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Importers of Fine Wines Since 1919 | Resources for the Trade |
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Latium, Abruzzo, Molise
Neighboring Abruzzo also makes white wines out of Trebbiano and reds out of Montepulciano (Montepulciano d’Abruzzo). International varieties and grapes from other Italian wine regions are making some inroads too—a fate shared by its neighbor Molise. Molise is known for its Biferno DOC, which is produced in red, white and rosé versions. The red grapes here are a blend of northern and southern varieties: Montepulciano, Aglianico, Bombino Rosso, Sangiovese and Barbera. In the white arena, ubiquitous Malvasia is blended with a plethora of southern varieties such as Falanghina, Greco, and Fiano. Apulia, BasilicataApulia is Italy’s largest wine producer and the overwhelming majority of what it produces is red! This region makes ample quantity of simple table wine out of grapes such as Primitivo, Negroamaro, Uva di Troia, Bombino Nero, Aleatico, Malvasia Nero, Sangiovese, and Barbera (reds) plus Verdeca, Bianco d’Alessano, Bombino Bianco, Malvasia Bianca, and Trebbiano (whites). The region’s most recognized wine is Salice Salentino, a red blend predominately comprised of Negroamaro. It is grown on the Salento peninsula—the heel of the boot and produces a robust, gutsy, spicy wine. But---Apulia’s Primitivo di Manduria is also enjoying some success. DNA typing has linked this grape to California’s Zinfandel (the two are genetically identical yet have slightly different traits). The grape here has an earthier expression than in California with a touch of briar and bramble. Neighboring Basilicata is one of the most mountainous of all the Italian wine regions. Its soils are volcanic and the land is seismically unstable. The most widely planted grape is the red Aglianico, which finds its pinnacle of expression in the Aglianico del Vulture DOC, a zone of production located on the slopes of the Monte Vulture volcano. This tarry red has hints of black walnut and deep mulberry fruit. 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11
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Most of the wine made in Latium is white. Roman cuisine has given us: saltimbocca (thin slices of veal toped with sage and proscuitto), spaghetti carbonara (pasta tossed with beaten eggs, pecorino cheese, and cured ham), and stracciatella (a soup of chicken broth and beaten eggs, which cook as they are whisked into the hot liquid).
Although Latium has given us Romaine lettuce—Caesar salad was created in Mexico. Abruzzi split into two regions: Abruzzo and Molise in 1963. Molise is known for its wild asparagus and wild onions.
Other Apulian wines of note are San Severo and Castel del Monte (reds) and Locorotondo, Martina, and Castel del Monte Bianco (whites). Negroamaro in Italian translates as “black bitter.” This is a dark skinned grape that makes a tannic and heavily pigmented red.
Reputedly, the best bakers in Italy hail from Apulia. Almost one third of Italy’s olive oil is produced in Apulia. 
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South of Umbria lies Latium and within its borders sits Rome. This region is known for two light and palate-teasing white wines made from Trebbiano and Malvasia: Est! Est!! Est!!! and Frascati. Reds are light too and usually made from Montepulciano.
Abruzzo is known for its sugar-coated almonds.