Montepulciano d'Abruzzo, Trebbiano d'Abruzzo, and Cerasuolo Abruzzo like you've never seen before.
Nestled in a valley surrounded by mountains in Abruzzo lies Valle Reale. Abruzzo is one of the greenest regions in Europe, with 36% of its surface covered by parks and nature reserves that safeguard the area’s biodiversity. The estate is close to the town of Popoli, between Pescara and L’Aquila, about 350 meters above sea level. In 1998, the Pizzolo family decided to restore the old vineyard on the property they had acquired years earlier, creating Valle Reale.
The working mountain farm encompasses 5 unique vineyards: Popoli, San Calisto, Sant’Eusanio, Capestrano, and The Convent. Careful observation of the environment and a passion for agriculture led to an in-depth study of the origins of the Montepulciano d’Abruzzo vines found on these sites. Research conducted with Professor Leonardo Valenti of the University of Milan traces the oldest evidence of the grape in uncontaminated mountainous areas near the winery. The region holds a mountainous climate with a strong diurnal temperature swing that preserves the grapes’ freshness and fragrance. The Popoli vineyard has rows of vines in front of the ruins of a grotto-cellar used by Benedictine monks to produce and store wine that dates to the 1300s. The larger vineyard is for Montepulciano d’Abruzzo, offspring vines from the oldest vineyards on the property, but one hectare is dedicated to Trebbiano d’Abruzzo. Cold air slows the ripening phase, leading to harvest in early November.
San Calisto vineyard is the “father” of all Montepulciano d’Abruzzo at Valle Reale. The buds are grafted and used for new plants in Popoli. The ancient 8-hectare vineyard was planted in 1960 and trained using the pergola abruzzese method. San Calisto wines are only produced during the best vintages, usually with just 4 designated hectares. Production has been decreasing over the years due to the vine age. This area is also slow-ripening, with cold and strong winds and dramatic day-night temperature shifts, creating wines with high acidity.
Soaring above the other vineyards at almost 500 meters above sea level, Sant’Eusanio is a small, 2-hectare vineyard tucked in among pine woods. The vines were planted in 2002 on poor and pebbly soil. This area holds an extreme microclimate: the northern exposure leads to diurnal fluctuation that can reach the lowest in the area. Sant’Eusanio Montepulciano is known for its bright acidity and freshness, a sharp difference from the body and structure usually found in more traditional styles. An experimental cru of Cerasuolo Abruzzo is only produced in the best years, harvested at night, and with a short fermentation: Sant’Eusanio Cerasuolo Notte. The “Day” version has also been produced in recent years, following more traditional techniques for a unique set of twins.
The remaining two vineyards are in nearby Capestrano. The “Capestrano” vineyard overlooks the plain of Ofena, nicknamed “the oven of Abruzzo.” Compared to the pebbly soils around Popoli, the Capestrano vineyards are notably solid with a greater presence of clay. These grapes also ripen 2–3 weeks earlier than those in Popoli. In 2003, 23 hectares were planted in what turned out to be the driest year of the past century. This lack of water, plus a fight with iron chlorosis, almost devastated the vineyard, but five long years of commitment and care to bring the vineyard to what it is today. Three springs of pure water in this area create the Tirino River, one of the cleanest in Europe. The pristine environment has created a high level of biodiversity, especially with indigenous yeasts that give the wines an unmistakable profile. The most recently defined cru, The Convent is a 4.5-hectare vineyard where vines and vegetables were once cultivated together. This area is home to the ancient convent of St. Francis, founded by St. John of Capestrano. The convent now encompasses the religious history of Abruzzo with a rich library of ancient manuscripts and papal bulls. With poor soil rich in rock fragments with a good portion of clay for water retention, these grapes, grown in a southeastern exposure, create Montepulciano d’Abruzzo wines with power and concentration.
In 2007, the philosophy at Valle Reale pivoted towards a more minimal-intervention approach. They “limit [themselves] to accompanying the wines along the path that brings them to aging in the bottle,” encouraging indigenous yeasts to spontaneously ferment, no matter how long it takes. This approach creates wines that let nature speak for itself, where the region’s biodiversity can express its full richness.
Excited to try Valle Reale for yourself? Stop by our stores or order online to get your bottles today.