Abruzzo
Principal Varietals: (R) Montepulciano, (W) Trebbiano/Procanico (aka Procanico)
To the south of Marche and east of Lazio lies Abruzzo. A large producer of wine, Abruzzo, like much of the south, has been focused on quantity. Although much less land is planted to vine, Abruzzo produces almost twice as much wine as Tuscany. This has led Abruzzo to be known for inexpensive, mass market wines. As such, Abruzzo’s principle red, Montepulciano, is pleasing to the U.S. market, and many a bottle of Montepulciano has found its way into the cellars of Italian American restaurants. There are, however, some excellent producers in Abruzzo, most of which lie in the north bordering the Marche.
Big, soft, and delicious, Montepulciano is a grape that can be embraced by a broad audience. Even at high volume production, the wine can be quite nice, if a bit monotone. The low acidity and sweet tannins make Montepulciano a wine easily approachable when young. The high production volume of Montepulciano in Abruzzo keeps prices low, even from smaller producers. Each wine has its place, and although Montepulciano has not achieved the notoriety of Nebbiolo and Sangiovese, it is widely enjoyed by many around the world at an affordable price.
The food of Abruzzo is diverse, with seafood dominating the coastal towns, and heartier, meat based dishes filling out the interior. Abruzzo is extremely mountainous, as the Appenines cut directly through the center of the region. A beautiful drive from the Marche down through Abruzzo is filled with dramatic landscapes. From Pescara on the shore, the Autostrada takes you inland, directly through the Appenines towards Rome. Not many Americans make it to Abruzzo, but they should. Many of us have experienced Montepulciano, but give it another go; it’s a wonderful wine to enjoy, and your mind won’t have to work overtime.
