2012 Trebbiano d'Abruzzo, Anfora, Cirelli, Abruzzo
Critics reviews
Cirelli’s first vintage was 2008; vines planted in 2003. He has 2.5 ha. Aged in 8-hl amphorae (enough to fill 2,000 bottles) to offer microx without giving flavour. Just three-day maceration.
Jancis Robinson MW, jancisrobinson.com, 9 Sep 2013
About this WINE
Cirelli, Abruzzo
Cirelli is a new organic farm of 22ha in Abruzzo, conceived by local entrepreneur Francesco Cirelli and his partner Michela in 2003. Tucked away high among the sandy Colline Teramane near the village of Atri, some 8kms from the Adriatic sea, the stunningly located estate is dedicated not only to growing 5ha (of guyot trellised) vines but also to the production of garlic, fig, olive oil and grain; they also have geese! Bottling of the wine started in vintage 2008. They produce a fresh range of autochthonous wines, Trebbiano, Cerasuolo and Montepulciano d’Abruzzo made in stainless-steel, together with a more terroir-expressive series achieved though the careful use of 8hl amphora.
Trebbiano d'Abruzzo
Trebbiano is a high yielding white wine grape variety, originated in the South-Eastern Mediterranean. Italy still has extensive plantings of the grape (it accounts for over half of the white wines in the country, with diminishing importance in the recent years).
It is also found in France, where it is known by the name of Ugni Blanc as a major component in Armagnac and Cognac that benefit from its high acidity and subtle flavours.
Trebbiano’s received some poor press over the years being responsible perhaps for too many anodyne Italian whites (and red blends!). However, a new broom across the country has been sweeping away the poorer clones and practices in favour of something far more respectable, such as the examples produced by Monte del Frà
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Description
Francesco chose to ferment part of his Trebbiano crop in 8hl amphora, albeit only enough to fill approx. 2000 bottles. And no, these amphore aren’t relics from the Roman empire, nor does he protect the wine from oxidation by using olive oil! In fact he was at pains to point out their shiny stainless-steel tops and to say he wasn’t joining the ‘vino naturale’ movement. Indeed the wine is impeccably turned out, with bright and clean hay, stone fruit and straw aromas, while the palate shows great fluidity and purity of fruit. Organic fruit and provenance framed. Drinking 2014 - 2020.
David Berry Green
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