Cantina Margiotta Tasting Room ★ 3.9
Valle Peligna producer at Pratola Peligna running a cellar and barrel-room visit with a selection of its wines and local food.
Tip: The estate also bottles liqueurs, so ask what is open beyond the wine list.
Valle Peligna producer at Pratola Peligna running a cellar and barrel-room visit with a selection of its wines and local food.
Tip: The estate also bottles liqueurs, so ask what is open beyond the wine list.
Niko Romito's restaurant in a former convent at Castel di Sangro, with a cellar of about 1,300 labels and a list that leans on Abruzzo.
The list: About 5,000 bottles across roughly 1,300 labels, held at 14 to 17 degrees, weighted to Italy and Abruzzo with a European spine.
Awards: https://www.nikoromito.com/reale/ 2014
Tip: The cellar list is built around drinkability rather than trophy bottles, so ask the team to steer you local.
Rooms in the sixteenth-century convent at Castel di Sangro that houses Niko Romito's Reale, with the restaurant's cellar of about 1,300 labels downstairs.
Tip: Classic and Superior rooms are booked alongside the restaurant, not separately from it.
The town at the centre of the Valle Peligna, the basin where the consortium places Abruzzo viticulture before the Renaissance. Ovid was born here, and a 12th century Gothic aqueduct runs along Piazza Garibaldi.
Pours: Montepulciano d'Abruzzo Terre dei Peligni, Cerasuolo d'Abruzzo
Tip: Buy confetti, the sugared almonds the town has made for centuries, and walk Piazza Garibaldi, where the Giostra Cavalleresca horse race is run in summer.
A stone village at 1,050 metres in the Sagittario valley, above a lake stocked with pike and perch. Henri Cartier-Bresson photographed the town in 1951 and Mario Giacomelli from 1957 to 1959.
Pours: Montepulciano d'Abruzzo Terre dei Peligni
Tip: The drive up the Sagittario gorge from Anversa is the point of the trip. Go in the morning and come back down through Sulmona for lunch.