Valentini
Summary
Valentini is a fiercely private, family-owned estate in Loreto Aprutino, Abruzzo, producing limited quantities of Trebbiano d'Abruzzo, Montepulciano d'Abruzzo, and Cerasuolo from 60 hectares of clay-limestone soils that benefit from the interplay between Adriatic and Apennine influences. Their uncompromising adherence to traditional methods—including indigenous yeasts, extended macerations, aging in neutral Slavonian oak, and a willingness to declassify entire vintages—has transformed Abruzzo's native varieties into wines of extraordinary complexity and aging potential that serve as definitive regional benchmarks.
Heritage & Leadership
The Valentini estate is situated in Loreto Aprutino in the Pescara province of Abruzzo, Italy. The property has been in the Valentini family for generations, with documented wine production dating back to the early 20th century. Edoardo Valentini managed the estate for several decades until his death in 2006, establishing the winery's reputation for quality and traditional methods. During his tenure, Edoardo focused exclusively on indigenous varieties and maintained a steadfast commitment to traditional viticulture.
Following Edoardo's passing, his son Francesco Paolo Valentini assumed leadership of the estate. Francesco Paolo has maintained continuity with his father's approach while guiding the winery through the 21st century. The transition preserved the estate's focus on limited production of three principal wines from native Abruzzo varieties. The family maintains a notably private profile in the wine world, eschewing marketing campaigns and limiting public information about their production methods.
## Vineyards & Wines
The Valentini vineyards are located in the hills of Loreto Aprutino at elevations between 250 and 300 meters above sea level. The estate comprises approximately 60 hectares of land, with a portion dedicated to viticulture alongside olive groves and grain fields. The vineyards benefit from the moderating influence of the Adriatic Sea to the east and the Apennine Mountains to the west, creating significant diurnal temperature variations.
The estate focuses on three indigenous varieties: Trebbiano Abruzzese for their white wine, and Montepulciano for both their red and rosé (Cerasuolo) offerings. The Trebbiano vineyards contain old vines, with many exceeding 50 years of age. The soils in the vineyard areas consist primarily of clay and limestone, with varying proportions throughout the property. Vineyard management follows traditional methods with manual harvest and selection.
The three principal wines produced are Trebbiano d'Abruzzo, Montepulciano d'Abruzzo, and Cerasuolo d'Abruzzo. Production quantities remain limited, with annual output varying based on vintage conditions. The wines are known for their aging potential, with the Trebbiano showing particular longevity uncommon for the variety in other producers' hands.
## Philosophy & Practice
The Valentini approach to winemaking centers on minimal intervention and traditional methods. Fermentation occurs with indigenous yeasts in a combination of concrete and glass-lined tanks. The estate employs extended maceration for their Montepulciano, while the Trebbiano sees contact with the skins before pressing. Aging takes place in large, neutral Slavonian oak casks, avoiding the influence of new oak.
The family maintains strict selection standards, declassifying wines from vintages deemed insufficient in quality. This practice results in certain vintages being entirely absent from the market. Bottling occurs without filtration, preserving the natural character of the wines. The estate follows a lunar calendar for various cellar operations, adhering to agricultural traditions established over generations.
In the vineyards, the Valentinis practice traditional farming with manual labor predominating. Chemical treatments are minimal, focusing instead on preventative measures through canopy management and natural vineyard balance. While not officially certified organic, their approach emphasizes sustainability through traditional methods. The estate's commitment to indigenous varieties extends to maintaining their own selections of Trebbiano Abruzzese and Montepulciano, preserving genetic diversity within these varieties.
Vineyards & Wines
The Valentini vineyards are located in the hills of Loreto Aprutino at elevations between 250 and 300 meters above sea level. The estate comprises approximately 60 hectares of land, with a portion dedicated to viticulture alongside olive groves and grain fields. The vineyards benefit from the moderating influence of the Adriatic Sea to the east and the Apennine Mountains to the west, creating significant diurnal temperature variations.
The estate focuses on three indigenous varieties: Trebbiano Abruzzese for their white wine, and Montepulciano for both their red and rosé (Cerasuolo) offerings. The Trebbiano vineyards contain old vines, with many exceeding 50 years of age. The soils in the vineyard areas consist primarily of clay and limestone, with varying proportions throughout the property. Vineyard management follows traditional methods with manual harvest and selection.
The three principal wines produced are Trebbiano d'Abruzzo, Montepulciano d'Abruzzo, and Cerasuolo d'Abruzzo. Production quantities remain limited, with annual output varying based on vintage conditions. The wines are known for their aging potential, with the Trebbiano showing particular longevity uncommon for the variety in other producers' hands.
## Philosophy & Practice
The Valentini approach to winemaking centers on minimal intervention and traditional methods. Fermentation occurs with indigenous yeasts in a combination of concrete and glass-lined tanks. The estate employs extended maceration for their Montepulciano, while the Trebbiano sees contact with the skins before pressing. Aging takes place in large, neutral Slavonian oak casks, avoiding the influence of new oak.
The family maintains strict selection standards, declassifying wines from vintages deemed insufficient in quality. This practice results in certain vintages being entirely absent from the market. Bottling occurs without filtration, preserving the natural character of the wines. The estate follows a lunar calendar for various cellar operations, adhering to agricultural traditions established over generations.
In the vineyards, the Valentinis practice traditional farming with manual labor predominating. Chemical treatments are minimal, focusing instead on preventative measures through canopy management and natural vineyard balance. While not officially certified organic, their approach emphasizes sustainability through traditional methods. The estate's commitment to indigenous varieties extends to maintaining their own selections of Trebbiano Abruzzese and Montepulciano, preserving genetic diversity within these varieties.
Philosophy & Practice
The Valentini approach to winemaking centers on minimal intervention and traditional methods. Fermentation occurs with indigenous yeasts in a combination of concrete and glass-lined tanks. The estate employs extended maceration for their Montepulciano, while the Trebbiano sees contact with the skins before pressing. Aging takes place in large, neutral Slavonian oak casks, avoiding the influence of new oak.
The family maintains strict selection standards, declassifying wines from vintages deemed insufficient in quality. This practice results in certain vintages being entirely absent from the market. Bottling occurs without filtration, preserving the natural character of the wines. The estate follows a lunar calendar for various cellar operations, adhering to agricultural traditions established over generations.
In the vineyards, the Valentinis practice traditional farming with manual labor predominating. Chemical treatments are minimal, focusing instead on preventative measures through canopy management and natural vineyard balance. While not officially certified organic, their approach emphasizes sustainability through traditional methods. The estate's commitment to indigenous varieties extends to maintaining their own selections of Trebbiano Abruzzese and Montepulciano, preserving genetic diversity within these varieties.