The Abruzzo region accounts for 6% of Italy’s wine production (5th in volume among the regions), with red wine comprising 60% of its output.

The region’s mountainous and hilly terrain makes it ideal for grape growing. Growers generally favor the predominant Montepulciano and Trebbiano grapes, which produce good red and white wines, as well as the traditional Cerasuolo, a hearty rosé.

The native Montepulciano grape (not to be confused with the town of that name in Tuscany where Vino Nobile is made), produces a full-bodied, robust red which can be aged or enjoyed young.

Montepulciano d’Abruzzo produces about 90 million bottles distinguished under the DOCG of Montepulciano d’Abruzzo Colline Teremane. The rest of Montepulciano d’Abruzzo is DOC, with its rosé rendition under the separate DOC of Cerasuolo d’Abruzzo, as of 2010.

Much of the region’s white wine comes from the Tuscan variety of the Trebbiano grape, producing crisp wines of subtle aroma and flavor. Other whites of character include the recently revived varieties of Passerina and Pecorino, both of which are emerging as darlings of Italian wine bars.

Common Local Grape Varieties

White Wine:

  • Cococciola
  • Passerina
  • Pecorino
  • Trebbiano

Red/Rosé Wine:

  • Montepulciano
  • Sangiovese