- -36%
Wineries and Tastings in Abruzzo
Montepulciano d'Abruzzo between the Aprutine and Teatine Hills
Abruzzo is the home of Montepulciano d'Abruzzo and Cerasuolo, the rosé made from the same grape: the Colline Aprutine in the north and the Colline Teatine further south showcase two faces of the same region, nestled between the Apennines and the Adriatic. Abruzzo's wineries, often family-run, offer simple and authentic tastings, perfect to pair with arrosticini, pecorino cheese, and coastal seafood dishes. Book your winery visit in Abruzzo at the producer's price, with free cancellation.
The TOP of the moment
From€50.00
- Outdoor experience
From€25.00
Wine roads in Abruzzo
Answers to the most frequently asked questions
What are the most representative wines from Abruzzo?
In Abruzzo, start with Montepulciano d'Abruzzo e Trebbiano. Explore key areas such as colline adriatiche e pendici del Gran Sasso and taste different styles. At the winery, ask about vintage and winemaking style to pick the best match.
Which grape varieties define the wines of Abruzzo?
To understand Abruzzo, focus on Montepulciano, Trebbiano e Pecorino. Soils and microclimates change the expression of each grape. If possible, compare two wines from the same grape across different areas.
What are the key DOC/DOCG appellations in Abruzzo?
Key appellations in Abruzzo are linked to areas like colline adriatiche e pendici del Gran Sasso. DOC/DOCG rules help you understand grapes and aging. Combine the appellation with the producer for the best quality.
How do I plan wine tourism in Abruzzo?
Pick 1-2 wine areas in Abruzzo (for example colline adriatiche e pendici del Gran Sasso) and book winery visits ahead. Spring and early fall are great; harvest season is exciting but requires planning. Pair tastings with local food.
What food pairings work best with wines from Abruzzo?
Start with local cuisine: in Abruzzo try pairings with arrosticini, pecorino e zuppe. As a rule, crisp whites and sparkling wines suit fish and starters, medium reds match pasta and cured meats, and structured reds fit meats and aged cheeses.
