Description
Abruzzo is a region that claims nature everywhere, wedged between its mountains and the sea, the only one in Europe to have allocated a third of its territory to parks and nature reserves.
A heritage defended by Abruzzo with stubbornness, to which is added an ancient wine vocation that time has not touched.
In this well-adapted territory, Tollo is one of the cities that has contributed the most to the fulfillment of its fame. Located on a hill between the Arielli River and the Venna Stream, Tollo is known for the production of the Docs Montepulciano, Cerasuolo and Trebbiano, as well as for pecorino and passerina exported worldwide, alongside quality olive growing. Vineyards and olive groves have covered the territory of Tollo since ancient times, offering the inhabitants an economic security given by a flourishing agriculture.
We would be delighted to welcome you to make you discover the estate and its history and the work done to develop our wines!
Looking forward to seeing you again
Rules and conditions
The visits at 1€ mean that they are carried out free of charge by the winemaker. This amount is requested to ensure the seriousness of your request and avoid the winemaker to block a visiting slot unnecessarily.
In case of unforeseen events, we thank you for cancelling your visit to the platform and/ or notifying the winegrower directly.
Reservation policy
Cancellation policy: : Strict
Products offered for tasting:
Cantina Tollo Professional seller
Wine land VINEYARDS WITH PERGOLA AS GARDENS, WHICH EXTEND OVER 2,700 HECTARES IN AN IDEAL TERRITORY, ALWAYS DEDICATED TO THE PRODUCTION OF WINE. Our vineyards cover an area of 2,700 hectares, from the... See more
Wine land VINEYARDS WITH PERGOLA AS GARDENS, WHICH EXTEND OVER 2,700 HECTARES IN AN IDEAL TERRITORY, ALWAYS DEDICATED TO THE PRODUCTION OF WINE. Our vineyards cover an area of 2,700 hectares, from the coastal slopes to the slopes of the mountains, in a typical Mediterranean, temperate climate, with significant temperature differences that determine optimal conditions for the accumulation of aromatic substances in the clusters. , giving rise to high quality grapes. Our production is concentrated exclusively on the typical and indigenous vines of the region, traditionally cultivated in pergola, with a vocation of experimentation in the field and in the cellar. Montepulciano Vine of medium vigour, late maturity, which prefers good exposure and temperate and dry climatic conditions. The trellising systems used are those with medium expansion and medium-short size. The wines obtained are characterized by a ruby red color, an ability to age, a fruity aroma and a dry and warm taste, with balanced tannins. TREBBIANO Of great vigour and constant production, he likes light, silico-calcareous soils, rich in frame and fresh. The short size promotes the regularity of production. The wine has a straw yellow color, it is light on the nose with fruity and floral notes, while on the palate it is dry, soft, harmonious with a slightly amandé aftertaste. PECORINO CHEESE The vigour is medium-low, the ripening period is early for this grape variety which prefers calcareous or clay soils. The grapes give rise to a deep yellow white and an intense straw yellow with greenish reflections, with good minerality and persistence. The scent evokes tropical fruits and white flowers - acacia, jasmine and broom - with notes that become spicy with the harvest of ripe grapes. PASSERINE From the vine, of great vigour and moderately late ripening, we obtain a wine that is distinguished by its straw yellow color with green reflections, the fruity and floral aroma, the full and dry taste. With good acidity, it also lends itself to sparkling wine and drying. COCCIOLA Grape variety with good and constant production, it prefers crops with medium expansion and medium size. The wine has a pale straw yellow color and a delicate aroma, with notes of spring white flowers and citrus scents. CERASUOLO From the white winemaking of Montepulciano grapes, after a brief contact with his skins during the pressing phase, another great classic of Abruzzo is born: cerasuolo. Its name derives from 'cerasa', cherry in the regional dialect, a fruit that Cerasuolo evokes both in color and in perfume with notes of violet, red fruits, raspberry and licorice. On the palate, it is full but lively, well balanced in acidity and with an almond aftertaste. It blends perfectly with tasty fish dishes, white meats and semi-ripened cheeses. Excellent with red pizza, poetry with fish broth. See less
Languages
French
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