One clone of the Trebbiano grape is already mentioned by the Bolognese agronomist Petrus de Crescentiis as early as 1303. In reality the grape is planted throughout most of Italy but only in specific terroir does the grape truly express its potential. There are many clones of Trebbiano such as Trebbiano Toscano, Trebbiano Romagnolo, Trebbiano Giallo, Trebbiano di Soave, but only one clone has been compared to the great white wines of the world: Trebbiano d’Abruzzo produced in Loreto Aprutino. Often compared to Semillion by experts, Loreto Aprutino’s Trebbiano d’Abruzzo can display an impressive freshness and youthful characteristics even after 8-10 years, uncommon for most Italian whites.
For the past 200 years wine producers in Tuscany and those in the Abruzzi region have debated the true origin and paternity of the name “Montepulciano”. The confusion stems from similar characteristics, and the capacity of both to produce great wines. However, the ripening period for the two varietals (Sangiovese and Montepulciano) are very different.
The true confusion comes from the Baronia di Carapelle, the Medici estate in the Abruzzo region where the knowledge and methods of production were first exported. There are two theories surrounding the name of the Montepulciano grape: either it was another grape (not Sangiovese grosso) from Tuscany or it was simply a careless accounting oversight by a tired book-keeper.
Cerasuolo is a typical rosé wine from the Abruzzi, made with Montepulciano d’Abruzzo grapes vinified with limited skin contact. The vinification of a rosé is always a very delicate process in order to produce soft, delicate wines. Undisputed leader in the Italian Rosé category, Italian wine lovers have recently transformed this appellation almost into a cult wine.