Why we chose Conte di Lucca

Conte di Lucca is generous, fruit-driven and unmistakably Italian: rich enough to appeal to lovers of Australian Shiraz, yet fresher, softer and more savoury at the table. Black cherry and ripe plum give it immediate warmth, while herbs, spice and balanced acidity keep the wine moving through a meal.

This producer also has a personal connection to Alessa Vino. The Conte di Lucca team joined us at Carne & Cucina for an intimate wine dinner, sharing the landscape, traditions and family thinking behind the bottle directly with our guests.

The story behind the name

The traditional story of Conte di Lucca pays tribute to Adalberto I, a wine lover who held the title Count of Lucca. The story says the Count kept the finest barrels of his favourite wine in the cellars of his castle, allowing them to mature slowly.

That idea continues in the modern wine: the name represents selection, patience and the belief that the best barrels deserve extra time. It gives this approachable Montepulciano a link to an older Italian culture of keeping special wine for the table and for the people who matter.

Meet the Redmont–Di Tonno family

Conte di Lucca is a project of the Redmont–Di Tonno family, Italian wine-industry veterans who established their estate in Loreto Aprutino in 2001. Antonella Di Tonno and Rodrigo Redmont lead the family vision, combining Antonella's deep Abruzzese roots with Rodrigo's international outlook.

Their work begins with the belief that wine should make the place visible. Native Montepulciano and Trebbiano remain central to the estate, while careful vineyard management, parcel-by-parcel winemaking and control of the bottling process allow the family to follow the wine from the soil to the finished bottle.

Loreto Aprutino: mountains, sea and biodiversity

The vineyards lie around Loreto Aprutino, one of Abruzzo's respected wine-growing areas, between the Adriatic coast and the Gran Sasso massif. The vines sit at roughly 300 metres above sea level with south-east exposure in the Tavo Valley.

Warm Mediterranean sunshine is moderated by Adriatic breezes and cooler air descending from the Apennines. The landscape carries clay and limestone as well as complex geological layers shaped by ancient glacial processes. These contrasts help Montepulciano achieve full, dark fruit while preserving the freshness that makes the wine so useful at the table.

Montepulciano and eight months in barrel

The wine is made from 100% Montepulciano d'Abruzzo. After fermentation, it matures for around eight months in small 225-litre barrels. The oak is intended to frame the fruit rather than dominate it, softening the tannins and adding gentle spice, tobacco and structure.

The estate works with environmentally respectful practices, and the wine is suitable for vegan drinkers. At 13.5% alcohol, it has enough body for robust food without losing the balanced, approachable character that defines the style.

What it tastes like

Look for black cherry, ripe plum, blackberry and blackcurrant, followed by dried herbs, tobacco leaf and subtle sweet spice. The palate is smooth and generous, with velvety tannins, a fresh line through the dark fruit and a long, savoury finish.

For Australian drinkers, it sits between a juicy McLaren Vale red and a fresher Italian table wine: less oak and weight than many Shiraz styles, but with enough depth and warmth for a hearty meal.

How to serve it

Serve at 16–18°C in a generous red-wine glass. Give the bottle a little air while the food reaches the table, especially if serving it with richer dishes.

It is excellent with slow-cooked beef or lamb, wood-fired steak, tomato-rich pasta, grilled vegetables, game or aged cheese. Open it for a relaxed family lunch, a dinner with friends or any evening when you want a red that feels generous without becoming heavy.