In passato l’ Abruzzo era considerato come regione produttrice di vini da taglio, da un pò di anni, invece, la produzione vinicola è aumentata non solo come quantità, diventando la quinta regione produttrice nazionale, ma, soprattutto, dal punto di Qualitatively speaking, having selected the wines that suit the characteristics of the environment by adopting new techniques in the processes of transformation and processing.
Among the varieties grown in the Abruzzo more widespread, with 50% of production is Montepulciano, which, in Abruzzo for over two centuries, produces a ruby \u200b\u200bred wine with purple hues, vinified "in white ", ie reducing the contact time of the skins of the grape 'with wine, you get the" Cerasuolo "a few years aging in cask gives the" past ".
The second variety much more extensive in Abruzzo and Trebbiano Toscano and Trebbiano d 'Abruzzo, also known as Bombino Bianco. From it you get wine straw yellow with some greenish tinge, fragrant flowers and fruit and a hint of bitter almond.
thresh also belongs to the family of the autochthonous "Passerina", which gives the Trebbiano Camplese in Teramo, Pescara and the Golden Trebbiano Trebbiano scence in 'Aquilani. The wine is straw yellow with green and gold, fruity and spicy.
Other grape varieties are common in the Pecorino Abruzzo, a wine that Golden straw color and the aroma of fruit and flowers, "Montone" cultivated in the province of Teramo, with aromas of fruit and spice "Cococciola", this one of white grape grown primarily in the province of Chieti.
better way to experience the 'experience of a holiday in Abruzzo we recommend stay at Agriturismo La Meridiana .
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