Abruzzo is the mountainous central region of Italy, famous for its Montepulciano d'Abruzzo. The rugged terrain, 65% of which is mountainous, helped to isolate the region from the winemaking influence of the ancient Romans and Etruscans in Tuscany, but the area has had a long history of wine production. The region produces about 5% of all the wine in Italy of which 60% is red. The region has notably hearty cuisine, including various types of roast lamb and Arrosticini, a skewered lamb dish. One of the most prominent dishes is maccheroni alla chitarra, a pasta produced by pushing through strings to produce a long noodle similar to spaghetti. Closer to the coast, seafood plays a more prominent role, including several fish stews cooked in earthenware pots, and flavored with tomatoes, herbs, and pepperoncino.
La Quercia (The Oak). This Montepulciano is a great example of what happens when you match low-yield winemaking expertise with a prolific growing zone, and constantly cut, cut, cut back the vines. Made by winemaker Antonio Lamona, the result is one of the best quality, most expressive and balanced Montepulcianos around. Full-bodied, smooth, and packed with notes of blackberry, wild cherry, chocolate and spice. This is a flavourful versatile wine that will pair with anything you put on the table .
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