Traditional Winemaking in Abruzzo Italy

“The grape is the center of our universe, of our territory, of our life, of our work... of our hearts.”  The Cantina Casal Thaulero  ​

My husband Domenico and I love wine!  Abruzzi wines have won my heart and are becoming more recognized and popular around the world. 

Previously, I drank dry white wine (Chardonnay). Since moving to Italy five years ago, I have tried the local white Pecorino, the red Montepulciano (or black as they sometimes call it here) and the Ceresuola (a light red).  They are all my favorites now!!! 

The most sought-after wine produced here in Abruzzo is the Montepulciano di Abruzzo red wine.  It can be confusing because there is a village in Tuscany called Montepulciano.… but that is not where you will find the montepulciano grapes. 

The grapes used in the Tuscan reds are the Sangiovese grape. You would have to come to the region just south of Tuscany to find the montepulciano grape! 

The vendemmia, which is Italian for grape harvest, is the most exciting time of year for wine makers in Italy!  Home-made wine making is an Old-World tradition in many families and is still practiced today in the central region of Abruzzo. 

In general, there are five basic phases of the winemaking process: harvesting, crushing and pressing, fermentation, clarification, aging and bottling. Winemakers typically follow these five steps but add variations and deviations along the way to make their wine unique. 

Harvest time in Abruzzo is usually late September (if you are on the Adriatic Coast) or late October (if you are in the mountainous area further inland).
 
Families gather together to pick the grapes the traditional way - by hand, taking care not to bruise the precious grapes or get stung by the bees searching for that sweet grape juice.  

Once picked, the grapes are taken to the ‘cantina’ for crushing and pressing.  This often brings to mind the Italian women stomping on the grapes with bare feet. That’s not done much anymore although if you come to Abruzzo, we will find some grapes for you to stomp on if you’d like to give it a try!  

After the grapes are pressed, the fermentation process begins.  The juice, along with the grape skins are put into large vat and yeast is added. As the natural clarification process begins the particles, or sediment, fall to the bottom of the vat.  At this point, we know that it will soon be time to bottle the home-made wine.
  

There are numerous celebrations that are dedicated to wine-making in Abruzzo.  Starting with the wine sagras (festivals) and wine-tastings which take place outside the harvest season when the families take time to promote their best wines.  

After the grapes have been collected, each family, or vineyard, celebrates with a gathering of the local farmers and their families in the village piazza.  This is where you can sometimes find the women doing the traditional grape stomping. There is also traditional local dancing, music and, ohhhhh the food… 

Come visit us and enjoy the region’s most popular wines such as the Montepulciano, Trebbiano and Pecorino wines as well as the Cerasuolo and Passerina varieties. 

Experience the harvest and take part in the wine-making process with us at  
La Rocca Mia House B&B in Roccacasale, in the Heart of Unspoiled, Authentic Italy. 

​For more information, check out our website at www.laroccamiahouse.com  
Just scroll down on the HOME page and click on the Italian Vendemmia.  
Simply contact us and Book Your Stay!  ​