Ciavolich
Aries
2025
Abruzzo
Terre d'Abruzzo IGP
Pecorino 100%
3 Months
French Tonneaux
100%
Lemon zest, Thyme, Grapefruit, Peach.
About
Ciavolich 2025 Pecorino
The grapes of our Pecorino come from one hectare of pergola abruzzese planted in 2000 on our estate of Pianella and from one hectare of cordon-double guyot in Loreto Aprutino planted in 2011. The grapes are hand picked in the first daylight and carried directly to the winery in small baskets.
They are pressed softly and the must ferments under controlled temperature in stainless steel vats. When fermentation ends a small part of it is moved in 2009 French oak tonneaux for a short elevation of three months. At the end of February the wines are reassembled and bottled to continue aging for about two months.
Fresh, zesty, and fruity, the Aries Pecorino is remarkable in its balance and broad appeal. Lovers of almost all white wines will find something to enjoy here.
Pairings
In a Pinch
Seafood pasta.
Deeper Dive
Pasta with mild sausage, seafood in broth, and even some smokey guanciale will go very well here.
Its body is full enough to push it to pair well with rotisserie chicken or grilled salmon while stile maintaining its character.
Pairing Scale
This is a general guide to give you an idea where this wine falls in a spectrum of dish complexities.
Steer Clear
Big Saucy animal proteins will overpower this wine, but you can push it pretty far. Bitter greens (arugula, asparagus) will make the wine taste bitter, especially in large amounts.
Cheeses
Pecorino
Pecorino
Country: Italy
Animal: Sheep
Type: Semi-firm
Texture: Grainy
Rind: Edible
Style: Salty, sharp, nutty.
Caciocavallo
Caciocavallo
Country: Italy
Animal: Cow
Type: Semi-firm
Texture: Creamy
Style: Mild, buttery, nutty
Scamorza
Scamorza
Country: Italy
Animal: Cow
Type: Semi-firm
Texture: Smooth
Rind: Edible
Style: Smoky, melty, creamy.
Recipe Ideas
Service
Which glasses?
Go with all-purpose or white wine glasses if you have them.
Should I decant this?
Why "Nope"?
Temperature is more important that oxygen exposure as white wines are so often served right out of a kitchen fridge. Let the bottle temper for 10 minutes on your counter or in the glass to fully unfurl the fruit and floral notes here.
Serving Temp
The correct serving temperature is important to show a wine’s true potential, but don’t stress over getting the temp exactly right. Use the chart below to try to get in the right ballpark.
Aging
When should I open this?
If a wine has been released by the producer and is available for sale, it means it is ready to drink. Wines don’t necessarily get “better” with age, they just change. Typically, this change involves things like losing fresh fruit flavors in exchange for more savory notes.
The moment you should open the bottle depends on your preference, so it’s more important to understand the evolution and the life span of the bottle than it is to try to time its opening perfectly. (It’s far better to open a bottle too early than too late.)
This bottle should probably be opened between:
2026 – 2032
Development
Producer
ABOUT US
The Story
The Ciavolich family is an old family of wool merchants of Bulgarian origins who, to escape the advance of the Saracen invasion, took refuge in Italy in the town of Miglianico, in the province of Chieti around 1560.
The transition to land owners happened during the XVIII century. In 1853 Francesco Ciavolich built in Miglianico, opposite his private residence, the first winery, nowadays one of the most ancient and suggestive in Abruzzo, where to work independently grapes that came from the surrounding lands. At the end of the XIX century an important marriage marked the future path of the winery on Loreto Aprutino’s side: the one between Giuseppe Ciavolich and the noblewoman Ernesta Vicini from Loreto Aprutino. Donna Ernesta gave life in her private building in Chieti to one of the most active literary salon of the early century receiving among others her friends Costantino Bardella and Francesco Paolo Michetti.
Her son Giustino was a cavalry officer during World War I and on returning during his retirement, he took care of the family’s properties passing down to his son Giuseppe Ciavolich the love for the land and a burning desire to hand down the estate. In autumn 1943 just after harvest, the German troops while retreating placed their general headquarters on the higher floors of the private residence in Miglianico allowing the family to stay in the underground winery. On 8th December of that same year the SS forced their evacuation. That was the last harvest to be produced in the ancient underground winery.
In the 1960s from the inheritance division of Donna Ernestina, the family received the estate of Loreto Aprutino, in the province of Pescara, of circa 50 hectares. Here Giuseppe Ciavolich planted Montepulciano, Trebbiano and Cococciola varieties.
