The Trebbiano d'Abruzzo Anfora di Cirelli is produced with 100% Trebbiano grapes grown in the suggestive territory of Atri, in the province of Teramo and grown in compliance with the rules of organic farming. After the harvest, the grapes were destemmed and softly pressed. The crushed grapes thus obtained were transferred to the amphora where the alcoholic fermentation took place, started with the aid of indigenous yeasts, with a maceration on the skins that did not last beyond 24 hours. The skins themselves, once separated from the vinous mass, were further pressed. The malolactic fermentation, aimed at softening the structure and aromatic profile of the wine, and the refinement for a total duration of 12 months also takes place in the amphora.

TREBBIANO D'ABRUZZO CIRELLI AMPHORA: TASTING

The Trebbiano d'Abruzzo DOC Anfora di Cirelli has a pale straw yellow colour. On the nose, it releases intense aromas of apple and yellow-fleshed fruit that intertwine with hints of citrus and Mediterranean herbs. The sip is material and enveloping, supported by a delicate freshness and a strong minerality that persists in the long finish. At the table, it goes well with aged cheeses, structured vegetarian dishes and tasty seafood recipes based on fish, molluscs and crustaceans.