Structure
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Palate: dark fruit, spice
Born in 1987 from long-established plots on the Loreto Aprutino estate, planted in 1970, 1980 and 1990. After steel fermentation with delestage and pumpovers and a year in wood, the estate describes a wine that is fresh, tannic, soft, full-bodied and ripe, improving with time.
What it pairs with
-
Roast red meat
A full-bodied, tannic Montepulciano suits a plain roast. -
Wild boar ragu
Structure and freshness both survive a long-cooked game sauce. -
Aged cheese
The wine's ripeness and tannin meet a hard mature cheese.
Facts
- Producer
- Ciavolich · visiting guide
- Grapes
- Montepulciano (100%)
- Classification
- Montepulciano d'Abruzzo DOP
- Oak
- About a year in large casks and barriques of various ages, then bottle rest
- First vintage
- 1987
Frequently asked about Divus Montepulciano d'Abruzzo
When was Divus first made?
In 1987, from Ciavolich plots at Loreto Aprutino planted in 1970, 1980 and 1990 and trained to the tendone.
How is it made?
Hand-picked and destemmed, fermented in temperature-controlled stainless steel with delestage and pumpovers, then racked into large casks and barriques of various ages for about a year, followed by bottle rest.
What does it taste like?
Ciavolich describes a fresh, tannic, soft, full-bodied and ripe wine that improves with time, served at 18 degrees.