Cantina Vucica is a small natural-wine project from Pescara, Abruzzo, started in 2022 by two friends, Fabio and Fabrizio. They work with native grapes and simple methods to bottle wines they like to drink at the table: honest, light on makeup, and true to place.

The name “Vucica” comes from a local word for “to turn” or “to mix,” a nod to their hands-on approach and to blends of local varieties when it makes sense. Day to day, the cellar is managed with minimal intervention: spontaneous fermentation, no added sulfites, and wines left unfined and unfiltered.

Their focus is Abruzzo’s classics—Trebbiano, Montepulciano, and Pecorino—picked by hand near the Adriatic, often grown on the traditional pergola abruzzese. Short macerations and aging in steel keep the wines fresh and straightforward, with gentle texture from a few days on the skins when the fruit asks for it.

You’ll see this in bottles like Tradizione Bianco (Trebbiano with a brief skin soak) and Tradizione Rosso (Montepulciano from a breezy seaside slope), both made to be easy to pour and easy to pair. From time to time they release small lots such as a skin-contact Pecorino, harvested and destemmed by hand.

Behind the label are people, not a factory: friends who value farming with respect and making wines meant to share. The business is registered under Fabrizio Cavalazzi, reflecting the craft scale of the project. For customers, that means bottles with clear flavors, modest alcohol, and a feeling of Abruzzo hospitality—wines to open on a normal night, with simple food and good company.