An elixir without filters or manipulation, which is "limited" to reading territory and vintage, accompanied by Francesco's skilful hand in winemaking: this is the credo always followed by the Cirelli family, which owns a few hectares in Atri, in the province of Teramo, and is a firm believer in the least interventionist approach possible. Native varieties proliferate without the use of chemicals or synthesis, while in the winemaking phase they make use of spontaneous fermentations and the use of amphorae, neither glazed nor vitrified. Iridescent liquids, capable of exciting for their direct expressiveness but at the same time of great elegance.

The red Montepulciano D'Abruzzo Anfora comes from pure grapes of the vine of the same name grown in the Teramo area, partly from estate vineyards and partly from leased vineyards. Vinification involves the usual procedures followed by Francesco. Therefore, after rigorous manual sorting, the grapes are brought to the winery for destemming. Alcoholic fermentation of the must takes place in terracotta amphorae, through a previously prepared piede de cuve and initiated by indigenous yeasts. Maceration on the skins lasts about 12 days, and after malolactic fermentation carried out in amphorae, the liquid ages in the same container for about 12 months.

Rich, but at the same time extremely juicy, it has the ability to embrace everyday cooking by virtue of being welcoming and sincere. A true photograph of terroir, not to be missed.

75 Cl

14% Vol.