Torano Nuovo house bottling since 1964, working unfiltered and holding wine in the cellar for up to twenty years before decanting. Montepulciano, Trebbiano and Pecorino, plus rooms on site.
Tasting: Tastings and visits arranged by email, with an agriturismo in the founder's house on the estate
Notaresco estate in the Colline Teramane DOCG zone, dating to 1970 and farming 30 hectares. Alessandro Nicodemi chairs the Consorzio Tutela Vini d'Abruzzo.
Torano Nuovo estate whose own site states the whole production is certified organic. Range covers Montepulciano, Cerasuolo and a skin contact Trebbiano d'Abruzzo.
Roseto degli Abruzzi estate on the Colline Teramane, trading as Societa Agricola Colle Funaro and selling from the property as well as through the trade.
Castilenti estate in the Teramo hills, established in 1998 and farming 168 hectares per DoctorWine, with a visits and tastings page on its own site.
Canzano estate on the Vomano side of the Teramo hills, inside the Colline Teramane DOCG, with a dedicated visits site alongside the main producer pages.
Tasting: Visit programme run on a separate booking site for the estate
Atri farm in the calanchi badlands about eight kilometres from the sea, farming organically and known for amphora fermented Trebbiano and Pecorino.
Atri estate started in 1996, farming 102 hectares and making around 600,000 bottles a year per DoctorWine. Its own visitor site was being rebuilt in September 2026.
Tortoreto estate a few kilometres from the Adriatic, trading as Societa Agricola Collebello, with low intervention winemaking including amphora aged Montepulciano.
Tasting: Cellar door with published opening hours including Saturday mornings
Organic estate above Tortoreto pouring three graded flights, from a short introduction to a full table of the amphora and skin-contact bottlings.
Tip: Ask for the macerated Pecorino, the bottling that put Terraviva into the Italian natural wine conversation.
Davide Pezzuto's restaurant in the walled village of Montepagano above Roseto degli Abruzzi, with a cellar room used for tastings.
The list: A cellar tasting is run as a separate booking in the restaurant's own cellar, alongside the pairings on the tasting menus.
Tip: The kitchen closes for a winter break, so check the reopening date before travelling in February.
Four services a week at Torano Nuovo, a fixed menu cooked from the estate's biodynamic garden and matched to old Pepe vintages.
The list: Three tasting flights drawn from the cellar of library vintages, offered with the evening menu and with a cellar visit beforehand.
Tip: The flights reach back decades; booking the cellar visit before dinner is the way to see where the bottles come from.
The preview tasting of the Teramo hills DOCG, held at Atri and run with the Gran Sasso chamber of commerce, the Gal Terreverdi Teramane and the comune. Producers show the vintages they are about to sell.
Pours: Colline Teramane Montepulciano d'Abruzzo DOCG, Cerasuolo d'Abruzzo, Abruzzo Pecorino
Tip: Since the consortium merger the tasting covers Trebbiano, Pecorino and Cerasuolo too, so it is the best day to compare the whole Teramo range.
Rooms in the house where Emidio Pepe was born, with a bio-pool, a terrace over the Casa Pepe vineyard and the Gran Sasso behind Torano Nuovo.
Tip: Guests can be taken through the old pergola plots and the cellar of library vintages, subject to the family's time.
Two lodge tents in an old olive grove on the Cirelli farm at Atri, looking across the vineyards to the Atri badlands and the Gran Sasso.
Tip: Midweek stays of two nights or more between April and June include the farm tour and amphora tasting.
Walk through the organic vineyard and the terracotta amphora store at Atri, then taste four wines from the Anfora range with a board of local food.
Tip: Book at least 24 hours ahead; the amphora room is the part of the cellar you came for.
A yoga session in the olive grove at Atri followed by a cellar visit and a tasting of the estate's organic wines.
Tip: Pair it with a night in one of the two lodge tents if you want the whole morning unhurried.
The longer Cirelli visit, taking in the farm, the amphora cellar and a wider pour than the standard Anfora tasting.
Tip: Francesco Cirelli farms the whole holding organically, so ask to see the vegetable plots and the animals too.
An organic farm in the Atri badlands about eight kilometres from the sea, with tented suites in the olive grove and terracotta fermented whites to drink beside them.
The list: Amphora fermented Trebbiano and Pecorino from an organic farm, tasted on site where the consortium lists the Cirelli Farm Glamping.
Tip: Michela Cirelli's tented suites sit in the olive grove rather than the vineyard, which is why the evenings here are quiet.
A Torano Nuovo estate inside the Colline Teramane zone whose own site states that the whole production is certified organic, across Montepulciano, Cerasuolo, Trebbiano and the Controguerra whites.
Tip: The Poggio Varano line is where the organic farming shows most: a macerated Trebbiano and an amphora Montepulciano, both twenty euros at the door.
An Atri farm in the calanchi badlands about eight kilometres from the sea, farming organically and fermenting Trebbiano and Pecorino in terracotta amphorae.
Tip: Luciano Pignataro covered the amphora work here early. The farm also runs tented suites in the olive grove if you want to stay on site.
A Tortoreto estate a few kilometres from the Adriatic working with low intervention, including amphora aged Montepulciano. Winemag grouped it with De Fermo writing about natural wine in Abruzzo.
Tip: The cellar door publishes hours including Saturday mornings, which is rare on this coast. Bottles run from 13 to 36.50 euros at the door.
The Torano Nuovo house has bottled since 1964 without filtering, holding wine in the cellar and decanting by hand before release, a window it has stretched from ten years to twenty.
Tip: The fruit comes from vines over fifty years old. There are rooms in the founder's house on the estate, and visits are arranged by email.