Description
From Ciavolich’s oldest Montepulciano vines in Loreto Aprutino, Fosso dei Cancelli is conceived as a traditionally made, artisanal Montepulciano that revives the historic practice of concrete fermentation in Abruzzo. The hand-harvested grapes are crushed in an old press, then fermented spontaneously with native yeasts in concrete tanks without temperature control; after fermentation, the wine rests for about one year in concrete and then ages in bottle for almost three years before release.
The nose shows ripe, soft black cherry layered with herbs, warm hay, licorice root, and a creamy, toasty nuance, all framed by deeply earthy, umami tones of soil, coffee grounds, wild mint, and licorice, plus black cherry and blackberry fruit. On the palate it is velvety and powerful yet balanced, with fleshy red berry fruit, cherry and plum sauce, sweet exotic and balsamic spice, tart dark fruit, and savory herbs, carried on chalky, toothsome tannins. The finish is extended, lightly unctuous, staining, and long, with a lingering earthiness and notes of blood orange, reflecting both its long skin maceration and the character of the Loreto Aprutino hillsides.
