A region blessed with climate and terroir
Abruzzo's strength lies in its ability to cultivate good grapes with less effort, thanks to its warm Mediterranean climate and sunny hills where grapes thrive, and cool mountain breezes that help develop high-quality aromas. Due to this, for many years, grape cultivation in Abruzzo prioritized quantity over quality.
After fierce resistance, the local tribes of Abruzzo became allies of ancient Rome. Following the Migration Period, the region came under the rule of the Duchy of Spoleto, then the Normans, and eventually became part of the Kingdom of Naples before being unified into the Kingdom of Italy in 1860. Its history and culture are similar to those of the south, and its economy was also underdeveloped. Until before the war, it was one of the poorest regions, with many emigrants moving to Germany, Switzerland, Belgium, and other countries.
Since the 1960s, with the completion of the highway connecting the capital Rome and Abruzzo, the economy has gradually developed, and tourism is now thriving.
Grape cultivation and winemaking have been active since ancient times
Montepulciano in Teramo province has long been known for its concentrated, rich, and long-aging wines. In 2003, it was promoted to DOCG as Montepulciano d'Abruzzo Colline Teramane.
In Pescara province, harmonious and elegant Montepulciano wines are produced in the beautiful hills of Loreto Aprutino.
Chieti province was known for mass production due to its many large producers' cooperatives, but powerful Montepulciano wines are born near the Majella massif, where there are significant day-night temperature differences.
L'Aquila province is also attracting attention for its rigorous Montepulciano. Historically, it was too cool a region, but thanks to global warming, grapes are now able to ripen, and quality has rapidly improved.
Abruzzo, where a unique food culture has taken root
Abruzzo's cuisine is characterized by its unique identity, preserved due to its geographical isolation.
It is based on shepherd's cuisine, with rustic dishes mainly featuring salami, cheese, bread, and pasta. Unlike other regions, Abruzzo-style porchetta, a whole roasted pig, uses a large pig instead of a suckling pig. A typical Abruzzo dish is Pecora alla cottora, a strongly flavored dish where lamb is slow-cooked for a long time in a large copper pot with spices and herbs. The frequent use of chili peppers is also characteristic.
Source/Reference/Bibliography:
"Professional Italian Wine Manual 2018-2021 Edition" Published by Wine Kingdom Co., Ltd. Supervised by Isao Miyajima. Collaborated by Nichio Shoji Co., Ltd.
