The Montepulciano d'Abruzzo bears the same name as the variety, which predominates in the grape mixture from which it is made. The Montepulciano variety originated in the Valle Peligna in the Abruzzi.
The Montepulciano variety was developed through selection by the growers and it displayed significant capacity for adaptation to different environments. Today, it is cultivated in all four provinces of the Abruzzi (Chieti, L’Aquila, Pescara and Teramo) at altitudes not exceeding 500 meters. In addition to the variety of the same name, Sangiovese is also used in the production of Montepulciano d’Abruzzo.
A special wine, the Cerasuolo, is made through vinification off the skins or, in vintages when the must is weak in color, after brief maceration. The wine is named for its cherry-like color. The Cerasuolo is not easy to produce. Even slight blending with another wine is sufficient to destroy its excellent sensory characteristics.