The WineKnitter – August 14, 2019 (USA press reviews/mentions)

In “Day 744 Abruzzo, A Wine Region Worth Knowing,” blogger Penny Weiss writes about an educational seminar she was able to attend, where she explored and learned more about the Abruzzo wine region of Italy. Penny briefly introduces Abruzzo, giving a history of winemaking in the region.

She features wines from CITRA, giving the history of the winery, “Citra is a collection of family-owned vineyards located in Abruzzo’s Chieti province. It is Abruzzo’s largest winegrowing community with approximately 3,000 families sharing a code of values and respect for nature. Citra was founded in 1973 and has been passed down from generation to generation. The vineyards tend to be small, with some only being one hectare. Collectively there are 6,000 hectares of vineyards that cover most of the province of Chieti. All their wines are estate grown and bottled. They have an impressive portfolio of wines that includes indigenous and non-native grape varieties.”

Among her reviews:

CITRA Trebbiano d’Abruzzo DOP 2017
“This pale lemon 100% Trebbiano wine offers a lovely bouquet of floral notes, citrus and a hint of minerality that segue onto the palate with a touch of pineapple. This is a dry, light-bodied and refreshing wine with crisp acidity and citrus zest on the finish. Serve as an aperitif or pair with seafood, light pasta and salads.”
 
CITRA Montepulciano d’Abruzzo DOP 2017
“This is an un-oaked 100% Montepulciano aged in stainless steel tanks for two months and then bottled aged for one month. The color is dark ruby bordering on purple. Aromas of ripe berries, spice and anise lead to a palate of concentrated berry flavors, licorice, pepper and chewy tannins. It is nicely balanced and rather impressive for the cost. Pair with grilled meat, fowl, hearty stews and pasta.”
 
CITRA Sangiovese Terre di Chieti IGP 2017
“This 100% Sangiovese is un-oaked and aged in stainless steel tanks for two months and then bottled aged for one month. The wine is deep ruby with pleasant aromas of cherry, red fruit and a hint of spice. Sour cherry, plum, savory and notes of fennel and spice permeate the palate with a nicely structured balance of tannins and acidity. Pair with red meat, white meat, pasta and cheese.”