After Thursday’s tumultuous finish on the cobbled streets of Naples, the riders will need all the rest they can get before jumping back in the saddle for Friday’s race. What began as a relaxed seaside jaunt along the Tyrrhenian coast ended in a jumbled sprint in the rain. With one kilometer to go, a lead-out man for Dylan Groenewegen of Unibet Rose Rockets lost his line and slid sideways, causing a massive pile-up.

Here’s a recap of what happened:

Stage 7: Formia to Blockhaus; 244 km; mountains; summit finish

The stage kicks off on the coastal flats of Formia, an ancient town situated between Rome and Naples. But once the peloton moves eastward into the Apennine Mountains, the terrain quickly becomes more difficult. Overall, the riders will climb 4,600 meters, including a 15 km climb that’s (strangely) not classified! The longest stage of any grand tour in years, this race will test the mettle of any serious GC contender. Maybe the perfect opportunity for a Jonas Vingegaard flex? (Getting my popcorn ready!)

Wine Recommendation: 2024 Agricola Tiberio Trebbiano d’Abruzzo ($25; 12.5% abv)

From Riccardo Tiberio, one of the region’s premier producers, this wine comes from old vine Trebbiano Abruzzese grapes planted on the slopes (1,200 feet) of the Gran Sasso mountains. The nearby Adriatic Sea imparts a cooling, coastal influence as well.

About Agricola Tiberio

The vineyards are planted on calcareous, mixed limestone and clay soils, and come from massal selections of ancient native varieties of Trebbiano Abruzzese, Pecorino and Montepulciano. There are 30 hectares in total, situated within a unique microclimate: plots are exposed to coastal breezes coming from the Adriatic Sea and cold mountain currents coming from the Maiella massif. Vineyards are between 25 and 90 years old, with the Trebbiano Abruzzese vines among the oldest in the region.

All vineyards are planted using massal selection to preserve the varieties’ historical genetic heritage. They are also dry-farmed, which encourages the vines to adapt to the soil, climate, and the fluctuating availability of water. The resulting wines are terroir-driven, expressing a palpable sense of place.

Grapes for the 2024 Tiberio Trebbiano d’Abruzzo were hand-harvested in mid-September and only the free-run juice was used. Fermentation occurred in stainless steel tanks via indigenous yeast strains. No malolactic fermentation, fining, or filtration.

Tasting Notes and Pairing

First off: this is no basic Trebbiano!

In the glass, it is medium gold in color, with a pale lemon-green rim. On the nose there are notes of lemon curd, grapefruit, and orange peel; a hint of apricot and fresh basil. On the palate there is high acidity with ripe, fresh fruit flavors of citrus as on the nose as well as ripe apple, pear, and pineapple. The finish has an appealing mineral crispness. It’s beautifully balanced; fresh and clean, making it a perfect warm-weather sip.

I paired the Tiberio Trebbiano d’Abruzzo with a simple dinner of grilled chicken and a green salad. It’s worthy of more special dishes! As the summer corn arrives in our local market, I look forward to trying it alongside a fresh corn and cheese soufflé; or perhaps a grilled swordfish steak topped with fresh peach/nectarine salsa!

Enjoy the mountains of Abruzzo tomorrow. I’ll be back with a preview of Saturday’s race and a nice wine to enjoy as you watch!