Podere San Biagio sits in Controguerra, on the Teramo hills between the Adriatic coast and the Apennine mountains. The family farm began in the 1980s with cereals and olives, following organic practices long before that became fashionable.
Wine arrived later. A cellar was built and bottling began in 2000, but the real shift came when Jacopo Fiore returned home in 2014 and began focusing seriously on the vineyards and cellar.
The location matters: sea influence from one side, mountain air from the other, with clay-limestone soils around 300 metres above sea level. Jacopo works with Abruzzo varieties including Trebbiano, Malvasia, Passerina, Pecorino and Montepulciano.
His approach is straightforward: spontaneous fermentations, no filtration or clarification, and very little intervention. The range goes from easy, fresh everyday wines to more structured bottles such as Trebbiano aged in terracotta amphora. It is still very much a family farm — just with a much more contemporary idea of what Abruzzo wine can be.
