Abbuoto gives medium to large berries. Irregular yields are a concern for growers seeking to make it more commercially available. It tends to ripen towards the end of September.

Abbuoto is mainly used as a blending component alongside other varieties. It gives body and alcohol to a blend. It is also made as a Rosato wine.

Abbuoto produced as a monovarietal tends to give fairly aromatic wines with scents of plum and black cherry.

There are only a handful of people with Abbuoto vines, and as such, its survival relies on them. I'm not aware of new plantings of the variety, so it is unlikely that we'll see more of it in the near future.

There are very few producers and wines to recommend here. Monti Cecubi, located in the village of Itri, in the Province of Latina, is the most obvious benchmark to reference. Their organic vineyards include a small parcel of Abbuoto and this used for both red wine blends and a Rosato made exclusively with the variety.