This rugged red staple can be anything from a simply fruited, easy-drinking wine to a serious, more structured offering, complete with all the depth and earthiness that can come from old-vine fruit and ideally placed vineyards. Montepulciano d'Abruzzi is produced in the region of Abruzzi from the Montepulciano grape, and is not to be confused with Tuscany’s Sangiovese-based Vino Nobile di Montepulciano. Many of the modern incarnations of Abruzzi’s favorite red wine are bigger, more structured, and more expensive than traditional Montepulcianos - but there are still plenty of inexpensive versions out there just waiting to be paired with a simple meal of pasta or pizza.
|Since 1853, Azienda Agricola Ciavolich has cultivated grapes from vineyards located in Abruzzo in south-central Italy. The estate consists of 44 hectares stretching between Chieti and Pescara. The vineyards are located at an altitude varying between 80 - 400 meters above sea level with an average vine age of 25 years.
Within a category normally dedicated to large, industrial production, Ciavolich produces a mere 3500 cases of Ancilla, Montepulciano di Abruzzo and 400 cases of Pecorino from the very best fruit grown on their prime, coastal vineyards with the remaining fruit sold off. Entirely hand harvested, the wines of Ciavolich reflect the time honored, traditional wine making techniques of Montepulciano di Abruzzo.