My name is Iole. I have a background in law, but the enchanting charm of the vineyards, surrounded by the majesty of the Majella mountains and the Adriatic Sea in the distance, has captivated me. This led to the decision to dedicate myself, with all my energies, to caring for our family’s eleven hectares of vineyard. The choice was to employ organic techniques, which later evolved into biodynamic practices, aiming to offer a vibrant, good and natural product, while also working towards a better environment to leave for future generations.
THE PRODUCTS
The grapes are vinified in small quantities depending on their vineyard of origin, as each vineyard has a different microclimate dictated by its various exposures and slopes. Each vinification process is meticulously followed; from each vineyard, we extract the different terroir, resulting in wines with distinct character and personality.
The grapes are the expression not only of our specific territory but also of the genetic heritage of our region, such as Montepulciano d’Abruzzo and Trebbiano d’Abruzzo.
Rosso Damigiana
This red wine is produced with Montepulciano d’Abruzzo grapes from the San Desiderio vineyard. The wine then matures in 54-liter demijohns throughout the winter, undergoing two rackings during the waning moon phase. It is bottled in an artisanal manner in early March to favor malolactic fermentation in the bottle, capturing in the glass all the distinctive traits of the territory.
Bianco La Salita
This white wine is produced with Trebbiano d’Abruzzo grapes from the “La Salita” vineyard in Loreto Aprutino. The wine matures in resin-lined glass containers throughout the winter, undergoing two rackings during the waning moon phase. It is bottled in an artisanal manner in early March to favor malolactic fermentation in the bottle, capturing in the glass all the distinctive traits of the territory.
THE TERRITORY
We are in an environment that offers spectacular views, each more diverse than the last. To the west, we have the towering peaks of Gran Sasso and Maiella, which reach nearly 3000 meters in altitude. At their feet lie hills and valleys dotted with small ancient villages. To the east, the waves of the Adriatic Sea wash the region along its entire length. This creates an irresistible invitation for both Italian and foreign tourists to come and explore our diverse gastronomic traditions and immerse themselves in the nature of numerous natural parks, such as the Maremma National Park, where exciting encounters with local wildlife like wolves, the park’s symbol, deer, and for the fortunate few, the spectacular flight of the royal eagle, are possible.
After these excursions, we suggest visiting our city, Pescara, overlooking the sea and rich in historical and cultural sites. For literature enthusiasts, for example, there is the birthplace of the poet Gabriele D’Annunzio, now transformed into a museum.
PAIRINGS
Our Montepulciano d’Abruzzo is a very versatile wine with soft tannins.
ROSSO CANCELLI
Ideal with grilled red meats, roasts, and braised dishes. The wine’s structure complements the succulence and intense flavors of the meat, balancing its fat and robust flavors.
Wild game dishes such as wild boar.
Cured meats and aged cheeses like prosciutto, salami, pancetta, Pecorino, Parmigiano Reggiano, and Grana Padano.
Our Trebbiano d’Abruzzo is a fresh, lively wine with fruity aromas.
LA SALITA
Perfect with seafood such as mussels, clams, shrimp, and calamari. It pairs well with seafood salad, linguine with clams, or seafood risotto.
Fish dishes like baked sea bass, grilled sea bream, sole fillets, or a simple fish fry.
Light pasta dishes with vegetables or seafood. Try it with spaghetti alle vongole, basil pesto pasta, lemon and shrimp linguine, or a spring pasta with fresh vegetables.
LOCAL CUISINE
There is a dish we would like to suggest to you that, in its simplicity, encapsulates the essence of the mountains and green pastures of the Apennines. It tells the tale of shepherds descending from the hills, carrying with them the scents of wild herbs used to flavor the sheep meat for making “arrosticini”. The sheep meat, symbolizing abundance and nourishment, is cut into small cubes and delicately threaded onto thin wooden skewers. The grill, known as “fornacella”, is a long channel that accommodates these skewers. Here, we serve them piping hot, enjoyed directly from the skewer. Don’t forget to accompany them with crusty, rustic homemade bread, drizzled with a hint of olive oil and infused with a touch of garlic. And on the table, request a Montepulciano d’Abruzzo, with its ruby color and intense flavor, as the ideal companion to this delight.