The Ciavolich family originally moved to the area of Pescara, in southern Abruzzo, in the 1500s as wool merchants with agricultural holdings, and the cantina for wine operations was constructed in 1853. Grapes are picked by hand and are gently pressed, with fermentation occurring in steel vat and old oak and bottling without filtration.

This is a rare example of Abruzzo's native Passerina grape - named after the local passero (sparrows) that are known to have a taste for it. High-toned and saline with a pronounced herbal nose of bay leaf, nettle and gooseberry. mineral and crisp on the palate with searing green apple acidity.