Wine-growing in the southern region of Campania has a history stretching back more than two millennia, earning it a reputation as one of Italy’s oldest and most distinctive wine-producing areas. Benefitting from a Mediterranean climate, varied elevations and volcanic soils, Campania produces wines with notable freshness, minerality and complexity. Wine production ranges from powerful, age-worthy reds in inland hills to aromatic whites along the coast, reflecting the region’s diverse terroirs. Hikers on our Southern Italy tour start and finish in Naples and therefore have the chance to taste some of this region’s finest wines.

 

Key White Grapes from Campania

Fiano – One of southern Italy’s most highly regarded white varieties. It produces wines with floral, honeyed and tropical fruit aromas, often capable of developing complexity with bottle age.

Greco – An ancient variety believed to have Greek origins. It yields structured wines with citrus, stone fruit and mineral characteristics.

Falanghina – Widely planted throughout Campania, producing fresh, aromatic wines with notes of apple, citrus and sometimes a distinct mineral edge.

Coda di Volpe – A traditional local variety known for soft acidity and delicate flavours of pear, citrus and herbs. It is often blended but can also produce varietal wines.

Biancolella – Commonly grown on the islands of the Gulf of Naples, especially Ischia, where it produces light, fresh wines with floral and citrus notes.

Forastera – Another important island grape, particularly on Ischia, contributing freshness and subtle fruit character to local wines.

 

Key Red Grapes from Campania

Aglianico – Campania’s flagship red grape and one of Italy’s finest wine varieties. It produces deeply coloured, full-bodied wines with high tannins, firm acidity and flavours of dark berries, plum, spice, and tobacco. It is the principal grape of Taurasi, often called the “Barolo of the South.”

Piedirosso – An ancient local variety known for lighter body, soft tannins, and aromas of red cherry, violet and Mediterranean herbs. It is widely grown around the coastal and volcanic areas near Naples.

Sciascinoso (also known as Olivella) – Traditionally used in blends to add freshness, fruitiness, and colour. It produces light to medium-bodied wines with bright red fruit flavours.

 

Top Wine Denominations in Campania

Taurasi – Red wine based on the Aglianico grape. It is produced in Irpinia in the Avellino province and is widely regarded as Campania’s finest red wine appellation.

Fiano di Avellino – A white wine from Fiano grapes known for complexity, minerality and ageing potential. It is considered one of Italy’s greatest white wine denominations.

Greco di Tufo – This white wine from coastal vineyards is famous for its structure, freshness and volcanic minerality.

Aglianico del Taburno – Produced around Mount Taburno in the Benevento province, this red is often compared with Taurasi, though generally less well-known internationally.

Other important appellations to look out for include Falerno del Massico and Vesuvio – in particular look out for the sub-category Lacryma Christi del Vesuvio where wines are produced on the slopes of Mount Vesuvius. Wines from the Costa d’Amalfi denomination are produced on the steep terraced vineyards of the Amalfi Coast, and wines from the island of Ischia made from Biancolella and Forastera are also well regarded.

Wine Tip

If you’re eating a traditional Neapolitan pizza in Naples, the classic local pairing is Lacryma Christi del Vesuvio, especially the red version made largely from the Piedirosso grape. It is often considered a better pizza wine than the more famous Aglianico because it is lighter, fresher and less tannic. It’s a pairing that reflects the volcanic soils and culinary traditions of the Naples area. If you are passing through Naples, don’t miss the chance to try it!

 

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The Slow Food movement has impacted many of our hiking itineraries and we wholeheartedly share the same beliefs. We constantly hunt for restaurants, local producers and small shops and markets who champion regional and seasonal ingredients. This applies not only in Italy but wherever we are walking in the world.

The University of Gastronomic Sciences

On our Jewels of Piedmont tour in October, we visit the University of Gastronomic Sciences, which is also home to Italy’s first Wine Bank. This unique project came to life thanks to Petrini’s aim to curate a comprehensive library of Italian wine. There are more than 100,000 bottles here from around 300 different producers. The focus is on winemakers who use traditional techniques, respect the environment and protect the incredible biodiversity of Italy’s different grape varieties.

The Cittaslow Network

Our Parma, Tuscany and the Ligurian Sea tour takes us to the tiny village of Borgotaro in the Emilia-Romagna region. This is an example of a Cittaslow – another initiative inspired by Petrini. This is an international network of small towns promoting a slower, more sustainable and higher-quality way of life. They aim to combat the stress of modern life by boosting local economies and preserving cultural heritage. The movement now includes hundreds of towns across more than 30 countries. Borgotaro is also internationally renowned for its porcini mushrooms, which hold Protected Geographical Indication (IGP) status. The town hosts an annual mushroom festival which we visit as part of our tour.

The Slow Food Editore

The flagship Osteria d’Italia guide published by the Slow Food Editore showcases the richness and diversity of Italian regional cuisines at an affordable price, in restaurants recommended and reviewed by over 250 contributors and the national Slow Food network. Osterias are awarded the Chiocciola, the symbol of the snail, the highest recognition given to establishments that stand out for their ambience, cuisine and hospitality. A good example is on our Southern Italy tour, when we dine at Da Peppe in the tiny village of Rotonda. The menu features authentic Lucanian dishes that highlight local treasures, such as the famous melanzana rossa di Rotonda (red eggplant) and crispy peperoni cruschi.

Slow Food Presidia

The Presidia are Slow Food Communities that work every day to save native livestock breeds, local fruit and vegetable varieties, bread, cheeses, cured meats, sweets and more. They are committed to passing on traditional production techniques and crafts, they care for the environment and they add value to the local landscapes and cultures.
The Presidia involve thousands of farmers, food artisans, shepherds, fishermen and winegrowers around the world.

On our Northern Lombardy tour we visit the cheesemakers who are part of this community producing Storico Ribelle. This delicious cheese comes from a small alpine area in the northern part of Lombardy, known as the Valtellina valley, and it is only made in the summer months between June and September. Hundreds of Presidia ingredients are included in our menus across Italy, from the red and yellow Capriglio peppers of Piedmont to the Gorizia Rose Radicchio from Friuli.

The Slow Wine Coalition

In addition to his other achievements, Petrini’s philosophy for food has been extended to the production of wine. The Slow Wine Coalition brings together everyone involved in the international wine chain, from farmers and viticulturalists to distributors and sommeliers. Through events, education and the annual Slow Wine guide, the coalition fosters a culture of sustainability and community that values quality over quantity, and the long-term health of the land over short-term yields.

The Slow Food Cook’s Alliance

This is an international network of chefs committed to protecting local food traditions, biodiversity and sustainable agriculture. Inspired by the Slow Food movement, participating chefs highlight on their menus regional ingredients, endangered foods and small-scale producers. They help to preserve culinary heritage while promoting fair treatment of workers and ecosystems.

When Petrini died in his hometown of Bra in May this year, this visionary character left behind a legacy that has had a worldwide impact. He has inspired communities around the globe to preserve traditional cuisines and support ethical farming practices. Italian President Sergio Mattarella said his death left a “huge void not only in the world of food and wine science, but also in society as a whole, and not just in Italy”.

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Key White Grapes from Lazio

Malvasia del Lazio – the most important white grape in the region which brings aromatic, floral notes and soft texture to many blends.

Trebbiano – a large family of varieties of white grape grown widely across Italy, but in Lazio you are most likely to see trebbiano toscano, or trebbiano giallo or trebbiano verde making up the local blends.

Greco – native to the Campania region but widely grown in Lazio, a grape which adds structure and complexity when blended.

Bellone – an ancient indigenous grape that thrives in volcanic soil and loves coastal breezes.

Bombino Bianco – another white grape which contributes lightness and crispness to local blends.

Key Red Grapes from Lazio

Cesanese – the standout variety, often considered Lazio’s signature red grape, capable of producing wines with spice, dark fruit and good structure.

Montepulciano – not to be confused with the Tuscan town, this key red grape adds deeper colour, softer tannins and plum-like richness to blends.

Sangiovese – this well-known red grape plays a leading role thanks to its versatility, bright acidity and red cherry flavours.

International varieties such as merlot are often used in blends.

Top Wine Denominations in Lazio

Frascati Superiore – One of the best-known whites near Rome, typically made from Malvasia and Trebbiano, offering fresh, floral and slightly nutty notes.

Cannellino di Frascati – A sweet version of Frascati, rich and honeyed, made from late-harvest grapes and enjoyed as a dessert wine.

Cesanese del Piglio – Lazio’s standout red wine, made from the Cesanese grape, with cherry, spice and earthy complexity.

Est! Est!! Est!!! di Montefiascone – A light, crisp white with citrus and floral notes, tied to a famous medieval legend.

Castelli Romani – A broad denomination covering both reds and whites from the hills southeast of Rome.

Colli Etruschi Viterbesi – Red and whites come from this area in the north of the region, close to Viterbo.

Colli della Sabina – A small, historic wine-producing area between Rieti and Rome producing red and white wines.

Wine Tip

If you are a lover of dessert wines, keep an eye out for Aleatico di Gradoli. It is a distinctive red wine from Lazio produced around the town of Gradoli near Lake Bolsena. Made primarily from the aromatic aleatico grape, it is often crafted in both dry and sweet (known as passito) styles, with the latter being especially prized. The wine is known for its intense floral and fruity bouquet, featuring notes of rose petals, ripe red berries and sometimes hints of spice. It pairs beautifully with desserts like chocolate and pastries, but can also complement aged cheeses.

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If you’re in training for a Hedonistic Hike this year, you might be looking for the perfect trail bar to sustain you during your practice hikes. These delicious and nutritious bites were cooked up by our great friend Caroline Barty, and they will give you just the burst of energy you need. There is nothing better than taking a break, resting under a tree, and enjoying every mouthful of a scrumptious snack!

Ingredients

250g porridge oats – Caroline advises against jumbo oats as they are too crumbly
100g sultanas
90g mixed seeds
55g desiccated coconut
50g ground almonds
1 teaspoon ground cinnamon
150ml maple syrup
125g unsalted butter plus extra for greasing
125g soft brown sugar
60g smooth almond butter

Method

Heat oven to fan oven 170˚c, mark 5. Grease and base line a 23x23cm cake tin with non-stick baking parchment. Place the first 6 dry ingredients in a mixing bowl and stir to mix.

Put the maple syrup, butter and sugar in a saucepan and place over a low heat. Stir until thoroughly combined and warm but don’t let the mixture boil. Stir in the almond butter. Pour into the dry ingredients and mix well.

Tip the mixture into the prepared tin and press down to smooth the surface and pack it tightly. Bake in the oven for 25-30 minutes until evenly golden brown. Cut into squares or rectangles while still warm but leave in the tin to cool completely. If you try to take them out before they are thoroughly cold they will fall apart.

Once cooled and firm lift out of the tin and store in an airtight container. These bars will keep for a week.   To see more of our fabulous recipes for salads, soups, savoury dishes and sweets and snacks, visit our Recipe Pages.

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If you’ve ever found yourself standing in a state of bemusement before a shelf full of Italian wine, let me reassure you that you are not alone. I’ve been working in this corner of the wine world for twenty years, hold the top Italian wine qualification, and still sometimes have trouble making sense of it all.

One reason this shelf might seem so impenetrable is that – if you’re in a good, independent wine shop, at least – each label is the result of a unique mix of history, the law and the creativity of the winemaker. As a starting point, I would say two things: first, it does help if you have a bit of background knowledge, although this applies to enjoying wine in general. However, that is not to say that you should expect to infer everything you want to know simply by looking at the label – nobody can do that. And, second, nothing beats the help of a professional. Frequent that local independent wine shop and work with them over time to explore their range. Ah, and let’s not forget that a great winemaker does not a great label designer make.

The trick is to use the information to make a deduction about the wine’s origin, its style, and its quality. So, let’s get to it.

The Legal Requirements

The legal requirements include abv (alcohol by volume) and vessel size – easy so far. Then we have to talk about the bottler, the appellation and the vintage, and this is where things get more complicated.

The bottle must show the name and locality of the bottler. Not the winemaker: the bottler. Where this is accompanied by words like ‘Azienda Agricola’ (or ‘Az. Agr.’), it tells you that the bottler also grew the grapes and made the wine. Here we have our first marker of quality: this category of winery has control over the whole process. Other versions include Tenuta (usually for an older, larger estate), Cantina (can also buy in grapes), Fattoria (the Italian word for ‘farm’, and, in wine, commonly associated with Tuscany) or Cooperativa. There are quite a few others, as well.

Some wineries make multiple lines with different names and branding, but they must still identify themselves somewhere. Finally, industrial wineries making (usually anonymous or low quality) wines for large clients (supermarkets, big distributors, etc.) identify themselves only with an ‘ICQRF’ bottler code on the back. Next time you pick up that authentic-looking bottle in your supermarket, take a closer look…

The Appellation System

The modern appellation system was implemented in Italy in 1966. In part, it’s a form of protection for producers and consumers; and it’s also a marketing thing. Bottlers who declare the appellation must follow a strict set of rules, and these are laid out in a public document called the disciplinare. The disciplinare governs aspects like growing area and altitude, fruit yields, alcohol levels, and a thousand other details. Every appellation has its own, unique disciplinare. The appellation name (e.g. ‘Barolo’) must be identified on the bottle, and followed by a set of letters. DOCG, which stands for Denominazione di Origine Controllata e Garantita, is the top level, and there are just 78 of these at the time of writing. The DOCG has the strictest rules and (theoretically – disclaimer below) the most prestigious wines. All DOCG wines must have a government-issued seal on the neck of the bottle. If your bottle of Barolo doesn’t have those letters (i.e., ‘Barolo DOCG’, abbreviated or written in full) and that seal, then it ain’t legit and your shop is committing fraud.

The next step is DOC (same name, minus the G – much more numerous and with less strict rules). Below that is IGT, which stands for Indicazione Geografica Tipica, and below that – now rather old-fashioned and going out of use – is VdT: Vino da Tavola. Aside from all this, winemakers can and do declassify completely, leaving just ‘Vino Rosso’ or ‘Vino Bianco’ or suchlike on their labels. But there has to be something telling you what is in the bottle.

There exists an added level of complication. The laws governing the appellation system – not the disciplinare rules of production themselves, but the laws governing their purpose, scope and enforcement – are made at European level and cover all EU states. The European-level names of DOP (Denominazione di Origine Protetta) and IGP (Indicazione Geografica Protetta) may be used in any EU state, but they have not usurped the state-level ones. This means that they are interchangeable with them, and many bottlers do elect to use the European versions (DOP, IGP) in place of the Italian ones (DOC/G, IGT).

There’s a lot to unpack here. A winemaker can make a terrible DOCG wine but a magnificent declassified Vino Rosso. Maybe they want to make a splash; maybe they don’t want to pay the appellation ‘membership fees’; maybe they just leave the wine a day less in wood than they should; maybe they tear up the rule book completely. The world is awash with Barolo DOCG which is much cheaper than it should be – be suspicious, especially in supermarkets! Meanwhile, there is plenty (#1 in my cellar) of Langhe DOC Nebbiolo, which can stand shoulder to shoulder with good Barolo DOCG at half the price. (Nebbiolo, in case you’re wondering, is the grape used in Barolo).

The Grape Varieties

Ah, yes: grapes. There’s no requirement on the label to state the grape, except where the appellation name includes it (for example, Tintilia del Molise DOCG or Roero Arneis DOCG, where Tintilia and Arneis are the grapes). But, where the grape is named as an adjunct to the appellation name (such as with my beloved Langhe DOC Nebbiolo), as a rule of thumb it usually has to contain minimum 85% of that grape. The disciplinari do dictate the minimum and maximum grapes – for example, Chianti DOCG must be at least 70% Sangiovese. How do you know this without studying a book or consulting the disciplinare in question? You don’t, but your friendly wine merchant should know at least the basics.

The Location

What about the place? It’s a similar story. Our example appellations above, Tintilia del Molise DOCG and Roero Arneis DOCG, tell us where the wine is from: Molise is a region on the Adriatic coast, while Roero is an historic zone and famous wine area of Piemonte. But what about ‘Isola dei Nuraghi IGT’, I hear you ask? Well, if you know your Sardinian history – don’t worry, you’re not expected to – then you’ll know that the Bronze Age Nuragic civilisation populated that island, and their dwellings, Nuraghi, are scattered throughout it. Fascinating and confusing in equal measure.

Sometimes an additional name is written alongside the appellation. A good example is the Piemontese appellation, Colli Tortonesi DOC. Here, instead of pursuing membership of the ‘DOCG club’, the growers decided on labelling their best wines ‘Derthona’. This is the Roman name for the city of Tortona, and its use cleverly conjours centuries of history and a sense of place, without excluding less expensive, but equally valid, bottlings. So, when you see ‘Colli Tortonesi DOC Derthona’ you’re in for a top quality white wine made entirely from the rare and prestigious Timorasso grape, grown in the best plots in the hills around the city of Tortona.

Elsewhere, this additional name can identify a sub-zone. Take Valle d’Aosta DOC, the tiny alpine region in the north west. This single, small, appellation covers a tremendous variety of winemaking and wine styles: the suffix, ‘Donnas’ identifies Nebbiolo grown on steep slopes to pergola and aged in wood; ‘Torrette’, a range of local grapes with Petit Rouge dominant; ‘Blanc de Morgex et de La Salle’ is just 22 hectares of Prié Blanc, grown to low pergola in the shadow of Mont Blanc. All wildly different, but all Valle d’Aosta DOC. Are you expected to know all this? Heck, no! Do these tell you the place or the grape? Heck, sometimes! (Torrette is neither grape nor place… it is just a made up name used, we presume, to project an image of the medieval towers which dominate the local mountainsides…)

The Suffix

Many appellations permit a ‘Riserva’ suffix, which indicates a longer ageing period. The ‘Superiore’ suffix, on the other hand, tells you that the wine was made using fruit from the best sites and with stricter vineyard protocols. Some disciplinari permit a combination of the two. For example, ‘Chianti Classico DOCG Superiore Riserva’. In some cases the ‘Superiore’ versions are also their own appellation, distinct from the wider locality. For example, Soave DOC and Soave Superiore DOC. The name ‘Classico’, meanwhile, identifies the historic region of production, and are usually their own appellation (‘Chianti DOCG’ vs ‘Chianti Classico DOCG’ or ‘Valpolicella DOC’ vs ‘Valpolicella Classico DOC’).

A small handful of appellations – Barolo DOCG, Barbaresco DOCG, Chianti Classico DOCG and Franciacorta DOCG among them – contain named villages (e.g. La Morra) or vineyards (referred to as MGA’s and UGA’s). These usually identify a combination of a specific geology and wine style, together with historical ownership. For example, ‘Barolo DOCG Bussia’, where ‘Bussia’ is the MGA. Within Barolo, specifically, some MGA’s further contain small parcels of vines whose growers can trace historical ownership. These are referred to as ‘Vigna’, belong only to a single producer, and may be named on the bottle – for example Prunotto’s ‘Barolo DOCG Bussia Riserva Vigna Colonello’. We are really getting into the weeds here, and it is worth noting that the most significant driver of quality is the winery, not the vineyard.

The Vintage

The vintage must be written on the label when the grape is from a single harvest. In most cases, including fruit from across multiple harvests means declassifying to Vino Rosso or Vino Bianco. One exception is classic method sparkling wine, where multiple harvests are often combined. In this case, the month and year of dégorgement is often included, but this is not obligatory. That reminds me – Prosecco, which is refermented in the tank, not the bottle, may also declare a single vintage. These ‘Millesimato’ wines are regarded as the best quality. And while we’re on Prosecco, since we drink so much of it these days, the best sites are the steep hillsides called ‘Rive’, and the most famous site of all is ‘Cartizze’. Both names may appear on your bottle and are a big driver of quality and price.

All the above are legal requirements. Other identifiers are dictated by the rules governing the production of a particular wine (Chianti Classico’s handsome black rooster is the famous example); some by the organisations or certifications to which the grower belongs (‘Vignaioli Indipendenti’, ‘Demeter’ biodynamic, ‘Vigne vecchie’ to identify old vines, and a thousand others). The ‘creative’ names used to distinguish different cuvées are at the whim of the winemaker, cutting through the jargon and giving you a very helpful handle.

The Conclusion

Where does all this leave us? There is duality in everything to do with Italian wine. It is simultaneously simple and complicated. It is banal and fascinating. It is the ancient and the modern. It commands a lifetime of study, if you let it, but can be enjoyed in a single evening.

I’ll leave you with some tips on choosing a good bottle. First, use your friendly local wine merchant. If they’re not friendly or don’t know their stuff, find another. If you do find yourself in the supermarket, look for the tell-tale indicators I’ve listed above. Price is a firm indicator of quality, but not the only one. Let the appellation guide, but not dictate. Be adventurous and drink a lot of wine – you’ll learn a lot and have fun doing it. Read around the subject. Life’s too short to drink lousy wine. And if you ever need a hand choosing, by all means drop me a line and I’ll be happy to help.

For more information, you can contact James directly on james@travelandwine.co.uk

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Cleaning your hiking boots

One of the most important habits is regular cleaning. After each hike, especially in muddy or wet conditions, remove dirt and debris as soon as possible. Use a soft brush or cloth with lukewarm water to gently scrub away mud, paying attention to seams and treads where dirt builds up. Avoid using harsh detergents, as these can damage the materials or strip away protective coatings. Keeping your boots clean not only improves their appearance but also prevents long-term wear caused by dried mud and grit.

Drying your hiking boots

Drying your boots properly is just as important as cleaning them. If your boots get wet, never place them directly next to a radiator, heater or fire, as excessive heat can cause the leather or synthetic materials to crack or warp. Instead, let them air dry naturally in a well-ventilated space. Removing the insoles and loosening the laces helps speed up the process. You can also stuff the boots with newspaper to absorb moisture from the inside, replacing it as it becomes damp. Patience is key—slow drying helps maintain the boot’s structure and durability. Our Tour Managers can find newspapers to help with this after a wet day on the tour.

Conditioning your hiking boots

Conditioning and waterproofing are also crucial aspects of boot care. Leather boots, in particular, benefit from occasional conditioning to keep the material supple and prevent cracking. Applying a suitable waterproofing treatment restores the boot’s ability to repel water, which can wear off over time. Choose a product appropriate for your boot type, whether full-grain leather, suede or synthetic. Regular maintenance like this not only extends the life of your boots but also keeps your feet dry and comfortable on future hikes.

Storing your hiking boots

Finally, proper storage can make a big difference. Store your hiking boots in a cool, dry place away from direct sunlight, which can degrade materials over time. Avoid leaving them in damp environments like garages or car boots for extended periods. Before storing them, ensure they are completely clean and dry to prevent mould or unpleasant odours. As we all try to reduce our carbon footprint, helping our kit to live as long as possible is a key first step. With consistent care and attention, your hiking boots should remain reliable companions for many adventures to come.

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The trail has been overseen by the government body Natural England, after an idea initiated almost 20 years ago. A new law passed in 2009 required future governments both to make the path and to ensure that it can stay open in the future. This is key because England’s coastline feels the full force of extreme weather and coastal erosion and landslides are becoming ever more frequent.

With the new law the path can be moved inland, and therefore diverted away from problem areas, and landowners work with Natural England to ensure that they can make this happen.

Wales opened its coastal paths back in 2012 and there are approximately 5,500 miles of Scottish mainland coast where walkers have had the right to roam for more than 20 years. If you put that all together, there are around 9,000 miles to be walked, which could take you the best part of two years!

Some sections of the path are still being finished, but it was officially opened by King Charles on March 19th 2026, from the iconic chalk downland of the seven sisters in East Sussex. If you’re spending time in England this year, why not make the most of the world’s longest coastal walking trail! You can find out more here.

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Key White Grapes from Abruzzo

Trebbiano d’Abruzzo – Historically the most planted white grape and the backbone of Trebbiano d’Abruzzo. At its best, it shows crisp acidity with flavours of lemon, green apple and almond, and a subtle mineral edge. Quality ranges from simple and fresh to surprisingly complex, age-worthy examples.

Pecorino – The region’s modern success story. Highly aromatic with citrus and saline notes, plus naturally high acidity. It makes vibrant, structured wines that pair beautifully with seafood. It was considered practically extinct by the mid-20th century, but it was rediscovered in the 1980s and subsequently revived.

Passerina – Fresh, light and lively. Expect delicate citrus, pear and floral tones. Often made in an easy-drinking style, though some producers are elevating it with more texture.

Cococciola – Less common but increasingly appreciated. Typically crisp and clean with gentle fruit and refreshing acidity.

Key Red Grapes from Abruzzo

Montepulciano – This is the undisputed star of the region. It is the backbone of Montepulciano d’Abruzzo and also used for the lighter Cerasuolo d’Abruzzo. It produces deeply colored wines with dark cherry, plum and spice flavours, and firm tannins. Styles range from easy-drinking to powerful, age-worthy examples, especially from the Colline Teramane zone. Not to be confused with Vino Nobile di Montepulciano, which hails from Tuscany!

Sangiovese – Planted in smaller amounts compared to Montepulciano. It is often blended but can appear on its own, offering brighter acidity and red-fruit character.

International varieties are grown in limited quantities, typically used for blends to soften structure or add plush fruit, and these include Merlot and Cabernet Sauvignon.

Top Wine Denominations in Abruzzo

Montepulciano d’Abruzzo Colline Teramane – The region’s top-tier designation. The vineyards are planted in the Teramo hills in northern Abruzzo and there are stricter production rules and longer ageing periods that the more simply named Montepulciano d’Abruzzo. These wines are well structured, age-worthy and refined.

Montepulciano d’Abruzzo – The flagship denomination which must be made from at least 85% Montepulciano. These are deeply colored reds with dark fruit, spice and firm structure. Styles range from everyday drinking to the more powerful Riserva bottlings.

Cerasuolo d’Abruzzo – This is Abruzzo’s distinctive rosé made primarily from Montepulciano grapes. Its name means “cherry-like” and this is also a good description of the colour. In terms of flavour it is fresh but often more structured than typical rosé. See more on this below.

Trebbiano d’Abruzzo – The region’s traditional white denomination, making crisp, citrus-driven wines, with top examples showing complexity and ageing potential.

Abruzzo Pecorino – This denomination is becoming increasingly important for premium white production, and the wines are aromatic with saline and herbal notes.

Wine Tip

It is a mistake to think of Cerasuolo d’Abruzzo as “just a rosé.” Traditionally, it was often consumed before the region’s Montepulciano reds were ready to drink. Because it is made from the dark-skinned Montepulciano grape it has a deeper cherry colour, stronger fruit flavours and more body than many pale rosés like those from Provence. The result is something closer to a light red wine, while still keeping the freshness of rosé. These wines are usually medium-bodied and more robust than typical rosés because the grape skins release more colour and flavour during a short maceration. People who enjoy more character, stronger fruit and food-friendly wines often find Cerasuolo d’Abruzzo more interesting than lighter rosés.

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