Italy’s next big story…

Most wine lovers can rattle off the big names of Italy: Chianti, Barolo, Brunello. But ask them about Abruzzo, and the room gets quieter. But that’s starting to change, and not by accident.

Behind the rising global awareness of this mountainous-meets-maritime region is the Vini d’Abruzzo Consortium, a collective effort that’s helping shine a much-needed spotlight on wines that have long been part of daily life in central Italy but are only now getting their due on the world stage.

After attending a media tasting and luncheon hosted by the Vini d’Abruzzo Consortium, it felt like the right moment to take a closer look at what the Consortium is, who it represents, and why Abruzzo might just be Italy’s next big wine story.

Davide Acerra, Communication Manager, Vini d’Abruzzo Consortium

At its core, the Vini d’Abruzzo Consortium is a group of people who care deeply about the wines of their region. Founded in 2002, it’s made up of more than 250 producers and bottlers who work together to protect, promote, and elevate wines from Abruzzo, both inside Italy and beyond.

That means everything from overseeing appellation standards and wine quality to running international events, educational campaigns, and tastings like the one we attended. Think of it as part quality control, part global PR, and part cultural preservation.

But it’s not just about rules and regulations. The Consortium gives a collective voice to producers, large and small, ensuring that the region can both stay true to its character and compete on a global scale.

Map of Abruzzo [credit: vineyards.com]

Abruzzo isn’t just a region, it’s a contrast. The Apennines rise dramatically on one side while the Adriatic laps quietly on the other. That in-between space is where the vines grow, benefiting from altitude, sunshine, cool nights, and those ever-important sea breezes.

It’s geography you can taste.

Our impression from the tasting is that wines from Abruzzo tend to have a wonderfully wild edge. Ripe fruit, yes, but also a freshness, a sense of tension. They’re expressive without being showy, grounded without being rustic.

Torre Zambi Pecorino Poggio Sala.

“For the white wines, we’re seeing a reintroduction of the indigenous grape Pecorino; it’s now the grape known everywhere,” notes Davide Acerra, Communication Manager of the Vini d’Abruzzo Consortium. “At the beginning of the 20th century we had just 50 hectares of Pecorino. Now there are more than 2,500.”

And there’s range here: Montepulciano d’Abruzzo, the region’s workhorse red, can be juicy and approachable or serious and age-worthy. Pecorino offers a striking balance of crisp acidity, floral aromatics, and a saline finish that speaks of its coastal roots. And Cococciola—one of Abruzzo’s hidden gems—is bright, zesty, and refreshingly unique, making it a standout among Italy’s lesser-known white varieties.

There’s also a DOCG, Colline Teramane Montepulciano d’Abruzzo, for those looking to explore the higher end of what this grape can do.

Why a Consortium Matters More Than Ever

2018 Abruzzo Torre Migliori Cerulli Spinozzi.

Wine regions aren’t static. Styles evolve, markets shift, climate changes. The Vini d’Abruzzo Consortium exists to help producers navigate that terrain with their identity intact.

It does the unglamorous but crucial work: ensuring consistency in labeling, certifying production zones, and keeping watch over quality standards. But it also tells the story. One that’s easy to miss when you’re scanning a shelf filled with familiar labels.

“In the last 20 years a lot has changed in Abruzzo,” Acerra says. “There’s a new generation of producers that are changing their approach. There are now a lot more organic producers, and I think that’s a good thing for the system.”

This new wave of winemakers is also looking to the past to shape the future. “The new producers are ageing more in concrete than oak barrels like they used to. In Abruzzo in the 1970s and 1980s the wines were aged in large concrete tanks,” Acerra explains. “At the end of the 1980s and through the 1990s all across Europe [and in Abruzzo], everyone was using oak to age their wines. But now the new producers have returned to concrete or steel tanks, along with amphoras.”

2020 Mammut.

Most importantly, the consortium offers support to smaller producers who might not otherwise have access to export markets, trade fairs, or the kind of global exposure it takes to thrive today. In this way, it acts less like an institution and more like a connector linking tradition and innovation, local knowledge and global appreciation.

It’s also helping to reintroduce wines that fell out of fashion, like Cerasuolo d’Abruzzo, the region’s vibrant, cherry-hued rosé that defies Provençal expectations. “Cerasuolo is the most traditional wine,” says Acerra. “In the last 20 years the producers didn’t make as much because the Provence style of rosé was so popular. But it’s a gastronomic wine—very food friendly. It has the freshness of a white wine but the body of a red wine, so I think we can be successful in changing the perception of this wine.”

Why Abruzzo Deserves a Spot on Your Table

There’s something refreshingly real about Abruzzo wines. They’re not trying to impress with flash. They’re made for the table: for conversation, for food, for that second glass you didn’t think you’d want.

Brado Cococciola.

They also represent some of the best value in Italian wine right now. You’ll find wines with structure and story that don’t come with a luxury price tag. And with the Consortium backing these producers, you can trust that what’s in the bottle speaks honestly of where it’s from.

“Abruzzo has all the chance to promote the wine region—good wines, great value, and a lot of history,” Acerra says. “Not in every wine region can you find those 3 things.”

Whether you’re a curious sipper or a seasoned collector, keep an eye on Abruzzo. Better yet, pour a glass and see for yourself what all the growing buzz is about. And the next time you see “Montepulciano d’Abruzzo” on a wine list or label, give it a second look. There’s a good chance it’ll surprise you…in the very best way.