Tasting Notes: The name “Cerasuolo” comes from the term “cerasa”, that is cherry, the small and delicate fruit that this wine makes come to mind in its color shades, and sensory notes. It is a rosé... Read More
Estate Hitory: The Ciavolich family is an old family of wool merchants of Bulgarian origins who, to escape the advance of the Saracen invasion, took refuge in Italy in the town of Miglianico, in the province of Chieti around 1560.... Read More
Tasting Notes: The Ciavolich Passerina is a soft straw yellow color with delicate herbaceous notes backed by grapefruit and aromatic herbs are a prelude to a fresh, sapid drink with a mineral ending. An average of 6.000 bottles... Read More
Tasting Notes: The Ciavolich Pecorino Colline Pescaresi Aries is produced from the local Pecorino grape. Typical of the variety, it is full and rich, even more so from the slight aging the wine sees in French oakl. The grapes... Read More
Tasting Notes: The Montepulciano is fermented for about 10-12 days and subsequently aged for 24 months in glass-lined cement, which Pepe prefers over oak. The wines are bottled with no sulfur and laid down to rest for several... Read More
Tasting Notes: Certified organic. The vineyards that produce the Trebiano d'Abruzzo are on a southeast-facing hillside at approximately 300-350m above sea level. The vineyards are planted 4400 vines per hectare which are trained... Read More
Tasting Notes: Certified organic winery in Abruzzo. Tannic and bright, well balanced by the full body. Persistent flavors of plum and wildberries jam, cinnamon, vanilla. Pair with ripe cheeses, red and game meat.... Read More