Category Archives: Abruzzo

Eo 2014 Trebbiano D’Abruzzo

Trebbiano D’Abruzzo DOC, central Italy; 12.5% ABV
produced and bottled by Azienda Collefriso
imported by Wine Appellations, LTD, Mill Valley, CA
$4 at the Richmond, CA, store on 12 June

I seemed to recall that I had seen Trebbiano-based wines only from the province of Veneto, but the Wikipedia page linked above says that

The Trebbiano family account for around a third of all white wine in Italy. It is mentioned in more than 80 of Italy’s DOCs (“Controlled origin denominations”), although it has just seven of its own : Trebbiano d’Abruzzo, Trebbiano di Aprilia, Trebbiano di Arborea, Trebbiano di Capriano del Colle, Trebbiano di Romagna and Trebbiano Val Trebbia dei Colli Piacentini and Trebbiano di Soave.

Perhaps the most successful Trebbiano-based blend are the Orvieto whites of Umbria, which use a local clone called Procanico.

As I’d expect from a wine grown farther south, this Trebbiano is a bit more robust that those I recall from Veneto, but it is still very Italian.

The wine tastes of yellow / white melon and pear, some green lime, and a slightly aspirin-like grape skin bitterness, with a somewhat fleshy mouthfeel, crisp lemony acid, and supporting, integrated minerality.  Anyway, I really like this wine for this price.  In terms of food pairing, it would fit in the same niche as a more crisp Sauvignon Blanc.  None of my bottle survived to be tasted the next day.

Also, the front label seems to indicate that the wine may have been made with organic grapes.  The back label doesn’t say anything on the subject.

Zonin 2010 Montepulciano D’Abruzzo

Montepulciano D’Abruzzo DOC, Italy; 12.5% ABV
$4 at the Oakland, CA, store on 14 May

Zonin_2010_MontepulcianoDAbruzzoI opened this before I started to cook, pouring off a half bottle for another night and leaving the rest in the open bottle.  When dinner started, it was nearly 90 minutes later and, by then, the wine was fully open and quite good for the price.  It showed textured fruit of darker purple / red plum, prune, black earth, and some black pepper.  In addition to ripe fruit, it had the stronger acid typical of Montepulciano D’Abruzzo, but for me this went well with a pasta with red sauce and sausage.

A couple days later, the second half, stoppered in a 375ml bottle with very little air, was softer and fruitier, less earthy and acid, but still tasty enough.  Overall, pretty good for an every day wine at this price.  Don’t wait to drink it.