Piccolo Goccio Trebbiano d'Abruzzo 2024

Piccolo Goccio—meaning "little sip" in Italian—is a curated collection of everyday Italian wines sourced from producers across multiple regions. The project assembles bottles designed for daily drinking and food pairing, representing the kind of straightforward, authentic wines one might encounter at a neighborhood café in Italy.

The range draws exclusively from indigenous Italian grape varieties rather than international plantings. Each wine comes from a different region, selected to showcase local character through clean, transparent winemaking. The portfolio currently includes a Barbera from the Asti area of Piedmont, a Pinot Grigio from Alto Adige in the Dolomite foothills, a Sangiovese from Tuscany near Montalcino, Trebbiano and Montepulciano from Abruzzo's Adriatic coast near Chieti, and a sparkling Glera from the Prosecco zone north of Venice.

The winemaking approach across the Piccolo Goccio range emphasizes freshness over complexity. Most wines ferment and age entirely in stainless steel tanks, avoiding oak influence to preserve primary fruit character and bright acidity. This technique produces wines with immediate appeal—accessible upon release without requiring cellaring.

The Abruzzo wines come from a cooperative winery near Chieti, while the Piedmont Barbera originates from a producer in Barbera's home territory around Asti. The Alto Adige Pinot Grigio represents the cooler alpine climate of Italy's northeastern corner, and the Tuscan Sangiovese comes from vineyards in the Montalcino area, though bottled for early drinking rather than extended aging.

Piccolo Goccio fills a specific role: reliable wine options for weeknight dinners, casual gatherings, and everyday meals. The focus remains on value and versatility rather than single-vineyard prestige, offering entry points to Italy's diverse wine regions through approachable, food-friendly bottles.

Located in central Italy along the Adriatic coast, Abruzzo stretches from the Apennine Mountains to the sea, creating diverse growing conditions across its four provinces: L'Aquila, Teramo, Pescara, and Chieti. Winemaking traditions in the region date back to the sixth century BCE, when Etruscan settlers introduced viticulture to the area.

Abruzzo's climate benefits from both maritime and mountain influences. The Adriatic Sea moderates coastal temperatures while the Gran Sasso massif—the highest peak in the Apennines—provides cooling breezes and significant diurnal temperature variation. Vineyard elevations range from near sea level to over 500 meters in hillside plantings. Soils vary considerably, with calcareous and clay compositions predominating in different zones.

Two grape varieties dominate production. Montepulciano—not to be confused with the Tuscan town of the same name—covers approximately 17,000 hectares and produces deeply colored red wines with soft tannins and dark fruit character. The variety also yields Cerasuolo d'Abruzzo, a cherry-pink rosato made by limiting skin contact. Trebbiano, specifically Trebbiano Abruzzese and Trebbiano Toscano, accounts for most white wine production, though indigenous varieties like Pecorino, Passerina, and Cococciola have gained recognition in recent decades.

The region holds two DOCG designations—Montepulciano d'Abruzzo Colline Teramane and Terre Tollesi—alongside seven DOC appellations. Montepulciano d'Abruzzo DOC and Trebbiano d'Abruzzo DOC remain the most widely produced, offering both everyday wines and more structured bottlings with aging requirements.

Abruzzo's cuisine pairs naturally with local wines. Regional specialties include maccheroni alla chitarra—square-cut pasta made using a guitar-like wooden frame—served with slow-cooked meat ragù, as well as arrosticini (lamb skewers) and brodetto (fish stew). The region also produces high-quality olive oil and truffles, contributing to a food culture that favors straightforward, ingredient-driven natural wine pairings.