Natural splendour abounds in Abruzzo, a region that stretches out from the mountains down to the sea, with as much as a third of its territory dedicated to nature reserves. This patrimony is protected tenaciously by the Abruzzi with their abiding vocation for vine-growing which has persisted down the ages. The majority of the hilly terrain used to grow grapes is made up of an
average sandy-clay mix with a density which varies according to the gradient of incline and the direction faced. The gentle breeze from the Adriatic helps create a favourably mild climate over the hills, bringing the right amount of rain and high levels of sunshine.
All that remains is for the variations in temperature and winds coming from opposite directions, as inevitably occurs when the mountains face the sea, to work their magic, allowing the wines made to develop their characteristic intense bouquet.
Of these merry madrigals the red, a stout little Montepulciano, has a six to eight day maceration on the skins, is fermented in stainless
steel, is light and juicy, with a whiff of fresh herbs and a palate of morello cherry and white pepper. Bang it in a bucket on a summer’s eve and serve it with hot or cold running lamb or the simplest pasta dishes that you can scarcely be bothered to rustle up such as Bucatini all’ Amatriciana.
" This Chardonnay – Trebbiano blend has an attractive straw yellow colour. With its pleasant
tropical fruit nose and citrus-edged palate, it would go nicely with spaghetti with clams,
Chitarinna with shrimps and courgettes, or red mullet any which way."
