Cirelli Macerated Trebbiano d'Abruzzo NV

100% Trebbiano. Aromas of peaches, apricots, and wild meadow flowers, followed by surprising layers of orange marmalade, dried apricot, golden apples, toasted almonds and notes of grapefruit, lemon, wildflower and peach. Not too extracted, not too macerated. Highly drinkable, with pleasant acidity and a touch of minerality, complemented by a subtle herbal finish and a delicious aftertaste.

Crafted from organically farmed Trebbiano grapes grown in the rolling hills of Abruzzo, Italy. The vineyards benefit from a unique microclimate influenced by the nearby Adriatic Sea and the Apennine Mountains, providing optimal conditions for viticulture. The soil composition, rich in clay and limestone, contributes to the wine's structure and minerality. Cirelli employs minimal-intervention winemaking practices, including spontaneous fermentation with native yeasts. The grapes are destemmed and undergo a one-month maceration on the skins in stainless steel vats, allowing for gentle extraction of flavors and tannins. After pressing, the wine rests on its fine lees in steel for four months, enhancing its complexity and texture. The wine is bottled without fining or filtration.

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 with his wife, Michela, with the intent of organic farming olives, garlic, spelt, barley and figs, as well as tiny vineyards of Trebbiano and Montepulciano. Francesco's secret is lower yields for more concentrated fruit, but also lowering the amount of sulfur to avoid masking the terroir.