Tasting Italy with Wines from Abruzzo
June was a good time to taste wines and Town Hall Brands team hosted industry and media to showcase Vini d’Abruzzo at The Vancouver Club. A great reminder of the quality of wines from this region, which can still be had at a decent price point.
Abruzzo is a rather a rugged and picturesque region along Italy’s Adriatic coast, recognized for wines of exceptional quality and value. This area, characterized by rolling hills, mountainous terrain, and a climate moderated by both the sea and the Apennines Mountains, provides ideal conditions for grape growing. The star of Abruzzo is undoubtedly Montepulciano d’Abruzzo, a red wine made from the Montepulciano grape. These wines are known for their deep ruby color, plush dark fruit flavors, gentle tannins, and approachable, food-friendly style. Equally notable is Cerasuolo d’Abruzzo, a vibrant, cherry-hued rosé that bursts with fresh red berry flavors and delicate floral notes. Abruzzo is also celebrated for its crisp, aromatic whites, particularly Trebbiano d’Abruzzo and Pecorino. Many Abruzzo combine long-standing traditions with modern winemaking techniques, resulting in wines that offer authenticity and complexity. As interest in lesser-known Italian regions grows, Abruzzo stands out as a treasure trove of expressive wines that over-deliver on character and charm.
Notable Wineries of Ambruzzo
TORRE ZAMBRA
Torre Zambra is a historic winery in Villamagna, Abruzzo, known for producing expressive Montepulciano d’Abruzzo and vibrant Pecorino. Founded in the 1960s by the De Cerchio family, the estate sits on clay-limestone hills near the Adriatic, combining tradition and innovation to highlight local terroir. Torre Zambra Poggio Salaia Pecorino is a bright, mineral-driven white from Abruzzo. You’ll find aromas of citrus, and white peach, with crisp acidity and a subtle saline finish. Fresh and lively, it pairs beautifully with seafood, light pastas, or soft cheeses. It worked very well with a beautiful lemony risotto with asparagus, and even stood up to the porchetta, an epic dish the region is known for.
TENUTA CERULLI SPINOZZI
Tenuta Cerulli Spinozzi is a family-run estate in Canzano, Abruzzo, with over a century of history and a modern winery established in 2003, focused on showcasing the region’s terroir through native grapes. Known for its organic and expressive styles, the estate produces a range of wines including Pecorino, Cerasuolo rosé, Trebbiano, and Montepulciano d’Abruzzo. Torre Migliori Montepulciano d’Abruzzo is from the Colline Teramane DOCG and is a deep ruby wine with aromas of black cherry, plum, violet, leather, and spice. On the palate, it’s full-bodied and elegant, with ripe dark fruit, polished tannins, and a long, savory finish. Aged up to 2 years in oak, it pairs beautifully with grilled meats, game, and aged cheeses, and can age gracefully for over a decade.
Food of Abruzzo
The food of Abruzzo is a delicious reflection of its rugged mountains, rolling hills, and Adriatic coastline, combining hearty pastoral dishes with vibrant coastal flavors. It’s a cuisine deeply tied to tradition, local produce, and age-old techniques. Above we have Risotto being served at the Vini d’Abruzzo event at the Vancouver Club, smoothly executed by Townhall Brands team. Risotto in Abruzzo is a bit different from the creamy versions up north. True to the spirit of southern Italian cooking, it skips the cream and instead lets a generous medley of herbs and vegetables shine, bringing a burst of natural sweetness to every bite. This one had asparagus tips along with chives and it was excellent with the Pecorino wines.
Check out Giada’s article, 5 Dishes You Must Try In Abruzzo, here.
From the mountains and inland: expect robust fare like arrosticini (tiny skewers of lamb grilled over coals, a regional icon), hearty pastas such as maccheroni alla chitarra (square-cut spaghetti served with rich lamb or pork ragù), and slow-cooked stews. Abruzzo is also famous for scrippelle ‘mbusse (delicate crepes rolled and served in broth) and porchetta seasoned with wild fennel.
Along the coast: seafood shines in dishes like brodetto alla vastese, a fragrant fish stew, or simple grilled Adriatic fish and shellfish. The region also boasts unique cheeses such as pecorino d’Abruzzo and caciocavallo, plus sweets like confetti di Sulmona (sugar-coated almonds) and parrozzo, a dome-shaped cake with chocolate and almond flour. Olive oil and local saffron from Navelli are prized pantry staples, enriching both rustic and elegant dishes. Together, Abruzzo’s food is a celebration of Italy’s pastoral soul and seaside bounty.
