Terraviva

Tenuta Terraviva is one of the most interesting realities on the Abruzzo wine scene. It is located in Tortoreto, in the province of Teramo, and cultivates its vineyards in the hilly hinterland, just a few kilometres from the Adriatic coast. The marvellous sunny locations benefit from a Mediterranean climate and constant ventilation from the sea breezes. The good temperature fluctuations between hot days and cool nights favour perfect ripening of the grapes with particularly rich aromas. It is a family-run winery with strong roots in the region and a desire to valorise the grapes historically found in Abruzzo.

The name Terraviva already explicitly refers to the company's philosophy. Love of the land and respect for nature are the concepts on which the entire work is based. Based on these fundamental principles, Terraviva has set out to protect the environment both in the vineyard and in the cellar in order to achieve an ecologically sustainable attitude. The awareness of the centrality of the vineyard and the importance of grape quality for the production of great wines led to the adoption of the principles of organic farming with the complete rejection of all chemical substances and the exclusive use of sulphur and copper to combat downy and powdery mildew. The wine cellar was designed according to the same principles and an iThe town's photovoltaic system guarantees its energy self-sufficiency.

True to the oldest traditions of the area, Terraviva has decided to focus all its efforts on the valorisation of indigenous grape varieties: Montepulciano d'Abruzzo, Trebbiano d'Abruzzo, Passerina and Pecorino. This choice stems from the certainty that only the best combination of vine, soil and climate can lead to wines that express the true spirit of a terroir. To control the entire process, only organic grapes grown on the estate are used. The grape harvest is carried out by hand to preserve the perfect integrity of the grapes. In the cellar, a light oenology is practised that accompanies the grapes until their transformation into wine with a minimum of intervention. Fermentation takes place spontaneously with indigenous yeasts. This results in healthy and authentic wines that can convey the unadulterated character of the terroir.