|Article number:||Cirelli Trebbiano d'Abruzzo Amphora 17|
|Availability:||Out of stock|
Trained as an economist, Francesco Cirelli left the profession to pursue a career in winemaking, stemming from an infatuation, or moral obligation, to farm with respect to the earth. He purchased his land, an azienda agricola (farm winery) in 2003, and with his wife Michela, devoted the property to farming olives, garlic, spelt, barley, and figs, as well as tiny vineyards of trebbiano and montepulciano - all organically. Francesco's secret is lower yields for more concentrated fruit, but also lowering the amount of sulfur to avoid masking the terroir. He makes several cuvées of trebbiano, but this amphora-fermented and -aged one is his pride and joy. Grapes were hand-harvested in baskets then immediately destemmed and crushed. The juice was kept in contact with the skins for 24 hours before pressing. The wine was then fermented with indigenous yeasts and aged in amphora for 12 months. The slightly prolonged skin-contact and a year in amphora give a depth of subtle baked exotic fruit, crushed herbs, spices, and honeycomb without any hint of sweetness.