Abruzzo: halfway between the sea and the mountains

Abruzzo is unique and the reason is essentially landscape: nestled perfectly between the Adriatic Sea and the massifs of the Gran Sasso d'Italia and the Majella, it benefits from the strengths of both ecosystems. Strong temperature variations between day and night, which facilitate the slow and deep ripening of the grapes, excellent ventilation , which keeps away the risk of spreading mold and plant diseases and finally an ideal microclimate , temperate and mild, perfect for giving life to an ideal habitat for the cultivation of vines. Think how nice it is to be able to indulge in a trek in the Apennines one day and the following day a fish-based lunch with a view of the Costa dei Trabocchi. This naturalistic dualism can also be easily found in the Abruzzo bulk wines present in the Sfusobuono catalogue: Terraviva's Trebbiano d'Abruzzo on the one hand, which comes precisely from vineyards overlooking the sea in Tortoreto, endowed with a lashing minerality and freshness, and the Montepulciano d'Abruzzo by MorMaj on the other, directly from Tocco di Casauria, in the Pescara hinterland, between the Morrone and Majella mountains, a rich and full-bodied, Mediterranean and vinous wine. As evidence of the fact that Abruzzo is to all intents and purposes a thriving region for the cultivation of vines, the over 36 thousand hectares of vineyard area with an annual production of 3.8 million hectoliters (Data from the Consorzio Vini d'Abruzzo) . These data concretely demonstrate that today viticulture is undoubtedly the most profitable sector in the regional agricultural production.

In praise of the native vines of Abruzzo

Among the typical grapes of the Abruzzo region, Montepulciano certainly plays the lion's share, protagonist not only of red vinifications, but also of those in rosé, with almost 17 thousand hectares cultivated. It is no coincidence that Montepulciano is counted among the most widespread and cultivated varieties in Italy of which we have historical information since the first half of the eighteenth century. The tradition of bulk wine from Abruzzo is closely linked to this vine which, if vinified exclusively in steel vats and drunk at a young age, gives life to vinous and medium-bodied reds, with balanced tannins that are never annoying and a nice freshness on the palate . To test each of these characteristics on the palate, just try Francesco Cirelli's Abruzzo Bio Red Wine . An ideal companion for the everyday table, today as in the past, when during the first historical emigration of Italians to the United States, the binomial Montepulciano and pizza margherita or Montepulciano and pasta with tomato sauce became a symbol of made in Italy restaurants in the Big Apple .

But let's give Caesar what belongs to Caesar: Montepulciano is acclaimed inside and outside the regional borders also for the production of a rosé now known throughout the world, Cerasuolo d'Abruzzo . A colorful and concentrated rosé, the face of popular and peasant tradition made with a particular winemaking technique, limiting the fermentation period on the skins to a few hours or by means of "white" vinification. It is an ancient method, which has always been widespread in the land of Abruzzo, which over the years has undergone constant technical evolution while always remaining strongly linked to tradition.

To occupy the second place on the podium of the most widespread varieties in Abruzzo, we find Trebbiano, with 14,000 hectares of vineyards, the protagonist of white wines with a Mediterranean character, sapid and mineral, distinguished by freshness and ease of drinking, especially if vinified in steel.

What to pair with Abruzzo wines

The Abruzzo gastronomic tradition reflects, as it should be, the physical and geographical conformation of the region. Succulent meat dishes, especially lamb, and vegetables, typical of the hinterland, are accompanied by courses based on freshly caught fish, soups and shellfish, coming from the Adriatic Sea. The typical imagery is that of the famous arrosticini , sheep or mutton skewers cooked on hot embers, to be eaten in a few mouthfuls, interspersed with a sip of Montepulciano d'Abruzzo, which cleans and refreshes the palate from the fatness of the meat, preparing it for a new taste. Another perfect pairing is seen with spaghetti alla chitarra, a format of homemade egg pasta common throughout the region, alla teramana, or rather with tomato sauce and meatballs. Soupy pasta is also very well known in the area, with mixed pasta shapes combined with legumes, beans, grass peas, peas and a sprinkling of crusco pepper or hot pepper.

Even vegetarians are satisfied by the cuisine of Abruzzo, with the pallotte cacio e ova , which are nothing more than delicious balls of bread, eggs and pecorino cheese fried and sautéed in a tomato and basil sauce. And to stay on the 'cacio' and grilled' theme (see arrosticini above), a great must in the most authentic taverns is grilled cheese, accompanied by a quart of rosé wine from Abruzzo, which with its tannic grip, its freshness and fragrance, it will immediately make you want another taste. But Cerasuolo d'Abruzzo also pairs impeccably with seafood broths , especially those from Pescara and Vasto, and freshly caught fish soups with the addition of vegetables and, if necessary, bread or pasta. The rosé here is a passepartout, seeing is believing!

On Sfusobuono you can find a high quality selection of Abruzzo wines in bag in box sustainably made in the vineyard and in the cellar. Discover bulk wines of Abruzzo at competitive prices and be inspired by the food pairings, offers and advice in the technical sheet.