Abruzzo: halfway between the sea and the mountains
Abruzzo is unique primarily for its landscape: nestled between the Adriatic Sea and the Gran Sasso and Majella massifs, it benefits from the strengths of both ecosystems. The significant temperature fluctuations between day and night facilitate a slow, deep ripening of the grapes; the excellent ventilation keeps mold and vine diseases at bay; and the temperate, mild microclimate creates an ideal habitat for vine cultivation. Serving as a testament to the region's wine-growing vocation, Abruzzo boasts over 36,000 hectares of vineyards with an annual production of 3.8 million hectoliters - the most profitable sector of the region's entire agricultural output.
The native grape varieties of Abruzzo: Montepulciano and Trebbiano
Among the typical regional grapes, Montepulciano takes the lion's share with almost 17,000 hectares cultivated. It is one of the most widespread grape varieties in Italy, with historical records dating back to the first half of the eighteenth century. When vinified in stainless steel and drunk young, it yields vinous red wines of medium body with balanced tannins and a beautiful freshness on the palate. Montepulciano is also the star of Cerasuolo d'Abruzzo, the most famous rosé of the region. Deeply colored and concentrated, obtained by limiting fermentation on the skins to just a few hours, it is a wine of popular and peasant tradition that over the years has managed to evolve technically without losing its connection to the territory. In second place for distribution is Trebbiano, with 14,000 hectares of vineyards. It produces white wines with a Mediterranean character, savory and mineral, characterized by freshness and an easy drinkability, especially when vinified in stainless steel.
What you can find on Sfusobuono
Francesco Cirelli is one of the historic names in Abruzzo's natural wine scene. His certified organic farm on Pescaresi Hills produces Montepulciano, Trebbiano and Cerasuolo using a biodynamic approach, spontaneous fermentations and minimal sulfites. His Bag in Box wines maintain the pristine clarity and freshness that make them immediately recognizable.
Pairings with Abruzzo food
The gastronomic tradition of Abruzzo reflects the physical layout of the region. Meat and vegetable dishes from the hinterland coexist with fish and seafood soups from the Adriatic Sea. The iconic pairing features arrosticini, traditional sheep skewers cooked over coals, enjoyed with a sip of Montepulciano. This wine cleanses the palate from the rich fat of the meat and prepares it perfectly for the next bite. Equally flawless is the match with spaghetti alla chitarra from Teramo, served with tomato sauce and tiny meatballs. As for the white wines, Trebbiano is the natural companion for a piadina with squacquerone cheese, fried mixed seafood, or fish stews. Cerasuolo d'Abruzzo proves to be a highly versatile choice. It pairs beautifully with grilled cheese, traditional cacio e ova cheese balls, fish broths from Pescara and Vasto, and even with brothy pasta dishes made with legumes and crusco peppers.
