{"id":3586,"date":"2021-07-30T15:30:59","date_gmt":"2021-07-30T13:30:59","guid":{"rendered":"https:\/\/www.abruzzoinformation.com\/abruzzo-wines-an-italian-excellence\/"},"modified":"2021-07-30T16:23:18","modified_gmt":"2021-07-30T14:23:18","slug":"abruzzo-wines-an-italian-excellence","status":"publish","type":"post","link":"https:\/\/www.abruzzoinformation.com\/en\/abruzzo-wines-an-italian-excellence\/","title":{"rendered":"Abruzzo wines: an Italian excellence"},"content":{"rendered":"

The merit of Abruzzo wine production<\/strong> it is known and appreciated throughout Italy. It is told with wines of peculiarity quality<\/strong> that brighten the table accompanying the delicacy of delicious traditional dishes.<\/strong><\/p>\n

The territory cultivated with grapes in Abruzzo<\/strong> it is concentrated for the most part (58%) in hilly areas<\/strong> of the coast<\/strong> , followed by the internal hilly areas<\/strong> (38%) and, finally, a very small part of mountainous territory<\/strong> (4%).<\/p>\n

The coast hill has the advantage of being sheltered from humid air<\/strong> thanks to the protection of the giants of Gran Sasso,<\/strong> of the Maiella, of the Monti della Laga<\/strong> . His dry soil<\/strong> thus joins a absolutely favorable climate<\/strong> to the cultivation of fine grapes to give life to reds,<\/strong> white and ros\u00e9<\/strong> which are a true national excellence.<\/p>\n

The vines grown in Abruzzo<\/h2>\n

The Abruzzo vines are for the most part autochthonous<\/strong> . Among these, the most famous is, of course, the Montepulciano<\/strong> , black berried, with its bunches of medium size and its effective resistance to the action of parasites.<\/p>\n

It is grown throughout the region, but in particular, the production should be remembered of the hilly area of<\/strong> province of Teramo<\/strong> which offers a particularly suitable terrain and which has been awarded the mark DOCG<\/strong> . It is raised marquee<\/strong> , but also espalier and five-lobed leaf<\/strong> . Another grape variety autochthonous of Teramo<\/strong> , but currently grown throughout the region, is the grape variety Passerina<\/strong> and in this territory the Trebbiano<\/strong> .<\/p>\n

\"Abruzzo<\/a><\/p>\n

In the mountainous area, in the Gran Sasso area<\/strong> , the vine is cultivated Montonico<\/strong> , with its typical cluster of elongated shape<\/strong> and very compact. Its origins, however, are uncertain and one cannot speak with absolute certainty of a native vine.<\/p>\n

In the Chieti area<\/strong> , instead, we find an exclusive: the vine Cococciola<\/strong> , white berried, which is characterized by having excellent adaptability<\/strong> both to the soil and to the climate. Its grapes were used in the past in assembly<\/strong> , in particular with Trebbiano, but currently it is also processed in purity<\/strong> giving rise to an excellent wine.<\/p>\n

The Pecorino cheese<\/strong> , a white grape variety, is, on the other hand, indigenous to the Marches, but has found in the Abruzzo region and climate suitable conditions<\/strong> to its diffusion and to the production of a high quality white<\/strong> . Another non-indigenous grape is the Sangiovese<\/strong> and as regards the international ones, the vines should be remembered Pinot Bianco, Pinot Grigio, Chardonnay, Merlot, Cabernet Franc and Cabernet Sauvignon.<\/strong><\/p>\n

Red wine from Abruzzo<\/h2>\n

The Abruzzo red wine<\/strong> has as its absolute protagonist the Montepulciano<\/strong> : branded DOC<\/strong> , in 2003 its production of the territory of the hills of Teramo<\/strong> has had the recognition of DOCG<\/strong> .<\/p>\n

The Montepulciano d’Abruzzo<\/strong> is characterized by its character vinous<\/strong> , thus communicating a typical cellar perfume<\/strong> . Its famous and appreciated intensity<\/strong> is revealed to the eye in an immediate way thanks to ruby red color<\/strong> which can take on different tones depending on its aging: intense<\/strong> for young wines and with garnet shades<\/strong> for more mature wines.<\/p>\n

\"Montepulciano<\/a><\/p>\n

It is a wine stopped<\/strong> which reveals itself on the palate dry,<\/strong> intense, persistent, particularly structured<\/strong> , as well as communicating perfect harmony. From the point of view olfactory<\/strong> , offers a very interesting range that includes fruity tones<\/strong> , including those of plum and sour cherry, floral tones<\/strong> for young wine and after aging in cask they are added spicy tones<\/strong> .<\/p>\n

The intensity that comes from its aging makes it perfect for food pairings<\/strong> equally determined. Therefore, it accompanies dishes such as cooked sheep<\/strong> , seconds of Red meat<\/strong> and of pig<\/strong> , the skewers<\/strong> .<\/p>\n

As for the first dishes<\/strong> , favors elaborate preparations such as lasagna or spaghetti alla<\/strong> guitar with pellets<\/strong> . Perfect for a platter of cured meats and aged cheeses<\/strong> , is also used as ingredient<\/strong> in some recipes, including that of Lamb cace e ove<\/strong> .<\/p>\n

Read also:<\/strong> 10 things you need to know about Montepulciano d’Abruzzo<\/strong><\/a><\/p><\/blockquote>\n

White wine from Abruzzo<\/h2>\n

The Trebbiano d’Abruzzo DOC<\/strong> it is a dry white wine. The Trebbiano D’Abruzzo DOC reserve<\/strong> and the Trebbiano d’Abruzzo Superiore DOC<\/strong> .<\/p>\n

His colour straw yellow<\/strong> in the glass it takes on different nuances<\/strong> which may derive from the aging period to which it is subjected. The young wine<\/strong> has, in fact, one intense yellow hue<\/strong> with green tones<\/strong> which, however, disappear when it becomes more mature<\/strong> or in the case in which it is worked in such a way as to characterize it with a more decisive structure.<\/p>\n

\"Trebbiano<\/a><\/p>\n

On the nose<\/strong> offers a range of medium intensity and rather cool<\/strong> , which refers to tones fruity<\/strong> which report to the Apple<\/strong> it’s at floral tones<\/strong> which, instead, tell the scent of flowers of<\/strong> field<\/strong> . In case it gets done refine in the wooden barrel<\/strong> , buy other shades, including one vanilla note<\/strong> .<\/p>\n

It has a structure<\/strong> generally not too strong and good persistence<\/strong> . On the palate it is told with its typical characteristic of dry wine<\/strong> and with his freshness<\/strong> , peculiarities that, when young, make it suitable for food pairings<\/strong> which stand out for a certain delicacy<\/strong> .<\/p>\n

A glass of Trebbiano<\/strong> is perfect for the aperitif and for the appetizer<\/strong> , to accompany fresh cheeses<\/strong> and slightly seasoned<\/strong> . The perfect dishes for this wine are those fish based<\/strong> , the soups<\/strong> , the soup<\/strong> , the risotto<\/strong> , the seconds with shellfish<\/strong> or with raw fish<\/strong> , the vegetable soups<\/strong> .<\/p>\n

In its more mature version<\/strong> , on the other hand, goes well with the White meat<\/strong> , with the Scrippelle ‘mbusse<\/strong> , i Fiadoni<\/strong> and with cheeses of concrete intensity such as Pecorino di Farindola<\/strong> .<\/p>\n

Read also:<\/strong> 10 things you need to know about Trebbiano d’Abruzzo<\/strong><\/a><\/p><\/blockquote>\n

Ros\u00e9 wine from Abruzzo<\/h2>\n

The Cerasuolo d’Abruzzo DOC<\/strong> it’s a Ros\u00e9 wine<\/strong> whose high quality is well known and appreciated nationally. It is obtained give her<\/strong> grapes of the Montepulciano vine<\/strong> which, however, have an anticipated harvesting time compared to the production of the red wine.<\/p>\n

The techniques of its processing can be two: one is that of white vinification<\/strong> , the other is to leave it cold macerate<\/strong> for up to 12 hours. The refinement process<\/strong> to which, then, it is subjected is the one thanks to which the wine acquires the color, flavor and scent that distinguish it.<\/strong><\/p>\n

\"Cerasuolo<\/a><\/p>\n

The main feature of the Cerasuolo<\/strong> , visually speaking, it is, of course, his Red<\/strong> Cherry<\/strong> which can be particularly bright and intense. It is a wine well structured<\/strong> than from the point of view aromatic<\/strong> offers fruity hints<\/strong> who see privileging those of cherry, strawberry, red fruits.<\/strong><\/p>\n

In the background there is a almond tone<\/strong> which underlines a peculiar one elegance<\/strong> . On the palate it is told in a pleasant, harmonious and fresh way<\/strong> .<\/p>\n

It can be considered a versatile wine<\/strong> from the point of view of his own food pairings<\/strong> depending on the importance of its structure. The Cerasuolo<\/strong> , basically, it is an excellent wine to accompany dishes based on fish<\/strong> , from the classic soup<\/strong> with appetizers, seafood first and second courses<\/strong> , or cheeses with a delicate flavor<\/strong> or also White meat<\/strong> .<\/p>\n

If, on the other hand, it has characteristics of higher intensity<\/strong> , also goes well with i stronger flavors<\/strong> of cured meats: from Ventricina<\/strong> , both from Vasto and Teramo, to the excellent Mortadella di Campotosto.<\/p>\n

Read also:<\/strong> 10 things you need to know about Cerasuolo d’Abruzzo<\/strong><\/a><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

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