Abruzzo Uncorked

Floral, citrusy and expressive, the 2023 Cerasuolo d'Abruzzo is impeccably balanced. Ruby red grapefruit, blood orange, lavender and watermelon wrap around a structured, lightly phenolic core. Fresh and lively, the 2023 concludes with a rounded finish, leaving behind a subtle whiff of white pepper. BILLY NORRIS, Vinous

This has a rusty-red hue and notes of red cherries, licorice and potpourri. It’s vivid, spicy and tasty, with medium body and light but tight tannins. Drink now. CLAIRE NEBITT, JamesSuckling.com

Dried herbs, nutmeg and cherries on the nose of this medium-bodied red. Hints of cocoa and tea leaves, too. It’s creamy and balanced, with savory freshness. Drink now. CLAIRE NESBITT JamesSuckling.com

Fermentation and maceration in stainless steel tanks for about 15-20 days at a temperature of 20° -25°C. A percentage of the wine is aged in barrique. The nose shows layers of plum and red cherry aromas, with blueberry, blackcurrant and savoury red fruits. Medium bodied, softly textured and with great fruit intensity. Great with grilled lamb cutlets with caramelized pear, hearty chicken casserole or spaghetti Bolognese.

The 2023 Montepulciano d'Abruzzo Madia impresses with its depth and complexity, punching well above its price point. Crushed black cherry, sage, violet and hints of floral underbrush form a dramatic bouquet. This is soft and round upon entry, with a noticeable mineral tinge contrasted by depths of ripe red and black fruits that slowly saturate the palate. Despite its concentration, the 2023 finishes incredibly fresh and vividly long. ERIC GUIDO, Vinous

A fresh and tasty montepulciano that has notes of plums, mushrooms and dried flowers. It’s medium-bodied, juicy and approachable. From organically grown grapes. Vegan. Sustainable. Drink now. CLAIRE NESBITT, JamesSuckling.com

As the 2023 Pecorino Poggio Salaia blossoms in the glass, a delicate blend of crushed rocks and dusty sage gives way to fresh pears and mint. It's pleasantly sweet within, with a tinge of zesty citrus and crunchy mineral tones complementing sour melon. The fresh, medium-length leaves a resonating salty flourish. ERIC GUIDO, Vinous

The 2021 Pecorino Fosso Cancelli opens with a tropical burst of citrus that gives way to rubbed sage and nectarines. Juicy and wickedly fresh, this gains depth and complexity through a core of salty minerality as tart orchard fruits cascade throughout. It ends with kiwi and minty herb notes, finishing long and staining while leaving the mouth watering for more. ERIC GUIDO, Vinous

Montepulciano, historically referred to as a “Sangioveti” variety, has today emerged onto the international stage as one of the great quality red grapes of the world. In the winery, the grapes are destemmed and undergo maceration in stainless steel for 15–20 days, followed by a gentle pressing in an inert environment at around 0.7 bar to preserve purity of fruit. Fermentation takes place in inert stainless steel tanks at controlled temperatures of 24–26°C, before the wine is aged for around four months in stainless steel to retain freshness and vibrancy. The resulting wine is approachable and fruit-driven, pairing particularly well with richer dishes and even chocolate.

Estate grown fruit planted at 300m above sea level in the esteemed terroir around Loreto Aprutino. The grapes are de-stemmed and cold macerated in stainless steel for a short time before gentle pressing.

The local Trebbiano in Abruzzo is the backbone of some of Italy's greatest white wines – those of Tiberio and Valentini (a neighbouring estate). The wine is fresh, racy and light, with tangerine, citrus flower and a lovely pithy texture from delicate extraction. It delivers so much class and character that is very difficult to find in Italian wine at this price.

The 2024 Cerasuolo d'Abruzzo is impossible to ignore. It has a vivid, perfumed bouquet of black cherry and wild blueberry, complemented by sweet lavender tones and hints of spice. This possesses amazing complexity and inner perfume. Violet florals arc across the palate as the Cerasuolo finishes long and slightly tart. In 2024, Cristiana Tiberio used all of her Montepulciano fruit to bolster the Cerasuolo. This is not to be missed. (94) ERIC GUIDO, Vinous

Destemming-crushing and submerged cap maceration of the crushed grapes with temperature-controlled fermentation for about 15 days. Maturation in stainless steel on the lees until bottling.

Medium purple-red color with violet hues. The nose opens to notes of red berries and spicy nuances of white pepper. On the palate we can find a correspondence of olfactory scents, good persistence with soft and balanced tannins.