La Valentina began in 1990 on the hills of Spoltore in Pescara, where the Di Properzio family shifted Abruzzo away from bulk wine toward careful, site-driven farming. Their work centers on Montepulciano, Trebbiano Abruzzese, and Pecorino, grown across coastal and inland parcels that rise toward the Apennines. All estate vineyards follow organic practices, certified since 2016, with a strict minimal-intervention approach that avoids chemical inputs and emphasizes biodiversity. Consulting enologist Luca D’Attoma has guided winemaking since 1998, focusing on clean fermentations and preserving vineyard character. Production spans Montepulciano d’Abruzzo, Trebbiano, Cerasuolo, and Pecorino, sourced from roughly forty hectares across Spoltore, Cavaticchi, Scafa, San Valentino, and Alanno.