Cantina Indigeno Casette Rosso 2021

Cantina Indigeno, located in Montorio al Vomano in the Teramo province of Abruzzo, Italy, is an emerging force in the natural wine movement. Established in 2016 by Alfredo Giugno, Nicola Reginaldi, Fabio Petrella, and Loreto Lamolinara, the winery is known for its commitment to minimal intervention winemaking and producing wines that authentically reflect the terroir of Abruzzo.

Four friends laid the foundation of Cantina Indigeno with a shared passion for natural fermentation and a vision to create authentic wines. Alfredo Giugno, an accountant by day and a beer-brewer by night, teamed up with Loreto Lamolinara, who had experience distributing craft beers. Together, they opened a microbrewery in 2013, eventually leading to Cantina Indigeno's creation with the addition of Nicola Reginaldi and Fabio Petrella. Nicola, a sommelier with a deep passion for natural wines, played a crucial role in shaping the winery's direction and philosophy​.

Cantina Indigeno's approach to winemaking is rooted in minimal intervention, allowing the natural characteristics of the grapes and the environment to shine through. They practice organic farming, using only copper and sulfur in the vineyards. The grapes are harvested by hand, and spontaneous fermentation is carried out with indigenous yeasts without any temperature control, filtration, fining, or the addition of sulfur. This commitment to natural practices results in fresh, vibrant, and expressive wines of their terroir​​.

One of Cantina Indigeno's standout wines is the Trebbiano Sub Orange. This skin-contact white wine, made from the Trebbiano grape, undergoes fermentation with the grape skins, giving it an orange hue and a complex flavor profile. The wine is characterized by its vibrant acidity, citrus, and stone fruit notes, and a slight tannic structure, making it a unique and refreshing choice for wine enthusiasts​.

Another notable wine is the Rosso Giara, made from Montepulciano d'Abruzzo grapes. This wine is aged eight months on its lees in amphorae, adding depth and complexity to its flavor. The Rosso Giara is known for its juicy and drinkable nature, with earthy and acidic notes that reflect the influence of the amphorae aging process​.

Cantina Indigeno has quickly gained recognition in international markets despite being a relatively new winery. Their wines are particularly popular in the United States and Japan, where the demand for natural wines is growing. The winery's unique and authentic approach has resonated with wine enthusiasts and connoisseurs worldwide, helping them expand their reach and reputation beyond Italy​.

With its vast and varied wine tapestry, Italy is home to regions that have made indelible marks on the global wine scene. Amidst this illustrious landscape lies Abruzzo, a region replete with history, stunning natural beauty, and a wine culture that deserves its moment in the sun. Here, the Apennine mountains kiss the Adriatic Sea, creating a unique terroir that gives birth to wines of distinct character and resonance.

Nestled in central-eastern Italy, Abruzzo's viticultural landscape is shaped by its proximity to the Apennine mountains and the Adriatic coast. This duality results in a climate that balances continental and maritime influences.

Mountains: The western side of the region is dominated by the rugged terrain of the Apennine Mountains. These high-altitude vineyards, benefiting from significant diurnal temperature variation, ensure slow and steady grapes ripening, preserving acidity and enhancing aromatic complexity.

Coastal Plains: As we move eastwards, the terrain gradually softens, culminating in the gentle coastal plains by the Adriatic Sea. Here, the moderate maritime influence tempers the hot summer days, creating a conducive environment for the ripening of different grape varietals.

Soil Composition: The soil in Abruzzo varies from calcareous clay in the hills to sandy, pebbly soils in the coastal areas. This diverse soil profile adds another layer of complexity to the wines produced here, lending them a unique mineral undertone.

Abruzzo's winemaking tradition has always been centered on indigenous grape varieties. While international varieties have made inroads, the soul of Abruzzo's wine culture lies in its native grapes.

Montepulciano: Not to be confused with the Tuscan town, Montepulciano is the king of red grapes in Abruzzo. The Montepulciano d'Abruzzo DOC is known for producing robust red wines with a deep ruby hue characterized by flavors of plum, cherry, and herbaceous undertones. When aged, these wines have a velvety texture with tobacco and leather notes.

Pecorino: A white grape variety that was nearly extinct but has witnessed a revival in recent decades. Pecorino wines are aromatic, boasting floral notes, green apples, and a striking minerality. Their high acidity makes them incredibly food-friendly.

Trebbiano: Often used in blending, Trebbiano d'Abruzzo wines are typically light-bodied with citrusy and almond undertones. While often overshadowed by its red counterparts, it can produce wines of surprising depth and character when carefully vinified.

Much like its viticultural one, Abruzzo's culinary landscape is a testament to its rich natural bounty. The region's wines find their perfect counterparts in its diverse gastronomy.

Montepulciano d’Abruzzo with 'Arrosticini': Arrosticini, skewered mutton pieces grilled to perfection, is a classic dish of the region. The herbaceous undertones and robust character of Montepulciano d'Abruzzo cut through the meat's richness, creating a harmonious melding of flavors.

Pecorino with Seafood: The coastal side of Abruzzo is renowned for its seafood dishes. Whether it's a simple spaghetti alle vongole or a more intricate fish stew, the zesty acidity and aromatic profile of Pecorino wines enhance the flavors of the sea.

Trebbiano d'Abruzzo with 'Pasta alla Chitarra': A classic Abruzzese pasta dish made using a 'chitarra' (guitar) finds its match in the light, citrusy notes of Trebbiano. The wine's almond undertones echo the richness of the pasta sauce, be it a tomato-based ragù or a truffle-infused cream.