Ciavolich

Montepulciano from young vines in Loreto Aprutino is harvested by hand and left with its skins for about eight hours. The must is then vinified as a white wine and fermented at controlled temperature in stainless steel, where it remains until bottling in January or February. Pink reflections accompany light fruit and floral notes. The palate is fresh, fruity and savoury. The vineyard has clay-calcareous soil at 250 metres.