AWC Blog

Amanda’s Pick: Ciavolich Montepulciano d’Abruzzo Divus 2014

Body: medium
Fruit: red fruit jam, licorice and black pepper
Food Pairings: Beef, veal, venison; pasta
Organic: no

The Ciavolich family established one of the oldest wine-making facilities in Abruzzo in 1853. Throughout the world wars that followed, the family was forced to take refuge in wine cellars during international invasion.

Divus is special for both its history and complex flavors. The montepulciano grapes come from the oldest vineyards of the estate. The grapes are de-stemmed and then fermented in stainless steel. Following pump over and fermentation, the must is then aged in steel – then barrels and barriques for about one more year. With soft flavors, a beautiful ruby hue and gentle tannins, this wine is typically best consumed in its youth and with food.

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