A biodynamic natural wine from Abruzzo which, through short maceration and ageing in amphorae, offers an unusually elegant and accessible interpretation of this indigenous grape variety.
Bottler: Azienda Cirelli la Collina Biologica SRL, Via Lago Isoletta 4, 65129 Pescara / Italy
In the glass
Colour
Deep garnet red
Nose
Violet, rose and lavender meet sour cherry, blackthorn and wild herbs – accompanied by undergrowth and a subtle yeasty note.
Palate
Grippy tannins, vibrant acidity and dark, crisp fruit with a fine-grained texture reminiscent of fired clay.
Character
Energetic and juicy with a moreish flow – profound yet refreshingly accessible.
Pairing
Pasta with game ragù, grilled lamb, mature Pecorino
Notes
Spontaneously fermented in clay amphorae with only eight days of maceration – maturation in terracotta vessels polymerises the tannins, making this biodynamically produced wine approachable even in its youth.
Tasting note
Colour & Appearance
Deep garnet red, dense and vibrant in the glass, with a youthful luminosity at the rim.
Nose
An aromatic profile of unusual freshness for the variety: sour cherry and blackthorn meet rose, lavender and violet, underpinned by a hint of wild herbs, undergrowth and a fine, fermentation-derived yeast note that lends the wine something untamed.
Palate
Remarkably juicy, carried by a clear, lively acidity. The tannins have grip yet are never coarse – the texture recalls the finely rough surface of fired clay. Dark, crisp fruit, an energetic structure, complemented by a cool, earthy depth. A Montepulciano that relies on drive rather than muscle.
Finish
Long and precise, with lingering cherry fruit, herbal spice and a saline, almost chalky pull that cleanses the palate and maintains tension.
Terroir & Origin
The grapes grow near Atri in Abruzzo, at around 250 metres above sea level, on clay and limestone soils at the edge of the Calanchi – those eroded limestone slopes of an almost lunar appearance. Francesco Cirelli limits yields to 40 to 45 quintals per hectare, where the appellation permits three times as much; the concentration in the wine is the direct result.
Variety & Vinification
Pure Montepulciano from owned and leased vineyards, hand-harvested into crates, destemmed and spontaneously fermented in Impruneta terracotta amphorae. During the short maceration, the skins are only gently submerged in the juice – thus avoiding the extraction of harsher tannins. Maturation also takes place in the amphora until the wine is ready for bottling.
Food Pairings
The vibrant acidity and fine-grained tannins make it ideally suited to pappardelle with wild boar ragù, arrosticini (the Abruzzese lamb skewers) or a pizza with fennel salami. It also forms a convincing match with mature Pecorino and roasted radicchio.
Special Features
Cirelli deliberately breaks with the regional tradition of powerful, long-macerated Montepulciani: instead of density through extraction, he seeks elegance and drinkability – and finds them. The amphora polymerises the tannins, making the wine accessible even when young, without depriving it of depth. Behind it stands a biodynamically certified estate (since 2021), where geese graze among the vines and olives, figs and cereals thrive alongside the wine. His motto: “Wine makes people closer” – this wine makes it easy to believe him.
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