A small region in central Italy, Abruzzo is still sparsely populated today. This is due to the great emigrations to America at the end of the 19th century and the industrialized zones of northern Italy after WWII.
Well, both! In addition to the famous sheep’s milk cheese produced in Lazio and Sardinia, Pecorino is also a native grape variety from central Italy, in particular from Abruzzo and Le Marche. This grape has recently witnessed a strong resurgence. Elegant, and with a strong character, it is made into a wine of the same name. It is unique due to being able to age very well, which is not common for a white wine.
The region’s other famous indigenous grape is Montepulciano, a red. As a single variety, it is made into one of the region’s most famous wines, Montepulciano d’Abruzzo Doc. This wine is highly structured and full of fruity aromas, especially prune and cherry, and it also ages well.
In recent years, Abruzzo has taken a major step forward in winemaking. This beautiful region – that flew under the radar until quite recently – stretches between the mountains of the upcountry and the Adriatic coast, producing truly great wines that have finally been appreciated, even at an international level.