Exploring autochthonous wines from Citra, Abruzzo’s largest wine cooperative

Citra hosts an informal lunch to introduce their autochthonous wines at Mamo restaurant in New York City.

Citra is the largest wine producer in Abruzzo. an important winegrowing region in Southern Italy. Roughly 3000 winegrowers from 9 associations cultivate a diverse array of varietals, on 6000 hectares of vineyards in Chieti province, for the 9 wineries that make up this 50 year-old cooperative. Each of these winegrowers has a family history and generations of experience in the industry.

They, along with 22 oenologists and agronomists specializing in the area’s autochthonous grapes including Montepulciano, Trebbiano, Pecorino, Passerina, Cococciola, and Montonico, produce 27 million bottles of wine (this represents 30% of the region’s output) that are expressive of the microclimates (influenced by the cooling breezes coming off the Majella and Gran Sasso mountains, as well as the Adriatic Sea), and diverse soil types (including limestone, clay, volcanic, and sand) found throughout Chieti province.

The barrel cellar at Citra is the largest in Abruzzo. Here, 2500 to 15,000 kiloliter-capacity Slavonian oak casks, along with smaller oak barriques, age 7000 hectoliters of wine produced in 9 different areas, for between 1 and 3 years.

The marble bar at Mamo restaurant.
The dining area at Mamo restaurant.
Donato Nasuti, Citra Export Sales Director.

Citra showcased 5 wonderful wines made from autochthonous varietals at Mamo restaurant in downtown New York City. A family-style lunch was prepared to complement the wines in mix-and-match fashion, and it demonstrated not only the quality of these wines, but also their adaptability to a wide range of ingredients. .

Farro and vegetable salad with buffalo mozzarella and avocado, along with Citra whites, a rose’, and reds.
The Citra lunch wine lineup.

Citra Bisanzio Trebbiano d’Abruzzo D.O.C., 2021

Aged in stainless steel tanks.

Fresh and crisp, with a soft acidity, and white flower, green apple, pear, and grass notes.

Citra Ferzo Pecorino d’Abruzzo D.O.C. Superiore, 2021

Refreshing and medium-bodied, with good acidity and minerality, and lemon, grapefruit, lime, and green apple, as well as honey and slate notes.

Citra Bisanzio Cerasuolo d’Abruzzo D.O.C., 2021

Aged in stainless steel tanks.

Lush and well-balanced, with violet, as well as ripe strawberry and raspberry notes.

Rigatoni bolognese.

Citra Ferzo Montepulciano d’Abruzzo D.O.C. Riserva, 2019

Aged in stainless steel tanks, and oak barrels.

Medium-bodied with balanced tannins, a good acidity, and blackberry, plum, and cherry, as well as earth, balsamic, and zesty spice notes.

Eggplant parmesan and caprese salad.

Citra Laus Vitae Montepulciano d’Abruzzo D.O.C. Riserva, 2016

Aged in stainless steel tanks, oak casks, and barriques.

Full-bodied, structured, and smooth, with fragrant violet, and bright raspberry, cherry, and plum, as well as licorice, black pepper, vanilla, and chocolate notes.

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