Luca Bevilacqua Red Lab Montepulciano 2022

Luca is a sommelier by trade with a penchant for natural wine and natural winemaking. Unlike most Italian sommeliers, who for the most part are trained to appreciate conventionally made wine, Luca was always fascinated by natural wine and low-intervention winemaking techniques. Luca makes wine from vineyards located in Atessa, a small town of the Sangro River Valley, in the province of Chieti, Abruzzo. Luca focuses almost exclusively on Abruzzo's indigenous grape varietals – Trebbiano, Montepulciano, Passerina, and Pecorino – grown on clayey soils, transforming them into easy-drinking uncomplicated natural wines.

The viticultural roots of Abruzzo delve deep into ancient history, with civilizations like the Romans laying the groundwork for the region's esteemed wine traditions. Over the millennia, Abruzzo has evolved, absorbing influences from various cultures and trade networks. This amalgamation of historical interactions has solidified its standing in the wine industry, particularly in the realm of organic and natural wine production.

Geographically diverse, Abruzzo's terroir spans from the Adriatic coastlines to the Apennine mountains, resulting in a multifaceted microclimate. The soil, enriched with clay, limestone, and distinct minerals, offers a nurturing environment conducive to grape cultivation. Each sub-region within Abruzzo, whether coastal or mountainous, imparts a unique terroir expression, influencing the region's wine profile.

Montepulciano d'Abruzzo, the region's signature red wine, is globally acknowledged for its robust character and depth. Yet, Abruzzo's viticultural spectrum extends beyond this, with white grape varieties such as Pecorino and Trebbiano holding significance. The emphasis on organic and natural wine methodologies underscores Abruzzo's commitment to sustainable viticulture, ensuring minimal intervention while maintaining the authentic essence of the terroir.