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Winemaker's Notes
The grapes of the vineyards of Pianella and/or Loreto Aprutino are hand-picked and carried in small cases and taken in the winery. Crushing and pressing are undergone with the aid of a small crusher-destemmer and an old press. The must obtained is partly transferred in terracotta amphorae and partly in old French oak tonneaux. To start the fermentation a pied-de-cuve of indigenous yeast is added obtained from the same grapes. The fermentation 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. The elevation lasts for about two years, following, the wine is racked and bottled without filtering.
Product Details
| Category | Wine |
| Color | White |
| Type | Still Wine |
| Country | Italy |
| Region | Abruzzo |
| Subregion | Colline Pescaresi |
| Style | Dry |
| Varietal | Pecorino |
| Producer | Ciavolich |
| Vintage | 2018 |
| Size | 750 ML |
| Container | Bottle - Glass |
Dried apple, chamomile, salted almonds and dried herbs on the nose. Itâs full-bodied with bright acidity. Concentrated with salty mineral and herbal dimensions. Rich, yet fresh. Drink now.
The 2018 Pecorino Fosso Cancelli is a deep orange-tinged golden color in the glass, with an exotic bouquet that mixes ground ginger and flint with tropical florals and hints of tangerine. It’s smooth and soothing to the palate with creamy textural waves of ripe orchard fruits that are nicely balanced by crisp minerality. Nuances of kiwi and a salty flourish define the finale as the 2018 finishes fresh yet long. This is nicely done and is a pleasure to taste.
The deep golden yellow of the Ciavolich Fosso Cancelli Pecorino signals excitement and rightfully so. The nose is lightly reduced, with salty citrus and stone fruits, while the palate is unctuous and umami laden, a bite of Parmigiano Reggiano with honey and hazelnuts that seems to last forever. This is an evocative, layered wine that truly succeeds in demonstrating the potential of the endlessly versatile Pecorino grape. — Danielle Callegari