For the Pecorino of the Amphora line, Francesco Cirelli uses only his own grape material from his Azienda Agricola in the south of the Teramo sub-region. The farm is located adjacent to the Calanchi, the limestone slopes that have been eroded and fissured over centuries.
Cirelli concentrates on the three grape varieties of Abruzzo, Trebbiano, Pecorino and Montepulciano d'Abruzzo, and produces a total of four wines with the Cerasuolo d'Abruzzo. For a contemporary interpretation of the grape varieties, he does without excessive maceration and then vinifies the wines in amphorae.
The grapes for Pecorino Amphora are destemmed and gently pressed after 24 hours of maceration in the amphora. The must is then returned to the buried amphorae, where it ferments spontaneously and also undergoes BSA. After 12 months of ageing, the wines are given a little sulphur to stabilise them before bottling.
Color
Strong straw yellow with old gold reflections.
Nose
In its young stage, the 2021 Pecorino Amphora by Francesco Cirelli is strongly influenced by ageing and needs a corresponding lead time to reach its full potential. So put it in the decanter, preferably upside down, and you are also welcome to take the large, expensive glasses out of the display case. Initially, it is silent, smelling of wet chalk and wet river pebbles, until it slowly opens up and herbal notes of laurel, sage and savory appear. Citrus notes follow, reminiscent of the best white pepper, until the initially shy fruit slowly dares to emerge and outlines the semi-aromatic grape in all its glory.
Mouth
On the nose, the Pecorino shows great balance and calmness, oscillating between extract-rich fruit and cool minerality. The fine-grained and close-meshed tannin disciplines it on the palate, the piquant acidity firmly coated by flanking phenolic. This blend provides joyful friction on the palate and makes the goblet refill quickly. Animatingly tart with extract-rich fruit and a juicy character, it flows into the cool mineral finish with a long reverberation. Tastes great already, but will also benefit from two or three years of bottle ageing.
Food recommendations from Sebastian Bordthäuser
- Green beans with peach, wild herbs and burrata
- Fried mullet with white polenta and seaweed beurre blanc
- Rabbit from the tube with fennel, shallots and orange zest
| Allergens | Contains sulfur |
|---|---|
| Winemaker | Cirelli |
| Country | Italy |
| Region | Abruzzo |
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Acid | 6,3 g/l |
| Drinking temperature | 11° |
| Manufacturer | Azienda Cirelli la Collina Biologica SRL, Via Lago Isoletta 4, 65129 Pescara / Italy, Organic Certificate: IT BIO 006 |
