{These wines were provided as media samples, no other compensation. Thoughts are my own.}

Yesterday, I highlighted an Italian grape and a less well-known white from the Hill Country of Texas. Today, we look at an obscure white and the same Italian grape, grown in the hilly region of origin.

On the east coast of central Italy, bordered by the Adriatic Sea and the Apennine Mountains, is the Abruzzo region. The varied topography has provided conditions in which renowned wines have been produced for centuries. The two prominent grapes of the region are Montepulciano d’Abruzzo and Trebbiano d’Abruzzo. While each province of Abruzzo produces wine, most grapes are grown in Chieti. From that tradition comes the wines of Ferzo, named for the Italian word for patches of fabric, when stitched together, create a sail.

I recently sampled a Montepulciano and a new variety for me, Pecorino. You may recognize the name from the cheese made from sheep’s milk. It is believed that the grape got its name from the creatures who developed an affinity for the grape. They have good taste. This was one of the more interesting whites I tried recently.

The grapes for the 2017 Ferzo IGP Terre de Chieti are gently pressed and fermented in stainless. Pale yellow in the glass, notes of pear, citrus, white flowers and evergreen. The wine is full-bodied and bright, with minerality and an oily viscosity. We paired it with Red Snapper and Mango salsa, coconut rice and grilled broccoli. It was delicious.

The 2016 Montepulciano d’Abruzzo DOP undergoes fermentation in stainless, gentle pumpovers before it spends 14 months in French oak. It is deep and dark, nearly opaque purple in the glass. Blackberry dominates with cherry, baking spice, and pepper. It is fuller bodied with sturdy tannins. It would pair beautifully with braised meats. We made vegan pizzas with black olives and artichokes.

The Ferzo line is the newest addition to the Codice Citra wines from family owned vineyards.