Born in Val Peligna, Montepulciano d’Abruzzo is grown in hillside vineyards near the Adriatic coast of Abruzzo. The grapes are harvested in October (the last week), destemmed, crushed, and fermented in stainless steel tanks to preserve juiciness and softness.
The Montepulciano grape produces large yields of ripe fruit. Rosato versions of Montepulciano are bottled under the term cerasuolo. For several years, the perception of Abruzzese wine suffered due to the massive production figures from a geographically small area. High-quality wines from this area, on the other hand, can exhibit a mineral component because of the calcareous clay soils that cover the area.