The diverse and dramatic landscape of Abruzzo is filled with Alpine landscapes that fall eastward to lush coastal scenes. Covered by two thirds mountains, Abruzzo allows for an afternoon ski trip to end with an aperitivo on the beach. Boasting the highest mountain in the Apennine range and over 100 miles of beach, Abruzzo expresses its diversity not only with its landscape but also with its variety of cultivated indigenous grapes. From Cococciola to Passerina, the native grapes and cascading terrain combine to create a robust portfolio of unique and expressive regional wines.
Cococciola (koh-koh-chee-oh-lah)
A native variety from the Adriatic coast of Italy specifically Abruzzo. A green skinned grape that produces straw colored wine with pronounced acidity complemented by grassy and herbaceous aromas. Historically, Cococciola was used as a blending grape to freshen softer, less refreshing wines.
Passerina (pahs-ah-reena)
An ancient variety used in the white wines of central Italy and named after the Passero bird, meaning “Sparrow” whose voracious appetite for ripe Passerina grapes continues to plague vine growers. Often confused viticulturally with Bombino Bianco and Trebbiano Toscano, Passerina offers ripe citrus with mineral notes and an unexpected concentration due to its thick skins.
Pecorino (peck-oh-reeno)
An early ripening variety that accumulates sugar easily. When grown in cooler, hilly to mountainous areas the grape expresses herbal notes with balanced nuances and is capable of producing bigger wines akin to European Chardonnay without oak aging. The grape expresses tropical fruit aromas such as pineapple, mango and banana when grown in more coastal areas.
Trebbiano Abruzzese (treb-ee-ano ah-broo-say-zay)
The higher quality Trebbiano of Abruzzo which produces wines of high acidity with aromas of white flowers, peach and citrus. Capable of making age worthy wines that offer finesse, depth of flavor and a sense of place.
Trebbiano Toscano (treb-ee-ano toe-ska-noh)
The most widely planted Trebbiano in Abruzzo (Ugni Blanc in France) and a particularly high yielding vine that produces wines high in acidity, with delicate herbal notes.

Montepulciano (mohn-tay-pull-cha-noh)
A close relative to Sangiovese and widely planted in central and southern Italy, Montepulciano is recognized for its soft flavors, strong color and gentle tannin. Montepulciano can produce deeply colored, purple wines. Montepulciano grapes accumulate sugar easily, but the tannins require a long, slow growing season for the grapes to reach the maximum potential.


Established the DOC in 1968 (Colline Teramane subzone established as DOCG in 2003)

Vineyard Area
8,728ha/21,530 acres 
(Only 4K acres larger than the area of Chianti Classico)
9,528,000 cases bottled annually

Minimum 85% Montepulciano Maximum 15% Sangiovese

Minimum Alcohol Level
Rosso: 12%
Riserva: 12.5%
Maximum Yields
5.7 tons/acre
Aging Requirements
Rosso: Approximately 4 months
Riserva: Minimum 24 months (9 months in barrel)

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Abruzzo Map.jpg

grapes-icon.jpgDue to the large percent of preserved parkland, this region offers a wide variety of organic, biodynamic and sustainably farmed wine options.

mt-icon.jpgClimate is heavily influenced by the Apennine mountains. The region’s interior has a continental climate with snowy winters and cool summers while the coastal areas are characterized by a temperate Mediterranean climate.

sun-icon.jpgMost of Abruzzo’s vineyards are situated along a series of river valleys that run from the Apennines to the Adriatic. The west-east orientation of these vineyards allows for all day exposure to the sun.

wolf-icon.jpgIn the pristine National parks of Abruzzo, natural flora and fauna thrive. The Italian wolf, Marsican brown bear, birds of prey and many other species that today are considered endangered call Abruzzo home. region-icon.jpgIn the Middle Ages the region was referred to as Abruzzo, from the Latin word Aprutium. In 1860, with the Unity of Italy, the region of Molise was added to Abruzzo and they were called Abruzzi and Molise. In 1963 Abruzzo and Molise became separate entities once more.


Ferzo-Cococciola.jpgFerzo Cococciola Terre di Chieti IGP

VARIETAL: Cococciola
VINIFICATION: Grapes are hand-harvested, selected and soft pressed. After removing the must from the lees, fermentation starts at a controlled temperature.
AGING: Stainless steel tanks
NOTES: Delicate, harmonious and zesty, fresh and full-bodied. Fresh, with well-balanced acidity. Pleasant finish with a touch of tart grapefruit.


valle-reale-trebbiano.jpgValle Reale Trebbiano d'Abruzzo - (Organic Grapes) DOC* 
*USDA Certified Organic Grapes

VARIETAL: Trebbiano Abruzzese
VINIFICATION: A result of five separate vinifications using certified organic grapes that undergo spontaneous fermentation with indigenous yeasts from five different areas of the vineyard.
AGING: Stainless steel tanks
NOTES: Concentrated and elegant with bright fruits and delicate aromas of white flowers and flint.
ELEVATION: 990-1,485 Ft ASL
AREA OF PRODUCTION: Alpine mountain slopes (25 acres in Vigneto di Popoli and Capestrano – calcareous, clay and pebbly)


valle-reale-montepulciano.jpgValle Reale Montepulciano d'Abruzzo DOC 'Vigneto di Popoli'
*USDA Certified Organic

VINIFICATION: Harvested by hand in November, the grapes are gently pressed and macerated with the skins for ten days to ensure ideal color concentration and structure.
AGING: 24 months in 500L Tonneaux and 6 months in bottle before release
NOTES: Ruby-red in color, this wine is surprisingly concentrated, full-bodied and firm, yet supple. With silky tannins and layers of dark berry fruit and spices.
AREA OF PRODUCTION: Alpine mountain slopes (Popli Vineyard - pebbly and clay loam soils)

ferzo-passerina.jpgFerzo Passerina Terre di Chieti IGP

VINIFICATION: Grapes are hand-harvested. Cold maceration and soft crushing help develop the flavor. The must goes through a thermo-controlled fermentation with select yields.
AGING: Stainless steel tanks
NOTES: Delicate and complex with essence of white flower blended with hints of citrus and spice.
AREA OF PRODUCTION: Low elevation hillside


ferzo-montepulciano.jpgFerzo Montepulciano d'Abruzzo DOP

VINIFICATION: Grapes are hand-harvested and gently pressed. After removing the must from the lees, fermentation starts at a controlled temperature.
AGING: Aged in barrique
NOTES: Full-bodied and well balanced rich tannins. Soft and juicy with fruit preserve nuances and a complex,
lingering finish.
AREA OF PRODUCTION: Low elevation hillsides



caroso-montepulciano.jpgCaroso Montepulciano d'Abruzzo DOP Riserva

VINIFICATION: Hand picked and selected grapes, vinified after a long maceration with the skins.
AGING: Aged in barrique and bottle
NOTES: Intense and charming with mulberry and sour cherry hints. Complex scents with balsamic and fruity aromas combined with spicy notes.
AREA OF PRODUCTION: Low elevation hillsides