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Abruzzo is a wine region located along Italy’s eastern Adriatic coast.
Although winemaking traditions in Abruzzo date back to the 6th century BC, viticulture remained modest for centuries. Over the past 40–50 years, the region has experienced a true revival, largely thanks to cooperative wineries that now produce around 80% of Abruzzo’s total wine output.
Once among Italy’s poorer areas, Abruzzo is now thriving — both economically and viticulturally — and ranks as the fifth most significant wine-producing region in the country by volume.
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Italy
The region’s main grape varieties are ‘Montepulciano’ (red) and ‘Trebbiano’ (white). Supporting roles are played by a few international grapes — red ‘Cabernet Sauvignon’ and ‘Merlot’, white ‘Chardonnay’ — as well as local varieties such as ‘Sangiovese’, ‘Passerina’, ‘Pecorino’, and ‘Cococciola’.
‘Montepulciano’ is a highly versatile grape: when aged in stainless steel, it yields fresh, fruit-forward, easy-drinking wines, while barrel-aged versions develop deeper concentration and structure. It is also used to make the region’s distinctive rosé, Cerasuolo d’Abruzzo, known for its bright color, juicy fruit, and firm character.
White wines from ‘Trebbiano’ are typically light, fresh, and fruity. When aged in oak, they gain more body and texture while maintaining lively acidity, fresh fruit notes, and a subtle almond finish.
