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The territory of the Abruzzo region is naturally prepared to the cultivation of vine , situated as it is between the Adriatic sea and the Gran Sasso d'Italia and the Majella mountain chains, where three National Parks and more than ten national and regional reserves stretch.
As a matter of fact, the Abruzzo region can be divided in two main areas: the mountainous inland, that constitutes over the 65% of the whole regional territory and the coast with its wide hilly strip.
From a climatic point of view, this area is characterized by a moderate windiness, which constantly involves vineyards in all seasons, causing remarkable temperature ranges between day and night. As a matter of fact, both in summer and in winter, the temperature falls at night, due to air streams descending from the mountains nearby. During the day, on the contrary, the exposure of the vineyards to South, South-East, combined with the latitude that sets Abruzzo in the centre of Italy, assure the heating of the air. This element is decisive for the full maturity of the grapes, which, in terms of quality, take advantage of these important temperature ranges, thus keeping those elegant perfumes and that freshness, so typical of the wine obtained from this vineyards.
The Abruzzo region is famous for its uncontaminated nature and for this reason it has been called "the green Region of Europe". But few people know that the wine-growing has been practised in this territory since the times of the Etruschis who introduced the grapevine between the VII and VI century B. C.
We have references from writers and historians such as Polibio from Megalopoli, Plinio Il Vecchio and Andrea Bacci.
The cultivation of the grapevine, therefore, has been handed down and consolidated during the centuries making of this region the fifth national producer today (Veneto, Emilia Romagna, Sicily and Puglia come before it).

The efforts of making the most of the territory and its most important autochtonous vines, Montepulciano particularly, added to a new generation of oenologists and vine farmers, represent the points of strenght of the oenology of Abruzzo today. The qualitative growth supported from the interest of the critics and the market and from the successes obtained every year in national and international competitions is a clear sign of this process.

These diversities of olives besides variations in climate have as result different types of extra virgin olive oil: oils with a delicate and slightly fruity perfume from the hilly areas, oils with a strong fruity slightly spicy and bitter flavour from inland areas and many others with different tastes.

The decisive element for the choice has become the typicalness of the product, tied up to the geographical origin and the variety of olives, to the traditional methods of harvest and processing.
The produced oil in Abruzzo has excellent qualities, an average production of around 250000 quintals in a year, at the fifth place on the national scale, with around 9 million of plants spreaded on around 47000 hectares.