While Cattarratto and Grillo have largely branched out to make a name for themselves as great single-varietal wines (and some of my personal Sicilian favorites), what about Inzolia?

Well, my wine loving friends, luckily for us, Inzolia wines are becoming more prominent thanks to savvy producers who have embraced the grape. You’re more likely to find Inzolia still blended with other varieties like Cattarratto or Grillo. However, the single-varietal expressions I’ve encountered are mind-bogglingly good. I absolutely love one producer’s bottlings and we’ll cover that below, but first…

A Brief History of Inzolia

Where does this grape actually come from? Great question, and the answer depends on who you ask.

Some believe Inzolia is a true Sicilian native, born and bred on the island. Others point to the Greeks, who founded trading colonies across Sicily back in the 8th century BC and may have brought the grape with them. Genetic investigation actually backs up the Greek theory, as Inzolia turns out to be related to Rhoditis and Sideritis, two grape varieties from the island of Rhodes. But just to keep things interesting, it’s also closely related to Grillo, so the “purely Sicilian” camp has a case too. We may never know for sure, and I kind of love that about this grape.

What we do know is that Inzolia has been along for the ride through basically all of Sicily’s wild history — Greeks, Romans, Arabs, Normans, the Aragonese, you name it. Somewhere along the way it also made its way to Tuscany, where it still grows today and is also known as Ansonica.

Share

The real glow-up moment came in the 1700s, when British merchant John Woodhouse discovered Sicilian growers were already blending grapes like Inzolia and aging them in barrels for years, producing a rich, dark, nutty wine. Woodhouse decided fortification would make the wine travel better, and just like that, Marsala as we know it was born.

Though Marsala had a rough go of it in the 20th century. Dry wines came into fashion and a wave of EU subsidies pushed a lot of Sicilian producers toward quantity over quality. But the tide has turned in the 21st century with growers refocusing on quality, and Inzolia has been right in the middle of that comeback, proving it can shine on its own or play well with others in a blend.

Inzolia in the Vineyard

In Sicily, Inzolia grows most prominently in the golden triangle between Agrigento, Trapani, and Palermo in the western part of the island. Although it’s cultivated in other parts of Sicily as well. It’s a highly productive variety, hence why it was an ideal candidate for Marsala production, and is also drought and disease resistant, especially when grown close to the sea where the saline environment helps protect against mildew. Inzolia has a lot of vegetative vigor, requiring careful canopy management and pruning to maintain airflow.

When grown amidst the hills further inland, Inzolia takes longer to reach phenolic maturity and runs the risk of acidity dropping too low. When grown near the sea, its wines are characterized by a prominent salinity and evident freshness. Regardless of location, making a well-informed decision of when to harvest is essential to strike the delicate balance between acidity and phenolic maturity.

Inzolia in the Glass

Due to the many microclimates, varied elevations, and diverse soil types throughout Sicily, you’re likely to encounter different expressions of Inzolia. Typically, its single-varietal wines are medium-bodied with a round, plush mouthfeel. Expect low-to-medium acidity with aromas of lemon zest, green apple, white peach, white blossoms, an herbal undertone, and its trademark nuttiness with a sea-spray finish.

There are several major producers making Inzolia wines to try, like Donnafugata or Tasca d’Almerita. You could likely find these in America somewhere. Yet in true Sip with Nik fashion, my favorite Inzolia so far is made by a smaller, family-owned winery in Trapani.

Subscribe now

My Top Producer Pick for Inzolia: Marino Abate

I was first introduced to Marino Abate during a B2B buyer’s tasting at Radici del Sud 2025 in Puglia and was immediately impressed by the exceptional quality and expressiveness of their full range of wines. Marino Abate was founded by Vincenzo Marino Abate when, in his early thirties, he decided to start a winery on the land his family had cultivated for generations. Working under organic practices with the utmost respect to nature and honoring their native Sicilian varieties, Marino Abate produces wines in Marsala (Inzolia, Grillo, Perricone, Nero d’Avola) and on Mount Etna with their award-winning Etna Bianco DOC. Brother’s Enzo (Vincenzo) and Nicola, along with their sister Rosella, represent the young, motivated team focused on ushering in a fresh take on these native Sicilian varieties. They really are serving up wines that are fresh and exciting, making around 30,000 bottles per year with 60% of their vineyards near the sea and 40% in the mountains.

While I loved all of their wines, the two Inzolia bottlings really stood out above the rest.

Marino Abate “Inzolita” Frizzante Inzolia Terre Siciliane IGT

This is Inzolia in its most fun-loving form, packaged in what resembles a large beer bottle and just as easy to crack open. It’s a rifermentato, or refermented wine, meaning the second fermentation happens right in the bottle to create a sparkling wine, but the wine is never disgorged so the yeast sediment remains in the bottle. It’s made from organically farmed, 20-year-old vines grown at 200m in Marsala. Unfiltered and made with zero sulfites, it spends 10 months on the lees with regular batonnage for texture and depth before undergoing the secondary fermentation in bottle. With no residual sugar, this Inzolia is crisp and fresh, showing bright notes of bitter almond, citrus, and orange blossom. Effervescent, easy-drinking, zero pretense. File this one under summer porch pounder.

Marino Abate “Ricamo” Inzolia Terre Siciliane IGT 2023

If the Frizzante is Inzolia’s fun side, Ricamo is where the grape gets serious. Cultivated from 30-year-old organically farmed vines in Marsala, this one drinks more like a Riesling than what you’d expect from Sicily. I found it to be more savory with distinct petrol notes plus delicate aromas of white fruits & florals all carried by fresh acidity. Eight months on the lees with regular batonnage builds real depth here, and the result is layered and complex. A gorgeous example of just how far single-varietal Inzolia can go in the right hands.

Have you tried Inzolia yet? Share any producers you love in the comments below!

In truth, there is no summer quite like an Italian summer, and that’s coming from a Southern California girl at heart.

I could linger in those beach days forever. The sparkling turquoise sea, warm enough to stay in for hours. Vendors walking up and down the sand yelling, “Coco bello, coco fresco!!” — the traditional cry of the beach sellers hawking cold, refreshing treats. Fresh-cut watermelon after a nap under the umbrella. Sunset aperitivo by the sea with a bitter Campari spritz, a little bowl of olives, and potato chips alongside. Late dinners al fresco with the fresh catch of the day, a simple pasta, a few bottles of wine, and great conversation.

It’s endlessly relaxing, and it’s easy to see how the Italians have perfected the sweetness of doing nothing.

But since I can’t be in Italy this summer, the next best thing is recreating a taste of l’estate italiana at home. So I put together this little summer entertaining guide, inspired by the meals we’d savor al fresco with friends and family on the patio all summer long. Bonus points if you don’t sit down to eat until after 9pm, like they do in southern Italy.

Start with Aperitivo

No Italian gathering begins without aperitivo, and in summer that means one thing for me: a Campari spritz. Skip the sweeter, more approachable Aperol and reach for bitter Campari instead. Its bracing, herbal bitterness is exactly what you want alongside all the salty little bites that come out at aperitivo hour.

If you’re looking to branch out, I’ve also been mixing spritzes lately with Doladira Alpine Aperitivo (Full disclosure, this is one of my current marketing clients, but I am seriously obsessed. So delicious.). It’s in the same bittersweet family as Campari, but built from rhubarb, rosemary, plum, gentian, and elderflower, which gives it a more layered, herbal complexity. It makes an absolutely delectable summer spritz.

If a spritz isn’t in the cards, pour a rosato instead. If you’re in need of inspiration, check this out:

For me, especially when in Sardinia, I’m all about the Carignano rosato. It’s a savorier, more robust style that I absolutely love. You get those crunchy red fruit flavors like tart cherry, red currant, and cranberry with an herbaceous undercurrent and just a touch of tannic bite. As mentioned in my last Substack, my former father-in-law made an absolutely killer Carignano rosato with grapes he and his friend bought from Sulcis in the southern part of the island. He knew I loved it and waited for me to return to Sardinia to enjoy the very last bottle. A super thoughtful, sweet gesture coming from a man of few words who was rarely emotive.

What I would do for another bottle of that wine! Talk about limited production. Thankfully, there is Enrico Esu’s Nerominiera Carignano del Sulcis DOC Rosato, loaded with all the crunchy red fruits and Mediterranean macchia one could hope for with real structure that would stand up to a whole array of summer dishes.

Subscribe now

Easy Aperitivi to Prep Ahead of Time

The trick to good aperitivo is that almost none of it should require a lot of last-minute effort. These are some easy go-to’s:

• Olives — straight up or marinated in olive oil with citrus zest, garlic, and herbs. I had a really delicious version at Terre di Gratia in Sicily where their mom marinated the olives in grated citrus zest, carrots, celery, ground almonds, and herbs. So tasty. I also love this recipe for citrus marinated olives.

• Cheeses & salumi — a simple board is all you need. Let the cheese and the wine do the talking.

• Artichokes and sundried tomatoes sott’olio — jarred, oil-packed, and endlessly useful for scattering across a board or folding into a pasta later in the week. Alternatively, here’s one of my easy summer recipes for grilled artichokes with a citrus shallot vinaigrette.

• Pizzette — the little bite-sized pizzas that disappear the fastest at any Italian gathering. You can buy these at just about any bakery in Italy, but they’re easy to prepare at home. You can just cut puff pastry into circles, spoon some tomato sauce in the middle, top with mozzarella and olives or anchovies, and bake.

• Sfincione — the thick, spongy, Sicilian pizza bread topped with tomato, onion, anchovy, and breadcrumbs. It’s rustic, it’s a little different from what most people expect from “pizza,” and it’s a conversation starter. One of my favorite things I ate in Sicily two years ago.

The Pasta Course

For a summer dinner al fresco, I’m torn between two pasta dishes every time. So, I’ve given you both.

Tuna Linguine with Cherry Tomatoes

This is a seared take on the classic canned-tuna linguine — swap in a good piece of fresh tuna, seared hard and fast so the center stays rare (tonno scottato), and let it flake into the sauce right before serving. The cherry tomatoes should collapse into something close to a quick sauce, while the tuna adds richness without ever tasting fishy.

What you’ll need:

• Linguine

• A good-quality fresh tuna steak

• Cherry tomatoes, halved

• Garlic, thinly sliced

• Capers

• White wine

• Fresh parsley

• Chili flakes

• Extra virgin olive oil

The method: Sear the tuna hard in a very hot pan, just 30–45 seconds per side so it stays rare in the center, then rest and slice. In the same pan, build a quick sauce with garlic, capers, chili flakes, and cherry tomatoes, deglazed with a splash of white wine. Toss with the cooked linguine and a ladle of starchy pasta water until it clings, then top with the sliced tuna and a scattering of parsley just before serving.

The pairing: This one wants a Verdicchio — I love Socci Deserto Verdicchio dei Castelli di Jesi DOC Classico Superiore . Its almond-like bitterness and saline minerality play beautifully against the richness of the seared tuna and the acidity of the tomatoes. Plus, this particular expression of Verdicchio has an oily, plush texture to the palate that complements the fatty tuna really well.

Spaghetti alle Vongole con Bottarga

If you want something more traditionally Sardinian, this is the dish. Bottarga — salt-cured, pressed fish roe — is made in Bosa, a small town on Sardinia’s west coast, and it’s one of those ingredients that instantly transports me back to life on the island. Grated over spaghetti with clams, garlic, white wine, and olive oil, it adds a deep, briny, almost umami intensity that turns a simple clam pasta into something else entirely.

Here is a tried and true recipe from Giallo Zafferano to follow.

The pairing: A Sardinian Vermentino, specifically from La Contralta, is my go-to here. You could opt for whatever Vermentino you can get your hands on because the salinity, fresh citrus flavors, subtle herbal notes, and bitter almond finish really sing alongside this salty, umami-rich dish. I love La Contralta Vermentino wines especially because they have such pristine winemaking technique and the winery does a lot with various vessels (cement, steel tank, amphora, oak) that brings Vermentino into a whole different light.

But if you want to do something truly special, open one of the aged bottles of Vernaccia di Oristano if you can manage to find one. It’s an oxidative-style white (think notes of walnut, dried apricot, and a faint nuttiness that mirrors sherry more than it does a typical Italian white) and it’s an extraordinary match for the briny clams and salty, umami-rich bottarga. The wine’s own layered complexity meets the dish’s salinity and nuttiness note for note.

Grilled Fish

Orata, or sea bream, is my favorite fish to grill in summer. Stuff the cavity with aromatics like garlic, parsley, lemon, or olives, and let it cook whole over the fire or coals until the skin crisps and the flesh pulls easily from the bone.

Wine pairings for grilled orata:

• Vermentino or Nuragus — my everyday choice, and what we’d usually crack open in Sardinia

• Vernaccia di Oristano, for a special occasion (and, as above, a wine that does double duty with the vongole and bottarga if you’re serving both)

• Falanghina, if you want something a little more aromatic

• Nascetta or Timorasso, from Piemonte, if you’d rather end the meal on something more robust and structured

• For red drinkers, a medium-bodied Etna Rosso or Ruché won’t overpower the fish the way a bigger red would

Fresh Vegetables, Instead of Salad

Skip the composed salad and just put the vegetables on the table. Tomatoes, cucumbers, maybe some fennel bulbs. Let everyone cut their own, sprinkle with salt, drizzle with good olive oil, and eat with their hands. It’s simple, it’s a little bit communal, and it’s exactly how we’d do it in Sardinia.

Or, since the grill is already going: slice zucchini and eggplant, char them, then dress with olive oil, fresh garlic, and chopped parsley while still warm. It’s a dish I associate specifically with Sardinian summers, and it somehow tastes better the longer it sits.

If you want something a little different from the traditional route, my citrus salad isn’t classically Italian, but it’s refreshing enough to earn a spot on the summer table anyway.

Dessert: Whatever Summer Fruit You Can Find

In Italy, dessert after a summer meal rarely means more than a plate of ripe melon. They’re green or yellow, oblong, reminiscent of a honeydew but somehow juicier and sweeter than anything you’ll find in a U.S. grocery store. Whatever’s ripest and in season does the job. And if you want a little more, a small scoop of gelato never hurts.

Digestivo

No Italian meal is complete without a digestivo to close it out. In Sardinia, that almost always means mirto, a liqueur made from myrtle berries that grow wild across the island. Though personally, I prefer the homemade kind. The mirto on store shelves tends to run too sweet.

Limoncello is the more familiar option if you can’t get your hands on mirto, but truthfully, my favorites were always the family’s own homemade concoctions rather than anything bottled commercially. Think basilico (made with basil), liquirizia (made with licorice), and corbezzolo (made from the fruit of the strawberry tree). I’m also partial to Branca Menta, the minty, slightly gentler sibling to the better-known Fernet-Branca. And then there’s always grappa, though to me, drinking that is a bit like drinking jet fuel.

The idea behind a digestivo is simple: something high in alcohol, built on bitter herbs, roots, or spices, that stimulates digestion and eases the feeling of having eaten and drunk a little too well. But really, it’s just as much about the ritual. One last drink, and an excuse to keep the conversation going a bit longer.

The Playlist

For your Italian summer soiree, here’s the Sip with Nik: Al Fresco Pours playlist on Spotify, all musica italiana.

What’s on your summer entertaining table this year? If you recreate a little taste of Italy at home, send me photos! I’d love to know what you cook up and what bottles you open.

For the first time in a few years, I won’t be having an Italian summer that I love oh so very much. And since I can’t make it to Italy, and perhaps you can’t either, the next best thing is bringing a little bit of Italy to us. I’m working on an Italian Wine Lover’s Summer Entertaining Guide inspired by time spent savoring summer the Italian way over sunset aperitivo, long beach days, and hosting late al fresco dinners with friends. But this week we’re talking about rosato!

Now that summer is here, I thought you might be craving a crisp, refreshing glass of rosé, too. While most people typically reach for the French stuff since bottlings and marketing campaigns from Provence have proliferated the market, in my humble opinion the Italians do it better. Italian rosato tends to have more complexity, more intrigue, more character.

The fun of Italian rosato lies in the diversity of grape varieties used to make it. Since Italy is home to thousands of native grape varieties, you can uncover rosé with a unique flavor profile and distinct character in just about any Italian wine region you may find yourself in. And because they’re often made in traditional styles with native grapes that speak of the local terroir, you’re in for a treat of endless discovery.

But to help you get started, here are a handful of Italian rosati I’ve been craving now that summer has arrived. Wait, who am I kidding? Here are 5 Italian rosati I’m always craving:

Nebbiolo Metodo Classico Spumante - Piedmont, Italy

When I visited Piemonte for the first time 5 years ago, I was blown away by the high quality of wines, as well as the assortment of varieties and wine styles available. The traditional method sparkling wines we encountered at a number of wineries were a particularly pleasant surprise. Before visiting the region, I had no idea that you could find such high quality spumante in Piemonte. Several cantine make Alta Langa DOCG spumante, which must be made from a minimum of 90% Chardonnay and/or Pinot Noir, and age for a minimum of 30 months or 3 years for the Riserva designation. These were all stellar wines and an Alta Langa Rosato DOCG would be delicious for summer.

Yet personally, as we all know by now, I’m one for the native grapes and the Nebbiolo Metodo Classico Spumante wines were the ones that really blew my socks off. Loaded with fresh berry flavors and hints of orange peel, plus that racy acidity that Nebbiolo is known for, these sparkling wines are sure to kick things up a notch this summer.

Ettore Germano Rosanna Metodo Classico Extra Brut Rosé: From my favorite Serralunga d’Alba producer located on the esteemed Cerretta hill. Bright and aromatic, with notes of blood orange, wild strawberry, and toasted almond, backed by Nebbiolo’s signature racy acidity and fine, persistent bubbles.

Angelo Negro Maria Elisa Rosé Metodo Classico Nebbiolo D’Alba DOC Extra Brut: A pale rosé with 40 months on the lees, showing fresh red fruit, a lively acidic backbone, and a distinctive peppery finish. So fresh and refined.

Pairing Recommendations: These are food-friendly sparklers. Think shellfish, ceviche, or a simple saffron risotto.

Subscribe now

Cerasuolo d’Abruzzo DOC

Cerasuolo d’Abruzzo DOC occupies its own category entirely. According to the locals, it’s more than a rosé, not quite a red. Made from a minimum of 85% Montepulciano (though most producers use 100%), its short maceration of 24 hours or less pulls a vibrant, deep cherry-pink color from the grape’s naturally high anthocyanin and tannin levels. It’s a far cry from the pale, delicate rosé most people picture, with enough structure, savoriness, and grip to stand up to real food. If you love bold rosés from Tavel or reds like Schiava or Etna Rosso, Cerasuolo will win you over fast.

Dive deeper into Cerasuolo d’Abruzzo here.

Fontefico “Fossimato” Cerasuolo d’Abruzzo DOC Superiore: Cherry, strawberry, and a savory wild-herb edge, with violet aromatics and a whisper of licorice on the finish. Vibrant and layered.

Praesidium Cerasuolo d’Abruzzo DOC Terre Aquilane Superiore: Rose petal and red berry aromas with a mineral streak, full-bodied and lively with bright acidity and a lingering, fruity finish.

Pairing Recommendations: Cerasuolo’s bright acidity and light tannic grip make it endlessly food-friendly. Try it with tomato-based pastas, grilled seafood, roasted veggies, pizza, or burgers.

Primitivo Racemì Rosato from Puglia

Not every pink wine from Puglia fits neatly into the rosato category, and that’s exactly what makes this style so interesting. Some producers make a rosé-like wine from the racemì, or the second crop, of Primitivo. These are the smaller clusters that develop from lateral shoots after the main flowering, and ripen weeks behind the primary harvest. Since these racemì help regulate ripening on the main clusters, using them for a separate wine also serves a practical purpose in the vineyard. The resulting wine drinks like a rosato — energetic, fresher, and lighter — even when it’s not always necessarily labeled as one.

Fatalone “Teres” Primitivo Gioia del Colle DOC: Made from the free-run juice from racemì grapes after a 50-day skin maceration, this shows dynamic acidity and layered texture, with notes of wild strawberry, Mediterranean macchia, and a distinct mineral edge.

Lanzolla Bartolomeo “Racemì” Rosato Puglia IGP: Made from Primitivo racemì grown on limestone-clay soils in the Alta Murgia, this organic rosato shows cherry-pink color with violet highlights, floral and red berry aromas with a hint of wild rose, and a soft, harmonious palate with fresh acidity and a persistent finish.

Pairing Recommendations: Look for versatility here. This is a rosato with a foot in red-wine territory, so don’t be afraid to pair it that way. Try it with a charcuterie board heavy on soppressata, a spicy shrimp diavola pasta, or even lightly spiced lamb skewers.

Etna Rosato DOC

Sicily’s Mount Etna is one of the most exciting and dynamic wine regions in the world, and its rosato wines are unlike anything else out there. Made primarily from the native Nerello Mascalese grape, Etna Rosato pairs the freshness of a cool-climate rosé with the volcanic energy of this dramatic landscape. Expect pale copper to light ruby hues, with delicate aromas of citrus zest, alpine strawberries, wild herbs, and a smoky minerality that reflects the volcanic soil. These wines are elegant and structured, often carrying a subtle salinity and a tension that makes every glass interesting.

Tenuta delle Terre Nere Etna Rosato DOC: Grown on 25- to 60-year-old vines on Etna’s north slope at 600-800 meters, this is a rosato built with real structure. The kind of rosato that strikes the perfect balance between the body of a white wine and the complexity of a red. Bright and lively, with a freshness that only deepens with age.

Cantina Calcagno “Romice delle Sciare” Etna Rosato DOC: From old vines (70-90 years) on Etna’s north slope, this shows bright copper-pink color with floral, mineral-driven aromatics and hints of nectarine and redcurrant, leading to a precise, saline palate with real persistence.

Pairing Recommendations: This style works beautifully with everything from prosciutto and melon to olives, aged cheeses, fried foods, and a range of pastas from creamy to herbaceous.

Share

Carignano Rosato from Sardinia

This one holds a special place in my heart. I lived in Sardinia on and off for years with my ex, who is from there. One year, his father made an absolutely exquisite rosé from Carignan grapes he’d purchased from a friend. It was so damn good. Crisp yet robust, herbaceous yet loaded with crunchy red fruit flavors. One of those wines you just can’t stop sipping. As the supply slowly dwindled, he made sure to save a bottle or two for me because he knew I loved it so much.

Well, while Raffaele’s rosato is officially out of stock, you can still find exceptional Carignano rosato made in Sardinia in the southwest corner of the island. The variety even has its very own DOC, Carignano del Sulcis, which covers rosato, rosso, and passito wines. Vines here are often own-rooted (ungrafted) since sandy soils proliferate the region and phylloxera can’t survive in sand. In other words, we’re talking very old vines, which means more complex wines for you.

My personal favorite:

Nerominiera Enrico Esu Rosato Carignano del Sulcis DOC: A robust, full-bodied rosato with real structure — crunchy red fruit and wild macchia notes carry through a fruit-forward palate with high alcohol and great persistence, closer in weight and texture to a Cerasuolo d’Abruzzo than a typical rosé. Clean, well-made, and genuinely fun to drink.

Pairing Recommendations: This one can handle some weight. Think grilled meats, a hearty tomato-based seafood stew, or a porchetta sandwich. Its structure and chill-friendly nature also make it a great match for spicy dishes, like a Calabrian ‘nduja pizza.

Cin cin!

Have you heard of or had the chance to try Pecorino yet? Not to be confused with the savory, salty Italian sheep’s milk cheese, Pecorino is a white grape variety that’s native to Abruzzo, as well as the neighboring Marche region. Yet as far as origin stories go, the name of the variety is also tied to sheep. (Pecora is Italian for sheep.)

Abruzzo is known as “the green heart of Italy” and the greenest region in Europe because around one third of the region is federally protected land and verdant natural park reserves. As such, it’s home to a plethora of diverse landscapes from the great heights of the Maiella Massif and Grand Sasso mountain ranges all the way down to its lengthy coast along the Adriatic Sea. And like most other Italian regions, Abruzzo boasts an abundance of agricultural products and pastoral cultural traditions.

When temperatures began to drop at higher elevations is when transumanza or transhumance would take place. This is the seasonal migration of sheep from the higher elevations where they’d stay in summer down to the lower elevations where they’d spend winter. During this migration, the sheep would inevitably pass through vineyards in September. Since Pecorino is an early-ripening variety, they would nibble on these grapes as they passed through the vines, attracted to their sweetness. To compensate the vineyard owners for the damage, the shepherds would give them Pecorino cheese and supposedly that’s how the variety earned its name.

Subscribe now

The Characteristics of Pecorino

In the Vineyard

Pecorino is generally a low-to-moderate yielding variety that thrives at high altitudes where the elevation and cooling breezes help moderate the influence of all that Abruzzese sunshine. Both of which are necessary. The latter helps this early-ripening variety fully mature, while the elevation and breezes preserve Pecorino’s trademark high acidity and aromatics.

Because of its low-yielding nature, Pecorino was abandoned by farmers in favor of higher-yielding varieties, like Trebbiano, with the potential to make them more money. Consequently, Pecorino was nearly extinct in the 20th century until the 90s when producers wised up and thankfully started reviving the variety. As an added bonus, Pecorino is a hardy cultivar with good disease resistance to downy and powdery mildew.

If you’re trying to spot Pecorino in the vineyard, look for medium-sized, compact, and often winged clusters with small-to-medium, pale green, and waxy berries.

In the Glass

Pecorino shows a pale straw yellow in the glass with golden reflections that deepen with age. On the nose, it tends toward fruity and floral aromatics. Think bright citrus, tropical fruits, and an elegantly floral bouquet of acacia and jasmine. It’s an inviting, fresh profile in younger vintages.

On the palate, the wine shifts in character, seemingly drier, more mineral-driven and earthy than the nose suggests, with medium body, persistent floral notes, and a bright, mouthwatering acidity that gives it real energy and definition. That combination of high acidity and alcohol-driven structure makes Pecorino surprisingly cellar-worthy for a white.

With time in bottle, the exuberant citrus and floral notes give way to something richer and more complex. Think dried fruits, honey, waxy notes, and a deeper mineral quality. The acidity acts as a backbone throughout, keeping aged examples fresh and focused rather than heavy. I’m telling you, Pecorino wines are special!

Geographic Indications for Pecorino

In Abruzzo, Pecorino is frequently bottled under the Pecorino d’Abruzzo DOC, in which the wine must be made from at least 85% Pecorino or 90% Pecorino if they are seeking the Superiore designation. Then there are a few IGT designations that Pecorino can be produced under, including Terre Abruzzesi/Terre d’Abruzzo IGT and formerly Colli Aprutini IGT, Colline Pescaresi IGT, and Terre di Chieti IGT. As of 2026, the latter three were all rolled into the all-encompassing Terre Abruzzesi IGT.

The Offida DOCG in Le Marche just north of Abruzzo is the only DOCG-level appellation that permits varietal wines from Pecorino.

Share

Pecorino Wine Recommendations

Torre dei Beati Giocheremo con i Fiori Pecorino Abruzzo DOC

This was my absolute favorite Pecorino from my Abruzzo trip. A total knock out, so vibrant and alive. White flowers, orange blossom, salinity. Great acidity. Beautiful round texture, a really stunning wine!

Cataldi Madonna Pecorino Terre d’Abruzzo IGT

Incredibly clean and fresh style with linear acidity that makes it go down a little too easily. The very first Pecorino I tasted during an Abruzzo masterclass on night one of our press trip and it stayed with me. A very well-made wine.

Fontefico “La Canaglia” Terre di Chieti Pecorino d’Abruzzo Superiore DOC

Aged in steel, this single-vineyard Pecorino is all freshness and energy. Bright citrus, white flowers, and sage on the nose with a lifted, vibrant quality. The palate is full-bodied yet crisp with saline and mineral flavors, plus a lovely almond note on the finish. Long, clean, and alive.

Torre Zambra Poggio Salaia Pecorino Terre d’Abruzzo IGT

Peach, white nectarine, salinity, orange peel, tangerine, minerality. Fuller bodied. Nice concentration. Super fresh with an oily texture. This one blew me away, too. So much flavor.

In reality, the Italian wines that make their way to America represent only a fraction of the variety that’s available. Partly because the lesser known grapes and regions are more challenging to sell here in the states. The majority of Americans tend to buy what they know – Barolo, Chianti, Brunello, all from better known, long-established regions.

Consequently, the little guys tend to get left behind. The under the radar grapes and off-the-beaten-path varieties take a little more effort all around. To track down, to understand, to sell, and to cultivate. To revitalize and produce in the first place. Luckily, a shift has begun over the last decade. Wine lovers are more interested in discovery, exploration, and in supporting artisanal producers who are working with respect to the environment, rather than large corporations more worried about their bottom line. After all, what’s more environmentally friendly than cultivating grape varieties native to the land rather than bringing in outsiders just because they’re better known?

And in Italy where diversity abounds, there are more producers elevating their native roots than ever before. I feel very fortunate to have spent so much time there over the last 5+ years, particularly because I was able to explore somewhat unknown wine regions and taste wines that I likely would have never encountered otherwise. I even came across a few new regions that I had never even heard of while on a couple of press and buyers trips last year.

All this to say, I wanted to introduce you to a handful of lesser known Italian wine regions I think you should know about.

Subscribe now

Italian DOCs & DOCGs – What Are They?

In case you’re not familiar, Italian wine regions are designated by geographic indications which dictate what grapes can be produced there, the geographic area in which the wines can be produced, and specifics on wine styles, such as alcohol levels, barrel and bottle aging requirements, and more. For you the consumer, they are a means of guaranteeing a certain level of quality, at least in theory. For the Italian government, they are a means of making money. Wines can also be made outside of the traditional DOC and DOCG designations, and are usually bottled under the IGT/ IGP indication or as vino da tavola (table wine). Both have less strict regulations and more freedom for the producers to get creative.

• IGT: Indicazione Geografica Tipica (Typical Geographic Indication)

• IGP: Indicazione Geografica Protetta (Protected Geographic Indication) – interchangeable with IGT

• DOC: Denominazione di Origine Controllata (Controlled Designation of Origin)

  • Stricter standards and more regulated than IGT/IGP

• DOCG: Denominazione di Origine Controllata e Garantita (Controlled and Guaranteed Designation of Origin)

Now that we’ve gotten that out of the way, let’s get into the regions I wanted to tell you about.

Tullum DOCG

I discovered the Tullum DOCG while on a press trip in Abruzzo last year. We visited a winery called Feudo Antico situated within Tullum, which was established by the company that owns the local cooperative, Cantina Tollo. Feudo Antico was founded on an archaeological site to preserve an ancient Roman winemaking facility uncovered when they were excavating land to plant a vineyard. It was SO cool to tour the facility, see where the ancient cisterns were buried underground, and check out the systems they used to transfer wine, all made in stone.

It was at Feudo Antico that I first encountered the Tullum DOCG. We learned from Francesa, Cantina Tollo’s marketing director, that it was the first or second DOCG established in the Abruzzo region. This is actually the smallest DOCG in all of Italy, encompassing only 23 hectares so you know that you’re getting something special.

Tullum DOCG is nestled between the Majella Massif and the Gran Sasso mountains on one side, and the sea on the other. The area encompasses the town of Tollo in the beautiful Apennines of Abruzzo’s Chieti province where the discovery of the ancient Roman “villae rusticae” mentioned above helped make the DOCG official in 2019.

The combination of mountain elevation, sea influences, and Abruzzo’s sunny days make for wines that are concentrated yet fresh and vibrant. Under this designation, you’ll find a rosso and rosso riserva made from Montepulciano, as well as Pecorino and Passerina white wines. All varieties native to Abruzzo.

As of yet, the only one I’ve tasted was the Cantina Tollo Tullum Rosso DOCG while at Feudo Antico and I absolutely loved it. I even bought a bottle to bring home! A beautifully balanced Montepulciano with layers of wild cherry, sweet spice, and violets, plus polished tannins and a hint of dark chocolate on the finish. Highly recommend.

Share

Aversa DOC

I fortuitously encountered wines from the Aversa DOC last year at Radici del Sud when I sat down to taste the sparkling wines of Barbato with their winemaker. I had never heard of this small region in Campania before, nor was I familiar with its trademark grape – Asprinio.

The DOC solely encompasses 36 hectares and its wines must be made from a minimum of 85% Asprinio, including still whites and sparkling wines. So, if we’re talking about the Aversa DOC, then we must discuss Asprinio. This white variety is known for its trademark refreshing character and high acidity, making it an ideal candidate for traditional method sparkling wines. Asprinio can have a crisp, sharp flavor profile, which is why extended lees aging in the bottle following secondary fermentation adds depth, rounds texture, and enhances the wine’s mouthfeel.

Additionally, the sandy ash and volcanic soils found in this area of Campania bring even more tension and vivacity to these sparkling wines. I absolutely LOVED both bottlings from Barbato and am hoping to make them available to you eventually.

First, the Barbato 1907 Nature Brut Millesimato 2020 – aged on the lees for 40 months in an ancient tuff cave. With no dosage, this spumante delivered incredible freshness and a crisp minerality that was absolutely to die for. I’d never tasted a savory sparkling wine quite like it.

Then, the Barbato 1907 Gold Brut Millesimato 2022 was the cherry on top. Bottle aged on the lees for 24 months in the winery’s tuff caves, this sparkling wine was savory, fresh, and complex in all the best ways. I know some people scoff at the term, but these wines have delectable minerality.

Oh, one other thing – Barbato’s vines are trained in the traditional method for the region called Alberata Alta Aversana (“Married Vine”) on their own roots, a.k.a. no grafting. But what does that mean? The vines are trained up trees! And they must use ladders in order to complete the manual harvest.

Share Sip with Nik

Gioia del Colle DOC

The Gioia del Colle DOC is a gem of a region in Puglia that I had the honor of exploring last year for Radici del Sud. If you are on the hunt for exquisite Primitivo, then look no further than this region. Puglia is located in the south of Italy where the sun is always shining and it gets hot, really hot. Gioia del Colle is special because it sits at a higher elevation, 300-400 meters above sea level, than the rest of the relatively flat region.

The DOC encompasses 123 hectares and mainly has limestone soils with some clay, which are essential for producing the trademark freshness in Primitivo for which the region is known. Thanks to its higher elevations, Gioa del Colle benefits from large diurnal temperature shifts. Those hot days and cooler nights help grapes fully mature while preserving acidity, aromas, and flavors. Sea breezes also help moderate hot temperatures and many producers are able to dry farm their vines even though there is very low annual rainfall. The vines dig deep through the well-draining limestone soils to find water retained in the clay, thus creating sturdy, hardy vines.

There is no better Primitivo than that of Fatalone. Azienda Agricola Fatalone is a small, fifth-generation, family-owned organic winery nestled in the Gioia del Colle DOC, currently led by self-taught winemaker Pasquale Petrera. Founded in the late 19th century on the sunny, well-aired Spinomarino hill, one of the region’s prime spots for cultivating Primitivo, the winery takes its colorful name from a family ancestor nicknamed “the lady killer” (a local casanova), who famously credited his 98-year lifespan to a daily breakfast of equal parts fresh milk and Primitivo wine. Committed to organic farming across all five generations, Fatalone holds both I.C.E.A and U.S. NOP organic certifications, runs entirely on solar energy, and holds the distinction of being the first winery to bottle a Primitivo under the Gioia del Colle DOC, as well as a founding member of its protective Consortium in 2000.

The Fatalone Primitivo Gioia del Colle DOC Riserva was fresh yet robust. This wine bursts with black cherry, sour cherry, and earthy notes of clay and macchia. Incredible acidity drives the palate, with subtle balsamic undertones adding depth beneath the vibrant fruit. Focused, pure, and beautifully concentrated.

Subscribe now

Fiano di Avellino DOCG

Finally, there’s the Fiano di Avellino DOCG, which admittedly is more well known and you may already be familiar with this one. But I had to include it because I love these wines and they have a certain something to them that always captivates me. Avellino is situated in the middle of Campania and the DOCG covers 434 hectares, so it’s much larger in respect to the other regions. Fiano is the main grape variety cultivated here, and wines under the DOCG must include a minimum of 85% Fiano with the remaining 15% from Coda di Volpe, Greco, and/or Trebbiano.

Fiano di Avellino has a unique ancient Roman heritage and grows at higher altitudes in volcanic clay soils which lend an irresistible freshness and ageability to the wines. While Fiano is very enjoyable young, unlike other crisp white wines that are often intended to be drunk within a year or two after bottling, Fiano di Avellino can age anywhere from 5 to 10 years. When young, the wines are softly textured with a silky mouthfeel and flavors of white pear, peach, juicy citrus, and delicate florals. But with age, they become more complex, taking on a honeyed quality with notes of toasted hazelnuts and spice. A super interesting evolution that everyone should experience at least once.

Vini Contrada produces some of the best Fiano di Avellino I’ve had. This is a family-owned winery in Campania, founded in 2003 by brothers Michele and Gerardo Contrada, whose family has been cultivating vines since the early 1900s. Michele tends exclusively to the vineyards while Gerardo oversees the commercial and marketing side, together with cellar collaborator Rita and oenologist Carmine Valentino. Rooted in a deep respect for the land and its traditions, the winery pairs old-world values with modern innovation.

Their Selvacorte Fiano di Avellino Riserva DOCG is a luminous and expressive white from Campania, aged a minimum of 24 months and a 2nd place winner from the Italian Jury in the Fiano category at Radici del Sud. Aromas of acacia blossom, lime, white peach, and spice lead to a lively, structured palate with bright acidity, toasted hazelnut, honey, and citrus. Clay and calcareous soils add impressive minerality and depth.

Why I’m Betting My Next Chapter On Italian Wine

Italy is unlike anywhere else in the wine world, and honestly, I don’t think we’ve even scratched the surface. From the tiny 23-hectare Tullum DOCG tucked in the Abruzzo Apennines to the volcanic soils of Campania and the sun-drenched limestone hills of Puglia, there are gems waiting to be uncovered in virtually every corner of the country.

What moves me most, though, isn’t just the terroir or the grape varieties. It’s the families behind the wines. Generations of people who have poured their lives into the land, who farm with integrity, and who are keeping ancient traditions alive while quietly producing some of the most exciting bottles in the world. They deserve a seat at the table, and wine lovers deserve to know they exist. That’s the Italy I’m chasing. Not the one already on everyone’s radar, but the one that rewards curiosity, adventure, and a willingness to venture beyond the familiar. There is no shortage of discovery here, and I for one am just getting started.

My mom and I are actually headed to Napa and Sonoma for a long Mother’s Day weekend this year. But in honor of my Greek mama, I couldn’t let the holiday pass without putting together a Greek and Mediterranean-inspired food and wine guide for anyone who needs a little inspo to treat their mom to a special meal with the wines to match.

In our house, food has always been the love language. My mom and my yiayia (grandma) were always in the kitchen, always cooking something delicious for us, always caring for us through what they put on the table (and in countless other ways, too). And if I’m being completely honest, the way to my heart is still very much through my stomach. 😄

My family has been talking about a trip to Greece for as long as I can remember, and somehow, we still haven’t made it happen. So this spread is basically the next best thing and maybe this will finally be the year we make it to the homeland.

So pour yourself something beautiful, turn on the playlist below, and let’s celebrate mom.

🎵 Your Mother’s Day Playlist

Before we even get to the wine and food, we need the right vibe. I put together a playlist that channels warm Mediterranean evenings and also has some songs that always remind me of my mom. Think sun-drenched, slow, and soul-filling.

Listen on Spotify

The Wines: Greek Beauties & a Sicilian Star

In my humble opinion, Greek wines are one of the most exciting, underexplored categories in the wine world and they are so food-friendly. That’s the thing about wines that come from a culture built around communal feasting – they’re made to share. Let me walk you through a few to look for, and one very special bottle I’ve been wanting to tell you about that was sent to me from Colangelo PR by way of Sicilia DOC wines. It blew me away and ironically was a bottle I knew mom would love, too.

Start Here: Greek Varieties Worth Knowing

Subscribe now

If you want to go deep on Greek wine, I wrote a full guide to six rare Greek varieties worth trying:

But here’s a cheat sheet for Mother’s Day:

Moschofilero

The Romantic White – A pink-skinned, late-ripening grape from the high-altitude vineyards of Mantinia in the Peloponnese. Expect delicate florals like dried roses, bright citrus, and a zippy acidity that makes it feel like spring in a glass. This is a beautiful wine for aperitivo or a match for lighter meze, fresh seafood, or herbaceous dishes. If your mom loves aromatic whites like Sauvignon Blanc or Albariño, this is her next obsession.

Try: Domaine Skouras Moschofilero or Troupis Winery Holy Mania Mantineia

Savatiano

The Underdog White — One of Greece’s most widely planted grapes, historically used for Retsina production, but increasingly bottled on its own to reveal a lovely expression that’s light bodied with herbal notes, gentle citrus, and a refreshing quality that pairs beautifully with seafood, salads, and lighter dishes. An excellent brunch wine if you’re going that route.

Try: Domaine Papagiannakos Old Vine Savatiano

Limnio

The Ancient Red — One of the oldest grape varieties in the world, mentioned by Aristotle. It’s aromatic, medium-bodied, with a savory herbal quality and bright red fruit. A great wine for a food-focused meal, as it complements without overpowering other flavors.

Try: Domaine Zafeirakis Limniona (92 points from James Suckling & Robert Parker, noted for its Burgundian style)

Liatiko

The Soulful Red — From Crete, this variety produces wines that are lighter in color but deeply fragrant with notes of dried rose petals, cherry, and earthy spice. Think of it as the Pinot Noir of Greece. If mom loves elegant, nuanced reds, this is your pour.

Try: Domaine Douloufakis Liatiko

A Sicilian Star: Stemmari Hedonis Nero d’Avola 2015 Sicilia DOC Riserva

Okay, I have to tell you about this wine. I was gifted a bottle of the Stemmari Hedonis Nero d’Avola 2015 Sicilia DOC Riserva as part of a Sicilian DOC campaign, and it has genuinely stayed with me.

Now, I know this is a Greek-inspired guide, but hear me out. Sicily and Greece share more than a sea. They share millennia of cultural exchange, sun-soaked landscapes, and a deep, soulful approach to wine and food that makes them natural companions at the table. And this wine is the perfect bridge.

The Hedonis is concentrated and luxurious. Think intense dark fruits like blackcherry, blackberry, and lingonberry layered with hints of smoke, cacao, and tobacco. It’s the kind of wine that makes you stop mid-sip and just be in the moment. A Riserva aged to perfection.

If you’re putting together a gift for mom, wrapping this with a nice set of wine glasses and a card is a moment and it was the perfect match for the recipe featured below.

Pairing: This one is made for the baked orzo and keftédes. The dark fruit and earthy depth are a dream alongside slow-roasted tomatoes and savory meatballs with herbs.

A Greek Feast to Honor Mom

Here’s the thing about Greek food — it’s delicious. I may be partial, but Greek food is just the best. It’s abundant. It fills the table and the room and the people around it. Whether you’re doing a full sit-down dinner or a leisurely meze spread for grazing, this menu has you covered.

Share

Start with Meze: Dolmades & Tzatziki

No Greek table is complete without meze, small bites or appetizers meant to be shared. I’ve already put together my full recipe for Greek dolmades and tzatziki — thank me later. Seriously, people go nuts for my tzatziki. And these little stuffed grape leaves are the kind of thing that are deceivingly delicious for how easy they are to prepare.

Brunch/Lunch Alternative: Greek Orzo Pasta Salad

If you’re doing a daytime celebration or want a lighter, make-ahead option, my Greek orzo pasta salad hits the spot. It’s fresh, flavorful, and made for outdoor entertaining. The kind of dish that looks like you spent hours preparing when it really comes together quickly.

Wine pairing: A chilled Savatiano or even a dry rosé made from Limnio or Xinomavro would be gorgeous here.

The Showstopper: Baked Orzo with Vegetables & Keftédes

This is the dish. It’s the kind of recipe that fills the kitchen with the smell of slow-roasted tomatoes, garlic, and herbs, bringing everyone to the kitchen even before you’ve even called them to eat. And the best part, it tastes exactly like home. Top it with keftédes — our Greek meatballs — and crumbled feta, and it’s a complete, stunning meal.

Wine pairing: This is where you open the Stemmari Hedonis Nero d’Avola. Trust me. Or if you want to stay fully Greek, reach for a Limnio or an Agiorgitiko (another classic Peloponnese red with great depth and warmth). I love this Agiorgitiko from Domaine Skouras full of red fruit flavors and warm spice notes.

Baked Orzo with Vegetables

Serves 4–6

Ingredients:

• 1 cup extra virgin olive oil

• 1 onion, finely chopped

• 3 tomatoes, skinned and diced

• 2 sticks of celery, finely sliced

• 1 red bell pepper, seeded and finely chopped

• 1 clove of garlic, minced

• 4 cups orzo

• 1½ cups crumbled feta cheese

• Salt & pepper

Instructions:

Preheat the oven to 350°F (180°C). Heat the olive oil in a pan and fry the onions and garlic until softened. Add the tomatoes, celery, and bell pepper, then season with salt and pepper. Reduce the heat and cook the vegetables for 5 minutes. Remove from the heat and stir in the orzo.

Half fill a high-sided flameproof dish with the vegetable and orzo mixture, top up to a finger or two above the orzo with hot water, and stir. Bake uncovered for about 1 hour.

Shortly before the end of cooking, top with keftédes (see below) and the crumbled feta, then return to the oven for a few minutes to brown. Serve straight from the dish while still hot.

Keftédes (Greek Meatballs)

Ingredients:

• 1 lb ground beef

• 4 tbsp extra virgin olive oil

• ½ onion, peeled and quartered

• 3 tbsp finely chopped fresh mint

• 3 tbsp finely chopped fresh dill

• 1 tbsp vinegar

• 1 tsp dried oregano

• 2–3 tbsp breadcrumbs

• All-purpose flour (for coating, if pan-frying)

• Oil for frying, or air fry instead

• Salt & pepper

Instructions:

Purée the onion in a blender, add salt, and leave to stand for a few minutes to release water, then squeeze out well. Combine the onion, breadcrumbs, ground beef, olive oil, mint, dill, vinegar, and oregano in a bowl. Season with salt and pepper and knead thoroughly. Cover and leave to rest in a cool place.

When ready to cook: shape the mixture into small round balls. Pan-fry: coat in flour and fry in hot oil until golden. Air fryer: skip the flour and cook at 400°F for 10 minutes, shaking halfway.

Simple Pairing Tips to Remember

Greek wines and Greek food were made for each other. Here’s how to think about it:

• For meze and light starters → reach for Moschofilero or Savatiano, or a dry sparkling wine. Bright acidity and delicate aromatics are your friend here.

• For the baked orzo and keftédes → a medium-to-full-bodied red like Limnio, Agiorgitiko, or the Stemmari Nero d’Avola. You want something with depth and a little earthiness to stand up to those savory, herb-forward flavors.

• For dessert → if you can find a Muscat of Samos or a Vinsanto from Santorini made from Assyrtiko, you’re in for something magical. Honeyed, floral, and unforgettable.

From My Kitchen (and My Heart) to Yours

If there’s one thing I’ve learned from my Greek mama, it’s that feeding the people you love is one of the greatest acts of care there is. You don’t need a plane ticket to the Greek islands to create that magic — though if someone wants to start planning that family trip for us, I’m very ready.

You just need good ingredients, great wine, and the people who mean the most to you around the table.

To all the mamas out there — Greek, Italian, or otherwise — this one’s for you. 🫶Happy Mother’s Day!

Yiamas! (Cheers!)

1. I am pretty obsessed with Italian wine.

2. I adore exploring the lesser known varieties and regions of the wine world.

Actually, my passion for indigenous grapes is the basis for why I love Italian wines so much. Not to mention the authenticity in wine styles, the distinctive expressions of Italy’s diverse terroirs, the passion for craft behind every label, and all of the characters whose unique stories I’ve connected with along the way.

When it comes to wine (and life), there is just SO much to discover in Italy. For me, it’s always been a place where life is well-lived, time slows down, and people just really know how to savor every moment. And every sip of a good Italian wine always pulls me into the present to do exactly that.

So, as my ongoing love letter to Italy, I will be dedicating one newsletter per month to an Italian grape variety that deserves a bit more time in the spotlight. After all, there are over 350 Italian varieties currently in production, and over 2,000 native, rare, and in some cases genetically identical regional variants cultivated in the country.. Translation: a vast array of wines ripe for exploration.

To kick things off, I’d like to dive into a Sicilian red variety I encountered during my 2-week road trip around the island a couple of years back – Perricone.

The Road to Perricone

We arrived in Sicily buzzing with excitement for our wine road trip ahead. Our first stop was Terra di Gratia, a family-owned winery in Camporeale just southeast of energetic Palermo. We met the owner, Gaspare, amidst the winding roads of the village of Camporeale, and he informed us there had been days of excessively heavy rains prior to our arrival. As such, it was best we hopped in his car to drive out to the winery. Little did we know what lay ahead.

Driving on the winding road out to the winery, we were brought to a screeching halt by the remnants of a mudslide, thick and sludgy, that had completely overtaken the road as far ahead as we could see. As Gaspare slowly navigated his car through the most shallow areas, we encountered another local whose car was completely stuck blocking our way. An hour of conversation and phone calls ensued, and eventually another local showed up with his massive tractor to pull the guy’s car out. And then we were on our way!

The first time I encountered Perricone was during our tasting at Terre di Gratia. Perhaps I had worked up a thirst during our adventure to the winery, or perhaps the wines were really just that good, but I was immediately enamored with Perricone at first sip. We tasted an ancestral method sparkling, a still rosato, and a red made from the variety, and I found each one as intriguing as the next. So, here’s what you should know about Perricone.

Meet Perricone

Perricone is a rare red variety native to Sicily and mainly cultivated in the western part of the island. This variety was once nearly extinct after being demolished by phylloxera, but luckily for us, Perricone is making a comeback. Back in the day, Perricone was key in the production of Marsala Rubino and was widely grown in Trapani where it’s known as Pignatello. You’ll often find it in blends with the more popular Nero d’Avola, but select producers opt for single-varietal expressions that are absolutely unique. You can see what the variety is all about in single-varietal expressions made under the Sicilia, Eloro, Delia Nivolelli, Contea di Sclafani, and Monreale DOCs, as well as IGT examples.

Some describe Perricone as similar to Barbera, though they have no genetic relation. For me, Perricone was beautifully fruit-forward and concentrated with earthy, herbal undertones. Intense flavors yet with a lifted freshness.

Perricone is one of those varieties whose tannins are notoriously difficult to tame. The solution rests in careful vineyard management so the grapes can mature on the vine as long as possible until the green seeds turn brown. Pick too soon and the resulting wine has green tannins. Growers know the grapes are ready when the bitter taste of the green seeds transforms into an enjoyable, nutty flavor leading to velvety tannins in the final wine.

Typically, Perricone wines are full-bodied with high tannin, high acidity, and complex flavors of blackberry, blueberry, plum, sour cherry, and nuances of white pepper. They have a dry, lengthy finish layered with notes of balsamico – an Italian word used to describe wines that have resinous, herbal, and woody notes (not the vinegar). Red wines made from Perricone often benefit from bottle aging, helping to soften the tannins and develop more elegance and complexity.

Recommended Perricone Producers

Terre di Gratia

Terre di Gratia is a Sicilian wine estate with roots going back to 1934, when the Sciortino family purchased the Feudo di Torretta and began cultivating vines, olive groves, and wheat in the Sicilian hinterland. The estate passed through generations, gaining its name and spirit from Grazia, whose descendants Gaspare and Rosario Triolo now lead the company after returning to Camporeale with agriculture degrees to modernize the family business. Today, Terre di Gratia is a sustainable winery cultivating 15 hectares of vineyards and known for reviving forgotten native Sicilian varieties like Catarratto, Perricone, and Lucignola, with a commitment to organic farming and eco-friendly production.

If you find yourself in Camporeale, I recommend booking a tasting because in addition to experiencing their lively, dynamic wines, Gaspare’s mother prepares authentic Sicilian bites to match that were all truly divine. Nothing like a home cooked meal from a Sicilian mamma.

Rosa Mosso Ancestral Method Sparkling Wine

We drank a lot of ancestral method sparkling wines while in Sicily, and I have to say, they were all quite good. It’s a tricky style that can go wrong in all sorts of ways, but the Terre di Gratia Rosa Mosso Ancestral Method Rosato was so clean, bright, and fresh.

If you’re not familiar with the ancestral method, also known as pétillant natural or pet-nat, it involves a single-fermentation sparkling wine. The wine is bottled before it completes fermentation and remains on the lees in the bottle. Meaning the wines will have some sediment at the bottom of the bottle. You can either carefully pour clear wine off the sediment, or invert the bottle to integrate the sediment into the wine.

The Rossa Mosso Rosato made with Perricone has a brilliant pink color with flavors of fresh strawberries, pomegranate, toasted bread, and delicate hints of florals. It’s the perfect companion for aperitivo and summer fun.

Dama Rosa Perricone Perricone Rosato

Terre di Gratia also produces a still rosé made with Perricone called Dama Rosa, and between these two rosato bottlings, I’m convinced Perricone makes an exceptional rosé. Dama Rosa has beautiful acidity and is a fresh, easy-drinking, bolder rosé with inviting aromas of wild strawberries, blood orange, pomegranate, and pink peppercorns.

170 Perricone Monreale DOC

The 170 Perricone is a beautiful expression of the variety showing a ruby red color with violet hues in the glass. Expect intense aromas of black cherry, mulberry, and balsamico with hints of coffee and cacao. With bottle aging, this Perricone develops notes of licorice and tobacco.

Subscribe now

Porta del Vento

What a treat it was to visit Porta del Vento! The aptly named winery (“door of the wind” in English), sits atop the hills overlooking the village of Camporeale and the valley below. The position of the surrounding mountains and hills creates a sort of wind tunnel, bringing sea breezes through the vineyards helping to moderate temperatures during the scorching Sicilian summers.

Founded in 2005 by Marco Sferlazzo, who today is accompanied by his son, Porta del Vento focuses on biodynamic viticulture, manual harvests, native fermentations, concrete tanks, and large oak barrels. Natural wine in the best sense of the word, Marco’s wines are living, breathing expressions of the Camporeale territory featuring only indigenous grapes like Catarratto, Nerello Mascalese, and Perricone.

Porta del Vento Perricone Terre Siciliane IGT

Easily my favorite Perricone of the trip. The Porta del Vento Perricone is made with a 7-day carbonic maceration and spent 12 months in concrete tanks, followed by 10 months in large second or third passage oak barrels. The result – an incredibly elegant, expressive Perricone brimming with wild blackberry and raspberry flavors, plus hints of macchia and balsamico. Prominent yet well-integrated tannins, medium acidity, and a pleasantly bitter finish round out the palate.

Marco de Bartoli

Now we’re headed down to Marsala for the legendary producer – Marco de Bartoli. Originally a racing driver, Marco de Bartoli discovered his true calling in the 1970s when he returned to the family estate in Samperi, near Marsala in western Sicily, only to find an industry increasingly focused on mass production and shortcuts that had all but destroyed the once-storied reputation of Marsala wine.

He went against the grain, championing the traditional pre-British “il perpetuum” style using native Grillo grapes and the soleras method — a conviction so stubborn that authorities actually shuttered his winery for five years in the 1990s, claiming his Vecchio Samperi couldn’t legally be sold as wine. Today, his passionate research into indigenous grapes continues through his children Renato, Sebio, and Gipi, who have expanded the family’s portfolio across both their Samperi estate in Marsala and their Bukkuram vineyards on the island of Pantelleria.

Marco de Bartoli Rosso di Marco

A standout expression of a nearly forgotten grape. The Rosso di Marco is made from 100% Pignatello, sourced from Guyot-trained vines planted in the red terra rossa soils of Trapani at the end of the 1990s. Grapes are hand-selected and fermented with wild yeasts in stainless steel via traditional punch-downs and pump-overs, then aged in medium-capacity French oak barrels. The result is an approachable yet characterful red, leading with ripe cherry and blackberry fruit, a delicate tannic structure, and the earthy, sun-soaked personality of western Sicily.

Aldo Viola

Tasting with Aldo Viola was less a formal wine tasting and more a conversation. One that left a lasting impression. Widely regarded as one of the founding figures of the natural wine movement in Sicily, Aldo was born into a winemaking family in Alcamo, though his path back to winemaking wound through professional football, Denmark, India, and the Amazon. Today he farms seven hectares of Catarratto, Grillo, and Grecanico on the iron-rich Timpi Rossi hills, plus a separate coastal plot planted to Perricone, Nerello Mascalese, and Syrah, where the dry, scorching microclimate suits the varieties perfectly. Aldo is the rare kind of deeply principled, quietly fearless vigneron that feels increasingly hard to come by.

While he doesn’t make a single-varietal Perricone, he does use Perricone in two different blends, his Saignée and Moretto. I didn’t get a chance to try either while we were there, but I’m very keen to do so after the way his Syrah blew my socks off.

Share

Finding Perricone

I’m not sure that any of these producers are currently present in the U.S. market, not yet anyway! Well, you could probably find the Marco de Bartoli Rosso di Marco somewhere, since their wines are pretty widely distributed.

If you’d like to explore Perricone for yourself, try some of these well-known producers featured on Decanter.

Wine.com also has a few Perricone single-varietal wines, though I’ve never tried any of the producers listed.

Better yet – book a trip to Sicily!

Craving more Sicilian wine?

• Read about our 2-week Sicilian road trip.

• Discover Aldo Viola’s mind-blowing Syrah.

• Learn about another great Sicilian grape – Frappato.

Wine Samples Savored Recently

A lovely little round up of wines I’ve had the pleasure to drink recently thanks to some wonderful PR teams:

Louis Roederer Collection 245 Champagne

A world-class Champagne at a surprisingly approachable $69.99, and a versatile bottle at that. Get ready for a glass bursting with green apple, brioche, acacia, and marzipan. It’s elegant but inviting. The palate is vivacious. Electric acidity, toasty complexity, and a finish that lingers for days. Crafted from three iconic Champagne estates blending Chardonnay, Pinot Noir, and Meunier into something truly special.

Catena Appellation Wines

Catena Appellation White Clay Semillón Chenin Blanc 2022: Lime verbena, honeysuckle, white nectarine, and Bosc pear with a whisper of hay. Bright, inviting acidity with a beautifully smooth, integrated finish.

Catena Appellation Malbec, Lunlunta 2021: Black cherry, blackberry, a kiss of earth and herbs, then a floral lift that sneaks up on you. Voluptuous but not heavy, concentrated but never overworked. The kind of wine that disappears from your glass before you realize it.

Catena Appellation Cabernet Franc, San Carlos 2021: Deep black fruit, graphite, and earth with velvety tannins that are refined to the point of elegance. Concentrated without being dense, every element in its place.

Stoneleigh Sauvignon Blanc, Marlborough, NZ

If you love a New Zealand Sauvy B like I do, then this bottle delivers in every sense of the word. Super vibrant, great texture, and explosive flavors of gooseberry, lemongrass, stone fruits, and lime zest make this a stunner for spring and summer. I wish I had another bottle.

Many of you have followed along as I built something extraordinary, planting vineyards in Sardinia, learning the rhythms of the land, falling deeper in love with Italian wine with every season. That chapter was one of the most beautiful, challenging, and transformative experiences of my life. I poured years of passion and soul into that project, and I am endlessly grateful for everything it taught me about wine, about resilience, and about myself.

But my partnership, both in life and in the vineyard, has come to an end. And with it, a version of my future I had carefully imagined.

I won’t pretend that doesn’t hurt. It does. Knowing that a project I loved so deeply will continue without me, that my life looks completely different than I thought it would, has been heartbreaking. But I’m making peace with it.

And yet. There is something quietly thrilling about standing at the beginning of a road that belongs entirely to you. And luckily, I have a vision to navigate this next chapter. I’d be lying if I said that didn’t wholly excite me.

So here I am. Back in California, starting over a beautiful place I once called home. And I brought everything with me – every harvest, every grape, every conversation with a winemaker at a table somewhere in Italy that changed the way I see wine. That’s all still with me.

So, What’s Next?

The wines I’ve fallen in love with over years of living, working, and drinking my way through Italy — the indigenous grapes nobody teaches you about, the small producers making extraordinary things in lesser known regions of Italy — those are the wines I want to put in your glass. I’ve been working on my dream of importing wines and starting a wine club here behind the scenes. And I’m going to have you join me on that journey moving forward.

Italian wine has always been where my heart lives. That hasn’t changed. If anything, everything I’ve been through has made that passion more focused, more purposeful, and more mine than it’s ever been.

The details of the business are coming together, and I promise you’ll have a front row seat to all of it, including the wins, the setbacks, the producers, the bottles, and the beautiful complexity of building something from scratch.

And Sip with Nik? We’re back every week. The Italian wine deep dives, the regional guides, the entertaining guides with pairings and playlists, the educational content that makes you feel like you know something at the wine shop. We’re returning to regularly scheduled programming, and I’m excited about what’s coming.

Thank you for being here. Now, let’s talk wine.

Subscribe now

Italy Meets California In a Glass

A few weeks ago I was sitting in the California sunshine with my best friend, the kind of afternoon that feels like exhaling after holding your breath for a very long time. We opened a bottle of Francis Coppola Prosecco, and I couldn’t have chosen a more fitting wine for the moment if I’d tried.

Francis Ford Coppola is of course one of Hollywood’s most celebrated directors, but he’s also been making wine in California for decades, deeply inspired by his Italian heritage. There’s something poetic about a bottle that carries both worlds, Italian winemaking tradition expressed through a California lens. Italy and America, wrapped in one bottle. Which is, frankly, exactly where I am.

The Prosecco itself is everything you want on a warm spring afternoon, fresh, energetic, and driven by bright citrus with subtle floral aromatics that dance in the glass. I enjoyed mine with a slice of blood orange resting on the rim, which enlivened every sip and made the florals sing.

Serve it as a spritz this spring. Prosecco, a splash of Aperol or Campari, a squeeze of blood orange, and a sprig of fresh rosemary if you’re feeling fancy. It’s the perfect pour for a sunny porch, a gathering of good friends, or an afternoon that deserves to be celebrated.

Francis Coppola Prosecco is available at select retailers and online.

World Malbec Day: Two Bottles Worth Knowing

World Malbec Day falls on April 17th, and if there’s ever an excuse to open something from Argentina, this is it. Malbec found its true home in the high-altitude vineyards of Mendoza, where the intense sun and cool nights produce a grape that’s richer, more structured, and more complex than anything it achieves in its native France. Here are two bottles worth celebrating.

Catena Zapata High Mountain Vines Malbec 2023

If you want to understand Malbec, start with the family that put it on the map. The Catena Zapata family has been farming in Mendoza for over 120 years, and their pioneering work in high-altitude viticulture transformed the way the world thinks about Argentine wine. This 100% Malbec is sourced from mountain vineyards where the elevation intensifies everything. The fruit, the structure, the complexity.

In the glass it’s generous and layered with rich aromas of ripe red and dark fruits that give way to warm hints of vanilla, leather, and mocha, with a floral lift that keeps things elegant rather than heavy. At $19.99 on Wine.com, it punches well above its price point and is the kind of bottle that converts skeptics into Malbec believers.

Perfect with: braised short ribs, lamb chops, or an aged hard cheese.

TILIA Malbec 2024

For a fresher, lighter take on the grape, TILIA is doing something quietly impressive. This 100% Malbec is made from certified organic grapes sourced across three distinct vineyard sites in Mendoza, and the result is a wine that feels alive and vibrant rather than heavy and extracted. TILIA is also a brand with genuine purpose. Their commitment to employee education and social programs makes every bottle feel like it’s part of something bigger.

In the glass expect bright violet aromatics and sweet plum fruit. It’s fresh, approachable, and easy to love. Coming in under $15 and made with sustainable practices including lighter glass bottles, this is your everyday Malbec. The one you keep stocked. I always pick this one up whenever I go to Trader Joe’s.

Perfect with: grilled vegetables, empanadas, or a casual weeknight pasta.

Share Sip with Nik

A Little Something I’ve Been Reading: Stikky Wine

If you’ve ever stood in a wine shop feeling slightly overwhelmed, or squinted at a menu trying to remember what you actually like, Stikky Wine was written for you.

This slim, practical pocket guide cuts through the noise and gives you the tools you actually need. It breaks wine down into six essential aroma families and three key characteristics that help you identify what you enjoy and articulate it with confidence. It’s not a textbook. It’s the kind of reference you keep on your nightstand or tuck into your bag for a dinner out.

What I appreciate most is how actionable it is. The practical tips are genuinely useful whether you’re trying to get better at blind tasting, want to order more confidently at a restaurant, or simply want to understand why you love some wines and not others. If you’re looking to expand your wine knowledge without feeling like you’re studying for an exam, this is a great place to start.

Check out Stikky Wine here.

Until next Sunday! Pour something beautiful, savor every sip, and remember that the best wine is always the one in your glass right now.

Cin cin,

Nikki

Making Holiday Hosting a Breeze: Wine-Focused Tips

1. Stock Your Wine Supply Strategically

The secret to stress-free hosting? Having the right wines ready to go. For Italian-themed entertaining, keep these essentials on hand:

• Bubbles for arrivals: Franciacorta or Prosecco Superiore DOCG ($15-30)

• Versatile whites: Fiano di Avellino or Arneis for seafood and lighter dishes

• Two rosati that do it all: Cerasuolo d’Abruzzo and Cerasuolo di Vittoria

• Crowd-pleasing reds: Schiava, Frappato, Barbera, Dolcetto

• A show-stopper: Cannonau, Mandrolisai, Barolo, Barbaresco, Primitivo

• Sweet finale: Passito di Pantelleria for dessert

Get recs and learn more about some of these stunning wines in my recent article, The 12 Italian Wines of Christmas.

Pro tip: Chill your sparkling wines and whites 2 hours before guests arrive, but take your whites out of the refrigerator 20 minutes before serving.

2. Create a Self-Serve Wine Station

Free yourself from constant bottle-opening duty by setting up a wine station. Include:

• Ice buckets for whites and bubbles

• A decanter for any older reds (Barolo loves to breathe)

• Quality wine glasses (try a universal glass for one style that works for everything if you really want to make things easy)

• A small card with tasting notes for each wine; your guests will love learning while they sip

3. Embrace the Chill-Friendly Reds

Not all Italian reds need room temperature. Slightly chill these versatile bottles:

• Cerasuolo d’Abruzzo (the “5th wine” that bridges rosé and red)

• Frappato from Sicily

• Schiava from Alto Adige

These work beautifully with everything from antipasti to main courses and keep your wine rotation exciting.

4. Plan Your Pour Portions

A standard 750ml bottle yields about 5 glasses. For a 3-hour party, estimate:

• 1 glass sparkling wine per person for arrivals

• 2-3 glasses of wine during the meal

• 1 glass of dessert wine (smaller pours—2-3 oz)

For 8 guests, plan on 3-4 bottles of bubbles, 4-5 bottles of table wine, and 1-2 bottles of dessert wine.

5. Master the Art of the Graceful Pivot

Not every guest loves every wine. Keep a “safety bottle” of something universally appealing—a good Prosecco or a smooth Cannonau—for picky palates. Or be sure to stock up on beers, your guests’ favorite spirits or non-alcoholic beverages. No judgment, just good hosting.

Share

Holiday Simple Food & Wine Pairing Tips to Remember

Match Weight to Weight

The golden rule: pair light dishes with light wines, heavy dishes with heavy wines.

• Light appetizers (oysters, shrimp cocktail, crudités) → Franciacorta, Prosecco, Fiano

• Medium dishes (pasta, roasted chicken, charcuterie) → Cerasuolo d’Abruzzo, Frappato, Arneis

• Rich, hearty fare (braised meats, aged cheeses, truffle dishes) → Barolo, Cannonau, Timorasso

Consider the Sauce, Not Just the Protein

That roasted chicken with lemon and herbs? Reach for a bright Arneis. The same chicken with a rich mushroom cream sauce? Pour that aged Cannonau. The sauce is often more important than what’s underneath it.

When in Doubt, Go Sparkling

Bubbles are the ultimate food-pairing wines. The effervescence cuts through richness, the acidity refreshes your palate, and the celebration factor never hurts. A high quality Franciacorta works with nearly everything from fried appetizers to creamy pasta to salty aged cheeses.

Cheese Board Wisdom

Building an Italian-inspired cheese board? Follow this formula:

Soft & Creamy: Fresh mozzarella, burrata, or stracchino

• Wine match: Prosecco, Fiano, or a light Frappato

Semi-Soft & Nutty: Fontina, young Asiago, Taleggio

• Wine match: Arneis, Timorasso, or Cerasuolo d’Abruzzo

Hard & Aged: Parmigiano-Reggiano, aged Pecorino, Grana Padano

• Wine match: Barolo, Cannonau, or Vernaccia di Oristano

Blue & Pungent: Gorgonzola dolce or piccante

• Wine match: Passito di Pantelleria or a late-harvest white

You can also reference my Ultimate Wine & Cheese Pairing Guide or my guide to French cheeses for more inspiration.

Sweet Treats Deserve Sweet Wines

Your dessert wine should always be as sweet or sweeter than your dessert. Check out my holiday cookie pairing guide for detailed matches, but here’s the quick version:

• Almond cookies, biscotti → Moscato d’Asti, Vin Santo

• Chocolate desserts → Recioto della Valpolicella

• Fruit tarts → Passito di Pantelleria

• Creamy desserts (panna cotta, tiramisu) → Moscato d’Asti

Featured Italian Wine Selections with Pairing Recipes

Here are three outstanding Italian wines perfect for your holiday gathering, each with a simple pairing recipe you can easily prepare.

Franciacorta Satèn - The Elegant Starter

Recommended: Contadi Castaldi Satèn

This elegant sparkling wine from Lombardy showcases creamy texture and fine bubbles with notes of brioche, white flowers, and orchard fruit. Made using the traditional method (like Champagne), Franciacorta Satèn contains only white grapes, resulting in a silkier, more delicate style.

Perfect Pairing Recipe: traditional seafood Fritto Misto or try my recipe for a winter vegetarian fritto misto below.

Servings: 4

Ingredients

• Neutral oil for frying. I used a mixture of avocado oil and coconut oil.

• 2 cups all-purpose flour (8.5 oz)

• 1/4 cup cornstarch (2.25 oz)

• 1 tsp baking powder

• 2 tsp kosher salt, divided

• 2.5 cups club soda

• 6 oz. green beans

• 8 oz. broccolini, stems trimmed and cut in half lengthwise

• 8-10 leaves fresh sage

• 1 sweet potato, peeled and cut in ½ in. wedges or thinner

• 8 oz. halloumi sliced ¼ in. thick

Maple Pomegranate Dipping Sauce

• 3 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 tbsp maple syrup

• 2 tbsp pomegranate juice

Instructions

1. Heat 2 inches of neutral oil in a large Dutch oven overmedium heat to around 360°F.

2. Whisk together the flour, cornstarch, baking powder, and 1teaspoon salt in a large bowl. Whisk in club soda until mixture is smooth withthe consistency of a thin cake batter. Once mixed, let stand for 5 minutes.

3. Working in batches, dip green beans, pieces of broccolini, sage, sweet potato, and halloumi in batter. Let excess batter drip off, then add to hot oil. Fry, using tongs to turn occasionally, until golden and crispy, 1 to 3 minutes depending on size. Don’t overcrowd the Dutch oven with too many pieces at a time to avoid uneven cooking.

4. Transfer to a wire rack set over a baking dish or to a tray lined with paper towel. Sprinkle fritto misto with remaining 1 teaspoon salt.

5. Whisk together the rice vinegar, sesame oil, maple syrup,and pomegranate juice in a small bowl. Serve with the fritto misto.

Cerasuolo d’Abruzzo - The Ultimate Food Wine

Recommended: Valle Reale Cerasuolo d’Abruzzo

This vibrant cherry-red wine sits between rosé and light red, made from Montepulciano grapes with brief skin contact. Expect electric acidity, gentle tannins, and flavors of tart cherry, pomegranate, and Mediterranean herbs.

Perfect Pairing Recipe: Bucatini all’Amatriciana

Cannonau di Sardegna - The Hearty Showstopper

Recommended: Cantina Berritta Montetundu or Giuseppe Sedilesu

Sardinia’s pride and possibly its secret to longevity. This wine delivers juicy red fruits, ripe plums, Mediterranean herbs, and balanced tannins with bright acidity. High in antioxidants, Cannonau pairs beautifully with robust holiday fare.

Perfect Pairing Recipe: homemade Sardinian gnocchetti and braised short ribs

Need more inspo? Grab the Holiday Recipes & Wine Pairings Guide I put together with a lovely group of influencers in my food and wine guide library here.

Subscribe now

Wine Tasting Notes to Impress Your Guests

Want to sound like a sommelier or at least let your guests know a little something about what they’re sipping on? Here are key talking points for each wine category:

When Serving Franciacorta:

“This is Italy’s answer to Champagne, made using the exact same traditional method. The grapes are from Lombardy, and unlike Champagne, Franciacorta must age for a minimum of 18 months. Notice those creamy, brioche notes? That comes from the wine aging on its spent yeast cells.”

When Serving Prosecco Superiore:

“This isn’t your basic Prosecco, this is from the DOCG hillside vineyards of Conegliano Valdobbiadene, where steep slopes and diverse microclimates create wines with real character. The Charmat method preserves the delicate floral aromatics of Glera grapes. It’s fresh, affordable luxury.”

When Serving Cerasuolo d’Abruzzo:

“Technically a rosato, but it’s in its own category. Brief skin contact with Montepulciano grapes gives it this beautiful cherry-red color and just enough structure to pair with heartier dishes. Think of it as the missing link between rosé and light red wine.”

When Serving Barolo:

“The King of Wines. Made from 100% Nebbiolo grapes in Piedmont’s Langhe hills. By law, it must age at least 38 months before release, 62 months for Riserva. Those complex aromas of tar, roses, and truffle? That’s what age-worthy Italian wine is all about.”

When Serving Passito di Pantelleria:

“This comes from a volcanic island closer to Tunisia than mainland Italy. The Zibibbo grapes are sun-dried for weeks, concentrating their sugars and flavors, a technique called ‘passito.’ The result is pure liquid gold with notes of apricot, honey, and Mediterranean herbs.”

Your Holiday Playlist: Italian Wine Country Vibes

Set the mood with this little curated playlist that channels the warmth and conviviality of an Italian celebration. Think vineyard dinners in Tuscany, festive gatherings in Piedmont, and the easy joy of sharing good wine with great people. Listen to it on Spotify.

Putting It All Together: Your Holiday Timeline

1 Week to a Few Days Before:

• Shop for wines (remember: 3-4 bottles bubbles, 4-5 bottles table wine, 1-2 dessert wine for 8 guests)

• Plan your menu around wine pairings

• Download and organize your playlist

1 Day Before:

• Prep any make-ahead elements

• Chill white wines and sparkling wines

• Set up your wine station with glasses, ice buckets, and a decanter if needed

• Print or write small cards with wine tasting notes

Day Of:

• 3 hours before: Put bubbles on ice

• 2 hours before: Finish cooking, set the table

• 1 hour before: Set out cheese board with appropriate wines nearby

• 30 minutes before: Start your playlist, pour yourself a glass, take a breath

• Guests arrive: Bubbles in hand, smile on face, holiday magic activated

Wine Resources

Shopping for Italian wines online? Use these affiliate links to support Sip with Nik:

• Wine.com Italian Wine Selection - Excellent selection with detailed tasting notes

• Franciacorta & Prosecco Superiore - For your sparkling wine needs

• Barolo & Piedmont Wines - For your show-stopping reds

Can’t find a specific wine? Your local wine shop can often special order Italian wines, especially if you give them a few days’ notice. Support local when possible!

Final Thoughts: The Secret to Great Hosting

Here’s what I’ve learned after years of hosting wine-centric gatherings: the best parties aren’t about having the rarest bottles or the most elaborate food. They’re about creating an atmosphere where people feel welcomed, cared for, and excited to explore something new together.

Italian wine culture embodies this perfectly. It’s about generosity, conversation, and the simple pleasure of sharing something delicious. Your holiday gathering doesn’t need to be perfect. It needs to be warm, genuine, and filled with wines that make people say, “Oh, this is good. What is this?”

So pour generously, pair thoughtfully, and remember: the best wine is always the one you’re sharing with people you love.

Cin cin to a delicious holiday season!

Franciacorta

About the Wine: Italy’s answer to Champagne comes from Lombardy’s Franciacorta region, where sparkling wines are crafted using the traditional method in which secondary fermentation happens right in the bottle. The blend typically features Chardonnay (the star), Pinot Nero (Pinot Noir), and sometimes Pinot Bianco. The result? Wines with creamy texture, fine persistent bubbles, and complex notes of brioche, white flowers, and orchard fruit. Franciacorta earned Italy’s first sparkling wine DOCG status in 1995, and it’s been turning heads ever since.

Producers to Try:

• Contadi Castaldi - Fresh, approachable, and excellent value. Their Satèn is especially elegant with that signature creamy mouthfeel.

• Ca’ del Bosco - The benchmark producer, known for their meticulous “grape spa” washing process and stunning Annamaria Clementi cuvée.

Festive Pairings: Oysters or seafood appetizers, buttery lobster rolls, aged Parmigiano-Reggiano, or salty-crunchy snacks like fried calamari or potato chips with caviar.

Learn more about Franciacorta here.

Prosecco

About the Wine: Italy’s most popular sparkler is made primarily from Glera grapes in the Veneto region using the Charmat method. In this case, the secondary fermentation happens in pressurized, temperature-controlled tanks rather than within the bottle. This process preserves Glera’s delicate aromatics of jasmine, honeysuckle, pear, green apple, and citrus while keeping costs down. For the good stuff, seek out Conegliano Valdobbiadene Prosecco Superiore DOCG, where steep hillsides, diverse microclimates, and strict regulations produce wines with real character and complexity. Still affordable (often $15-25), but worlds away from basic Prosecco DOC.

Producers to Try:

• La Vigna di Sarah - Young organic producer led by Sarah Dei Tos, known for their unique “Grappoli di Luna” harvested during full moon nights. The cooler nocturnal temperatures help preserve the aromatic fragrances of Glera. Creamy, elegant wines with beautiful fruit expression.

• Bisol - Family-owned estate known for elegant, terroir-driven Proseccos. Look for their Crede Valdobbiadene Brut for classic freshness.

Festive Pairings: Prosciutto-wrapped melon or figs, fried calamari, arancini, shrimp cocktail, or anything salty and crispy. The bubbles and slight sweetness also make it brilliant with spicy Asian appetizers or a charcuterie board.

Dive deeper into Prosecco here.

Fiano di Avellino

About the Wine: Ancient Fiano grapes were so sweet that bees swarmed the vineyards, hence their Roman name, Vitis Apiana. This white grape nearly faced extinction in the mid-20th century until producers like Mastroberardino led a revival effort. Today, Fiano produces wines with a richer, almost waxy texture that are notably age-worthy. Look for straw yellow wines with fruity notes nuanced by spice and toasted hazelnut, lively acidity, and minerality that varies by terroir. The best examples come from Avellino’s hillside vineyards, where proximity to the Apennine Mountains creates a mild microclimate with volcanic and calcareous soils.

Producers to Try:

• Vini Contrada - Their Fiano showcases white peach, citrus, and toasted hazelnut with a soft, savory palate reflecting the mineral richness of sandy soils. Also try their Selvecorte cru with its spicy, floral character. It’s a truly special wine.

• Mastroberardino - The family largely responsible for reviving Irpinian winemaking post-WWII and resuscitating would-be extinct grapes into world-class varieties. Their classic Fiano offers delicate minerality with hints of almond, hazelnut, and white flowers.

• I Satoli - Young traditional producer from Montefredane focused on quality and authenticity in their limited Fiano production.

Festive Pairings: Grilled or roasted fish, shellfish pasta, seared scallops, roasted chicken with citrus, aged Parmigiano-Reggiano, or creamy risotto. The wine’s texture and acidity make it versatile with rich holiday seafood dishes.

Find Fiano on Wine.com.

Share

Arneis

About the Grape: Nicknamed “little rascal” in Piedmontese dialect, Arneis nearly vanished by the 1960s due to low yields and finicky growing requirements. Once used as a decoy to distract birds from Nebbiolo, this aromatic white found its champion in Alfredo Currado of Vietti, who produced the first varietal Arneis in 1967 and sparked its revival. Today, the best expressions come from Roero DOCG on the north bank of the Tanaro River, where north-facing vineyards and sandy, limestone-rich soils help retain aromatic complexity. Expect medium-bodied wines with fresh acidity, fragrant notes of pear, white flowers, citrus, stone fruit, and almond, plus surprising aging potential that develops honeyed, nutty characteristics over time.

Producers to Try:

• Angelo Negro - Historic Roero estate (roots to 1670) committed to sustainable viticulture. Their ‘Perdaudin’ Riserva showcases Arneis at its most refined and beuatifully textured, while their aged ‘Sette Anni’ demonstrates the grape’s remarkable longevity.

• Vietti - The producer that saved Arneis from extinction. Their Roero Arneis delivers citrus, honeysuckle, and pear with bright, zesty personality. A benchmark expression of the variety.

Festive Pairings: Shellfish and seafood pasta, roasted chicken with herbs, truffle risotto, seared scallops, aged Taleggio or Parmigiano-Reggiano, or shrimp scampi. The wine’s texture and moderate acidity make it beautifully versatile.

Timorasso

About the Grape: One of Italian wine’s greatest resurrection stories. Nearly extinct after phylloxera and WWII, Timorasso was saved by visionary winemaker Walter Massa, who recognized its potential in his family’s Colli Tortonesi vineyards. In 1990, he released the first modern varietal bottling from his Costa del Vento vineyard, establishing the Derthona benchmark. This thick-skinned grape thrives in southeastern Piedmont’s calcareous clay soils with ancient marine deposits, producing complex, age-worthy whites. Expect vibrant acidity, high alcohol, stone fruit, pear, acacia, and honey in youth, developing striking minerality with age. Full-bodied with a rich, textured finish that belies its delicate aromatics.

Producers to Try:

• Vigneti Massa - The Timorasso revivalist himself. Walter Massa’s Derthona bottling is the benchmark expression, incredibly complex with acacia, ripe peaches, white almond, pineapple, and spice. Age-worthy and always captivating.

• Vietti - Their Derthona Timorasso delivers mandarin orange, white grapefruit, honey, white peach, and honeysuckle. Round and dry with medium+ acidity balancing full body and high alcohol. Excellent now with great aging potential.

Festive Pairings: Butter-basted scallops, seared salmon or tuna, lobster thermidor, mushroom tagliatelle, roasted fennel or artichokes, aged cheeses, or rich creamy dishes. The wine’s structure and acidity can even handle spiced Thai or Indian cuisine if you need a break from cooking this holiday season.

Cerasuolo d’Abruzzo

About the Wine: Don’t let the vibrant pale cherry-red color fool you. Cerasuolo d’Abruzzo is technically a rosato, though it drinks like something altogether different. Made from Montepulciano grapes with 24 hours or less of skin contact, this “5th wine” sort of sits in its own category between rosé and light red. Montepulciano’s high anthocyanin levels mean even brief maceration extracts serious color and structure. Established as its own DOC in 2010, these wines deliver electric acidity, gentle tannins, and flavors of tart cherry, pomegranate, strawberry, and Mediterranean herbs. The Superiore designation (from specific subzones with longer aging) adds even more complexity and concentration. Think of it as rosé with backbone.

Producers to Try:

• Valle Reale - Intense salmon-pink with generous sour cherry, strawberry jam, and wild herbs. Medium-bodied with bright layered fruit, brisk acidity, and defining minerality. Long, balanced finish that’s simply beautiful.

• Fontefico “Fossimato” Superiore - Electric freshness with cherry, strawberry, and savory macchia character. The 2023 vintage adds violet aromatics and subtle licorice root on the finish. More lift, more complexity.

Festive Pairings: This really is the ultimate food wine. Pair it with tomato-based pastas, wood-fired pizza, grilled seafood, charcuterie, roasted vegetables, or anything off an Italian holiday table. Its structure handles heartier dishes while the acidity keeps it fresh enough for lighter fare.

Subscribe now

Schiava

About the Grape: Northern Italy’s ultimate porch pounder. Also known as Vernatsch in South Tyrol and Trollinger in Germany, Schiava produces light-bodied, fruit-driven reds that are seriously charming and meant to be served slightly chilled. Think juicy candied-berry flavors (strawberry, cherry, rose petal) with fresh acidity and sometimes whispers of smoke or bitter almond. Unlike Gamay’s earthiness or Pinot Noir’s layered complexity, Schiava stays effortlessly drinkable and delightful. Most bottles clock in around 12% alcohol, making them perfect for easy sipping. Late-ripening vines thrive in Trentino-Alto Adige’s alpine-influenced vineyards with warm, well-drained soils. Look for St. Magdalener wines, a blend of at least 85% Schiava with up to 15% Lagrein from a subzone of Alto Adige DOC.

Producers to Try:

• Elena Walch - Refined and perfumed with slightly more structure than typical Schiava. Beautiful balance of bright red fruit and floral notes.

• Cantina Terlan - Classic Alpine expression showcasing vibrant cherry, strawberry, and delicate floral character with crisp acidity.

Festive Pairings: Charcuterie and salumi, light pasta dishes, roasted turkey or chicken, grilled salmon, mushroom risotto, or soft cheeses. The wine’s versatility and fresh acidity make it brilliant for grazing through appetizers at holiday gatherings.

Learn more about Schiava here.

Frappato

About the Grape: Sicily’s most charming comeback story. Once relegated to blending duties in Cerasuolo di Vittoria DOCG, Frappato now shines solo thanks to pioneering producers like Arianna Occhipinti and COS who championed its expressive potential. Hailing from the sun-drenched Vittoria zone in southeastern Sicily, this early-ripening grape thrives in warm Mediterranean conditions with well-draining limestone and sandy soils. Expect aromatic fireworks in a light-bodied frame with notes of tart cherry, pomegranate, dried strawberry, white pepper, clove, tar, and tobacco. Bright acidity, soft tannins, and typically 11-13% alcohol make it the ultimate chillable red for spring and summer. If you love Pinot Noir, Gamay, or Mencía, Frappato belongs in your glass.

Producers to Try:

• Arianna Occhipinti - Biodynamic and organic winemaker creating elegant, expressive wines that capture Vittoria’s true terroir. Her single-vineyard Fossa di Lupo is exceptional and has earned a cult following worldwide.

• COS - Founded by Giusto Occhipinti (Arianna’s uncle) and friends, producing stunning amphora-aged Frappato that highlights the grape’s natural vibrancy and purity.

Festive Pairings: Herb-roasted chicken or turkey, grilled pork or lamb, prosciutto, soft cheeses (burrata, ricotta, goat cheese), tomato-based pastas, eggplant parmesan, Sicilian caponata, or even grilled tuna.

Cannonau

About the Grape: Sardinia’s pride and possibly its secret to longevity. This island is a Blue Zone with an unusually high number of centenarians who drink Cannonau daily. Part of the Grenache family (debated whether it originated here or came from Spain), Cannonau is deeply woven into Sardinian culture, accounting for 20% of the island’s vineyard plantings. The grape thrives in diverse terroirs, from volcanic soils to decomposed granite, producing wines with extraordinary balance: well-integrated round tannins, bright acidity, medium to high alcohol, and flavors of juicy red fruits (raspberry, strawberry), ripe plums, Mediterranean macchia, white pepper, coffee, and tobacco. Particularly high in antioxidant-rich anthocyanins and resveratrol. The best expressions come from Nuoro province, especially communes like Dorgali, Orgosolo, and Mamoiada.

Producers to Try:

• Cantina Berritta (Dorgali) - Family-owned organic estate in the stunning Oddoene Valley. Their Montetundu is quintessential Sardinian Cannonau. Robust yet elegant with red jammy fruits, violets, rose petals, and macchia.

• Giuseppe Sedilesu (Mamoiada) - Historic producer who helped put Mamoiada on the map. Their Ballu Tundu Riserva from century-old bush vines showcases violet hues, layered aromas, and stunning depth.

Festive Pairings: Roasted lamb or pork, grilled sausages, aged pecorino cheese, pasta al forno, braised short ribs, or hearty stews. The wine’s structure and savory notes make it perfect for robust holiday meals.

Discover more about Cannonau here.

Barolo

About the Grape: The “King of Wines” from Piedmont’s Langhe hills. Barolo is made from 100% Nebbiolo, one of Italy’s most noble and age-worthy grapes. This powerful red requires extended aging; minimum 38 months total with 18 in wood for standard Barolo, 62 months for Riserva. Expect high tannins, high acidity, and complex aromatics: tar, roses, cherry, leather, tobacco, dried herbs, and earth. The wine’s character varies dramatically by commune. La Morra offers finesse and perfume, while Serralunga d’Alba delivers concentration and structure. Barolo’s limestone and clay-rich soils, combined with fog-shrouded vineyards and significant diurnal shifts, create wines of extraordinary depth that can age for decades, developing tertiary notes of truffle, dried fruit, and spice.

Producers to Try:

• G.D. Vajra - Internationally renowned family estate and pioneer (first organic certification in the region, 1971). Giuseppe and Milena Vajra offer unforgettable hospitality alongside wines of unmatched quality. Their dedication to biodynamics and indigenous varieties shines through every bottle.

• Oddero (La Morra) - Legendary producer setting the bar high for elegant, perfumed Barolo with traditional winemaking and exceptional vineyard holdings.

Shop Barolo wines on Wine.com.

Festive Pairings: Braised beef or short ribs, roasted game (venison, wild boar), truffle risotto, aged Parmigiano-Reggiano or Castelmagno cheese, osso buco, or rich mushroom dishes. Barolo demands substantial, savory fare that matches its power and complexity.

Vernaccia di Oristano

About the Wine: One of Italy’s most extraordinary yet under-appreciated wines. This ancient Sardinian variety (likely brought by Phoenicians) undergoes a transformative Sherry-like aging process under flor yeast, though it’s not fortified like its Spanish cousin. After fermentation, the wine ages oxidatively in chestnut or oak barrels for minimum 2 years (3 for Superiore, 4 for Riserva), developing profound complexity through gradual oxidation and significant evaporation that concentrates flavors while increasing alcohol (15-19% ABV) and glycerol. Expect dry, full-bodied wines with medium to high acidity, exceptional structure, and mesmerizing aromatics: toasted almonds and hazelnuts, truffles, umami, balsamic, warm spices. Young versions show pale yellow with gold reflections and herbaceous notes; aged examples turn amber with extraordinary depth. Sardinia’s first DOC (1971).

Producers to Try:

• Contini - Historic benchmark producer crafting traditional expressions with remarkable aging potential. Their Riserva showcases decades of oxidative complexity.

• Fratelli Serra - Family estate producing elegant, nuanced Vernaccia with beautiful balance between oxidative character and vibrant acidity.

Festive Pairings: Seared or grilled fish, bacon-wrapped dates stuffed with gorgonzola, grilled artichokes with bottarga, truffle risotto, porchetta, strong aged cheeses, or even chocolate desserts and almond/hazelnut pastries. Serve slightly chilled at 50°F. The wine’s savory umami character makes it extraordinarily versatile.

Passito di Pantelleria

About the Wine: Italy’s most enchanting dessert wine comes from the volcanic island of Pantelleria in the Mediterranean, closer to Tunisia than Sicily. Made from Zibibbo (Muscat of Alexandria) grapes that are sun-dried using the traditional passito technique, concentrating sugars and flavors over 10-30 days. The name derives from the Arabic word ‘zabīb’ meaning ‘raisin,’ reflecting Sicily’s historic Arab connections. Vines are traditionally bush-trained in ‘alberello’ style on terraced volcanic slopes, a UNESCO World Heritage practice. The island’s relentless winds (Sirocco and Mistral) shape everything about production. Expect golden to deep amber wines with intense aromatics: apricot, candied orange peel, honey, dried figs, dates, Mediterranean herbs. Luscious sweetness balanced by bright acidity and mineral notes from volcanic soils. Around 14% ABV with 190+ grams/liter residual sugar. Ages beautifully.

Producers to Try:

• Donnafugata “Ben Ryé” - The name means “Son of the Wind” in Arabic. Their production involves hand-harvesting grapes in two stages, first for sun-drying, then adding fresh must during fermentation for aromatic intensity. Gold with amber hues, tropical fruit, apricot, mango, papaya, honey. Extraordinary balance between freshness and sweetness.

• Salvatore Murana - Artisanal sixth-generation family producer with iconic single-vineyard bottlings like Martingana (from century-old seaside terraces) and Mueggen. Complex, age-worthy expressions with depth and Mediterranean soul.

Festive Pairings: Dry pastries and nougat, ricotta or chocolate desserts, almond or hazelnut cakes, blue cheeses (Gorgonzola, Roquefort), foie gras, or sip it on its own as a meditation wine. Serve slightly chilled at 50-57°F in tulip-shaped glasses.

What wines are you looking forward to savoring this holiday season? Let us know in the comments below!

Leave a comment

Craving French wines instead? Check out these 12 French Wines for the Holidays from Wine Notes by Kristen Lewis!

Rather than put together a guide to the best wines for Thanksgiving like I’ve done in years past (which you’ll find linked below), I thought I’d do something different this year. I reached out to a variety of wine industry professionals to see what they’ll be pouring at the Thanksgiving table and asked them if they’d like to share a wine memory they’re grateful for, too. Here’s what they had to say:

Todd Nelson

Vice President of Marketing at Winesellers Limited

Wine Enthusiast’s 40 Under 40 Tastemaker

This Thanksgiving, I’m keeping things both fresh and classic. For starters, I’ll be popping open some Kind of Wild Wine Organic Cava—it’s bubbly, organic, and just fun for kicking things off.

For red wine fans, I’m going with Kind of Wild Organic Pinot Noir; lately, I’m really enjoying lighter, lower-alcohol options.

But honestly, it wouldn’t feel like Thanksgiving for me without a bottle of Barbera or Sangiovese from Eberle Winery in Paso Robles. That’s a tradition at my table—partly because they’re delicious, and partly because of what they mean to me.

Eberle Winery is extra special to me because it was actually my very first job after college. Gary, who I worked with there, played a huge role in helping me find my place in the wine world—he let me explore, learn, and figure things out, which really set me on my path. Every time I open a bottle from Eberle at Thanksgiving, it’s like raising a glass to that journey and all the people who helped along the way.

Share

Gino Colangelo

President, Colangelo & Partners

I’ll be pouring a beautiful Chianti Classico Riserva from Perano. I can’t think of a better, more versatile and food-friendly wine. Before that, I’ll start with a crisp Villa Sandi Prosecco, a great way to prepare the palate for the big meal ahead. I have so much to be thankful for, starting with my family and friends. We’ll be celebrating together.

Kathleen Willcox:

Wine Writer

Find her on Substack & subscribe to Good + Tasty

For many years, it was hard for me to decide what to serve at major feasts where a lot of people I love are going to show up, and, I fear, judge my choice with a superciliously raised brow.

In recent years though, I have shaken off the imposter syndrome and embraced the advice I share with anyone who reads my work or listens to my words: “if you like the wine and think it pairs well with the food, that’s the important part.”

Wine choices—to a point—are subjective. So yes, I totally know what I’ll be serving on Thanksgiving, and if anyone doesn’t love it, I’d love to wrestle them, both for the stress relief and because they’re so wrong. It’s a wild yeast, unfiltered, unfined amphora-aged Carménère from the organically farmed Chateau Carsin in the Cadillac Côtes de Bordeaux. The 2020 is black fruit, spice, forest herbs, perfect with roasted and toasted turkeys, both poultry and human.

Hailey Bohlman

Founder, Cork & Fizz

Wine Educator, Event Host, & Podcaster

Find her on Instagram: @corkandfizz & Facebook

As for what I’m serving, this year looks VERY different for me as I’m pregnant so I’ll be sharing a couple non-alcoholic wines over Thanksgiving. It’s just my husband and I plus his parents who don’t drink much so they just follow my lead. I’m planning to bring Domaine EdeM Sparkling Rosé (from Spain, they infuse this with rose petals to give extra flavor) and Sea Monster Tidal Wave White.

I still don’t *love* NA wine, but these are some of the best tasting ones I’ve found. They don’t taste like wine but they taste good!

And for the wine memory I’m grateful for: the one that comes to mind is one my husband actually reminded me of recently. We were visiting Santa Barbara and sitting outside in the common area of the hotel we were at before heading to dinner. They had a fire pit with chairs all around it.

After a bit, this other couple joined us and we started chatting. We’d never met before but we already knew we had one commonality: love for wine! They started telling us about the wine they were drinking, it was this red wine from Paso Robles where the winemaker used almost like a sherry technique by constantly adding different vintages to the same barrel.

They saw we were intrigued and so they offered us a glass! Again, we’d never met before. They only had one bottle of this. (And I’ll bet it was expensive.) And they were sharing it with total strangers.

This interaction just reminds me of how much wine brings people together. It’s meant to be shared. When a wine lover has a bottle they find really special, they WANT to share it. It has the ability to create really special moments and relationships.

Subscribe now

Kristy Wenz

Wine Writer, Educator & Communicator

Find her on Substack: Kristy’s Wine Travels & Instagram: @kristys_winetravels

Each Thanksgiving, I open and share bottles that have a particular meaning to me for the past year. Something for which I’m extremely grateful. This year, those bottles will include the 2022 Poggio della Dogana “Farfarello Brix” Albana from Romagna, Italy, and the 2021 Bernard Baudry “Le Croix Boissee” Cabernet Franc from Chinon, France. And this year, I’ll be raising a glass to my Rioja Wine Academy Camp and Diploma that I completed this month.

Spanish wines were my first wine loves and it has long been a dream to move to Spain and study the wines and cultures even further. Rioja Camp was a step in that direction and an opportunity to immerse in Rioja at a level I never imagined possible. Rioja is the reason I fell in love with wine, and Rioja Camp has moved me closer to my goal of eventual relocation.

Keith Akers

WSET Diploma with 18 years of experience in the industry. Currently runs a consultancy focusing on providing wine-driven trips for private clients.

Find him on Instagram: @docgkeith, Substack: @Throughthewineglass & YouTube: @Throughthewineglass

For Thanksgiving I’ll open a bottle of Gigondas. It’s one of those things where I love how versatile Grenache is with a lot of classic Thanksgiving food and it works well as an affordable crowd pleaser while still appealing to my geeky side!

It’s not so much a wine memory, but a wine professional that I am deeply grateful for. His name is Neil Charles and he’s had a massive hand in shaping who I am as a professional and how I view wine. He was the first person to really encourage me to seek out WSET and go for major certifications and has always believed in me. It’s really impossible for me to say where I’d be without him and I ever crossing paths.

Thanksgiving Wine Inspiration

Hopefully, these wine industry pros gave you some inspiration for what wines to serve this Thanksgiving. But in case you’re in need of additional guidance, check out the following:

And if you have holiday wine or gift shopping to do:

Shop the top 100 wines from Wine.com: It’s the Top 100! Shop Wine.com’s top wines from 2025

Or get a little discount on Wine.com shopping: Take $20 off your order of $150 with code NOVSAVER20, New Customers only, expires 11/30/25

Let us know what wines you’re planning to savor this Thanksgiving in the comments below. Happy Thanksgiving!

Leave a comment

While high quality for price certainly abounds, Abruzzese wines are anything but banal. We’re talking about intriguing indigenous grapes, organic farming more often than not, and hundreds of wineries large and small. Not to mention irresistible cuisine and stunning landscapes, too. In case you missed any of my Abruzzo articles, I’m linking them at the end of this article for easy exploring.

To round out this series of Abruzzo coverage, let’s get back to the wineries. The region is certainly home to wineries with massive production and a generous amount of cooperatives (6,000 grape growers; 35 cooperatives out of 250+ wineries), but you know that’s not my style.

I’m all about the smaller production, family-owned wineries that farm organically and strive to represent their native grapes. The wineries which have a great story to tell!

Here are three that I wanted to make sure are on your radar if you ever visit Abruzzo. None are imported to the U.S.(yet), but some you can order online.

Subscribe now

Fontefico

Province:

Chieti (Costa dei Trabocchi/Gulf of Vasto area)

Production Size:

• Vineyards:15 hectares

• Bottles: 50,000-60,000 bottles annually

Background:

Founded in 1996 by brothers Nicola and Emanuele Altieri (the oldest) along with their sister Valeria, with support from their father Alessandro, an expert agronomist who sold agricultural equipment to vineyard owners throughout the region. Consequently, he knew all the best vineyard sites which came in handy when his children decided they wanted to start a family winery.

Their first harvest in 1996 produced what Nicola jokingly called “a nice vinegar” - terrible wine! After a decade of experimentation with micro-vinifications to understand their different vineyard plots, they officially launched commercially in 2006, producing 20,000 bottles from their debut harvest. Fontefico built their cellar in the family’s old stable in 2006.

The winery has been certified organic from the beginning, focusing exclusively on native varieties and single-vineyard wines with spontaneous fermentation. During the Cabernet and Chardonnay-dominated era, it was challenging to sell wines made from indigenous grapes, but they persevered in their commitment to authenticity.

Fontefico is also unique in the region as the only producer of Aglianico in Abruzzo. Their vineyard sits on the border with Molise, where there’s a DOC for Aglianico.

The Tasting Experience:

We had the BEST time at Fontefico. The hospitality was exceptional and a true family affair with the mother at the lunch table, generously sharing recipes and stories. The experience included a delicious lunch (local cheese & charcuterie, stuffed roasted veggies, pasta made with a delectable sauce with the local ventricina salsiccia, and arrosticini) paired with their wines, all showcasing the fresh, vibrant character influenced by the salty Adriatic breezes that keep the vineyards naturally healthy.

Their passion for winemaking and their region is tangible in all that they do, from the wines to the meticulous care of the vineyards and winery, and the hospitality. Oh, and winemaker Emanuele is also an artist and designs new labels every vintage. Each wine has a character and the design is based on the story that particular vintage had to tell!

Wines Tasted:

• Porta Rispetto 2024 Trebbiano d’Abruzzo Superiore: Nutty, hay, lemon peel, high acidity. Herbaceous with lots of lemon flavor. Silky smooth on the palate.

• La Canaglia 2024 Pecorino: (aged in steel) White flowers, salinity. Fresh, clean, vibrant and alive.

• La Foia 2023 Pecorino d’Abruzzo Superiore: (aged in concrete from pergola vines, 7 days skin contact, fine lees) Really nice body, salty on the palate. After time in glass, even more savory and nutty. Notes of hay and balsamic.

• Fossimatto Cerasuolo d’Abruzzo 2024: Super fresh, balanced, alive. Bright & vibrant. Cherry, strawberry, macchia.

• Fossimatto Cerasuolo d’Abruzzo 2023: Cherry, strawberry, macchia. More violets, more aromatic lift, almost subtle licorice note. As Nicola says: “You don’t age a bottle of rosé but you can age a bottle of Cerasuolo.”

• Cerasuolo Special Edition 2021: (only made in good years) More savory, slightly balsamic. Cherry, a little herbaceous.

• Cocca di Casa Montepulciano d’Abruzzo: Fresh and approachable with ripe berry, red cherry flavors and a hint of spice. I preferred this to the Riserva for its freshness.

• Titinge Montepulciano d’Abruzzo Riserva 2018: Powerful yet highly drinkable with notes of dark berries, eucalyptus, and chocolate.

• Costetoste Aglianico: Rich and powerful, loaded with concentrated dark fruit flavors with an elegant finish. Enjoyed it more alongside the arrosticini (the traditional Abruzzese lamb skewers).

Nicole mentioned that consumers in the U.S. can order their wines online via a special private site. If you’re curious to try them, just reach out via email or WhatsApp to inquire for more information.

Share

Abbazia di Propezzano

Province:

Teramo (in the municipality of Morro d’Oro, within the Colline Teramane DOCG zone)

Production Size:

• Vineyards: around 17-20 hectares

• Total Estate: 80 hectares (the rest includes olive groves with 900 historical olive trees of Tortiglione, Cucco, and Dritta Pescarese cultivars, plus grasslands and cereals)

• Bottles: around 100,000 bottles

Background:

According to historical studies and papal documentation, the abbey was founded around 715 AD following an apparition of the Virgin Mary to three German pilgrims. The church was consecrated by Pope Gregory II, and since the 8th century, the complex served as a shelter for pilgrims and crusaders on their way to embark for the Holy Land, eventually becoming a Benedictine abbey that represented a powerful stronghold and rich farm.

The abbey sits at the northern border of what was once the Kingdom of Sicily, where the land narrows between the Gran Sasso massif and the Adriatic Sea – a location that witnessed alternating conquests and remarkable trade . Seven abbeys once lined this valley along ancient transumanza (sheep migration) routes, literally defending the northern border of southern Italy.

In the early 19th century, during Napoleon’s Kingdom of Naples, the Benedictine order was suppressed and the estate passed to the Acquaviva dukes, then the de’ Sterlich marquises. Around 1870, the estate was sold to the Savini family, scholars and wool merchants from Teramo, who preserved the architectural heritage while running the agricultural operations .

The modern wine project was born in 2011 when current owner Paolo Savini de Strasser began managing the abbey and surrounding lands. With an eye toward reestablishing the ancient cellars, he started with just a small portion of vineyards to produce traditional wines from indigenous varieties. In 2012, they bottled their first two wines: Passerina and Pecorino.

The Tasting Experience:

Wine born from miracles! The abbey’s ancient history is palpable and tasting within this historic setting is an experience to remember. Paolo’s partner, Cristina, has done an absolutely fantastic job bringing the abbey to life with charming decor, music, and a food pairing spread that really makes the wines sing. The setting is stunning, positioned in the Colline Teramane with vineyards right opposite the church’s facade along the old paving road. Our group really had the best time and we met a group of Germans who were having just as much fun as we were (if not more). Can’t recommend enough! Abbazia di Propezzano is also working on guest room renovations and I believe guests will be able to stay there starting in 2026.

Wines Tasted:

• PAS (Passerina) Colli Aprutini IGT Pas Dosé: (sparkling pet nat) 100% Passerina, unfiltered, no dosage. Orange peel, mandarin, ridiculously clean and fresh.

• PEC (Pecorino) Colli Aprutini IGT: Jasmine, thyme, lemon, with beautiful nuttiness.

• CAB (Cerasuolo d’Abruzzo DOC): Chef’s kiss! This one truly stood out with crunchy red fruits, mouthwatering acidity, and a beautifully subtle note of dried herbs.

• We also tasted their TAb (Trebbiano) and their MAb (Montepulciano) but I apparently was having too much fun to take any specific notes. I enjoyed them both though!

Share Sip with Nik

Jasci & Marchesani

Province:

Chieti (located in Vasto, along the Adriatic coast)

Production Size:

• Vineyards: 33 hectares owned by the family + 7 hectares in sharecropping = 40 total hectares

• Bottles: 300,000 bottles annually

Background:

The family’s forefathers were traditionally wine producers, but Jasci & Marchesani converted from farming and market gardening into full-time winemaking. Sebastiano Jasci was called “lu lattàre” (the milkman) because he was a cow breeder who delivered milk door-to-door to the people of Vasto every day. The whole family practiced farming, dedicating themselves to table grapes and fruit trees.

As Sebastiano recalls, while milking cows he would imagine: “My father produced such a good wine that, while milking, I imagined to go door-to-door and offer it like I did with milk.” This dream became reality when Sebastiano had his “definitive enlightenment” – mindful of their ancestral tradition, he realized their future would be wine.

J&M dedicated themselves to organic wine production as early as 1960. They were ahead of the very idea of sustainable treatment, and in 1978 they received official certification for their organic productions, becoming among the first Italian companies to reach such achievement. Fifty years ago, this choice seemed suitable for alchemists or secret societies, but today they’re recognized as pioneers of organic farming.

The family exploited the particular microclimate of Vasto, situated between sea and mountains. Nicola Jasci (who now leads the company) met his wife Federica at university while studying agronomy; she later obtained an enology degree and now handles the technical aspects of wine production. Nicola’s sister-in-law Teresa handles administration, while mother Marchesani and father Jasci still keep their eyes on the winery.

The company’s oldest vineyards date back to 1953. Grapes cultivated in the Sinello valley are used for saline and savory white wines, while the clay soil of the hills of the mid-Vasto area produces the unique and sought-after Montepulciano.

The Tasting Experience:

The cellar is impressively sustainable, located 500 meters underground and operating on 100% solar energy. The winery switched from concrete to stainless steel tanks for cleanliness purposes, making them easier to sterilize with steam. You tasted a range including Pecorino, Trebbiano, Riesling, Traminer, and Montepulciano.

Wines Tasted:

• Riesling: I was surprisingly impressed with how good this was – all the juicy acidity, fresh citrus, and subtle stone fruits.

• Pecorino 2024 Anteprima: Near the coast with very high salinity, high acidity, little banana from the lees. Full lemon flavor really leaps from the glass.

• Pecorino 2024: So so so fresh. So much acidity and salinity because it comes from near the coast. Pear, juicy pear. Nice salinity, though lost a bit of concentration on the palate.

• Cerasuolo 2024: (100% Montepulciano, 12 hours on the skins) Crunchy red tart cherry. Strong acidity and bitterness at the end. Red fruity flavors with a bitter finish.

• We also tasted the 2020 and 2024 Montepulciano d’Abruzzo wines. They both had lovely dark fruit flavors and balanced acidity. Easy going reds.

A quick Sip with Nik update: I’m removing the paywall from my Substack.

Tom Wark very generously featured my recent article, 5 Native Grapes That Have Me Betting on Abruzzo, in The Spill and I realized my wine recommendations behind the paywall weren’t getting the recognition they deserved. It simply no longer makes sense to gate keep content like wine recommendations and travel guides, especially at a time when wine can use all the promotional help it can get!

I love sharing the world of wine with others, and I’ve decided to stop limiting the reach of my work. All of my articles, including my food and wine guides library (yes, even the much-requested guide on where to go wine tasting in Sardinia!), are now free.

Subscribe now

Here’s why: I’m channeling all my energy into launching my wine club in 2026. The exclusive content I’d planned for Substack—monthly wine guides, producer interviews, pairing recipes from regional chefs, virtual tastings, etc.—will eventually live in the wine club membership portal where it makes the most sense.

And don’t worry, my Sip with Nik subscribers will be the first in line when the wine club launches! I’ll be keeping you updated on my progress here on Substack and asking for your insights, too. But if you’d like to, you can also join the waitlist here.

In the meantime, I’d love to hear from you: What wine regions or topics should I cover next?

Leave a comment

I’m excited to keep sharing weekly wine discoveries and stories with you here, and to bring you something even better next year. Thank you all for your continued support!

Cheers,

🥂 Nikki

P.S. To my annual paid subscribers, I appreciate your early support. If you’d like to be refunded for the remainder of your subscription, please respond to this email and let me know. Thanks!

Enter Montepulciano d’Abruzzo.

After spending time in Abruzzo in early October, tasting through dozens of expressions during harvest season, I’ve become convinced that this underappreciated Italian red makes a strong case as the ultimate Thanksgiving wine. Here’s why.

Understanding Montepulciano

This year marks the 57th anniversary of the Montepulciano d’Abruzzo DOC, but the grape’s history in the region runs much deeper. Historic documents show it’s been producing exceptional wines here since the mid-1700s. Today, over 13,700 hectares of Montepulciano are cultivated in Abruzzo, making it the second most widely grown grape in all of Italy. It accounts for 58% of the region’s total vineyard plantings with the majority concentrated in the Province of Chieti. Grapes can be grown at altitudes up to 500 meters above sea level, which contributes to the wine’s freshness and aromatic intensity—key factors for Thanksgiving pairing success.

We were galavanting from one Abruzzese winery to the next just as producers were beginning their Montepulciano harvest. As a late-ripening variety, Montepulciano takes its time, developing complexity while maintaining crucial freshness thanks to Abruzzo’s unique position between the Apennine Mountains and the Adriatic Sea.

What to Expect:

Montepulciano typically shows a dark ruby color with enticing aromas of black and red fruits (cherries, plums, and blackberries) alongside minerals, warm spice, and sometimes an appealing savory, almost meaty quality. On the palate, you’ll find good flavor concentration, medium-to-high tannins, and balanced acidity. The magic is in the range: Montepulciano can be fresh and fruity for easy drinking, or structured and complex for those seeking something more age-worthy.

The Thanksgiving Advantage: Versatility Meets Value

The genius of Montepulciano d’Abruzzo for Thanksgiving lies in its remarkable versatility. Unlike Pinot Noir (too delicate for some) or Cabernet (too bold for others), Montepulciano strikes the perfect middle ground.

Here’s what makes it work:

The wine’s savory, almost meaty character echoes the umami-esque qualities and layered flavors of roasted turkey and gravy. Those medium-to-high tannins cut through the richness of the meal and help cleanse your palate between bites of buttery mashed potatoes or mac and cheese. The balanced acidity brightens everything it touches, crucial when you’re dealing with herb-forward stuffing, starchy sides, and an amalgam of flavors.

But here’s where Montepulciano truly shines: its fruit-forward nature. Those red and black fruit notes create beautiful bridges to the sweeter elements of the Thanksgiving table. Cranberry sauce? Obviously. Sweet potatoes? Surprisingly harmonious. Even that questionable green bean casserole your aunt makes finds a friend in Montepulciano’s plummy fruitiness.

Specific pairings to consider:

• Roasted turkey (dark and white meat): The wine’s savory notes complement the roasted meat while its acidity cuts through the fatty richness of gravy

• Herb stuffing: Montepulciano’s spice notes play beautifully with sage, thyme, and rosemary

• Mushroom dishes: That earthy, mineral quality is a natural match

• Roasted root vegetables: The wine’s fruit-forward character complements both the natural sweetness and earthiness of carrots, parsnips, and squash

• Charcuterie appetizers: Before the main meal, Montepulciano’s structure stands up to cured meats and aged cheeses

Styles to Explore

One of the most exciting discoveries from my trip was understanding just how diverse Montepulciano d’Abruzzo can be. The DOC regulations allow for considerable creative freedom, resulting in distinctly different styles:

Easy-drinking, everyday Montepulciano:

These wines see minimal aging (the DOC requires 3 months minimum) and emphasize fresh, vibrant fruit. They’re approachable, food-friendly, and typically come in at 12-13% ABV. Perfect if you’re serving a crowd with varying wine experience levels or want something that won’t overwhelm lighter dishes.

Riserva expressions:

These are the serious players. Riserva wines must be aged for a minimum of 2 years, including at least 9 months in oak, with a minimum 12.5% ABV. The result is greater complexity, more pronounced tannin structure, and enhanced aging potential. If your Thanksgiving table leans towards particularly rich preparations or you also like to serve ham or prime rib in addition to or in lieu of turkey, a Riserva will hold its own beautifully.

My Favorite Discoveries

• Masciarelli Marina Cvetic Montepulciano d’Abruzzo DOC Riserva: This Riserva showcases impeccable harmony between structure and finesse, offering a luxuriously smooth mouthfeel alongside intense black cherry notes accented by warm spice. Easily a favorite of the trip.

• Zappacosta Montepulciano d’Abruzzo DOC: A seamless expression where ripe raspberry and strawberry mingle with floral violet aromatics and anise, all carried by a plush texture and refreshing brightness.

• Fontefico “Cocca di Casa” Montepulciano d’Abruzzo DOC: An approachable, everyday Montepulciano with soft tannins and easy drinkability. Subtle balsamic notes frame ripe berries and cherries, while licorice and gentle spice linger on the finish. The kind of wine you’ll reach for again and again.

• Fontefico “Titinge”Montepulciano d’Abruzzo DOC Riserva: From vines planted in the 1970s, this Riserva balances power with approachability. Eucalyptus and herbal aromatics give way to wild berries, finishing with chocolate and warm spice alongside firm yet polished tannins.

• Valle Martello Villamagna DOC Riserva: Bold and structured, this Montepulciano delivers robust berry character complemented by layers of baking spice, sweet oak, and dark cocoa.

• Castorani Jarno Appassimento: A fascinating departure from tradition. Grapes undergo 100 days of drying before vinification, amplifying both sweetness and complexity. The result is a rich, full-throttle wine brimming with black licorice, toasted vanilla, and wild cherry preserve.

• Feudo Antico Tullum DOCG: Nicely composed with a silken texture, this wine reveals wild cherry, sweet spice, and violet perfume, finishing with polished tannins and a whisper of dark chocolate.

Splurge Worthy Wines

If you’re looking to really elevate your celebrations with a few bottles of something special, look to Emidio Pepe.

A living legend in Abruzzo, Emidio Pepe has crafted profoundly age-worthy wines since 1964 using methods that would make most modern winemakers balk. Every grape is hand-destemmed berry by berry, foot-pressed in wooden tubs, and fermented spontaneously in cement with zero additives—no commercial yeasts, no sulfites. The wines age extensively in the estate’s cellar before release, with Montepulciano d’Abruzzo typically held for five years or more. Now in the hands of his daughters Sofia and Daniela, along with granddaughter Chiara, the biodynamic estate continues producing wines of remarkable elegance and power that can cellar for decades. Bottles from the 1970s still drink with stunning freshness—a testament to Pepe’s unwavering philosophy that great wine is made in the vineyard, not the cellar. Prices range from around $100 to upwards of $300 per bottle depending on the vintage!

The Bottom Line

At a time when many crowd-pleasing wines have crept above $25-30 a bottle, quality Montepulciano d’Abruzzo remains shockingly affordable. You can find excellent examples for $15-20, with spectacular Riservas at $30+. For a holiday where you might need several bottles, this value proposition alone is compelling. Or you can go buckwild and spend $350 on a bottle of Emidio Pepe!

But it’s the wine itself—fruit-forward yet savory, structured yet approachable, complex yet unpretentious—that makes Montepulciano d’Abruzzo perfect for Thanksgiving. It’s the wine that brings everyone together, the bottle that pairs with everything on your overstuffed plate, and the discovery that has your guests asking, “What is this again?”

This Thanksgiving, skip the predictable and reach for something that honors both tradition and adventure.

What are your go-to Thanksgiving wines? Have you tried Montepulciano d’Abruzzo? Let me know in the comments or reply to this email. I’d love to hear about your experiences!

First, I’m curious to know:

If you haven’t, here is a little introduction. Technically, Cerasuolo is a rosato or a rosé, though by the color one might mistake it for a light red wine thanks to its vibrant, pale cherry red hue. Glance quickly and the wine just might register as a light bodied red the likes of Cinsault, Counouise, or Schiava.

Yet Cerasuolo d’Abruzzo is in fact a rosato made from the region’s flagship Montepulciano grape. Its trademark color comes from a short maceration on the skins of 24 hours or less. Characteristically, Montepulciano has high levels of anthocyanins and tannin in its skins, which means even a short period of maceration can extract a lot of color.

If you walk through the shelves of a wine shop or a grocery store in search of a bottle of rosé, you’re likely to mainly encounter the lighter pink styles of rosé made popular by Provence. In contrast to Cerasuolo, these Provençal style rosés are made by running the juice off of the skins immediately after the grapes are pressed.

Share

This preconception that rosé is supposed to be this lighter pink color, especially in markets like the U.S., has made it quite challenging for Cerasuolo to make inroads and gain market share outside of Italy. Of course, it’s exported to other countries, but producers and the Consorzio said it hasn’t quite taken off as some of the region’s other wines. But if orange wine can make waves like it has, then there is definitely a wider market for Cerasuolo.

In fact, I was chatting with the Director of the Consorzio about some of his ideas as to how to market Cerasuolo and I loved his idea of “the 5th wine.” There’s red, white sparkling, rosé, orange wine and Cerasuolo.

Obviously, there are more styles of wine out there, but you get the premise. Cerasuolo is sort of in a category of its own! But if you’re a fan of bold rosé from Tavel or wines like Schiava, Etna Rosso, or Beaujolais, then I’d venture to guess you’ll be a big fan of Cerasuolo d’Abruzzo.

Side note: a Cerasuolo di Vittoria also exists from the island of Sicily. These wines are made with Frappato and tend to be fruitier than those of Abruzzo.

The Cerasuolo d’Abruzzo DOC

Established in 2010, the Cerasuolo d’Abruzzo DOC covers 1,125 hectares and produces over 800,000 cases of wine annually. Under the DOC, the rosato must be made from a minimum of 85% Montepulciano with up to 15% other native grapes of the region. Though every Cerasuolo I tried while there was 100% Montepulciano.

Significant production rules include:

• Maximum vineyard elevation: 600m above sea level, except for south-facing vineyards which can reach up to 700m.

• Minimum alcohol level: 12% for rosato; 12.5% for Superiore

• Aging: a minimum of 2 months for rosato; 5 months for Superiore

The Superiore designation is only used for wines produced within subzones:

• Colline Pescaresi

• Colline Teramane

• Terre Aquilane/Terre de L’Aquila

• Terre di Chieti

Cerasuolo d’Abruzzo Wines to Try

Here is a round up of the Cerasuolo wines I enjoyed while in Abruzzo. I’ve tried to note the ones already available in the U.S. if I could find their distribution info.

Subscribe now

Podere Castorani Cerasuolo d’Abruzzo DOC Superiore

This one’s got backbone. The acidity is electric, the structure is real, and there’s just enough tannic grip to remind you this isn’t some wimpy rosé. Cherry leads the charge with hints of Mediterranean scrub (that wild macchia character), and the finish? Concentrated pomegranate vibes that just don’t quit. Pale cherry-pink in the glass. Elegant yet serious.

Fontefico “Fossimato” Cerasuolo d’Abruzzo DOC Superiore

2024: Alive. That’s the word. Bright, vibrant, balanced. This vintage is bursting with freshness. Cherry and strawberry upfront, with that savory macchia edge keeping things interesting. Pure energy in a glass.

2023: Here’s where things get sexy. All that cherry-strawberry-macchia goodness from the 2024, but with violet aromatics floating above and a subtle, almost-there hint of licorice root on the finish. More lift, more complexity. Between the two? Give me the 2023 every time. Their tasting notes talk about currants and raspberries “kidnapping your mouth,” and honestly? Fair. That crispy, fresh finish with licorice undertones is no joke.

Fontefico “Febbre d’A.” Vino Rosato

2021: The special edition. They only make this in stellar years, and you can taste why. More savory than the others, with a slightly balsamic edge, cherry at the core, and an herbaceous quality that makes it fascinatingly complex. Eighteen months in steel gives it this tension. Simple but not, if that makes sense. As they put it: “Those who love me will follow me.” Yeah, I’m following.

Jasci e Marchesani “Nerbube” Cerasuolo d’Abruzzo DOC

Twelve hours on the skins gives this one attitude. Crunchy red tart cherry hits first, almost sweet and then boom: acidity and bitter punch through the finish. It’s that bittersweet tension that makes it compelling. Cherry-red in the glass with fruity, woodsy aromatics. Harmonious but not tame.

Cantina Tollo “Deìva”ì Cerasuolo D’Abruzzo DOC Terre di Chieti Superiore

Truth be told, I didn’t actually taste this one, but it was called out by Cantina Tollo’s Marketing Director Francesca as her favorite wine they produce and that’s saying something. This is traditional-style Cerasuolo, a tribute to the land and the vines, made from Montepulciano grapes picked at full ripeness in early October.

Abbazia di Propezzano “CAb” Cerasuolo d’Abruzzo DOC

Red onion skin color—already interesting—then pomegranate on the nose with delicate fruit and pink floral notes. There’s this blood orange character running through it that makes it wildly versatile for pairing. Medium-bodied, fresh, gently savory, with good length. Surprising and lovely.

Cantina Frentana Costa del Mulino Cerasuolo d’Abruzzo DOC

Beautiful cherry-red color, persistent raspberry and currant aromatics, and a palate that’s round, full-bodied, but totally balanced. Harmonious is the word, nothing fighting for attention, just pure, easy drinkability.

Praesidium Cerasuolo d’Abruzzo DOC Terre Aquilane Superiore

Rose petals and red berries on the nose, with mineral undertones sneaking in. Full-bodied and lively on the palate with fresh acidity, good savoriness, and a fruity finish that lingers. This one has presence.

Ausonia “Apollo” Cerasuolo d’Abruzzo DOC

Brick-leaning rosé color (love that depth) with currant and raspberry leading, plus whispers of licorice and violet. The palate is full and fleshy—seriously well-structured and round. This is a wine with weight and character.

Valle Reale Cerasuolo d’Abruzzo DOC

Intense salmon-pink, generous sour cherry and strawberry jam on the nose, wild herbs weaving through. Medium-bodied with bright, layered fruit, brisk acidity, and that defining minerality Valle Reale is known for. Long, balanced finish. Just beautiful.

What to Eat with Cerasuolo

Cerasuolo is one of those magical wines that makes you wonder why you’d ever stress about pairings. We drank it with everything in Abruzzo–tomato-based pastas where that bright acidity cut right through rich sauces, seafood where the savory minerality played perfectly with briny flavors, and pizza where the structure and slight tannic grip could handle both the cheese and the char. The truth is, this wine lives in that sweet spot between red and rosé: substantial enough for heartier dishes but fresh enough for lighter fare. Basically, if it’s on an Italian table, Cerasuolo belongs there too.

Well, there was one exception: a Riesling tasted at Jasci e Marchesani, which quite honestly surprised me in the best way. I was not expecting a Riesling grown in Abruzzo to maintain such exquisite acidity, freshness, and aromatic complexity, but that it did.

So, besides the Riesling, we only drank native Abruzzo grapes! You likely know by now that I am a huge fan of discovering indigenous varieties and there was a proverbial treasure trove of varieties awaiting us in Abruzzo. It’s interesting because at several wineries we visited, we heard a familiar narrative about a wine region plagued by self-doubt. A region that didn’t quite prosper as much as other Italian regions post-war. One of our hosts even went as far as to say, “Abruzzo is the Tuscany that never believed in itself.”

Yet here are all of these fantastic producers honoring their region by producing high-quality wines made from native grapes. What’s more authentic than that? Better yet, these wines are uniquely differentiated to stand out in the international market. Abruzzese producers, and regional representation like the Consorzio di Vini d’Abruzzo, are now proudly embracing and representing their region at a time when consumers are looking for something different, organic, and with an original story to boot.

Could Abruzzo be Italy’s next big buzzed-about wine region?

With native varieties like these, I’d put my money on it.

Trebbiano Abruzzese

Throughout our time in Abruzzo, the Trebbiano wines surprised me the most. Perhaps I had a preconceived notion of a lack of complexity based on cheaper, lower-quality Trebbiano d’Abruzzo wines I’d tasted in the U.S. But boy oh boy was I wrong!

I was really impressed with the quality and range of styles of Trebbiano wines we tasted. For a variety that is so widely grown, it was incredible to experience varied expressions of this grape, from savory and age-worthy to vibrant, floral, and fruity. This is one of the most historic varieties of Abruzzo with written documentation dating back to the 16th century of the Trebulanum grapes in the Fucino and Peligna areas captured in Andrea Bacci’s De Naturali Vinorum Historia.

Typical characteristics: Trebbiano has a pale straw yellow color in the glass with golden or green reflections. It’s known for delicate fruity and floral aromas, occasionally with more herbal or savory qualities. On the palate, it’s dry, medium bodied, super fresh, and well-balanced. Trebbiano wines have great acidity and range from delicate to complex. The latter often relies on extended lees contact or barrel aging.

Trebbiano d’Abruzzo DOC:

• There are 19,200,000 liters of Trebbiano produced annually.

• Trebbiano d’Abruzzo DOC is made from Trebbiano d’Abruzzo and/or Trebbiano Toscano varieties with the help of other white grapes suitable for cultivation in the Abruzzo region, either alone or blended up to a maximum of 15%.

• Covers mainly the middle and coastal bands of the region.

• Vineyard altitude cannot exceed 500 meters above sea level, or up to 600 meters above sea level for vineyards with southern exposure.

Subscribe now

Pecorino

Another Abruzzo knockout, Pecorino was nearly extinct in the 20th century until producers started reviving plantings in the 1990s, and thank God they did because this variety makes stunning wines.

There are several theories as to the origin story of the grape’s name, most of which have to do with transumanza or transhumance, the seasonal migration of sheep from higher elevations in summer to lower elevations in winter. It was a huge part of Abruzzo’s pastoral culture and economy for centuries. The sheep would pass through the vineyards during their September migration, and would eat these grapes because it’s an early-ripening variety and they were sweeter than other grapes at that time. To compensate the vineyard owners, the shepherds would give them pecorino cheese.

Pecorino is a low-yielding grape variety with good resistance to fungal disease. It thrives at high altitudes and produces wines with good acidity, structure, and alcohol, making them great for aging.

Typical characteristics: Pale straw yellow in the glass with golden reflections. Tends toward fruity and floral aromas with notes of bright citrus or tropical fruits. On the palate, Pecorino is dry, more mineral-driven and earthy with some floral notes, medium body, bright acidity, and great persistence.

Passerina

Passerina is another delightful Abruzzese variety that deserves some real estate in your wine cellar. The variety also grows in the neighboring Marche region to the north of Abruzzo and some believe it to be part of the Trebbiani family. However, in the glass, Passerina has a pretty distinct expression from Trebbiano Abruzzese. The variety is named for passeri or sparrows who are notorious for eating its small berries once ripe. It’s quite a vigorous variety whose long growing season culminates in grapes with high sugar concentration and strong acidity, which is bound to translate into beautiful wines.

Typical characteristics: Passerina is a pale yellow color in the glass with green reflections. Its bouquet of tropical fruits, citrus, honey, and delicate herbs leaps from the glass. Expect prominent, mouthwatering acidity on the palate with salinity and a slightly bitter finish.

I tasted both still and sparkling styles of Passerina in Abruzzo and both blew me away. This variety has a very elegant and lively expression. It’s a fun wine to drink and sure to be a crowd pleaser.

Share

Coccociola

After years of playing a supporting role by contributing acidity to Trebbiano in white blends, Coccociola is finally getting its time to shine in single varietal wines. This is a grape variety mainly found in the Chieti province within Abruzzo, but it also grows in a few areas in Teramo. There are only 900 hectares of this relatively productive variety cultivated throughout the region and I believe we only tasted one bottle during our Abruzzo masterclass while there. So I will definitely be seeking out more Coccociola.

The variety was widely cultivated using the traditional Abruzzese pergola training system, which I was told became a popular training system to accommodate transhumance.

Typical characteristics: Coccociola wines have a straw-yellow color with green reflections. Expect fresh floral and citrus aromas with hints of herbaceousness. These wines are characterized by citrus flavors with vibrant acidity and a savory finish.

Montepulciano

Montepulciano reigns supreme in Abruzzo. After all, it’s the quintessential wine of the region and we tasted A TON of it while there, which really opened my eyes to the array of expressions available and turned me into a big fan of the grape.

This year marks the 57th anniversary of the Montepulciano d’Abruzzo DOC. Historic documents indicate that it has been producing wines of exceptional quality in the region since the mid-1700s. Today, there are over 13,700 hectares of Montepulciano cultivated in Abruzzo. According to the Consorzio, it’s the second most widely grown grape in Italy! Likely because Montepulciano is a late-ripening variety that’s highly adaptable to diverse soil types. We were exploring the region at the beginning of October, and many producers were just beginning to harvest their Montepulciano grapes.

Typical characteristics: Montepulciano is capable of producing an array of wine styles from easy drinking to complex and age-worthy. Its wines usually have a dark ruby color with aromas of black and red fruits, minerals, spice, and sometimes that meaty quality. On the palate, Montepulciano can be full-bodied and robust or more fresh and fruity, but either way expect good flavor concentration, medium-to-high tannin, and balanced acidity.

Montepulciano d’Abruzzo DOC:

• Accounts for 58% of all vineyard plantings in Abruzzo

• Province of Chieti has the majority of Montepulciano d’Abruzzo plantings

• Grapes can be grown at an altitude of up to 500 meters above sea level

• 12% minimum abv. for non sub-zone, approximately 3 months minimum aging

• Riserva wines must be aged for 2 years minimum, including 9 months minimum oak aging, 12.5% minimum abv

Cerasuolo d’Abruzzo DOC:

Share Sip with Nik

Some of my favorite wines of the trip were Cerasuolo d’Abruzzo DOC. This isn’t a variety, but a geographic indication for the region’s traditional darker rosato wines made from Montepulciano grapes. The vinification process involves a few hours of skin contact during fermentation, resulting in a higher concentration of anthocyanins and a darker color of the finished wine.

Since it’s not a lightly colored pink rosé like the Provencal style , Cerasuolo d’Abruzzo has had a rough time of breaking into certain markets, which is such a shame because it’s an absolutely delicious rosato. Several of my favorite wines from the trip were Cerasuolo, so I’ve become a huge advocate and will certainly be featuring Cerasuolo d’Abruzzo in the wine club at some point.

Typical characteristics: Cerasuolo shows a cherry red color with aromas of crunchy red fruits, sometimes macchia or savory herbs, bright acidity, and a dry, savory finish.

I found it to be an exceptional food pairing wine. That structure and bitter edge make it a natural with tomato-based dishes, which dominate Italian cuisine.

Cerasuolo d’Abruzzo DOC wines must have 11.5% minimum abv and 2-3 months aging before release. The DOC was established in 2010 and it’s one of Italy’s top appellations for rosato.

Maiolica

Ok, this one is just to tickle your palate (and mine, too). I did not have the opportunity to taste Maiolica, but it was recommended to me by 2-3 of our hosts at wineries we visited. They see it as a native grape with massive potential and one that they’re most excited about currently. Maiolico must be pretty rare because I don’t even see a lot of general information about it in an online search, but these were the producers recommended to me in case you want to track it down:

• Chiusa Grande

• Cantina Tollo

• Mazzarossa - Found their website, but I don’t see this wine.

About the Abruzzo DOC

The Abruzzo DOC was established to spotlight the region’s native varieties—Pecorino, Passerina, Cococciola, etc.—and ensure quality standards for wines made from these grapes. It’s essentially a way to guarantee origin and typicality, giving consumers confidence that what they’re drinking is authentically Abruzzese. Since the 2010 vintage, the DOC has helped bring these native white wines (and others) to market with serious quality behind them.

Most of the Abruzzo DOC requirements are the same for each variety depending on its designation. Generally:

• Wines must be made with a minimum of 85% of the names variety + up to 15% maximum other white grapes suitable for cultivation in Abruzzo

• 11.5% minimum abv for still or charmat sparkling

• 2-3 months minimum aging

• For Superiore, 90% minimum named variety, 12% minimum abv, 4-5 months minimum aging

• For Riserva, 12.5% minimum abv, 15 months minimum aging

Learn more about the Abruzzo DOC here. This geographic indication came decades after the Montepulciano d’Abruzzo DOC was established in 1968 and the Trebbiano d’Abruzzo DOC in 1972.

Additionally, there are four main subzones of the Abruzzo DOC:

• Colline Teramane

• Colline Pescaresi

  • ​​Since the 2006 harvest of Montepulciano d’Abruzzo, two new sub-denominations have been designated for the province of Pescara: “Terre dei Vestini” and “Casauria or Terre di Casauria”.

• Terre di Chieti

  • Since the 2010 harvest, the sub-area “Teate” has also been designated for the province of Chieti.

• Terre Aquilane or Terre de L’Aquila

  • Since the 2010 harvest, the sub-areas “Terre dei Peligni” and “Alto Tirino” have been designated for the province of L’Aquila.

• Superiore and Riserva designations may only be used in these four main provincial subzones.

Additional designations in Abruzzo:

• Colline Teramane Montepulciano d’Abruzzo DOCG

• Ortona DOC

• Villamagna DOC

I hope you’re inspired to explore more wines from Abruzzo. If you have any favorite producers, let us know in the comments below!

Leave a comment

Sip with Nik Abruzzo Wine Recommendations

Trebbiano d’Abruzzo:

• Castorani Amorino Trebbiano d’Abruzzo Colline Pescaresi DOC Superiore: Great body. Salinity. Flint. Nice persistence. Nuttiness on the nose. This would age really well.

• Valle Reale Trebbiano d’Abruzzo DOC: White pepper, green apple, nutty, jasmine, whoa. Chewy acidity. Oily palate. Really lovely Trebbiano. Killer persistence. Imported by WineBow if you’re in the U.S. and want to track it down.

• Inalto Trebbiano d’Abruzzo DOC Superiore: Bay leaf, aromatic herbs, peach, candied citrus, a kiss of smokiness. Another stunner.

• Le Vigne di Faraone Trebbiano d’Abruzzo DOC: Fresh and savory with notes of aromatic herbs and earthy undertones.

Of these Trebbiano wines, I think the last two were my favorites because they were both so complex.

Pecorino:

• Torre Zambra Poggio Salaia Pecorino d’Abruzzo DOC: Whoa! Peach, white nectarine, salinity, orange peel, tangerine, minerality. Fuller bodied. Nice concentration. Super fresh with an oily texture.

• Abbazia di Propezzano Colli Aprutini IGT Pecorino: Aromas of jasmine, thyme, and lemon with a nutty finish.

• Terre dei Beati Giocheremo Pecorino d’Abruzzo DOC: White flowers, orange blossom, salinity. Great acidity. Beautiful round texture, a really stunning wine!!!

• Jasci e Marchesani Nerubé Pecorino d’Abruzzo DOC: Dry and fresh, loaded with citrus flavors and an earthy finish.

• Cataldi Madonna Giulia Terre d’Abruzzo IGT Pecorino: Incredibly clean and fresh style with linear acidity that makes it go down a little too easily.

Passerina:

• Abbazia di Propezzano Colli Aprutini IGT Passerina: Unfiltered, no dosage pet nat. Orange peel, mandarin, super fresh. Very clean on the palate. I loved this wine.

• Cantina Tollo Terre d’Abruzzo IGP: Lots of salinity. Lemon. Lime verbena. Citrus. Orange peel. Fresh and flavorful with a round, full body.

Montepulciano d’Abruzzo:

• Masciarelli Marina Cvetic Montepulciano d’Abruzzo DOC Riserva: Elegantly balanced with a silky smooth texture and concentrated dark cherry flavors with hints of spice.

• Zappacosta Montepulciano d’Abruzzo DOC: Beautifully integrated flavors of red berries, violets, and licorice with a velvety rich palate and balanced acidity.

• Valle Martello Villamagna DOC Riserva: A powerful Montepulciano with concentrated red fruit flavors layered with notes of vanilla, spice, and chocolate.

• Castorani Jarno Appassimento: This was an interesting, deep, inky Montepulciano made in an appassimento style. The grapes were dried for 100 days prior to fermentation, concentrating sugars and flavors, resulting in an intense, high alcohol wine loaded with flavors of licorice, vanilla, and amarena.

• Feudo Antico Tullum DOCG: A very well-balanced, velvety smooth Montepulciano with notes of amarena, licorice, and violets with refined tannins and a subtle touch of chocolate.

Cerasuolo d’Abruzzo:

• Fontefico Fossimatto Cerasuolo d’Abruzzo DOC: Cherry, strawberry, a bit of macchia. Notes of violets. More aromatic lift. A subtle licorice note.

• Praesidium Cerasuolo d’Abruzzo DOC: Bursting with notes of pomegranate, rose petals, and violets with a fresh, mineral-driven palate.

• More Cerasuolo recommendations coming soon in a newsletter specifically about these wines.

My biggest takeaway: Abruzzo is such an underrated region!!

First of all, it is beyond beautiful there. Everywhere you look is a marvelous masterpiece of nature. As to be expected, the cuisine was out of this world. But the wines? Wow. Ok, Abruzzo!

I, like so many others, admittedly hadn’t paid much attention to the wines of Abruzzo, mostly encountering the mass-produced bottles readily available in America. Sure, I’ve enjoyed Cerasuolo d’Abruzzo that impressed the palate, but it’s not a wine that’s so widely available. And, of course, I’d had some great Montepulciano wines prior to arriving.

But visiting the region, tasting with producers large and small, and sampling local bottles on restaurant wine lists was a whole different story. I was seriously captivated with the quality of wines Abruzzo is serving up. We’re talking age- worthy Trebbiano, Cerasuolo rosato that’s truly the perfect year-round rosé and a dream for food, a plethora of Montepulciano styles, and an exciting array of native grapes producing wines that are authentically Abruzzo (more on those soon). There is so much to discover here!

This Substack is going to be a round up of everything I was fortunate to experience on our whirlwind week in Abruzzo. Hopefully, this will inspire you to book your trip to the region ASAP.

Next week’s newsletter will be a deep dive into the native grapes of Abruzzo with additional content to follow.

Now I want to hear from you!

Poll: What is your favorite wine from Abruzzo? Trebbiano d’Abruzzo, Cerasuolo d’Abruzzo, Montepulciano d’Abruzzo

About Abruzzo

Let’s start with some fun facts about the region:

• Abruzzo is known as the green heart of Italy 💚thanks to the region’s extensive natural parks and reserves, which cover nearly half of Abruzzo’s territory!

• More than 30% of the territory is protected by four parks.

• The Gran Sasso and Maiella Massif mountain ranges account for 65% of the regional territory and the highest point of the Apennines is in Abruzzo.

• The region encompasses 34,000 hectares of vineyards producing 3.5 million hectoliters of wine each year.

• There are around 6,000 grape producers, 35 wine cooperatives, and over 250 wineries.

We’ll get into more wine specifics next week, but check out this map of the region. You can go from the mountains to the sea in about an hour and a half by car. And it’s a unique region where you can view the sea while skiing in the winter!

By the way, I wanted to include lots of photos so you could really get a visual feel for Abruzzo. So you’re probably going to need to read this one on the Substack app or website rather than in email. ;)

Day 1: Arrival in L’Aquila

After a few flight delays for some of our group members, we arrived hungry and ready for lunch in L’Aquila and enjoyed our first meal at Antica Trattoria dei Gemelli. We dined on a local selection of salumi and cheeses that were SO good, served with bread and pizza fritta–fried pizza dough you can fill with cheese or salumi, yum! Next came a plate of pasta alla chittara con tartufo, a homemade pasta made with something that resembles guitar strings (hence the name chittara) with a creamy truffle sauce. Apparently, Abruzzo is also truffle territory!

After lunch, we took a tour of the gorgeous town of L’Aquila. Apparently, it’s been ravaged by earthquakes over the years, the most recent one in 2009 that destroyed several structures, including historic churches. They’re still in the process of rebuilding, but L’Aquila is known for its resilience and the town was beautiful nonetheless, especially the Basilica di San Bernardino.

When the tour was over, we headed to Santo Stefano di Sessanio to check into one of the most unique hotels I’ve ever stayed at – Sextantio. It’s known as an albergo diffuso, which means something like a spread out or dispersed hotel. You’re literally staying in a medieval village surrounded by the mountains! They’ve refurbished the living quarters where local workers and artisans once lived. Soaps in the rooms are made from local olive oil, donkey milk, and honey. Beeswax candles burn in the rooms, safely staying lit all night. Wool blankets and bedding are all made locally. Most rooms have fireplaces and I definitely took advantage of mine, as well as modern bathtubs. The food was phenomenal, both dinner and breakfast. You have to stay here if you’re in this area of Abruzzo, it’s such a one-of-a-kind experience. It’s like they’ve preserved a piece of history, taking you back in time, but elevated with some modern luxuries.

That night, we had a quick masterclass on the wines of Abruzzo hosted by Davide from the Consorzio, followed by a delectable meal: bread and anchovy meatballs with vegetable sauce, pasta with mutton ragù, pork with tomato and sage, and a pizza dolce for dessert.

The masterclass wine lineup:

• SCIARR Cococciola d’Abruzzo DOC (though I don’t see it on their website)

• Valle Reale Trebbiano d’Abruzzo DOC (imported by Winebow so you could likely find it stateside)

• Cataldi Madonna Giulia Pecorino d’Abruzzo DOC

• Az. Ag. Olivastri Tommaso Marcantonio Cerasuolo d’Abruzzo DOC

• Tenuta del Priore Sunnae Montepulciano d’Abruzzo DOC

• Nicodemi Notarí Colline Teramane Montepulciano d’Abruzzo DOCG

• Valle Martello Villamagna Riserva DOC

The two standouts for me here were the Pecorino and the Villamagna Riserva. My verbatim tasting notes on the Pecorino: Whoa. So beautiful!! Orange blossom. Salinity. Orange peel. Apricot marmalade. Big body though. Super juicy on the palate with the acidity. Lots of Meyer lemon and salinity in the palate. 10/10. Really love it.

Day 2: From L’Aquila to the Trabocchi Coast

We kicked off the second day with a morning of adventure!

Hike at Rocca Calascio Castle

Our day started with rain, but the views were stunning and it was so worth getting a little wet.

Rocca Calascio is a mountaintop fortress (a rocca) perched at 1,450 meters, the highest in the Apennines. It’s located in Calascio in the L’Aquila province, the perfect starting point for an Abruzzo adventure. On the trek up, we enjoyed views of the Gran Sasso-Laga National Park. With fog rolling in over the valley, it was a truly cinematic panorama.

Fun fact: medieval fortresses in Abruzzo communicated using fires at night and mirrors in the sun to warn each other of danger.

Subscribe now

Canoe Trip on the Tirino River

Beside the Abruzzo wine exploration, canoeing on the Tirino River with Il Bosso was my favorite activity of the week!

About the Tirino:

• Always 10*C year round (the water comes from within the surrounding mountains)

• Trout is the only fish in the river

• It glows bright blue and green under the sun thanks to the plant life below the surface

• Famous for its exceptionally clear, pure waters (you can see right through it!)

• Also located in Gran Sasso and Monti della Laga National Park

Can’t recommend Il Bosso enough! Book with them for a memorable experience. We laughed, we learned, and even had the most peaceful, meditative journey back downstream as we headed back in silence to be immersed in the moment.

Castorani Winery for Tasting & Lunch

After we worked up an appetite, we arrived at Castorani Winery, greeted by stunning views of their vineyards and gorgeous estate. Podere Castorani spans about 100 hectares of organic vines, where old Montepulciano grapes thrive in the bold Abruzzo terroir. We even saw the Montepulciano grapes arriving from harvest, destined for a unique appassimento-style wine, which later wowed us with its concentrated flavors. The winery is part of the Casauria DOCG, a newer designation pending EU approval that showcases wines that truly capture Abruzzo’s natural beauty. This estate was revived by F1 driver Jarno Trulli, who brought his own passion and precision from the fast lane to the vineyard.

My favorite wines from the tasting:

• Amorino Colline Pescaresi Trebbiano d’Abruzzo DOC Superiore: Really lovely. Great body. Salinity. Flint or firestone/pietra focaia. Nice persistence. Nuttiness on the nose. This would age really well.

• Amorino Colline Pescaresi Pecorino d’Abruzzo DOC Superiore: So fresh. More aromatic. A little more jasmine, Meyer lemon. Salinity. Great texture.

• Podere Castorani Montepulciano d’Abruzzo DOC Casauria Riserva: More elegant. Dark red fruits. Hints of spice and smoke from the barrel aging. Balanced tannins. Nice fruit concentration behind the wood.

Tasting at Zaccagnini Winery

Founded in 1978 by Marcello Zaccagnini in the hills of Bolognano, Zaccagnini sits in a region where Montepulciano vines have long thrived. Their motto, “Wine, art of man,” is more than a slogan, it’s a philosophy. The winery doubles as an art gallery, showcasing works by artists like Beuys, Paladino, and Bassiri, blending creativity and viticulture in every bottle. Every bottle of their signature line is finished by hand with the signature tralchetto (piece of a vine cane), a small touch of craftsmanship in every pour.

Dinner at Trabocco Punta Cavalluccio in Rocca San Giovanni

We rounded out day 2 with dinner at Trabocco Punta Cavalluccio, dining on a multicourse menu of fresh seafood and savoring several bottles of local wines. Two of which ended up being fan favorites.

• Torre Zambra Pecorino d’Abruzzo DOC: Explosive aromas! Peach, white nectarine, salinity, orange peel, tangerine, minerality. Fuller bodied. Nice concentration. Super fresh with an oily texture.

• Inalto Trebbiano d’Abruzzo DOC Superiore: Bay leaf, aromatic herbs, peach, candied citrus, a kiss of smokiness. Another stunner.

By the way, a trabocco is a type of piling structure that hovers over the sea on stilts. Traditionally, they were used by fishermen and today some house restaurants and bars. They’re all over the Trabocchi Coast.

Day 3: More Adventures in Wine

Bike Ride Along the Trabocchi Coast

Day 3 began with an absolutely beautiful bike ride along the Trabocchi Coast. This Adriatic gem stretches 40 km between the towns of Ortona and Vasto. Rain was on the forecast, but the wine gods smiled on us and brought out the sun for our adventure! We biked the Green Way, a trail along the former railway that hugs the entire coast.

Lunch & Tasting at Fontefico Winery

Our visit to Fontefico Winery for lunch and tasting was truly a highlight of the trip! This family-owned, fully organic estate focuses exclusively on native grape varieties and spontaneous fermentations, producing single-vineyard wines that reflect Abruzzo’s terroir. Founded by three siblings and their parents, their father knew all the best vineyard sites to start with and they now cultivate 15 hectares, producing 50,000–60,000 bottles a year.

The winemaker, also an artist, designs each label, giving every wine its own character and evolving story with each vintage. Hospitality was warm, the passion palpable, and the wine did not disappoint. Lunch, featuring local cheeses, charcuterie, roasted veggies, pasta with ventricina salsiccia, and arrosticini, made the experience even more unforgettable.

I have lots to share with you on their wines in an upcoming newsletter!

Tasting at Jasci e Marchesani Winery

At Jasci & Marchesani, organic farming isn’t a trend, it’s a legacy. Among the first wineries in Abruzzo to achieve organic certification in Italy, their philosophy has long centered on respect for nature and sustainability. The story is also a love story: Nicola Jasci met his wife Federica while studying agronomy at university; she later earned a degree in enology, and together they now run the winery with both scientific precision and heartfelt passion. The cellar sits 500 meters underground, powered entirely by solar energy, producing around 400,000 bottles per year with an impressively light footprint.

The family transitioned from concrete to stainless steel tanks to maintain pristine conditions suitable for their modern approach to minimal intervention winemaking. Their range celebrates both native and international grapes: crisp Pecorino, zesty Trebbiano, aromatic Traminer and Riesling, and classic Montepulciano.

Highlights from the tasting included a Pecorino 2025 tank sample that was briny and electric with notes of lemon, banana, and sea breeze. Whereas the 2024 Pecorino was juicy and pear-driven with coastal salinity, and a Cerasuolo 2024 (100% Montepulciano) was vibrant with tart cherry, sweet fruit, and a pleasantly bitter finish.

Subscribe now

Brodetto for Dinner at Trattoria Da Ferri

We ended a jam-packed day with a satisfying meal at Trattoria Da Ferri where we experienced brodetto! This was truly a one-of-a-kind dish that’s typical of the Vasto region in Abruzzo. It’s basically a massive fish soup with four different kinds of fish, prawns, squid, and mussels, cooked in a broth with tomatoes, celery, parsley, and other aromatics. The brodetto arrives at the table still boiling in a big clay bowl. Once you eat all of the seafood, the servers come by with pasta to add to your broth so you can enjoy the rest! This was such a delicious meal and a complete experience with bibs and all. Also, brodetto is the perfect match for Cerasuolo d’Arbuzzo, which has the body, structure, and freshness to complement a flavorful tomato-based broth with fresh seafood.

Day 4: Wine Tastings, Nature & Back to Rome

Wine Tasting at Feudo Antico

Our final day began at Feudo Antico in Chieti. Feudo Antico is a fascinating project born from Cantina Tollo, Abruzzo’s first cooperative winery and a true pioneer in the region’s post-war revival. When work began on the estate in 2013, the team made an extraordinary discovery: the remains of a Roman villa, complete with amphorae (dolia), cisterns, and even the ancient stonework where grapes were pressed over 2,000 years ago.

Excavation and restoration continued for years, leading to the winery’s opening in 2020, with vineyards first planted in 2018. The site even revealed the skeletons of a young couple, a poignant reminder of the land’s deep human history. Today, Feudo Antico’s production includes the Tullum DOCG, one of Abruzzo’s most prestigious, newest, and smallest appellations.

As part of the Cantina Tollo cooperative, which now unites over 550 growers across the region, Feudo Antico bridges past and present, honoring ancient roots while crafting vibrant, terroir-driven wines. We tasted through Cantina Tollo wines, too, and the Passerina, from the vigneto avanzato project, stood out for me: bright, saline, and citrus-laced, with notes of lemon verbena, orange peel, and lime, offering freshness and depth that beautifully capture the spirit of modern Abruzzo.

I found the wines from the vigneto avanzato project very interesting. Often there’s a perception that cooperative wineries produce lower quality wines due to volume, working with numerous growers, etc. Cantina Tollo’s vigneto avanzato project pays growers by hectare rather than by weight/volume of grapes they bring in. They only work with select growers in this way and it’s usually with older vineyards. The focus is on quality cultivation as opposed to higher yields and the results really show in the glass.

I also loved the Tullum DOCG Montepulciano with only 3,000 bottles made. This wine was so elegant and balanced with refined tannins and flavors of black cherry, licorice, violet, tobacco, vanilla, and chocolate.

Lunch at +Tosto Gastro Bottega in Atri

We stopped in Atri to explore a bit and enjoyed lunch at +Tosto Gastro Bottega right in the piazza. In addition to a great selection of wines with more standouts from the trip, we savored olive ascolane, pallotte cacio e ova (egg & cheese balls), and pasta with local mushrooms and truffles. The wines:

• Le Vigne di Faraone Trebbiano d’Abruzzo DOC

• Terre de Beati Giocheremo Pecorino Abruzzo DOC (a favorite of the trip that you can only purchase direct from the winery)

• Ausonia biodynamic Cerasuolo d’Abruzzo DOC

Visit Calanchi Natural Regional Park in Atri

Before our final winery visit, we went to explore the Calanchi Regional Park in Atri, a striking landscape of natural “badlands” shaped by erosion over millions of years. Once submerged beneath the sea, the land here is made up of soft sedimentary rocks—limestone, sandstone, and clay—that have been carved by wind and water into dramatic ridges and deep valleys known as calanchi.

The park spans about 600 hectares within a larger 500,000-hectare area of similar terrain across Abruzzo. It’s a fascinating ecosystem where mammals thrive in the valleys, while birds of prey and bats soar along the crests. Different plant species grow at each level, such as lush flora at the valley bottoms and hardy trees and shrubs on the ridges, helping to stabilize the fragile soil and prevent further erosion.

Final Tasting at Abbazia di Propezzano

Abbazia di Propezzano has roots stretching back to the 6th century, when the abbey first began making wine. Today, it remains one of the most dedicated estates in the Colline Teramane DOCG zone. Managed by winemaker Paolo, who has had the abbey and estate in his family since the 1800s, and his partner, Cristiana, the estate includes around 16 hectares of vineyards on clay-and-chalk soils (80 hectares in total). They focus on higher vine density (3,300 vines per hectare), limited yield, and all work from vinification to bottling done inside the designated production zone in Teramo. Their wines are all so fresh, vibrant, and alive, including a Pas Dosé Passerina Pet Nat, Pecorino, Trebbiano, Cerasuolo, and Montepulciano. The space they’ve created within the abbey to welcome guests is absolutely charming and such a unique tasting experience accompanied by local bites all thoughtfully presented by Cristiana. They’ll soon have rooms open for guests who wish to stay the night, too!

I hope you enjoyed this lengthy round up of our week exploring this picturesque region with Vini d’Abruzzo!

I saved all of the places we visited in this Google Maps list in case you want to reference it for your trip to the region!

Get the Map

Stay tuned next week for a closer look at the native grapes of Abruzzo. Paid subscribers will also get the inside scoop on my favorite wines for each variety that you absolutely have to try!

Porto has a pretty vast selection of wine bars to choose from, which are the perfect gateway into the diverse Portuguese wine scene. You’re likely to encounter wines made from grapes you’ve never even heard of and a welcoming staff happy to introduce you to something new wherever you decide to pop in for a glass of wine. Based on my own experiences from exploring the city, these are the wine bars I recommend you visit while in Porto.

Traveler tip: Planning your trip to Porto? From your phone, click through the address links for each wine bar and save each location in the Google Maps app. That way you can easily find your next glass of wine while roaming the city.

Prova

Address: R. de Ferreira Borges 86, 4050-252 Porto, Portugal

Location: Ribeira District

Hours: Open daily 5:00PM - 1:00AM

Prova Wine Food & Pleasure has an intimate and inviting atmosphere where wine enthusiasts can savor exceptional Portuguese wines. Under the expert guidance of owner and sommelier Diogo Amado, the establishment provides a curated selection of wines from across Portugal, emphasizing quality and authenticity. Diogo’s passion for wine is evident in his personalized approach, ensuring each guest enjoys a memorable tasting experience. The vibe is casual, while the staff are super knowledgeable, ready to provide recommendations and share more insights about the wineries, grapes, regions, etc. for those who are interested. Prova has some tables outside, as well as couches, arm chairs, high tops, and bar seating. Whether you’re a seasoned oenophile or a casual wine lover, Prova promises a delightful journey through Portugal’s rich wine heritage. This is a wine bar that I return to time and time again.

Wine List & Options

Prova has a great assorted list of by-the-glass or bottle options from all over the country. They break the list down by flavor profile to give guests an idea of what the wine is like. By-the-glass prices range from €6.50 - €10 and bottle prices are €20-€200. I noticed they also have some international bottles available from France, Germany, and surprisingly they had a bottle of Cristom from Oregon!

The two wines I ordered were already out of stock, but my server brought over different options he thought I’d enjoy based on what I originally ordered. I ended up absolutely adoring both wines he selected!

The first was a Luis Seabra Xisto Ilimitado white wine from Douro Valley (Rabigato 70%, Gouveio 20%, Arinto 5%, Códega 5%) instead of the Alvarinho I originally ordered. The Xisto Ilimitado was aromatic and luminous with sweet florals of jasmine and plumeria, white peach, and honeyed apricot. The palate is rich and silky, offering juicy pear, subtle minerality, and a surprisingly precise, mineral finish for such an aromatic wine. Elegant, concentrated, and terroir-driven, this wine reflects Luis Seabra’s philosophy of producing age-worthy, expressive wines. After establishing Niepoort’s still wine program, he now crafts his own label with old-vine vineyards and careful attention to non-intervention winemaking.

The second wine I savored was the Campolargo Bairrada Blend (Baga-dominant), in lieu of the Vadio Baga I ordered. This wine was fragrant and fresh with bright, crunchy red fruits like raspberry, cherry, and hints of violets and macchia. Savory yet elegant on the palate, showing a Pinot Noir-like finesse, with red fruits and a lively, energetic finish. A vivid expression of Baga that balances aromatic charm with structure and freshness. Delicious, playful, and utterly drinkable.

Subscribe now

Food & Pairings

The wine bar also serves an array of small bites to complement your wine selection. They also bring you complementary seasoned popcorn alongside your glass of wine. I opted for the marinated olives, a cheese board, and the covilhete veal pies, which are SO good. The assortment of sheep and cow cheeses came from the Azores and near Lisbon, and they were all delectable.

Ambiance & Vibes

Overall, Prova has a laidback yet elegant vibe. They’re usually pretty crowded because they’re in a high foot traffic area, but I did find a mix of locals and tourists there this time around. They’re typically playing music, the food is so good, and the wine selection is even better. What’s not to love?

Overall Experience

If you’re on the hunt for really good Portuguese wines, exceptional service, and an inviting atmosphere, don’t miss a visit to Prova. It’s perfect for wine enthusiasts, casual drinkers, and even a romantic date night.

Arco Das Verdades

Address: Escadas das Verdades 13, 4050-622 Porto, Portugal

Location: Ribeira District between Sé do Porto Cathedral and the river

Hours: Open Friday - Tuesday from 2:00PM - 10:00PM

Perched next to Porto’s historic Arc of Truths, this charming wine bar blends history, stunning Douro views, and small-production Portuguese wines by the glass. The space is warm and inviting, with one wall built from a 17th-century aqueduct and encyclopedias in five languages encouraging thoughtful conversation or solo browsing. The menu features locally sourced cheeses, homemade vegetarian dips, and organic sourdough, all perfectly paired with approachable, well-priced wines from central and northern Portugal. With no Wi-Fi, a jazz playlist sets the mood, the staff is friendly and knowledgeable, and reservations are recommended for evening visits to soak in the views of the Douro and Vila Nova de Gaia.

Wine List & Options

Arco das Verdades has a nice selection of wines from small producers in Northern and Central Portugal. Considering the location, the by-the-glass prices are reasonable by American standards, ranging from €7 - €15. They also have a good selection of bottles priced around €25-€45.

The wines I enjoyed:

F. Pato & W. Wouters 3B Sparkling 2023 (Bical, Maria Gomes, Cercial)

Bright and lively, with aromas of green apple, cider, and a hint of brioche. Crisp and layered on the palate with zingy acidity and a tickling, persistent finish. Juicy green pear and white blossoms linger beautifully, making this sparkling irresistibly refreshing and expressive.

Maçanita Vinhos 2022 (Sousão, Tinta Nacional; Vinhas Velhas)

Super fresh and high-acid red, un-oaked and strikingly linear. Aromas of lingonberry, herbaceous notes, and juicy blackberries lead to a concentrated yet lean palate with refined tannins. Vibrant and savory, this wine is perfect with salty, rich foods or a cheeseboard tasting almost like a sophisticated boysenberry juice.

Food & Pairings

Arco das Verdades has simple yet exquisite meat and cheese boards that perfectly complement their Portuguese wines. Boards feature local cheeses from goat and sheep to a standout cow’s milk from São Miguel in the Azores, paired with smoked ham, spicy pork sausage, and cured ham, served with fig jam. Fresh bread with olive oil rounds out the menu, and options include cheese-only or meat-only plates, making it easy to mix, match, and share. Everything is thoughtfully sourced and seriously delicious.

Ambiance & Vibes

This is an intimate, cozy wine bar with limited seating, making for a relaxed and personal experience. The staff is friendly and knowledgeable, happy to guide you through their selection of Portuguese wines. Large windows frame stunning views of the Douro River and Vila Nova de Gaia, adding a serene backdrop to your tasting. If you’re planning an evening visit, reservations are recommended to secure a spot and fully enjoy the atmosphere.

If you plan to visit the Porto Cathedral, Arco das Verdades is a great stop for afterwards, as it’s a short downhill walk to get there.

Overall Experience

Arco das Verdades is a must visit for the views, the artisanal Portuguese wines, and the authentic experience touched by history.

Wine Quay Bar

Address: Rua, Muro dos Bacalhoeiros 111, 4050-080 Porto, Portugal

Location: Ribeira District on the Douro River

Hours: Closed Sunday, otherwise open 4:00PM - 11:00PM

Situated along the waterfront of the Douro River, Wine Quay Bar is also a must-visit destination for wine enthusiasts. As Porto’s first wine bar, it offers an extensive selection of Portuguese and international wines, complemented by authentic Portuguese tapas. The intimate setting, with its rustic charm and breathtaking views of the Douro River, provides an ideal setting for savoring each sip. If you’re lucky, you’ll score a highly-coveted seat outdoors overlooking the water so you can really soak up the views. Otherwise, they have indoor seating as well. With over a decade of experience, the bar has garnered acclaim, including being named the best wine bar in Portugal in 2016.

Wine List & Options

Besides the setting, my favorite part about Wine Quay Bar is the 70 by-the-glass wines they have on offer. You can check out their full wine list and menu here. By-the-glass prices mainly range from €5 - €12. Bottle prices are €25 - €165.

I didn’t take tasting notes here because I made friends with another solo traveler who happened to sit next to me. We connected over wine and completely hit it off! But wine will do that. ;)

Food & Pairings

They provide a selection of cheeses from all over Portugal, as well as charcuterie, paté, and Portuguese tapas. If you’re sitting outside, just be sure to keep your food covered with napkins, as the seagulls are bold and hungry.

Subscribe now

Ambiance & Vibes

The ambiance at Wine Quay Bar is warm and inviting. Staff are super friendly with a deep knowledge of Portuguese wines. If you’re not sure what you want, trust they’ll be able to recommend something you’ll enjoy. Due to the location, it seemed like mostly tourists were there when I was, but don’t let that deter you because it’s a great experience.

One thing to note, they do not accept credit cards. You can pay with cash and by PayPal or Revolut only.

Overall Experience

For the service, stellar views, and lengthy wine list, Wine Quay Bar is a must-visit. If you can’t grab a spot outside when you arrive, it’s worth the wait to really get the complete experience.

Angel’s Share

Address: Rua do Choupelo 39, 4400-088 Vila Nova de Gaia, Portugal

Location: Vila Nova de Gaia

Hours: Sunday - Thursday 4:00PM - 1:00AM; Friday - Saturday 5:00PM - 2:00AM

Located within Porto’s vibrant WOW (World of Wine) district in Vila Nova de Gaia, Angel’s Share is a chic wine and cocktail bar with a refined yet relaxed atmosphere, plus incredible views overlooking Vila Nova de Gaia and Porto. With a name inspired by the portion of wine that evaporates during aging, the bar pays homage to the art of winemaking.

Wine List & Options

Guests can enjoy an extensive selection of Portuguese and international wines, as well as select experiential tasting flights and a full bar with cocktails. Explore their wine list here.

Food & Pairings

Angel’s share has a curated menu of tapas, including gyozas, nachos, and charcuterie. View their snacks menu here.

Ambiance & Vibes

Since it’s situated within the World of Wine complex, the vibes leaned a bit more touristy. The space is gigantic with comfortable indoor and outdoor seating. Either way, you get a breathtaking view overlooking Vila Nova de Gaia and the historic Porto skyline. Live music on Friday and Saturday evenings adds to the ambiance, making it an ideal spot for a memorable night out.

Overall Experience

I popped in here for a glass of wine on my way down the hill from Taylor’s after a Port tasting there. If you plan to visit WOW anyways or have Port tastings set up nearby, then Angel’s Share is worth a visit. Otherwise, I’d recommend prioritizing the other wine bars.

Additional Wine Bars in Porto

Those were all the wine bars I managed to make it to this time around, but here are others I plan to hit next time.

• Dogma Wine Bar – I really wanted to go to this wine bar because it has an exceptional wine list and what looks to be a delicious menu. They also have different wine flights and tasting experiences available on specific dates. This will be my first stop on my next visit to the city. The timing didn’t work out this time around the couple of times I tried to go there.

• Alibi Wine Spot – This place was packed every time I walked by and I could never get a table. The food looked great and the by-the-glass selection seemed good.

• Onze Onze – More of a wine-focused restaurant than a wine bar. Might be a good option if you’re looking for a full meal. I’m not sure how the wine list is though.

• Gito – This one’s for you natural wine lovers out there. The shop was closed when I was there because the owner was on vacation, but seems to have good reviews.

• Bonita Wine Bar – I walked by this one daily since it was near my Airbnb. There were always people sitting at the little tables outside enjoying a glass of wine. You can just pop in to get a glass, but it looks like they offer hosted tasting experiences, too.

A Quick Guide to Port Wine

First, I thought it might be helpful to do a super quick run down of different port styles.

In case you’re not familiar, Port is a fortified wine, meaning a neutral grape spirit (aguardente) is added to the wine during fermentation to stop fermentation early. This spirit kills the yeast, halting fermentation, preserving some of the grape sugars, and resulting in a naturally sweet wine. But don’t let the sweetness fool you. Port is strong! Since it’s been fortified, the alcohol content is usually around 19-20% abv.

Aguardente is sort of like Italian Grappa. It’s a spirit that’s made from distilling the pomace left over after fermentation, which means aguardente is typically from the nearby Douro Valley because that’s where the grapes for Port are grown. Prior to 1991, all Port shippers were required to buy their spirit from Casa do Douro. However, there are some Port houses owned by foreign companies who prefer to use neutral spirits from France or other countries. Since the fortifying spirit makes up about 20% of the Port wine, you can understand the importance of a high quality spirit, one that remains neutral and allows the Port to still express its terroir.

Speaking of terroir, the Douro Valley is the oldest demarcated wine region in the world, established in 1756. The region and its trademark Port production have such a fascinating history that you can read more about here. The Douro Valley is home to breathtaking views of terraced vineyards and countless indigenous grapes. It’s easy to see why the region has been given UNESCO World Heritage status.

Soils in the Douro are mainly schist with some granite and clay. If you’d like to learn more about soils, vineyard area, and different parts of the Douro, check this out. In terms of climate, the Douro Valley is characterized by hot (really hot), dry summers and very cold winters. This is in large part due to the Marão and Montemuro mountain ranges that block coastal, western winds coming in from the Atlantic. I was there a few days ago in mid-September and it was still 34°C (93°F)!

Share

Grape Varieties Used in Port Production

While there are several grape varieties in the Douro Valley that can be used in Port production, the main ones are:

• Reds:

  • Touriga Nacional

  • Touriga Franca

  • Tinta Roriz (Tempranillo)

  • Tinto Cão

  • Tinta Barroca

• Whites:

  • Malvasia Fina

  • Viosinho

  • Donzelinho Branco

  • Gouveio

  • Codega

  • Rabigato

Styles of Port:

• White Port:

  • Made in both sweet and dry styles

  • Aged in steel tanks or barrels for 2-10+ years

  • Styles range from fresh and fruit forward to nutty and savory depending on age

  • Residual sugar:

    • Dry: 10–50 g/L

    • Sweet: 60–120 g/L

• Ruby Port/Reserve Ruby:

  • Aged in large oak vats for 2-5 years

  • Loaded with concentrated fruit flavors with a deep, vibrant color

  • Residual Sugar: 80–120 g/L

• Tawny Port:

  • Aged in small oak barrels for 10-40+ years

  • Amber/tawny color with nutty, toffee, tertiary and oxidative notes

  • Residual Sugar: 90–130 g/L

• Vintage Port:

  • Made only in exceptional years with wine from a single vintage

  • Aged in bottle (after 2 years in vat) for 20-50+ years

  • Powerful, rich, more concentrated and structured

  • Residual Sugar: 90–120 g/L

• Late Bottled Vintage:

  • Single vintage Port that’s aged 4-6 years in barrels, then bottled ready to drink

  • Concentrated style with smooth tannins

  • Residual Sugar: 90–120 g/L

• Colheita Port:

  • Single vintage Tawny or White Port that’s aged in small oak barrels for 7-50+ years, usually only bottled upon commission

  • Rich and evolved style

  • Residual Sugar: 90–130 g/L

• Crusted Port:

  • Aged for 10-20 years in bottle after 2-3 years in vat

  • An unfiltered, rich, bottle-aged blend

  • Residual Sugar: 90–120 g/L

  • I think this style is increasingly rare, as I didn’t encounter a single one while in Porto.

Subscribe now

Don’t Miss These Port Houses When You Go To Porto

Ok, now onto the good stuff. These are my top 6 Port houses to visit while you’re in Porto. They are all located in Vila Nova de Gaia, which is just on the other side of the Douro River. Port producers decided to build lodges there to store their aging Port wines because of the more favorable and humid climate closer to the Atlantic Ocean compared to the climate in the Douro Valley.

Also, know that whatever Port houses you choose to visit, you will have the opportunity to learn about the production process, history of the house, etc. Most have numerous tasting options and experiences to choose from, whether you want to do a tour and tasting or simply go straight to a tasting experience. Generally, you can also choose Ports to enjoy by the glass as well. Don’t arrive on an empty stomach or you’re likely to stumble your way out.

Kopke

Kopke, established in 1638, is the oldest port house in Portugal and has been producing exceptional wines for nearly four centuries. Known for its elegantly aged tawnies, Kopke masters the art of slow cask maturation, creating rich, nutty flavors with remarkable balance and finesse. They were formerly German owned, but are now part of the Spanish Sogevinus group of brands along with Calem and Burmester, which are both situated near Kopke close to the bridge in Vila Nova de Gaia. Visiting Kopke offers a glimpse into centuries of tradition, with tastings that highlight both historic techniques and modern precision.

Please note that they only offer tastings in a modern, elegantly appointed tasting room with great views of Porto. They do not have any sort of tour, but the wine options available, the caliber of their service, and the quality of their wines make this one of my favorite visits.

Why I loved it:

Hands down, these were the best Port wines I’ve ever tasted. They are well-integrated and incredibly balanced with so much finesse, aromatic complexity, and flavor concentration. I really loved them and even purchased a bottle of the Kopke 2011 Colheita Port to take home and share with my dad.

You can choose from several tasting options at Kopke, two of which include some of their still wines from their Quinta São Luiz. The tasting flight we selected included:

• São Luiz Douro DOC White Reserva 2022 - Loved this wine for its beautiful balance of fresh acid, enticing tropical fruit flavors, and a kiss of smokiness from oak aging).

• São Luiz Douro DOC Red Reserva 2022

• Kopke Dry White Port - This was lovely, loaded with tropical fruit flavors and florals. The big surprise for me was how well this wine paired with dark chocolate!

• Kopke LBV - I didn’t note which vintage we had, but the flavor concentration and depth on this wine was fantastic.

• Kopke Colheita 2011 - Wow, this wine took my breath away. Unreal. Caramelized fruits, dried fruits, coffee, toffee, spice. So much going on.

Ferreira

Ferreira is one of Portugal’s most iconic Port houses, proudly remaining fully Portuguese-owned since its founding. What makes Ferreira truly remarkable is that it was established in 1751 by the Ferreira family of Régua, later growing to major success and critical acclaim under the pioneering female leadership of Dona Antónia Adelaide Ferreira in the late 19th century, a rare feat in the wine world at the time. Today, the house continues her legacy of excellence, producing elegantly balanced Ports that reflect both the Douro Valley terroir and a commitment to tradition. Visiting Ferreira offers not just exceptional wines, but a story of pioneering spirit and enduring heritage.

Why I loved it: I love that Ferreira was founded by a woman and is still Portuguese owned. I did feel less of a commercial vibe and more of that local, authentic energy. Plus, I remember their Ports being so vibrant and fresh.

We did the tour and tasting when I was in Porto last year with a friend and really enjoyed the visit. The tour is definitely worth it to learn about the history of Ferreira and their role in the Port wine industry.

Sandeman

Sandeman is a world-renowned Port house with a history as bold as its wines, founded in 1790 by George Sandeman. Famous for its iconic “Don” logo and striking branding, Sandeman combines centuries of tradition with a modern, cosmopolitan flair. The house produces a wide range of Ports, from youthful Rubies to complex aged Tawnies, all reflecting the unique character of the Douro Valley. A visit to Sandeman offers not just tastings, but a full immersion into a brand that has become synonymous with Port worldwide.

Why I loved it: Sandeman is pretty iconic and I’ve always loved their Ports. The tour was so informative and I enjoyed learning about the early marketing prowess of George Sandeman that helped launch the brand to worldwide fame.

Ramos Pinto

Founded in 1880 by Adriano Ramos Pinto, who was just 21 at the time, Ramos Pinto quickly became one of Porto’s most innovative Port houses. Adriano was a marketing pioneer who used the allure of women, eye-catching labels, and vibrant bottle designs to make his brand unforgettable. The house is credited with producing Porto’s first branded bottle. Their iconic Yellow House, visible across the Douro River from Porto, became a symbol of recognition. The company also made early inroads into the Brazilian export market, a strategic move when other brands were vying for sales in the British market. Visiting Ramos Pinto offers a chance to experience a Port house that blends bold creativity, marketing genius, and rich Douro heritage.

Why I loved it: The Ports were fabulous and I loved learning what a pioneer the founder was, and at such a young age!

I opted for the tour and tasting, but if you wanted to skip the tour portion that takes you through the museum in their original offices and the cellar, then they have numerous tasting options available.

At the end of the tour, I tasted:

• Porto White Reserve: Apricot, honey, and honeysuckle aromas with subtle spice and nuttiness; sweet yet balanced, very smooth and not cloying.

• Ruby Port Finest Reserve: Rich, full-bodied ruby with lingonberry, strawberry, and blueberry notes; concentrated sweetness balanced by alcohol, with a lingering finish of stewed fruits and prune.

• Tawny Port: Nutty and dry, with hazelnut, stewed prunes, and blackberries; smooth palate with a touch of tannin and a chocolatey finish.

Fonseca

Established in 1815, Fonseca is a legendary Port house with a long and storied history. So expansive that it’s almost impossible to capture in a few lines. Known for their house style of concentrated fruit and exceptional aromatic quality, Fonseca has earned multiple 100-point scores from top U.S. wine critics, though what really stands out is the consistency and elegance of their Ports. They were pioneers in organic viticulture at Quinta do Panascal and leaders in sustainable vineyard development, making significant advances in the care of traditional Douro terraced vineyards. Visiting Fonseca is a treat for both casual tasters and wine geeks alike, with a self-led tour and a sensory experience designed to help you detect the complex aromas that make their ports so distinctive.

Why I loved it: The house style is on point, as both Ports I tasted had impressive fruit concentration and aromatic lift. I also really appreciated the self-led tour so you could go as deep as you’d like, or breeze right through to get to the tasting. For me, it was most interesting to learn about the work they’ve done to advance sustainability in the Douro’s terraced vineyards and I really liked the sensory experience where you could try to detect and determine aromas often found in Port.

My tasting notes:

• White Sirocco Dry Port (≈3 years in vat): Aromatic and mineral-driven with notes of orange blossom, honeysuckle, dried tangerine, apricot, and vanilla bean. Incredibly concentrated, persistent, and phenomenally balanced. Fantastic on its own, likely delicious in a Porto Tonico.

• Bin 27 Reserve Port (≈7 years in vat): Explosively fruity and highly aromatic with chocolate, blueberry, strawberry, and violet notes. Fresh acidity brightens the very sweet palate, making it perfect with desserts or something salty to balance the sugar.

Taylor’s

Taylor’s is one of the most educational and historically rich Port houses in Porto, offering tours that dive deep into the history and craft of port making. With five quintas in the Douro Valley, their celebrated Vintage Ports come from the iconic Quinta de Vargellas. Taylor’s has been a pioneer in the field: they conducted one of the first studies of Douro grape varieties as single-varietal wines, created the first Late Bottled Vintage (LBV), and were responsible for producing the first dry white Port, thanks to the innovation of Dick Yeatman’s son, Frank Yeatman. Visiting Taylor’s is not just about tasting Port. It's an immersive lesson in the evolution, research, and ingenuity behind one of Portugal’s most historic wine houses.

Why I loved it: The self-led tour with an audio guide is well worth it as you dive into the massive history of this iconic brand.

I will say that while I loved the experience, their Ports were probably my least favorite that I tasted on the trip. I did enjoy them, but for me they were lacking some of the depth and complexity of other houses like Kopke and Ferreira.

My tasting notes:

• Chip Dry: Crisp and high-acid, with citrus, pear, lime, and orange notes, a touch of nuttiness and vanilla, and a long, refreshing finish.

• LBV 2020: Fruity and well-balanced with blueberry, raspberry, amarena cherry, vanilla, and spice. Not overly sweet, very approachable.

• Tawny: Rich and balanced with prune, caramel, cinnamon, chocolate, myrtle, and berry notes, finishing with spice, nuts, and a hint of cinnamon.

Next week, I’ll be doing a round up of the best wine bars to visit in Porto! Do you have other Port houses you’d recommend visiting? Let us know in the comments below.

Despite their complexity and distinctive character, Sardinian wines remain relatively unknown. Even in my WSET 3 course, Sardinia wasn’t mentioned in the textbook at all! And the few Sardinian wines that make it to places like the United States often come from the larger wineries, which don’t always show the best side of the island’s terroir. It’s a shame, because there are so many artisanal producers working organically, crafting authentic wines with a strong sense of place. (One of my dreams is to share more of these hidden gems with you through my wine club launching next year, but I digress.)

All this to say, we’ve taken to heart the mission of developing, maintaining, and revitalizing native Sardinian varieties while helping to elevate Sardinian wines on the international stage. If you’ve read some of my past newsletters about our planting journey, you’ll know we’re farming two distinct vineyard sites: Preda Ortu, up in the mountains above the village of Anela in Goceano, and Isteleviu, our valley site down below.

Arvesiniadu: An Under-the-Radar White Variety

At our mountain site, Preda Ortu, we planted only Arvesiniadu, a native white variety from Sardinia’s Goceano area that is slowly enjoying a revival. When we were selecting canes to graft onto American rootstocks, we visited and sourced from Signore Bitti, an older gentleman whose vineyards in Benetutti showcase three distinct biotypes of Arvesiniadu: one small and compact, one long and sparse, and one in between.

We intentionally planted each biotype in its own section, curious to see how they will express themselves in the coming years. It will be interesting to vinify each separately in future vintages to better understand them individually. Though we will likely have one white wine from this vineyard initially. We’d also love to experiment with a sparkling wine made from Arvesiniadu.

Arvesiniadu is late-ripening, naturally high in acidity, and capable of producing wines with remarkable freshness and ageability, even in warm climates. At Preda Ortu, the vines are trained as Guyot, which allows for careful canopy management while letting the grapes ripen fully in the long Sardinian summer.

Wine Characteristics: Pale yellow with green highlights, Arvesiniadu reveals subtle aromas of citrus peel, white flowers, hay, honey, and occasionally a fennel-like note. On the palate, it is crisp and lively, often finishing with a hint of bitter almond or saline minerality. Arvesiniadu wines can even be slightly tannic and tend towards a more fuller body. While styles vary, we’re especially excited to explore Arvesiniadu in both concrete and amphora, giving us a chance to highlight its natural elegance and freshness.

Cannonau: Sardinia’s Flagship Red

Down at our valley site, Cannonau takes center stage. This red is Sardinia’s most famous grape, the island’s answer to Grenache, and possibly one of its oldest vines. We sourced seven different biotypes from across the island, some of which come from vines over 80 years old. Cannonau thrives in Isteleviu’s hot, dry conditions and its schist, clay, and sand soils, producing medium-sized, loose clusters that resist rot but require careful canopy management to avoid sunburn. We’re training these vines in an open albarello method.

Wine Characteristics: Medium to deep ruby, with garnet edges, Cannonau offers aromas of ripe red berries (think strawberry and tart red cherry) along with dried herbs, Mediterranean macchia, orange peel, and warm spices like cinnamon or clove. Palates are medium to full-bodied, with smooth tannins and moderate acidity, balancing sun-ripened warmth with minerally freshness. While many Cannonau wines are approachable young, the best high-altitude or old-vine examples can develop for 6+ years, gaining complexity, savory depth, and subtle tertiary notes.

Bovale (Muristellu): Deep and Structured

We planted Bovale Sardo, also known as Muristellu, a late-ripening red valued for its intensity and structure. It thrives in hot, dry inland climates, producing small, thick-skinned berries in compact clusters that are perfect for full-bodied wines. Bush-trained vines (alberello) protect the fruit from heat and wind while maintaining airflow in Sardinia’s harsh conditions. One notable thing about Bovale vines: they’re easily recognizable thanks to their thick, dark red-hued stems.

Wine Characteristics: Deep ruby to inky purple, Bovale shows aromas of blackberry, black cherry, dried fig, spices, leather, and earthy undertones. On the palate, it’s full-bodied with high tannins and a firm backbone, perfect for aging. Bovale often softens when blended with Cannonau or Monica, but single-varietal bottlings are gaining recognition for their richness and age-worthy complexity.

Subscribe now

Pascale: Elegant and Lively

Pascale is a historic red grape frequently used as a blending partner, but it brings its own charm and brightness to any wine. It buds and ripens mid-to-late season and does best in well-drained sandy or clay-loam soils. Its compact clusters, thin skins, and larger berries make it more delicate in wetter years, but perfectly suited to Sardinia’s dry inland climate.

Wine Characteristics: Light ruby with delicate aromas of red currant, fresh cherry, rose petals, and a whisper of wild herbs. On the palate, Pascale is light to medium-bodied with silky tannins, moderate acidity, and a fruit-forward, approachable profile. While it’s enjoyable young, it can age gracefully in blends, softening more robust grapes like Cannonau or Bovale.

Monica: Soft, Fruity, Approachable

Monica is an ancient red grape, likely of Spanish origin, now a local staple that’s more frequently seen in blends than as a single varietal wine. Easy to cultivate and early to mid-ripening, it thrives in lower-elevation areas with limestone and clay soils. Its low tannin and gentle acidity make it ideal for fresh, fruit-forward wines, whether vinified on its own or blended to soften bolder reds.

Wine Characteristics: Medium ruby with inviting aromas of plum, red cherry, violet, and subtle sweet spices like nutmeg. On the palate it’s typically soft, round, and lightly textured, making Monica approachable for new wine drinkers or as a complement to a Mediterranean meal. Some experimental producers are exploring oak or amphora aging for added depth.

Giró: A Rare Sardinian Treasure

Finally, Giró is a historic red primarily found in northeastern Sardinia, around Olbia and the Gallura region. Rare and prized for artisanal winemaking, it produces small, thick-skinned clusters that thrive in granite and schist soils. Low yields and careful vineyard management ensure that every grape reaches full maturity.

I’ve only encountered a few other wineries on the island who produce Giró and it’s usually included in a field blend style wine. One exception is Terre di Baquara who occasionally produces a single varietal Girò dessert wine that is out of this world. But you’ll have to come to Sardinia to try it!

Wine Characteristics: Deep ruby with garnet tones, Giró is aromatically expressive, offering notes of cherry, blackberry, Mediterranean herbs, and subtle spice. On the palate, it is medium- to full-bodied with velvety tannins, layered fruit, and a mineral-driven freshness. With age, Giró develops earthy, balsamic, and leather nuances, particularly when vinified in stainless steel, oak, or amphora. This variety is a wonderful example of Sardinia’s winemaking heritage and its potential for producing refined, age-worthy wines.

What We Plan to Produce with These Reds

Since our first harvest was relatively small, we decided to simply do a blend of all the varieties in Isteleviu. Though in the future, our idea is to produce a single varietal Bovale, a single varietal Cannonau, and a red blend as well. Of course, what we decide to produce will end up depending on the quality of the vintage at hand, but that’s the general idea. We’d love to get some amphora to experiment with as well. I believe we’ll be classifying the wines as IGT Isola dei Nuraghi. The Cannonau could potentially go under the Cannonau di Sardegna DOC, but you’re really just paying to have the DOC on the label and it doesn’t really speak to territory much anyway because that DOC covers the whole island. Some local producers have been talking about establishing a Goceano DOC, though we’ll have to see how that progresses in the coming years. Just like anything in Italy, it’s a process and takes quite a bit of time.

Anything else you’re curious to know? Let me know in the comments below. Cheers!