

IMG_3793Rather than pie, Michele made 3 Fruit Crisp, with apples, pears and cranberries, baked under a crunchy oatmeal and brown sugar topping.  The tangy fruit was complemented by the pumpkin pie and 4 flavors of ice cream supplied by our guests.


Dessert ready to be served

Chianti Classico 1960
Villa Antinori made from Sangiovese with Cannaiolo and Colorino and the white grapes Trebbiano and Malvasia. They may have also used the governo method (drying 10% of the grapes). The wine was showing its age and was not drinking well.

We finished, as always, with espresso and grappa.


Filed under Antinori, Champagne Substance Jacques Selosse, Chianti Classico, Fiorano Bianco, Meursalt Pierre Matrot, Trebbiano d' Abruzzo, Valentini

Grilling Outside-Eating Inside

Fall was approaching but there was still time for one more barbecue.  But the day turned chilly and we wound up eating indoors.

While the grill was heating, we ate crostini, one topped with mozzarella and anchovies and the other with Michele’s eggplant, pepper and tomato spread.

Trebbiano d’Abruzzo “Fonte Canale” 2011 100% Trebbiano d’Abruzzo from old vines from Tiberio. The vineyard is at 300 meters, there are 2,500 vines/hectare and the training system is the tendone (vines form a canopy to protect the grapes from the sun). Harvest takes place the last week of September. Cold maceration on the skins lasts for 6 hours. Vinification takes place in stainless steel and malolactic fermentation does not occur. The wine remains in the bottle for a short period before release. This is a full bodied white wine with citrus aromas and flavors and a hint of herbs.

Barbera D’Asti “Vigna del Noce” 1997 Az. Agr. Trinchero made from 100% Barbera and the vines were planted in 1929. The soil is a mixture of clay and the exposure is southwest and the vineyard is at 250 meters. The training system is guyot. Traditional fermentation with natural yeasts lasted for 40 days. I believe the 1997 was aged for 5 years in 90 year old chestnut casks. The winery is strictly organic.  This is a full-bodied robust wine with hints of cherries, plum, and leather, balsamic touches and a note of smoke. This is a very impressive Barbera.


Hamburgers and three different types of sausages, sweet, spicy and chicken on the grill

Sausages ready to eat

Hamburgers in the bun

Spanna 1964 Castello di Montalbano Vallana  made from Nebbiolo 85% (local name Spanna). According to Wasserman  in his book Italy’s Noble Red Wines, producers blended in a number different grapes, Vespolina and Bonarda for example, as well as Aglianico from Campania. The wine was drinking very well with red fruit aromas and flavors, a hint of rasperries and a touch of leather. For a wine from Novara-Vercelli area of northern Piedmont that is  56 years old to have the dark color that it did there had to be Aglianico in the blend. The wine was a pleasure to drink

Sliced tomatoes  and  red  onions  accompanied  the  meat.

And Sicilian style potato and green bean salad  with  capers,  olives,  red  onion, oregano  and  olive  oil.

We ended with an assortment of ice creams and biscotti.

The table

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Filed under Barbera d'Asti, Spanna, Trebbiano d' Abruzzo

A Lunch in Rome to Remember


Reservations at Roscioli Salumeria con Cucina in Rome are hard to get even when there are few tourists in town. Livia Alyson Careaga, an old friend who is in the wine business, suggested we meet there for lunch and said she would make the reservation.  That was fine by us since the place is always crowded and service can at times be rushed.

Michele and I arrived first and all I said to the receptionist was “Livia.” She broke out in a smile and replied, “of course,” and showed us to a table.  While we waited, a waiter appeared and poured us complementary glasses of champagne.  He could not have been nicer and we realized we had never received such a warm welcome at Roscioli before and it was because of Livia.  When she arrived, Livia introduced him as Maurizio, and he poured her some champagne and told us the day’s specials.

Maurizio took our order and brought out a few dishes for us to try as we waited. In fact he brought out so much we had to cancel one of the courses.   

First out was a basket of pizza rosa, slices of crisp, thin focaccia slathered with tomato sauce.  Romans eat this for a snack throughout the day and stop in at the nearby Roscioli Bakery to buy it by the slice to eat out of its brown paper wrapper.

Fresh Cantabrea anchovies with olives on focaccia came next, a favorite of mine.

We also had burrata cheese stuffed with gorgonzola, something we had never had before.  It was served with cubes of ripe pear.

After the champagne, we ordered the Trebbiano d’Abruzzo 2014 made from 100% Trebbiano d’Abruzzo by Edoardo Valentini

The winery is organic and biodynamic. They only keep 10% of the production, the rest is sold to a local co-op. The wine is aged in large botti of Slavonia oak for 24 months, I believe. I visited the winery a number of years ago. Edoardo (d.2006) spent all the time talking to us about the terroir, the grapes and the vineyards.  He did not speak about how the wine was produced.This is a very complex and full bodied wine with a mineral character, hints of citrus fruit and peach, good acidity, great finish and aftertaste and an extra something that is difficult to describe. It is a great white wine. When I am in Italy I drink this wine whenever I see it on the wine list because it is less costly than you can buy it retail in the USA.

Roscioli is famous for their pasta alla Carbonara.  It was fantastic.


Michele had rigatoni alla Matriciana, which was excellent.

Livia had fettuccine with ragu, the pasta special.

Our second wine was the Chianti Classic Reserve 2006 from Castell’INVilla made from 100% Sangiovese sourced from the best vineyards on the property at the southeast corner of Castelnuovo Berardengo. The vineyards are at 300 meters and the soil is alluvial with pebbles and a mixture of lime, clay and sand. Harvest is by hand the second half of September and early October.  There is natural fermentation with native yeasts is stainless steel tanks for 12 to 14 days. The wine is aged in large Slavonian oak for 24 to 36 months. The wine is released a year or two after other producers’ wines. This is a Chianti Classico that can age and I have had a number of older bottles. The wine was hints of plum, black cherry, violets and a touch of licorice. I picked the white wine and Livia picked this one. I was happy she did.

Last was the lamb chops, the famous baby lamb of Rome, cooked perfectly.  Just then, the chef stopped by to say hello and we complimented him on the delicious meal.  He was very gracious and explained how he prepares some of the dishes.


Crunchy cannoli filled with sheeps’ milk ricotta topped with candied fruits and pistachios came out next.

Some beautiful little pastries appeared next, though we were too full to appreciate them.

In fact, we were having such a good time talking and drinking that we lost track of time. We were in the restaurant for over 4 hours, missing a 4:30 appointment.

This was our last meal in Rome for this trip and it was one that we will always remember.  Thanks to Livia Alyson for inviting us there and to the staff at Roscioli for their hospitality and good food and and wine.    We left the next day a few days ahead of schedule because of concerns about travel during the coronavirus crisis.  We hope to return soon!







Filed under Castellin Villa, Chianti Classico, Riscioli, Trebbiano d' Abruzzo, Uncategorized, Valentini

Norma: Sicilian Food at its Best

Norma Gastronomia Siciliana in Manhattan is a restaurant that I frequent because of the great food and warm atmosphere.

I have probably tried everything on the menu and friends often ask me to recommend my favorite dishes.  These are some, though not all, of the foods that I often enjoy.

Caponata con crostini e mandorle–Eggplant, celery, green olives, onions, tomato, sweet and savory seasoning, toasted almonds served with crostini.

I like to have the Caponata with the focaccia, hot from the pizza oven.

Panelle– Fried chickpea fritters with garlic and parsley aglio olio sauce.Arancini al Ragu –Saffron rice ball stuffed with Bolognese meat sauce, green peas and served over tomato sauce.

Rianata pizza — Sicilian style with garlic, tomatoes, herbs and anchovies.

Cabucci Porchetta — hot flatbread sandwich with roasted porchetta, arugula, provolone cheese, and herbs.

Timballo di melanzane alla parmigiana- Eggplant parmigiana timbale with mozzarella & parmigiana cheese, basil and tomato sauce.

Pasta Alla Norma — Imported durum paccheri from Gragnano, large tubular pasta with a sauce of fresh tomatoes, eggplant, basil and ricotta salata cheese.

Anelletti Alla Palermitana in Casseruola – Tiny ring shaped baked pasta baked in a casserole with beef & pork ragu, green peas, Italian ham, eggplant, primo sale and ricotta salata cheeses, and basil


Cannoli – House made cannoli filled with sheep milk ricotta and pistachios.

Almond Semifreddo with Chocolate  Sauce

Cassata — Sicilian cheesecake

The Wine

Champagne Egly Ouriet   1990 made from 75% Pinot Noir and 25% Chardonnay from 100% Grand Cru Ambonnay from 50 plus year old vines. Vinification in barrels 25% new. Aged for 8 years on the lees.

Champagne Henriot “Millésime 1988 made from Pinot Noir and Chardonnay from 6 Grand Crus: Maily Champagne, Verzy, Verzenay on Montagne de Reims, Mesnil-su-Oger, Avize, Chouilly on Côte des Blancs. The wine has hints of raspberries and strawberries with a touch of hazelnuts and brioche and a long finish.

Trebbiano d’Abruzzo 2003 DOC made from 100% Trebbiano d’ Abruzzo Edoardo Valentini  very complex and full with a mineral character, hints of citrus fruit and apple, melon, good acidity, great finish and aftertaste with that extra something that is difficult to describe. The wine was not showing any sings of age.

Cerasuolo d’Abruzzo 2014 DOC made from 100% Montepulciano d’ Abruzzo Edoardo Valentini aged in large botti of Slavonia oak for 12 months. With very nice fruit aromas and flavors, a note of strawberry and for a rose’, a great finish and aftertaste. There was some wine left in the bottle and I had it 3 days later.  The wine was still in perfect condition.

Prephylloxera Etna Rosso 2006 DOC Township of Randazzo from the Don Peppino Vineyard. Made from Nerello Mascalese and Nerello Cappuccio. Right in front and to the right of the cellar in the Calderara Sottana vineyard are two parcels in the midst of the larger vineyards that have survived phylloxera. They are over 130 years old and stand on their own rootstock. Exposure is northern and the soil is black volcanic pumice with some ash. There is spontaneous malolactic fermentation and aging in French oak barriques and tonneaux for 18 months.








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Filed under Cerasuolo, Champagne, Henriot, Norma, Tenuta delle Terre Nere Rosso, Trebbiano d' Abruzzo, Uncategorized, Valentini

Stefania Pepe Wines: Natural Wines at their Best

I first met Stefania Pepe many years ago at the Vinitaly wine fair in Verona at the wine stand of her father Emidio Pepe. At the time I was the wine director and sommelier for i-Trulli restaurant in NYC.  The owner of I-Trulli and I liked the Pepe wines and we carried them in the restaurant.  Over the years, I would occasionally see Stefania in NYC. When I saw her 3 years ago at Vinitaly, Stefania had her own wine stand with the wines she produced. I was very impressed with her wines.

Last month Michele and I were invited on a press trip to Abruzzo.  We did not visit Stefania’s winery but I was delighted to see her at the Grand Tasting on the last day.

Stefania greeted us like old friends, and reminded us that we know each other for over 20 years.

Michele, Stefania and me

Last week Stefania was in NYC for the Wines of Abruzzo tasting.  I tasted her wines again and they were just as good as they were in Abruzzo.

The Wines of Stefania Pepe

L’Azienda Agricola Biologica Stefania Pepe is located in the commune of Torano Nuovo, Abruzzo.  There are 8 hectares of which 5.5 are covered with vines. The white grapes are crushed and pressed by feet and the red grapes are crushed and pressed by hand. The transfer of the wine is all done by gravity.

Trebbiano D’Abruzzo DOC Biologica “Cuore di Vino” 2006 made from Trebbiano, Pecorino and Passerina. The vineyard is in Torano Nuovo at 240 meters, the exposure is west and the soil is clay calcareous. The training system is pergola abruzzese. The grapes are hand picked, crushed and pressed by feet and put into small concrete vats for 8 to 13 days without adding any yeast or sulphites. The wine remains in temperature-controlled stainless steel vats for 5 years.  The wine is unfiltered and placed in bottles until it is ready to be released. This is an intense wine with hints of grapefruit, yellow apple, floral notes and a touch of honey.

Stefania said she follows the phases of the moon in her wine making. Her method changes according to the seasons.  For example the wine undergoes malolactic fermentation on its own during the hot weather and during the cold weather she decants the wine.

Trebbiano d’Abruzzo DOC Biodiamico “Pepe Bianco” 2013 made from Trebbiano vines which are more then 30 years old. The exposure is south/east and the vineyards are at 240 meters and the training system is spalliera. The grapes are crushed by feet and fermentation takes place in cement vats for 10/18 days. The wine is decanted two times into another botte of cement and remains here until it is ready to be bottled. The wine has hints of apple, pineapple and a touch of banana.

Stefania said using cement botti was a Pepe tradition going back four generations. Many producers in Abruzzo said they were now going back to using cement tanks for their wines.

Montepulciano d’Abruzzo Cerasuolo DOC Biologico 2007. Made from 100% Montepulciano d’Abruzzo. The exposure is southeast. The training system is the pergola abruzzese. Fermentation takes place in temperature controlled stainless steel vats, without the skins, only the juice. This is a fresh fruity rose with red fruit aromas and flavors and hint of cherry

Montepulciano D’ Abruzzo DOC Controguerra 2009 made from 70% Montepulciano d’Abruzzo, 20% Cabernet Sauvignon and 10% Merlot. Organic cultivated grapes selected and destemmed by hand. The wine ferments in stainless steel vats for 5 to 6 days without the addition of yeast or sulfites. There is one delastage and 2 pump overs of the juice a day. This is a full-bodied wine with hints of cherry, prunes, toasted nuts and a touch of black pepper.

Montepulciano D,Abruzzo” Colline Teramane” DOCG “Pepe Nero” Biodinamico 2006 made from 100% Montepulciano d’Abruzzo. The exposure is southeast, the vines are at 240 meters and the vineyards are 15km from the sea. The training system is pergola abuzzese. The grapes are biodynamically grown, selected and destemmed by hand. Fermentation is in botti (large wooden barrels) only with the skins without any additives including sulfites. The wine remains in the bottle for six months before release. This is a complex wine with hints of blackberry, prune, cherry and a touch of almond and black pepper. I was very impressed by this wine.

This is how Stefania Pepe sums up her winemaking:  “I’m the woman in love with natural wines, I create wine only with biodynamic and organic certified grapes without using any chemicals or additives! I love to communicate and to give benefit…joy…healthier life to my customers.”

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Filed under Abruzzo, Controgurra, Montepulciano d' Abruzzo, Stefania Pepe, Trebbiano d' Abruzzo, Uncategorized

Return to the Cataldi Madonna Winery


Michele and I first visited the Cataldi Madonna Winery in Abruzzo about 15 years ago. I recall that it was the first time I had tasted wine made from the Pecorino grape. There was some confusion and a lot of discussion over how the Cerasuolo D’ Abruzzo, a Rosato that looked like a red wine, was produced. We looked forward to our return visit and seeing Luigi Cataldi Madonna again.

Luigi Cataldi Mondanna

Luigi Cataldi Madonna

The winery, which is about 65 acres, is located in the town of Ofena. There are 30.5 hectares of vines planted exclusively with local and traditional vines like Montepulcino, Pecprino and Trebbiano at 320 to 440 meters. The plain of Ofena is at the foothills of the only Appenine glacier on Calderone in the Gran Sasso Mountain range. This makes for a great difference between night and day temperatures. The area has been called the oven of Abruzzo.

Our host then and now was the owner of the winery Luigi Cataldi Madonna. This time his daughter Giulia assisted him. Giulia said the picture on the labels is of the statue of the Warrior of Capestrano, a symbol of ancient Abruzzo.

The Wines

Trebbiano d”Abruzzo made from 100% Trebbiano d’Abruzzo from vineyards located in Mandrella and Frontone, Ofena. Mandrella is at 1,300 feet. The vines were planted in 2003 and the training system is espalier. Frontone is at 1,215 ft, the vines were planted in 1990 and the training system is pergola. The soil is clay loam rich in calcareous skeleton. Fermentation takes place in stainless steel tanks for 30 days at a controlled temperature. The wine is aged in stainless steel tanks and spends 3 months in bottle before release. The wine has hints of lemon, apple, pear and almond. They called this their every day wine.

Pecorino “Giulia” Terre Aquilane IGT 100% Pecorino from vineyards in Cona, Fontone and Macerone at 380 meters. The vines were planted in 2001 and the training system is spallier. Vinifiction takes place in stainless steel tanks for 30 days at a controlled temperature. At the end of fermentation the juice is in contact with lees and is aged in stainless steel tanks for 3 months. The wine has hints of grapefruit, lime and a touch of fresh herbs.

Luigi was one of the first to “rediscover“ the Pecorino grape and began replanting in 1990 and produced the first vintage in 1996. Pecorino means little sheep in Italian because the sheep liked to eat these grapes off the vine.

Pecorino “Super Giulia” 100% Pecorino. The difference between the two is Super Giulia is made from the best selection of the grapes. This is a more flavorful version than the regular Giulia with a note of passion fruit.Giulia

Both wines are named for Luigi Cataldi Madonna’s daughter, Giulia.

 Cerasuolo d’ Abuzzo Rosato made from 100% Monepulciano D’Abruzzo from vines planted in 1970 and the vineyard is at 1,250ft. The training system is pergola. Fermentation is in stainless steel tanks for 30 days at a controlled temperature and is aged for 3 months in stainless steel. The wine has a bright rose color. This is a fruity wine with hints cherry, strawberry and a touch of almond.

Cerasuolo d’Abruzzo “Pie delle Vigna” Rosato this is the wine that caused all the confusion because it is a Rose but looks like a red wine. We did not get to taste this wine on this visit because it was all sold out. I saw it in a store on one of our stops. This wine is made by white wine vinification 85%. The problem is that the juice from the Montepulciano grape is pink. The other 15% from red vinification, the juice is in contact with the skins for about 8 hours, so the wine looks like a red wine!

They also now make another Rosato from Montepulciano grapes called “Cataldino” which is an IGT wine and is a very fruity easy drinking wine.

Montepulciano d’Abruzzo “Malandrino” made from 100% Montepulciano d”Abruzzo the vineyards are at 1,375 ft and the vines were planted 1970-2004. The soil is clay and limestone with medium texture and rich in skeleton. Vinification takes place in stainless steel tanks. The wine is aged in stainless tanks and concrete vats for 12 months. The wine is in bottle for 3 months before release. The wine has hints of blueberry and plum with a touch of violets.

We enjoyed visiting the winery once again and meeting the third generation of wine producers at Cataldi Madonna.

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Filed under Abruzzo, Cataldi Mandanna winery, Cerasuolo, Montepulciano d' Abruzzo, Pecorino, Trebbiano d' Abruzzo, Uncategorized

Touring Abruzzo

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.


Trabocchi are dwellings used by fishermen so they could fish in bad weather.  Made of wood, they stand in the water on long wooden legs with long poles and nets reaching out into the water.

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 Grapes and the Wines

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.

Both and Cerasoolo but notice the difference in color

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.

Michele getting ready to make pasta alla chitarra

It was a three day tour and in that time we visited a number of producers, a few hill towns,  made the local specialty pasta alla chitarra, had dinner in a Trabocco

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.


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Filed under Abruzzo, Montepulciano d' Abruzzo, Pecorino, Trebbiano d' Abruzzo, Uncategorized

Tasting the Wines of Abruzzo at Enoteca Di Palo

Rosanna di Michele cooking teacher, personal chef, and lover all things from Abruzzo invited me to a tasting of the wines of Collefrisio. Rosanna has long collaborated with this Abruzzese winery and is a promoter of the wines and food of the region.

The tasting was held at Enoteca Di Palo in NYC’s Little Italy. This is the wine store of the famous Di Palo food store, which is right next door.

Amadeo, Rosanna, Lou Di Palo

Amedeo, Rosanna, Lou Di Palo

Amedeo de Luca one of the owners of Collefrisio was there to present the wines. He said that his family has been involved in wine for 3 generations. The winery is located in the hills of Frisa in the Chieti province of Abruzzo. The winery has 35 hectare of vineyards on 3 estates: Tenuta Valle del Moro – 12 hectares where they grow Montepulciano and Trebbiano; Tenuta Morrecine – 12 hectares where they grow Montepulciano and Trebbiano; and Tenuta Giuliano – 11 hectares where they grow Montepulciano and Pecorino.

Amadeo presented 4 wines.e9a736be-df96-4f73-914c-50f3982e53d6

Pecorino IGT Terre di Chieti 100% Pecorino Harvest takes place the last 10 days of September.Maceration is at a low temperature after removal of the grapes from the stalks and the alcohol fermentation is in temperature controlled stainless steel tanks. This is a wine with citrus fruit flavors and hints of green tea and peach with nice acidity.deee3c39-1b2e-4609-ab99-56d1ad519bf7

Trebbiano  D’Abruzzo “Vignaquadra”  DOC 100% Trebbiano d’ Abruzzo. Harvest is the first week of September. Harvest is the first ten days in October. Aromatic wine with hints of apple, chamomile and mulberry.1b350bf1-9852-4c90-b515-3f73c014532c

Montepulciano d’Abruzzo DOC 100% Montepulciano. Traditional vinification in stainless steel, the grape skins are in contact with the juice for 12 to 20 days. The wine remains in stainless steel tanks until it is ready to be bottled. The wine has hints of cherry, plum and a touch of spice.70892e81-fac3-4048-a23d-3a89dd66c35f

Montepulciano d’Abruzzo “Vignaquadra” Vinification same as above. This is a single vineyard wine that is aged for a number of months in new barriques. The wine has hints of cherry plum, fruit jam with a hint of spice and vanilla. Amedeo said that the wine needed more time to come together and be at its best.

The wines are a very good value for the money at around $20 or less.


Filed under Abruzzo, collefrisio winery, Italian Red Wine, Italian White Wine, Italian Wine, Montepulciano d' Abruzzo, Pecorino, Trebbiano d' Abruzzo, Uncategorized