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, savoury depth
Made since 2007 to record the era when Montepulciano fermented in concrete. Grapes are pressed in the estate's old wooden press, fermented spontaneously in concrete without temperature control, rested a year in the same vats and held at least three years in bottle.
What it pairs with
-
Grilled mutton
A concrete-raised Montepulciano keeps the acidity to carry fatty meat. -
Lentil and sausage stew
The savoury depth from long bottle age suits a winter stew. -
Aged Canestrato
No oak means the cheese meets fruit and tannin directly.
Facts
- Producer
- Ciavolich · visiting guide
- Grapes
- Montepulciano (100%)
- Classification
- Montepulciano d'Abruzzo DOP
- Oak
- No oak, a year in the concrete vats where it fermented, then at least three years in bottle
- First vintage
- 2007
Frequently asked about Fosso Cancelli Montepulciano d'Abruzzo
What does the name Fosso Cancelli refer to?
The ditch that bounds the vineyards where the Montepulciano is selected and picked, long-established plots of the Loreto Aprutino estate named on the label.
How is it made?
Hand-picked grapes pressed in the estate's old wooden press, spontaneous fermentation with indigenous yeasts in concrete vats without temperature control, a year of rest in the same vats, then at least three years in bottle.
When did the wine start?
In 2007, from the family's wish to make an artisanal wine that reflects the winery's older methods.