Bottler: Azienda Cirelli la Collina Biologica SRL, Via Lago Isoletta 4, 65129 Pescara / Italy
In the glass
Colour
Clear, subtle golden yellow.
Nose
Ripe yellow pears and quinces, semi-dried peach, orange segments, along with almonds, cider apples, a fine smoky note and a hint of nutmeg – evolving as the temperature rises.
Palate
Silky texture with a coating elegance; ripe white and yellow fruit, delicate spice, nutty nuances and creaminess, carried by a clear acidity structure and vibrant freshness.
Character
A sensual, comforting Trebbiano with substance – at once warm, energetic and fresh, with a wonderful drinkability.
Pairing
Pairs beautifully with grilled sea fish, pasta with vegetables and herbs, as well as mild Pecorino from Abruzzo.
Notes
Spontaneous fermentation and ageing in clay amphorae after 24 hours of skin contact; from a biodynamic estate with clay and limestone soils at 250 metres altitude, where geese graze among the vines and yields are significantly reduced.
Tasting note
Colour & appearance
Clear, understated golden yellow, promising warmth and ripeness even in the glass.
Nose
Open and inviting from the outset: yellow pears and quinces, semi-dried peach, alongside segments of orange. Behind them, almonds, a hint of must apple, a faint smoky note and nutmeg. With every degree of temperature, the wine reveals a new facet.
Palate
A Trebbiano with coating elegance and a silky texture – sensual yet full of energy. Ripe white and yellow fruit, delicate spice, nuts and almonds, underpinned by gentle creaminess. A clear, taut acid structure keeps everything in balance, providing drive rather than weight. At 12.5%, the wine remains pleasingly slender.
Finish
Long and lively, with lingering fruit and fine nuttiness – a clean, precise close without any sharpness.
Terroir & origin
The Abruzzo region, around 250 metres above sea level: clay and limestone soils on the edge of the spectacular Calanchi, those eroded limestone slopes with an almost lunar appearance. Francesco Cirelli limits yields to 40 to 45 quintals per hectare – where the law permits 150. You can hear this concentration in the wine: more minerality, more depth. The biodynamic estate, certified since 2021, operates as a closed cycle of vines, olives, cereals – and geese that eat the weeds between the rows.
Grape variety & vinification
Hand-harvested Trebbiano from his own and long-leased parcels, brought to the winery in small crates. Destemmed, gently crushed, 24 hours of skin contact in the clay amphora – then soft pressing and spontaneous fermentation. The wine rests in the amphora until malolactic fermentation is also complete. Incidentally, Cirelli bought his first amphorae from the Artenova workshop in Impruneta before he even had a cellar.
Food recommendations
A versatile everyday wine: just as convincing with grilled sole fillet or octopus salad as with risotto with courgette and saffron. Pasta alle vongole, tender veal or a mature Pecorino with honey are equally ideal occasions.
Special characteristics
What sets this wine apart is the rare harmony of fullness and freshness: the amphora lends texture and maturation aromas without suffocating the varietal fruit. Trebbiano d’Abruzzo is often regarded as a simple everyday wine – here it becomes a serious, profound white wine that shows what is possible from this underestimated grape variety.
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