Torre Zambra Villamagna Montepulciano D'Abruzzo 2021

There are wines that speak, and then there are wines that whisper the language of earth and wind. The 2021 Torre Zambra Villamagna Montepulciano d’Abruzzo belongs unmistakably to the second category—its voice emerging from a landscape where the roar of the Adriatic meets the silent immensity of the Apennines, and where centuries of history have folded into the very soil beneath the vine.

The story of Torre Zambra begins long before cork meets lips. The estate is rooted in a family tradition that stretches back to the early 20th century, and the De Cerchio family’s devotion to Villamagna’s hills is almost tactile in its persistence. The original vineyard ground—first cultivated in 1910—was weathered by war, rebuilt with tenacity, and ultimately formalized into one of Abruzzo’s most revered addresses for Montepulciano. The Villamagna district itself, its Latin name meaning “great estate,” was recognized as a DOC only in 2011—and remains one of the world’s smallest officially delimited wine regions.

Pour a glass of the 2021 Villamagna and notice how its colour holds a deep garnet intensity—rich yet youthful. On the nose, there’s an immediate liveliness: sour cherry and wild strawberry brush against more savory notes of oven-dried tomato, coffee grind, and mixed herbs. There’s a mineral undercurrent, almost crushed stone, that lifts the fruit and anchors it firmly in place.

This Montepulciano is not a broad-shouldered blockbuster; it is a wine of balance and place, where each element—soil, sea, mountain, and human intent—converges in a measured conversation. It pairs beautifully with the rustic pleasures of its homeland: braised lamb ragu, grilled pork with rosemary, or a wheel of pecorino that has seen summers and winters on the hillside. In each bite and sip, you feel the pull of Villamagna’s terroir.

Midwinter calls for depth, warmth and structure at the table. This Villamagna Montepulciano suits a January menu built around slow heat, savory richness and restrained intensity rather than overt luxury.

Begin with charred radicchio dressed in olive oil and balsamic, finished with toasted walnuts. The wine’s acidity and subtle bitterness echo the dish while keeping the palate lifted.

For the main course, ember-roasted lamb shoulder with rosemary, garlic and anchovy or a slow-braised pork cheek in tomato and espresso offers natural alignment with the wine’s dark cherry fruit, herbal tones and savory undertow. The tannins settle comfortably into protein without dominating the plate.

A vegetarian centerpiece works just as well: mushroom and lentil stew with black pepper and thyme or handmade pasta with saffron, lamb broth and pecorino reflect the wine’s earthy and saline elements while preserving balance.

Close with aged pecorino or Canestrato served simply, allowing the wine’s structure and freshness to carry through the final course.