Indigenous Abruzzo grape varieties undergo the “bubble test”:
wine tasting at the CITRA stand (Hall 16, Stand A12)
Ortona, 13 March 2015 – The bases for the sparkling wines made from indigenous Abruzzo grape varieties were presented and tasted today at the CITRA stand at ProWein 2015 in Düsseldorf. Montepulciano, Passerina, Pecorino, Cococciola and Montonico will be used to produce the cuvées for the eagerly awaited bubbly ABRUZZO DOP.
Made from grapes harvested in 2014, the first ABRUZZO DOP sparkling wines, made using the Martinotti process, will be launched worldwide in 2015. Then, after 36 and 48 months in contact with the yeast, the Traditional and Traditional Millésime will follow.
The tasting of the bases has revealed the absolute excellence of the new sparkling wines destined for oenophiles around the world: the bubbles will allow the Abruzzo grape cultivars to express their grand qualities in a new and surprising way.
The ABRUZZO DOP sparkling wine project is produced in part by CODICE CITRA through its associates and member winegrowers and in partnership with C.Ri.V.E.A. and the University of Teramo.
“I see ABRUZZO DOP as a diamond in the rough,” explains Lino Olivastri, CITRA enologist and project leader. “Thanks to the valorization of the potentials of the indigenous grape varieties, it will slowly transform into a more precious gem. The production of sparkling wines is an opportunity not to be missed: the wines that we create will help promote the local area and winegrowing throughout Abruzzo.”