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: orchard fruit, salinity
From a pergola vineyard planted between 1960 and 1970. Hand-picked in September, pressed in the old wooden press and fermented spontaneously with a pied de cuve made from the ripest bunches.
What it pairs with
-
Baked fish with herbs
The wine has enough texture from amphora and cask for a baked dish. -
Chickpea and mussel soup
Salinity and acidity both suit a pulse-and-shellfish soup. -
Semi-aged sheep's cheese
Spontaneous fermentation leaves a savoury edge cheese answers.
Facts
- Producer
- Ciavolich · visiting guide
- Grapes
- Trebbiano d'Abruzzo (100%)
- Classification
- Trebbiano d'Abruzzo DOP
- Oak
- Since 2018 part terracotta amphora and part Slavonian oak cask
Frequently asked about Fosso Cancelli Trebbiano d'Abruzzo
How is the fermentation started?
With a pied de cuve made by selecting the ripest grapes before harvest, so alcoholic fermentation runs on indigenous yeasts alone.
What vessels are used?
Since 2018 the wine has been vinified and aged partly in terracotta amphorae and partly in Slavonian oak casks.
How old are the vines?
The Loreto Aprutino and Pianella plots were planted between 1960 and 1970 and are trained to the Abruzzese pergola.