Alcohol: 13.0 %
Grape(s): 100 % Pecorino
Location: Abruzzo, Italy
Tasting Notes: Deep straw yellow with golden highlights. The nose is complex and evocative, offering aromas of dried Mediterranean herbs like sage and thyme, alongside ripe yellow peach, honeyed citrus, and a distinct flinty minerality. On the palate, it is remarkably textured and "vibrant," showing the characteristic high acidity of the Pecorino grape balanced by a slight phenolic grip from the amphora. Flavors of golden apple and almond skin lead to a long, savory, and intensely mineral finish.
Notes: This wine belongs to Cirelli’s "Anfora" range, representing the pinnacle of his artisanal approach. The juice is fermented and aged in 800-liter terracotta amphorae. The clay's breathability allows for slow, natural oxygenation that softens the wine's structure without oaky influence, resulting in a pure, ancient expression of the Pecorino variety. It is produced with minimal sulfur and bottled without fining or filtration.
Food Pairing: A fantastic match for rich seafood like grilled octopus or swordfish, as well as herb-roasted poultry, mushroom risotto, and, naturally, aged Pecorino Abruzzese cheese. Its structure also allows it to stand up to white meats like veal or pork.
Winery Story: Francesco Cirelli’s estate in Teramo is more than a winery; it is a holistic farm where olive trees, fig trees, and animals live in harmony with the vines. Cirelli is a staunch advocate for biodiversity and organic farming. His work with amphorae is a tribute to ancient winemaking traditions, aiming to strip away modern artifice to reveal the true, raw character of the Abruzzese terroir.
