Abruzzo Boxed Wines

ABRUZZO: HALFWAY BETWEEN SEA AND MOUNTAIN
Abruzzo is unique and the reason is essentially landscape: perfectly nestled between the Adriatic Sea and the Gran Sasso d’Italia and Majella massifs, 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 creating an ideal habitat for growing vines. Imagine how wonderful it would be to be able to treat yourself to a trek in the Apennines one day and a fish-based lunch with a view of the Costa dei Trabocchi the next. This naturalistic dualism can also be easily found in the bulk wines from Abruzzo present in the Sfusobuono catalogue: the Trebbiano di Cirelli on one side and the Montepulciano d’Abruzzo di 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 in all respects a flourishing region for the cultivation of vines, the over 36 thousand hectares of vineyard surface with an annual production of 3.8 million hectoliters (Data from the Consorzio Vini d’Abruzzo). These data concretely demonstrate that viticulture today is undoubtedly the most profitable sector in the context of regional agricultural production.

PRAISE TO THE NATIVE VINES OF ABRUZZOAmong the typical grapes of the Abruzzo region, Montepulciano certainly plays the lion's share, protagonist not only of red winemaking, but also of rosé, with almost 17 thousand hectares cultivated. It is no coincidence that Montepulciano is listed among the most widespread and cultivated varieties in Italy for which there is historical information since the first half of the eighteenth century. The tradition of bulk wine in Abruzzo is doubly linked to this vine which, if vinified exclusively in steel vats and drunk young, gives life to vinous and medium-bodied reds, with a balanced tannin that is never annoying and a nice freshness on the palate. To test each of these characteristics on the palate, all you have to do is try the Vino Rosso Abruzzo Bio by Francesco Cirelli. An ideal companion for the everyday table, today as in the past, when during the first historic emigration of Italians to the United States, the combination of Montepulciano and pizza margherita or Montepulciano and pasta with tomato sauce became a symbol of Italian-made restaurants in the Big Apple.

But let’s give Caesar what is Caesar’s: Montepulciano is praised both inside and outside the regional borders also for the production of a rosé that is 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 through a “white” winemaking. This is an ancient method, always widespread in the Abruzzo region, which over the years has undergone constant technical evolution while always remaining strongly linked to tradition.

Occupying second place on the podium of the most widespread varieties in Abruzzo, we find Trebbiano, with 14 thousand hectares of vineyards, the protagonist of white wines with a Mediterranean character, savoury and mineral, characterised by freshness and drinkability, especially if vinified in steel.

WHAT TO PAIR WITH ABRUZZO WINES
The gastronomic tradition of Abruzzo reflects, as it should, the physical and geographical conformation of the region. Succulent meat dishes, lamb in particular, and vegetables, typical of the hinterland, are accompanied by dishes based on freshly caught fish, soups and shellfish, from the Adriatic Sea. The typical imagery is that of the famous arrosticini, skewers of mutton or mutton cooked on hot grills, to be eaten in a few bites, interspersed with a sip of Montepulciano d'Abruzzo, which cleanses and refreshes the palate from the fattiness of the meat, preparing it for a new taste. Another perfect match is with spaghetti alla chitarra, a type of homemade egg pasta widespread throughout the region, alla teramana, or with tomato sauce and meatballs. Also very well known in the area are the brothy pastas, with mixed pasta shapes combined with legumes, beans, cicerchie, peas and a sprinkling of crusco pepper or chili pepper.

Vegetarians are also catered for by Abruzzo cuisine, with pallotte cacio e ova, which are nothing more than delicious meatballs made of bread, eggs and pecorino cheese, fried and sautéed in a tomato and basil sauce. And to stay on the theme of ‘cacio’ e brace’ (see arrosticini above), a must-have in the most authentic taverns is grilled cheese, accompanied by a quarter of Abruzzo rosé wine, which with its tannic grip, freshness and fragrance, will make you want another taste right away. But Cerasuolo d’Abruzzo also pairs impeccably with seafood broths, especially those from Pescara and Vasto, and soups made with freshly caught fish with the addition of vegetables and, if necessary, bread or pasta. The rosé here is a passepartout, try it and believe it!

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