Ciavolich Fosso Cancelli Pecorino Colinne Pecaresi IGP

The Ciavolichs were wool merchants from Bulgaria who built the family’s first cellar in 1853, one of the oldest wine making structures in Abruzzo. Chiara Chiavolich, the current generation owner, comes from a family of strong women. She strives to keep agricultural, wine and historical heritage intact in order to pass it on to future generations through sustainability. Ciavolich wines are made with both contemporary and ancient vinification techniques, respectful of the original variety and territory producing wines that are straightforward, clean and with deep spirit.

The Fosso Cancelli wines honor the ancient Abruzzo wine making techniques of spontaneous fermentation with a Pied du Cuve preparation in old world vessels such as terracotta, oak, and concrete and bottled without filtering. Pied du Cuve is made from the ripened grapes picked before harvest that spontaneously ferment from the indigenous yeast and then are added to the must in the amphorae or barrels.

These Pecorino grapes are from the vineyards of Pianella and/or Loreto Aprutino. Hand-picked and carried in small cases to the winery. Crushed and pressed with the aid of a small crusher-destemmer and an old press. The must is partly transferred into terracotta amphorae and partly into old French oak tonneaux. The fermentation with Pied du Cuve takes from seven to ten days and the wine is then racked and left to age on fine lees in 15hl Slavonian oak barrels and in terracotta amphorae. Aged for about two years and bottled without filtering.