Cantina Indigeno was started in 2016 by four friends, Nicola Reginaldi, Alfredo Giugno, Fabio Petrella and Loreto Lamolinara. They are experts in fermentation and vinification and wanted to use their knowledge to produce authentic wines that respect their region. Their vinification is devoted to the least possible intervention: spontaneous fermentation with indigenous yeasts, no temperature control, filtration, zero sulfur or other additions. The wines of the Indigenous Cantina hardly exceed 12% alcohol, and they focus on freshness, acidity, and drinkability. They are therefore very distant from traditional Abruzzo wines such as Montepulciano or Cerasuolo: coded to be charged, alcoholic and structured.