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Ciavolich, Az. Ag.
Since 1853, the Ciavolich family has cultivated fine wine grapes from vineyards located in Abruzzo in South Central Italy. A variety of vineyard and winemaking strategies are used to produce wines of low in yield, high in quality and regionally true.
2007 Montepulciano d'Abbruzzo DOC Fosso Cancelli
Fosso Cancelli was first created in 2007. The name recalls a ditch next to the vineyard and on the label (numbered) you will find the map of our Loreto estate. Chiara Ciavolich wanted to produce a great traditional wine that followed the process adopted by the business from the 60s onwards; including fermentation and ageing in concrete before bottling.
The grapes come from the oldest vineyards in Loreto Aprutino, planted in 1960, grown using the tendone method. Bottled in 2009, the wine has been stabilizing since. Only released in late 2015. Stand upright as there will be some sediment.
2012 Rosso di Montepulciano d'Abruzzo DOC Divus
Deep ruby red colour, it presents red fruits and berries, morello cherry, blackberry, and plum flavour. Smooth in the mouth, warm gentle tannins in good balance with the alcohol. Typical licorice aftertaste.
Best served at 18-20°C, this superb Montepulciano d’Abruzzo will perfectly match red roasted meat, lamb chops, prosciutto and salami, parmigiano and every matured cheese. It goes very well with pasta dishes and risotto.
2015 Pecorino Colline Pescaresi igt Aries
Only 9000 bottles are produced from the grapes of a hectare of pergola planted back in 2000. Early morning harvested and immediately pressed gently and the must is decanted into stainless steel vats at controlled temperature. After fermentation, part of the wine is decanted into old french tonneaux (2009) where it stays on fine lees. Then in February, the two wines are assembled and bottled.
Bright straw yellow. Aromas of candy and herbs. In the mouth dried fruit, mineral and fruity. Nice acidity and persistence. In spring it matches well with pasta and asparagus, broad beans and peas dusted with pecorino cheese. From autumn it’s perfect with mushroom dishes and with baked cheese toasties.