After the Trabocco, Cantina Tollo presents at Vinitaly some aspects of Abruzzo to be rediscovered: the hermitages, the routes of silence, the beautiful landscapes and Abruzzo gastronomic tradition.
A good way to live a Palm Sunday.

Easter is coming and also the world of wine wants some spirituality. On Thursday 2 and Friday 3 of April, from 12.30 to 15.30 at Vinitaly, Pad 11, Stand G2, Cantina Tollo will present the traditional cuisine of the Celestinian hermitages, one of the real fortunes of Abruzzo.
Last year Cantina Tollo brought to the exhibition in Verona the Trabocco, as a representative of Abruzzo sea tradition, this year the protagonist will be another famous representative symbol of Abruzzo, the Maiella mountain, that in a beautiful natural setting welcomes 50 Celestinian hermitages, built in the thirteenth century by Pietro Angeleri, who later became Pope Celestino V.

These holy buildings, Spartan and suggestive places for meditation and prayer, are located in some of the most spectacular mountain environment, where nature is almost impenetrable. Celestinian Hermitages were neglected for centuries, but today they have been rediscovered by religious tourism, a phenomenon that continues to increase and counts a respectable number of tourists : 330 million visitors (and a worldwide turnover of 18 billion dollars).

A fortune, however, that is still little known and this is why Cantina Tollo has chosen them.
On Thursday and Friday, the journalists can visit Cantina Tollo stand, where for a few moments, they will try a different dimension.
On the walls of the stand, completely renovated, there will be pictures of the "places of silence."
The visitors can taste some food cooked according to the tradition of the cuisine of silence explained by an expert.
The menu is the result of a historical study that reconstructed what in those days, was offered to the hermits by the rural workers.
A poor way of cooking made of simple products such as cheese, eggs and lamb, which is the protagonist of the traditional Abruzzo Easter meal. At the beginning, Hedos Montepulciano d'Abruzzo Cerasuolo will be served with “Pallotte” (typical meat balls). Then Cagiolo Montepulciano d’Abruzzo, the winner wine of the 2008 Red Regional Trophy Decanter and the winner of many other awards, will be offered with “ Agnello cacio e ovo” (lamb with cheese and eggs). The oeno-gastonomic experience will be completed with some sweet curiosity, the "neole" a typical dessert of Chieti, served with some cooked wine, an ancient wine of Abruzzo, that Cantina Tollo has started to produce this year as a tribute to tradition.

Cooked wine, also called "vine Cuotto" or "Vine Cott," is a traditional Italian food product approved by the Ministry of Agriculture, Food and Forestry. With the production of cooked wine, Cantina Tollo recovered this old tradition, which dates back to the time of Piceni (tenth century BC) or Greeks (fourth century BC).

The Cuisine of the Spirit, as presented by Cantina Tollo, will give journalists at the Vinitaly the opportunity to know some new aspects of Abruzzo.
On Thursday and Friday, during an informal and open meeting, some of the top wines from the Cantina production and some typical unique dishes will be offered. The initiative will not stop here: in the summer Cantina Tollo will organize for the journalists a tour to discover the Celestinian hermitages and their special atmosphere.
A tour that will soon be launched by Abruzzo Region, also to support and to enhance the success religious tourism is having.

The places for the initiative of April 2 and 3 are limited.
Please confirm your presence to info@gheusis.com Tel 0422 928 954.

“Vino Cotto”(Cooked wine), some more information
Until a few years ago this product was present in every private cellar and was included in the bride’s dowry. According to peasant culture, this drink was considered a good tonic after a hard day of labour in the fields.
The oldest witness on "cooked wine" is to be found on the publication of Philip Rizzi, 1811, but the English writer Edward Lear, in his book Illustrated Excursions in ltaly (1843-1844) talking about Carsoli and the surrounding, wrote: "... I tasted some wines, aged for many years, which were slightly below in quality than the good Marsala ...."
As a tradition, that still lasts today in Abruzzo, the groom's father opens a precious bottle of cooked wine, prepared at his son’s birth and kept in a small barrel until his wedding day, with an aging of at least 25-30 years. On that special occasion this particular wine is offered to the guests, who appreciate it as a unique delicacy.

The method of production
Trebbiano grape is used to make cooked wine.
The must obtained by pressing is exposed to direct fire for cooking, with the addition of fresh must and a later fermentation in oak barrels already used for two or thee times, where it is kept 36 months for ageing.

Sensory characteristics: amber in colour, complex and elegant bouquet with hints of raisin, walnut, figs, carob and liquorice. The taste is full, warm, persuasive, and lingering. 15° alcohol content. It matches perfectly with all dry pastries and in particular with the “Parrozzo Abruzzese” and the “Neole” from Ortona.

Cantina Tollo and “ Che tempo che fa”
Cantina Tollo communication campaign is back on a “Rai Tre” very popular TV programme, “ Che tempo che fa”. The campaign will emphasize and remind Colle Secco, a historical wine produced by Cantina Tollo, its ambassador wine in Italy and worldwide for more than thirty years. The TV programme has become a cult in recent years, thanks to some exceptional guest such as Condoleezza Rice, Oliver Stone, Roberto Saviano and to the next ones who will come.
Cantina Tollo has confirmed its presence at “Che Tempo che Fa” because it reputes the programme in perfect harmony with the values Cantina has always believed in and supported: Quality in life.

''Even in a difficult moment like this one, we feel we can not give up…” - says the Manager Director of Cantina Tollo Giancarlo Di Ruscio – “ but to continue to tell our Abruzzo as we always did.

“ Now more than ever we must reaffirm that our history is that of the entire region: seriousness and sobriety of work, correct proposition of the products, important results''.
They are the same ingredients for success used by Fabio Fazio in his programme.
“Cantina Tollo has always been an innovator for all Abruzzo wines” the President Tonino Verna states, "we continue to be the first winery in Abruzzo to promote its product on public television.
We are proud to maintain this record and are confident that it will be a good thing for the whole territory''

This record will be confirmed by the Radio Rai programme “Zapping”, conducted by Aldo Forbice, and Decanter, conducted by Federico Quaranta and l’inutile Tinto.

Two programs that in recent years have become successful for their intelligent way of communicating, which has been appreciated by a more evolved target. "Of course we also care very much for the awards we received from the international world of wine ", concluded the Director of Cantina Tollo Giancarlo Di Ruscio - just a few days ago in Germany, our wines have won three gold medals and three silver prestigious at the international competition "Mundus Vini", that make Abruzzo famous in the world thanks to Cantina Tollo’s commitment.”