Abruzzo Grape Varieties

Approximately 90% of the grape-vines grown in Abruzzo consists of two main vines which are an important part of the local heritage: the Montepulciano and the Trebbiano. In addition to these are a variety of other well-know Italian and international vines such as Sangiovese, Chardonnay, Cabernet Sauvignon, Merlot and Sauvignon.

In the recent past there has been a flourishing re-growth of the traditional autochthonous vine species, which are found all over the region. The best-known local vines are the Pecorino, Passerina and Cococciola varieties.

Montepulciano d’Abruzzo

The first written historical records of Montepulciano vines in Abruzzo date back to the mid-eighteenth century. Until the early nineteenth century, the Montepulciano vine stood in splendid isolation amongst the fields of the Peligna Valley where it was able to develop and evolve its typical features and characteristics.

The special micro-climate in this area between the coastal waters and the mountains, with its high range of day and night time temperatures, mean that the Montepulciano has the potential to produce very high quality wines with depth and character. The Montepulciano vineyards now cover approximately 50% of the total vine growing areas, translating to ca. 18.000 hectares of vines.

The vines bear reddish-black hardy grapes with medium to large pentagon leaves. The grapes grow in thick clusters which are usually triangular in form but are also known to grow outwards offering a wing-shaped form. The grapes themselves have an oval shape with thick skins and tend to be harvested in mid-October.

Trebbiano d’Abruzzo and Trebbiano toscano

The word Trebbiano derives from the Latin term “trebulanus”, meaning a farmhouse or small manor. It normally referst to a local white wine made in the countryside and is often consumed by the farmers themselves. The Trebbiano vine has been grown in central and southern Italy since the Roman times and its growth has been documented in Abruzzo since the early sixteenth century. For many years confusion reigned regarding the difference between Trebbiano Abruzzese and the Bombino Bianco which led to the Trebbiano d’Abruzzo being protected by quality regulations are now rightly known as D.O.C. wines. The Abruzzo variety is a biotype of the Trebbiano Toscano grape. Approximately 14.000 hectares of land are used to grow the Trebbiano vine in the region.

The grape clusters tend to be large and grow very densely in a pyramid shape. This vine usually starts growing and therefore ripens late in the season; the Tuscan crop is usually ready for harvest some weeks before the Abruzzese variety which usually takes place between September 20 and October 10.

Pecorino

The origins of the Pecorino vines have never been clearly identified but it is believed they belong to the “Italic” family belonging to the Trebbiano variety. It’s a vine which has flourished in central Italy over the centuries, especially in the Marches and Abruzzo region. It is also found in neighbouring areas but is usually known under various names. For example, in Macerata the same vine is called “Vissanello”.

The clusters are medium size, tend to take a pyramid form and the fruit spacing has a mid density character. The grapes ripen early in the season around mid-September and tend to give a good yield per hectare. The wines made of 100% Pecorino grapes are of pale yellow colour and gold nuances. They have a flowery, fruity bouquet with a loa long lasting spicy palate. Pecorino is a finely structured dry wine.

Cocciola

This is an autochthonous white vine from Abruzzo. It’s grown in the province of Chieti and found in abundance towards the towns of Villamagna, Vacri, Ari and Rocca San Giovanni. In the past it was usually blended with Trebbiano d’Abruzzo but some growers have recently be getting some very good results as a single grape wine.

The grapes grow in large uneven triangular clusters and tend to be densely fruited. Cocciola ripens late in the season, towards early October and has a very pale yellow colour. The single grape wines tend to be quite acidic with a specific light herbal aroma.

Article reproduced and amended from the Vinitaly 2007 Special (March)
with the kind permission of Gaudenzio D’Angelo, Directing
Editor and A.I.S. Director Abruzzo.