Abruzzo is a significant wine region in central Italy, stretching from the Apennines to the Adriatic coast. The vineyards cover approximately 32,000 hectares , making Abruzzo one of the larger wine-producing regions in the country.​

History:

Wine production in Abruzzo dates back to the 6th century BC, when Etruscan settlers introduced viticulture to the area. Over the centuries, the region has developed a strong winemaking tradition, particularly known for the Montepulciano grape, which was documented in the 16th century as a high-quality varietal .​

Soil and Climate:

Abruzzo's diverse landscape includes mountainous areas and coastal plains, creating various microclimates ideal for viticulture. The soil ranges from calcareous clay in Teramo, providing excellent drainage , to clay and limestone soils in Chieti, which are ideal for cultivating the Trebbiano grape. The climate is generally Mediterranean, with hot summers and mild winters, but the mountainous areas experience cooler temperatures, contributing to a longer ripening period for the grapes.​

Grape Varieties:

The dominant red grape in Abruzzo is Montepulciano, accounting for nearly 80% of the region's wine production . This grape is known for producing deeply colored wines with flavors of black plum, cherry, and spices. For white wines, Trebbiano d'Abruzzo is the most widespread grape, often complemented by local varieties such as Pecorino, Passerina, and Cococciola .