Pesolillo — Colle Rotondo, up near Chieti in Abruzzo, and an estate with proper roots, established all the way back in 1961 and still family-run, now under Lorenzo and Giuseppe Pesolillo. Fully organic certified, part of FIVI (the independent growers' association), meaning every single bottle is genuinely accountable start to finish — vine to glass, no outsourcing, no shortcuts.
Site's got real natural advantages too — 200 metres up, strong thermal swings between day and night, sea breeze rolling in, properly favourable sun exposure. All autochthonous grapes, nothing imported in from elsewhere — Montepulciano and Pecorino doing the heavy lifting, exactly as Abruzzo intends.
Montepulciano d'Abruzzo is where the estate really sings — dark fruit, chocolate, dried cherry, firm structure, peppery earthiness underneath. Filari in Costa, their single-site Montepulciano, has picked up real critical love for its density and ripe, well-integrated tannin. On the white side, Pecorino Superiore brings citrus, white flowers and a distinct saline edge — bright, textural, genuinely characterful for the variety.
This is Abruzzo doing what Abruzzo does best, grown honestly and made without pretension. A region still criminally underrated outside Italy, and Pesolillo's one of the names quietly proving why that needs to change.
Pesolillo — Colle Rotondo, up near Chieti in Abruzzo, and an estate with proper roots, established all the way back in 1961 and still family-run, now under Lorenzo and Giuseppe Pesolillo. Fully organic certified, part of FIVI (the independent growers' association), meaning every single bottle is genuinely accountable start to finish — vine to glass, no outsourcing, no shortcuts.
Site's got real natural advantages too — 200 metres up, strong thermal swings between day and night, sea breeze rolling in, properly favourable sun exposure. All autochthonous grapes, nothing imported in from elsewhere — Montepulciano and Pecorino doing the heavy lifting, exactly as Abruzzo intends.
Montepulciano d'Abruzzo is where the estate really sings — dark fruit, chocolate, dried cherry, firm structure, peppery earthiness underneath. Filari in Costa, their single-site Montepulciano, has picked up real critical love for its density and ripe, well-integrated tannin. On the white side, Pecorino Superiore brings citrus, white flowers and a distinct saline edge — bright, textural, genuinely characterful for the variety.
This is Abruzzo doing what Abruzzo does best, grown honestly and made without pretension. A region still criminally underrated outside Italy, and Pesolillo's one of the names quietly proving why that needs to change.
