Ciavolich Montepulciano d'Abruzzo Fosso Cancelli 2019

Ciavolich Montepulciano d'Abruzzo Fosso Cancelli 2019 is a deeply traditional expression of Abruzzo, crafted from some of the estate’s oldest Montepulciano vines. Fermented in concrete, it channels the character and soul of the winery’s historic vintages from the 1960s to the 1980s, when this method defined their house style. Named after the “fosso” – the small ravine that borders these cherished plots in Loreto Aprutino – this wine is a pure, site-driven Montepulciano with a strong sense of place and memory.

Tasting Notes
In the glass, Fosso Cancelli 2019 shows a deep, opaque ruby with violet reflections along the rim, hinting at both concentration and vibrancy. The nose is intense and layered, with notes of ripe black cherry, plum and blackberry interwoven with hints of violet, dried herbs, licorice and a subtle earthiness that recalls the surrounding hillsides of Abruzzo. Underneath, there are gentle accents of spice and graphite, reflecting the wine’s traditional élevage. On the palate, the wine is full-bodied yet poised, with generous dark fruit framed by firm but refined tannins. Flavors of black cherry, blackcurrant and wild berries are lifted by notes of bitter cocoa, tobacco leaf and a savory mineral edge, giving structure and length. The finish is long, dry and persistent, showing both fruit depth and a distinctly savory, old-vine complexity. This vintage is approachable now with some air, but has the structure and concentration to develop further in bottle over the next 8–12 years, gaining more tertiary nuances of leather, dried flowers and spice.

Production
The Montepulciano grapes for Fosso Cancelli come from Ciavolich’s oldest vines in Loreto Aprutino, a hillside area in Abruzzo known for its cooling breezes and significant day–night temperature changes. These conditions, combined with predominantly clay-limestone soils, help produce fruit with both richness and freshness. The grapes are carefully hand-harvested to ensure optimal ripeness and selection in the vineyard. In keeping with the winery’s historic practices from the 1960s–1980s, fermentation takes place in concrete tanks, a neutral vessel that preserves purity of fruit and terroir while allowing gentle micro-oxygenation. The wine then continues its élevage in concrete (and/or similarly neutral containers), avoiding obvious oak influence so that the character of Montepulciano and its origin can fully shine.

Food & Serving
This Montepulciano d’Abruzzo is a natural partner for hearty, rustic dishes and richly flavored cuisine. It pairs beautifully with slow-braised meats, ossobuco, lamb shanks, grilled beef, game, and classic Abruzzese fare such as lamb skewers (arrosticini), ragù-based pastas, and aged pecorino cheeses. Serve at 16–18°C (61–64°F) to highlight both fruit and structure. Decanting for 1–2 hours before serving is recommended, especially in its youth, to allow the tannins to soften and the aromatic profile to fully open.

Producer
Ciavolich is one of the historic names in Abruzzo, with roots that stretch back centuries in the region’s winegrowing landscape. The estate has long been associated with Loreto Aprutino, an area that has become a reference point for quality Montepulciano d’Abruzzo, and has played an important role in preserving traditional methods while steadily refining quality. By revisiting concrete fermentation and emphasizing single-site expressions like Fosso Cancelli, Ciavolich pays homage to its own history and to the classic style that helped define Montepulciano d’Abruzzo in the mid-20th century. Today, the winery is recognized for its combination of heritage and thoughtful modernity, producing wines that are both authentic to their origins and highly regarded by enthusiasts of the region.

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