Location soil climate
Teramo hills are characterized by their arrangement perpendicular to the Adriatic Sea and the Gran Sasso massif, with vineyards along the slopes of medium and high hill, the land mostly limestone and clay, sometimes sandy substrates.
An area bounded on the north by the river Tronto and crossed by five rivers willing to comb (Vibrata, Salinello, Tordino, Vomano e Piomba), allowing the vine to enjoy good temperature
red grapes: Montepulciano d'Abruzzo doc, Montepulciano d'Abruzzo doc Cerasuolo white grapes: Trebbiano d'Abruzzo doc, Pecorino IGT
Montepulciano d'Abruzzo doc
No doubt the pride of the vines in Abruzzo and Montepulciano d'Abruzzo red font cultivated since very ancient times throughout the region. When in 300 BC about the Romans conquered territories Abruzzi they came in contact with local people who already traded wine with Calabria and Sicily. The secret of good quality expressed by this variety lies largely in the Abruzzo mountains and sea that has so especially hills (Bacchus amat colles) which already extend from a few kilometers from the coast to the foothills of the great mountain massifs . They suffer from the benign sea breezes that travel several miles inland.
It is certainly a red full-bodied, robust, varietal obtained (100% Montepulciano). Is more "important" than did age for 12-16 months in oak barrels that by assigning noble tannins, improve further the overall quality. From the perspective of the sommelier presents: ruby red with purple hues of youth, who tend to become garnet with aging. Its bouquet is very intense and persistent, exudes scents of black cherry and blackberry that, when aged in oak, may be accompanied by hints of vanilla and cinnamon. The taste is dry, hot (alcohol), rather soft (or soft with age), with the right degree of acidity and tannin, body. Overall well-harmonized and balanced in its components.
Certainly be matched with dishes prepared and structured as such lasagna all'abruzzese, grilled sheep, game and roasts of red meat. The glass to fully appreciate its features, is the large glass (tulip) or a medium-sized balloon. It should be filled up to the level of maximum diameter to give the wine maximum surface area from which it can release its bouquet. In recent years, a number of local wineries decided to invest in producing quality wine increasingly popular, so much to bring excellent results to winning several times in the World Expo, and especially at Vinitaly.
Montepulciano d'Abruzzo doc Cerasuolo
Within the specification of Montepulciano d'Abruzzo DOC, since its recognition in 1968, is referred to the type Cerasuolo, Montepulciano made from the same grapes, but with a different wine-making technique that is white or limited period of retting the skins. It is an ancient method, always popular in the countryside of Abruzzo, which over the years has been a constant technical evolution.
Using a different technique of winemaking that is limiting the period of fermentation on the skins a few hours or by a wine "white" from Montepulciano grapes yield a wine with a characteristic cherry-red color, more or less intense, named "Cerasuolo".
Cerasuolo has a good flavor, slightly winey, fruity, fine and intense, the taste is dry, soft, harmonious, delicate almond aftertaste. It 's a wine of extraordinary freshness combined with the elegance of his fragrance makes it pleasant and charming.
Trebbiano d'Abruzzo doc
It is believed that the presence of Trebbiano in central Italy dates back to Roman times, although there are no historical certainty. Pliny, in fact, describes a 'Vinum Trebulanum', whose name according to Prof. Frank Cercone trebulanus is given the adjective, deriving from Trebula noun, meaning a house or farm, but it is doubtful that this was referring also to vine. The term Trebbiano, according to its etymology, then indicate in general a local white wine, we now call 'country' or 'homemade', produced in various estates or farms in the countryside for the use of the peasants. The historical presence in Abruzzo Trebbiano dates back to 1550 and also notes later in the monograph by Raffaele Sersante 1856, recalling that this variety was widely known and unknown.
Today a large number of varieties named after Trebbiano, often accompanied by a geographical name should indicate the place of origin or the most common, but groped to describe the differences between the various clones is something that is hard. In fact, for many years Trebbiano Abruzzo has been confused with Bombino Bianco, so that in the product of Trebbiano d'Abruzzo is reported today that the wine must be made from grapes from vineyards compounds from Trebbiano d'Abruzzo (Bombino Bianco).
The color of Trebbiano d'Abruzzo is yellow, the smell is pleasant vinous, delicately flavored and dry, fruity, velvety and harmonious. To best enjoy this wine should be served at a temperature of 10-12 ° C. It marries well with fish dishes or with fresh cheeses.
Pecorino is a white grape variety, the ancient spread in Abruzzo. In the past it was used as an improver of grapes, because the concentration of aromas, good supply of alcohol and more importantly acid component, which is the primary characteristic of Pecorino. Because of low productivity, the cultivation of Pecorino had almost disappeared, and vines were preferred less quality but more fruitful. At the end of the 80's sheep had gone missing, there were only a few plants in the province of L'Aquila and Teramo. Today, thanks to a recovery job and the selection and audacity of a few winemakers are beginning to be available the first wines.
Yellow light straw. Smell is pleasant, intense, refined, with hints of tropical fruit, citrus fruits, acacia flowers and jasmine. Prevails in the mouth freshness that enhances the characteristics of the varietal aromas. Balanced with good finish reminiscent of ripe fruit.
♦Cultivar di olivo
The olive cultivars known today are the result of a selection of ancient man-made and linked to the optimal production of oil, the quantity and quality, although many of them are the result of environmental adaptation. Numerous cultivars exist in Italy, estimated to be several hundred, they differ both in morphology and in those compositions.
The oil yield, distribution of fatty acids, the composition of unsaponifiable constituents and the content of polyphenols are related to cultivar, environment and farming conditions. Often the presence of some cultivars places in production activity is related to tradition and when these were replaced with different varieties there were problems in production due to poor knowledge of their properties by the growers.
Extra virgin olive Pretuziano Hills Teramane DOP
The extra virgin olive Pretuziano Hills Teramane PDO has a yellow-green, fruity odor and a fruity flavor of medium intensity, with a slight feeling of bitter and spicy. It's obtained from olives of Leccino, Frantoio and Upright, that must be present in the olive groves in no more than 75%.
The spread of oil in the province of Teramo goes back at least to the tenth century BC. But it is thanks to the Romans since the third century BC the culture was intensified and expanded, while undergoing periods of decline in relation to historical events that characterized this area. Pancrazio Palma (1781-1850) in "Complete Works" wrote: "For centuries we have given the state oil and now we are making Roman olive seedlings, from which this government has, since February 1836, almost prohibited the introduction of oil seriously and has promoted the planting of the tree of Minerva giving prizes for each new plant". Thus, in the Napoleonic Cadastre 1809 can determine the magnitude and distribution of oil in the province of Teramo, which compared with the end of the last century does not differ substantially, despite the long period. Arturo Provencal in the "Guide wine and olive oil" (Teramo, 1907) writes: "Sincere admiration aroused held that the Vienna International Exhibition of 1873 products Abruzzo olive oil, among hundreds of products all over Italy, four first prizes captured "(...).
The term "Pretuziano" is used to indicate the territories due to the province of Teramo and to identify the agricultural products of the territory. Teramo was probably the Phoenicians Petrut name, meaning "place surrounded by high water." The romanization of Petrut in Praetut derived and then Praetutium Ager Praetutianus to indicate the territory. In medieval times, derived from Praetutium Aprutium that appeared in documents of the sixth century and that for some time, until about the twelfth century, the city would be designated, Castrum Aprutiense both the surrounding area, then extend to the entire Abruzzo. Taste intensely aromatic oil Pretuziano Hills Teramane makes it the ideal condiment for food of a certain size, such as pasta dishes and meats.