Cantina Tollo was founded in 1960, when many Italians had left the Abruzzo countryside in search of a better future. Our fathers, on the other hand, winemakers for generations, decided to stay in the vineyards, creating Cantina Tollo. Over the next 20 years, Cantina Tollo played a leading role in the revival of wine-making in the Abruzzo region. And today, Cantina Tollo plays an important part in leading initiatives for the protection of regional wines, helping to make it one of the most important and established businesses in the Italian winemaking industry. Cantina Tollo is a cooperative that grew out of the passion of a handful of members, and today is symbolic of the Abruzzese approach to modern winemaking. Riccardo Brighigna leads the Cantina Tollo wine production team, made up of oenologists Daniele Ferrante and Enrico Mucci, and agronomist Antonio Sitti
In Abruzzo, the first evidence of wine production stretches back in pre-Roman times, with funerary pottery unearthed in the monumental cemeteries around L’Aquila. There are numerous Roman remains which attest to the spread – and the popularity – of wine, cited in the works of historians and in the verses of poets as well. “Wine gives courage and makes men more apt for passion,” wrote Ovid, the famous elegiac poet from Sulmona in Abruzzo. Wine from the region is praised in On Agriculture by Marcus Porcius Cato, and even Hannibal was seduced by the local wine, according to the Greek historian Polybius.
Cantina Tollo’s wines are deeply rooted in the rolling Abruzzo hills, which slope down from the Apennines toward the Adriatic Sea. The vineyards extend over an area of more than 3,000 hectares, from the coastal hills to the slopes of the Maiella, in a typically Mediterranean climate, which is temperate with notable temperature fluctuations, which give optimal conditions for the buildup of aromatic compounds, producing high quality grapes. Production exclusively focuses on typical and indigenous grape varieties of the region, cultivated in the traditional method on pergolas, with a pursuit of experimentation both in the field and in the cellar.