Italy

Trebbiano d’Abruzzo

Medium

Cork

White

Francesco Cirelli farms seven hectares with his wife, Michela. In 2011, they began using amphorae 'to keep the fruit better and to avoid a reduction in the red Montepulciano d'Abruzzo', as Francesco explains. Cirelli only uses wild yeast to start the fermentation for all the wines, and all grapes are harvested by hand. Trebbiano d'Abruzzo Anfora macerates on the skins for one day and is then aged for 12 months in clay amphorae from Artenova in Tuscany. It's a light, fresh wine with aromas and flavours of yellow peaches and apples, wild flowers and chamomile, and gains weight on the mid-palate. The finish is refreshing and lively, with hints of green almonds.

Trebbiano Abruzzese

Francesco Cirelli, Anfora, Trebbiano d’Abruzzo, Abruzzo, Italy, 2019

Francesco-Cirelli,-Anfora,-Trebbiano-d’Abruzzo,-Italy-2019.jpg

Francesco Cirelli farms seven hectares with his wife, Michela. In 2011, they began using amphorae 'to keep the fruit better and 

Francesco Cirelli, Anfora, Trebbiano d’Abruzzo, Italy 2019

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