Introduction:

Presentation of the Abruzzo region as a unique terroir and cradle of quality wines in Italy.
Historical context of wine production in Italy and the role of Abruzzo in this scenario.
Geographic and climatic characteristics of the region: influence of the Adriatic Sea and the Apennines, altitudes, soils.
Production overview: cultivated grapes, diversity of wines, challenges and potential.

History of Viticulture in Abruzzo:

Origins of viticulture in the region: influence of ancient people and Roman culture.
Traditions and customs related to wine in Abruzzo culture.
Evolution of production over the centuries: challenges and achievements.
The impact of phylloxera and the recovery of winemaking.
Wine production in modern Abruzzo: tradition and innovation.

Terroir do Abruzzo:

Influence of climate: temperature variations, altitudes, proximity to the sea and mountains.
Diversity of soils and microclimates in the region.
Wine subregions of Abruzzo and their characteristics.
Importance of terroir in defining the typicality of wines.
Maps of the region indicating production areas, soil types and designations of origin.

Abruzzo grapes:

Indigenous varieties:
Colors: Montepulciano, Sangiovese.
Brancas: Trebbiano d'Abruzzo, Pecorino, Passerina.
Characteristics and potential of each variety.
Importance of preserving native grapes.
Other varieties grown in the region.

Wine Production:

Vineyard management: adaptation to climatic conditions and soil types.
Winemaking techniques: traditional and modern methods.
Elaboration of different styles of wine: reds, whites, rosés, sparkling wines, sweet wines.
The search for identity and typicality in Abruzzo wines.
The role of the winemaker in expressing terroir.

Appellations of Origin:

Italian wine classification system: DOCG, DOC, IGT.
Main names of origin of Abruzzo: Montepulciano of Abruzzo DOC, Trebbian of Abruzzo DOC, Cerasuolo of Abruzzo DOC.
Regulations and specificities of each denomination.
Table wines and production "outside" appellations.

Abruzzo Wines:

Sensory profiles of wines: aromas, flavors, structure, body.
Detailed descriptions of the region's wines, highlighting their characteristics.
Pairing with Abruzzo cuisine.
Tips for tasting and appreciation.
Important labels and producers.
Awards and recognition.

Wine tourism in Abruzzo:

Attractions of the region: landscapes, culture, gastronomy.
Wine tourism itineraries and experiences.
Wine-related events and festivals.
The importance of wine tourism for the local economy.

Challenges and Perspectives:

Production challenges in Abruzzo: climate change, competition, market.
Sustainability and environmental preservation.
Research and innovation in viticulture.
The future of winegrowing in Abruzzo.