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Ciavolich Montepulciano d'Abruzzo
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About This Wine:
Montepulciano is an indigenous red grape grown in many areas of central and southern Italy, second in production only to Sangiovese. It tends not to be grown in more northern parts of Italy, because it ripens late and could be under-ripe with early, cooler fall weather. There’s a wine called Vino Nobile de Montepulciano grown in Tuscany, but it’s made from Sangiovese grapes. Montepulciano d’Abruzzo is the expression of Montepulciano most commonly found in the U.S.
According to Chiara, this particular Montepulciano is more “Italian” than many produced in Abruzzo. What she means is that it’s made in more of an older style that plays to the grape’s strengths, rather than producing it in a more international style. The grapes are produced in her Pianella vineyard, which abuts a natural lake – providing moisture even in the hottest weather. This creates a very fresh wine, which Chiara preserves by aging in steel rather than concrete or oak. The vines were planted in the 1960s and 70s, producing a wine with lovely fresh and ripe red fruit flavors, with a little undertone of spice, earthiness, and darker fruits as well.
Montepulciano is an indigenous red grape grown in many areas of central and southern Italy, second in production only to Sangiovese. It tends not to be grown in more northern parts of Italy, because it ripens late and could be under-ripe with early, cooler fall weather. There’s a wine called Vino Nobile de Montepulciano grown in Tuscany, but it’s made from Sangiovese grapes. Montepulciano d’Abruzzo is the expression of Montepulciano most commonly found in the U.S.
According to Chiara, this particular Montepulciano is more “Italian” than many produced in Abruzzo. What she means is that it’s made in more of an older style that plays to the grape’s strengths, rather than producing it in a more international style. The grapes are produced in her Pianella vineyard, which abuts a natural lake – providing moisture even in the hottest weather. This creates a very fresh wine, which Chiara preserves by aging in steel rather than concrete or oak. The vines were planted in the 1960s and 70s, producing a wine with lovely fresh and ripe red fruit flavors, with a little undertone of spice, earthiness, and darker fruits as well.
ily traces its roots to wool merchants in Bulgaria. Around 1560, some of the family took refuge in Abruzzo to escape Saracen invaders. The family’s wine business started in 1853, when Francesco Ciavolich built a winery in Miglianico, which is now one of the oldest still standing in Abruzzo. Their landholdings grew thanks to a fortuitous marriage alliance with the Vicini family, who were local nobility, at the end of the 19th century. In 1943, the German army took over the family home as their general headquarters, allowing the Ciavolichs to live in the underground winery beneath the house. In December of that year the family was forced out completely when the Germans took over the winery as an air raid shelter, ending the use of the old winery for production.
Today, Chiara Ciavolich produces wine from three vineyards. The first, in Loreto Aprutino, is the legacy land from the Ciavolich-Vicini marriage, comprising about 35 hectares. Chiara grows Montepulciano, Trebbiano, Passerina, Pecorino, and Cociocciola grapes there. There’s a second vineyard of about 15 hectares in Pianella, producing Montepulciano and Pecorino. These lands are the primary sources of grapes for wines bearing the Ciavolich label. The third was left to Chiara by her aunt, Giuliana Vicini. Giuliana had wanted to be a winemaker, but social conventions of the time made it impossible. Chiara started a separate label named for Giuliana a few years ago. These are more everyday wines. There’s a third wine label, called Fosso Cancelli, which Chiara uses for wines with no added yeast, and produced with some ancient farming and fermentation techniques. All of Chiara’s wines are certified sustainable by SQNPI, a national Italian agricultural certification.
According to Chiara, this particular Montepulciano is more “Italian” than many produced in Abruzzo. What she means is that it’s made in more of an older style that plays to the grape’s strengths, rather than producing it in a more international style. The grapes are produced in her Pianella vineyard, which abuts a natural lake – providing moisture even in the hottest weather. This creates a very fresh wine, which Chiara preserves by aging in steel rather than concrete or oak. The vines were planted in the 1960s and 70s, producing a wine with lovely fresh and ripe red fruit flavors, with a little undertone of spice, earthiness, and darker fruits as well.
Montepulciano is an indigenous red grape grown in many areas of central and southern Italy, second in production only to Sangiovese. It tends not to be grown in more northern parts of Italy, because it ripens late and could be under-ripe with early, cooler fall weather. There’s a wine called Vino Nobile de Montepulciano grown in Tuscany, but it’s made from Sangiovese grapes. Montepulciano d’Abruzzo is the expression of Montepulciano most commonly found in the U.S.
According to Chiara, this particular Montepulciano is more “Italian” than many produced in Abruzzo. What she means is that it’s made in more of an older style that plays to the grape’s strengths, rather than producing it in a more international style. The grapes are produced in her Pianella vineyard, which abuts a natural lake – providing moisture even in the hottest weather. This creates a very fresh wine, which Chiara preserves by aging in steel rather than concrete or oak. The vines were planted in the 1960s and 70s, producing a wine with lovely fresh and ripe red fruit flavors, with a little undertone of spice, earthiness, and darker fruits as well.
ily traces its roots to wool merchants in Bulgaria. Around 1560, some of the family took refuge in Abruzzo to escape Saracen invaders. The family’s wine business started in 1853, when Francesco Ciavolich built a winery in Miglianico, which is now one of the oldest still standing in Abruzzo. Their landholdings grew thanks to a fortuitous marriage alliance with the Vicini family, who were local nobility, at the end of the 19th century. In 1943, the German army took over the family home as their general headquarters, allowing the Ciavolichs to live in the underground winery beneath the house. In December of that year the family was forced out completely when the Germans took over the winery as an air raid shelter, ending the use of the old winery for production.
Today, Chiara Ciavolich produces wine from three vineyards. The first, in Loreto Aprutino, is the legacy land from the Ciavolich-Vicini marriage, comprising about 35 hectares. Chiara grows Montepulciano, Trebbiano, Passerina, Pecorino, and Cociocciola grapes there. There’s a second vineyard of about 15 hectares in Pianella, producing Montepulciano and Pecorino. These lands are the primary sources of grapes for wines bearing the Ciavolich label. The third was left to Chiara by her aunt, Giuliana Vicini. Giuliana had wanted to be a winemaker, but social conventions of the time made it impossible. Chiara started a separate label named for Giuliana a few years ago. These are more everyday wines. There’s a third wine label, called Fosso Cancelli, which Chiara uses for wines with no added yeast, and produced with some ancient farming and fermentation techniques. All of Chiara’s wines are certified sustainable by SQNPI, a national Italian agricultural certification.
Wine Profile:
| Vintage: | 2018 |
| Wine Type: | Medium Red Wine |
| Varietal: | Montepulciano d'Abruzzo DOP |
| Varietal Composition: | |
| 100% | Montepulciano |
| Appellation: | Chiara Ciavolich Azienda Agricola |
| Harvest Date: | October 2018 |
| Aging: | One year in steel, six months in bottle |
| Ageability: | 3-4 years |
| Alcohol %: | 12.5 |
Vineyard Notes:
Soil: Loam-Clay Altitude: 250 m.a.s.l. Farming Method: Integrated Fight Training Method: Pergola Abruzzese Year of Implantation: 1960-1970 Yield per Hectare:12.000 kg per Ha
Food Pairing:
Barbecue, grilled vegetables, strong cheeses, red meats
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