The Ciavolich family 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. Later 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.
The Ciavolich Rosato, or rosé, is made from 100% Montepulciano grown on young vines. Montepulciano Rosato is sometimes called Cerasuolo, which can be confusing since that’s also the name of a Sicilian wine. It’s a medium-hearty rosé, and has some dried cherry aroma and flavor. Of course it’s still a rosé so it’s a delicious summer wine, but the extra heartiness also makes it pair well with winter foods.
||Colline Pescaresi IGP
||Chiara Ciavolich Azienda Agricola
||3 months in steel
Altitude: 250 m.a.s.l.
Farming Method: Integrated Fight
Training Method: Cordon – Double Guyot
Year of Implantation: 2011
Yield per Hectare: 12.000 kg per Ha
Creamy seafood and poultry, light cheeses, salads