Cirelli Wines
Francesco Cirelli
Michela Palazzo Adriano
Paolo Colaizzo
Donato Di Tommaso
via colle san giovanni 1
IT - 64032 atri
teramo
+390858700106
hospitality@agricolacirelli.com
www.cirelliwines.com
Certification:
agribiodinamica
icea
Wine-growing region:
abruzzo
The sea is only 8 kilometers away and rolling hills, vineyards and olive groves surround the variegated landscape of the town of Atri in the Abruzzo region where our farmland lies. Nearby, national parks, woods and badlands, all wonderfully preserved, are waiting to be discovered in the majestic silence that seems to characterize this region of Italy suspended in time and space. Cirelli Farms is the name of our ICEA-certified organic farmland situated on 22 hectares of fertile land. Everything produced on our farm is done so respecting the sustainable natural cycles of our olive groves, vineyards, organic horticultural crop fields and animal breeding. Crop rotation, a period of rest for the soil, fertilization and livestock grazing are only some of the vital steps in the process of producing wine (in terracotta wine jars), olive oil, organically grown fruit and vegetables and meat of the finest quality.
From vintage 2021 the 7 hectares of vineyards are biodinamic certificed by Agribiodinamica.
nv orange
vino bianco
trebbiano d'abruzzo
White wine
trebbiano d'abruzzo grapes hand picked, softly pressed, maceration 30 days and 6 months of refinement in stainless steel tanks.
2021 anfora trebbiano d'abruzzo 2021
trebbiano d'abruzzo doc
trebbiano d'abruzzo
White wine
Biodinamic
The Trebbiano grapes, exclusively coming from our own vineyards, are collected in boxes and carried to the cellar.
Here the grapes are de-stemmed and gently crushed, then transferred into the clay amphoras for a 24 hours maceration. The skins are then separated from the juice and softly pressed, before our indigenous yeasts take over and lead the fermentation process. The Trebbiano wine then rests and refines in the amphoras all the way through the malolactic fermentation, untill it is ready to be bottled.
2021 anfora pecorino d'abruzzo
pecorino d'abruzzo doc
pecorino d'abruzzo
White wine
Biodinamic
The Pecorino grapes, coming from our own vineyards, are collected in boxes and carried to the cellar.
Here the grapes are de-stemmed and gently crushed, then transferred into the clay amphoras for a 24 hours maceration.
The skins are then separated from the juice and softly pressed, before our indigenous yeasts take over and lead the fermentation process.
The Pecorino wine then rests and refines in the amphoras all the way through the malolactic fermentation, untill it is ready to be bottled after a 12 months period of refining.
2022 anfora cerasuolo d'abruzzo
cerasuolo d'abruzzo doc
montepulciano d'abruzzo doc
Rosé wine
Biodinamic
The montepulciano grapes, coming from our own vineyards, are collected in boxes and carried to the cellar.
Here the grapes are de-stemmed and gently crushed, then macerated for 6 hours.
The skins are then separated from the juice and softly pressed, before our indigenous yeasts take over and lead the fermentation process.
The cerasuolo wine then rests and refines in the amphoras all the way through the malolactic fermentation, untill it is ready to be bottled after a 12 months period of refining.
2022 montepulciano d'abruzzo doc
montepulciano d'abruzzo doc
montepulciano d'abruzzo
Red wine
Grapes are destemmed and gently crushed, then transferred to stainless steel tank where our indigenous yeasts take over and lead the fermentation process.
The grape skins are softly plunged into the juice, in order to prevent the extraction of the stronger tannins.
The maceration process usually takes around one week after which the skins are separated from the wine and softly pressed.
2021 anfora montepulciano d'abruzzo doc
montepulciano d'abruzzo doc
montepulciano d'abruzzo
Red wine
Biodinamic
The Montepulciano grapes, exclusively coming from our own vineyards, are collected in boxes and carried to the cellar.
Here the grapes are de-stemmed and gently crushed, then transferred into the clay amphoras where our indigenous yeasts take over and lead the fermentation process.
The grape skins are softly plunged into the juice, in order to prevent the extraction of the stronger tannins.
The maceration process usually last around twelve days, after which the skins are separated from the wine and softly pressed. The Montepulciano wine then rests and refines in the amphoras all the way through the malolactic fermentation, untill it is ready to be bottled.
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