Francesco and Michela Cirelli’s farm incorporates olive trees, vegetables, fruits, animal husbandry, and of course wine grapes, all balanced in a harmonious eco-system completely with no need whatsoever for any kind of unnatural chemical intervention. With their hard work the land offers up olive oil, wine, vegetables, fruit and meats of supreme quality. Francesco’s amphora aged wines are where his heart lies, a true high-effort passion-project, as he describes: “There is an obligation to only interact manually with the juice, using nothing other than your body. If you have to clean the vessel, you have to go inside it with your swim suit to clean the vessel. This makes for a more emotional process and requires more effort. It’s you and the clay vessel, that is all.” The pecorino grapes are gently macerated for two days, then aged in the clay amphorae for two years, experiencing the micro-oxygenization that subtly alters the texture and adds depth and nuance to the aromas and taste. In a very rare moment at Fog Wine, we will quote James Suckling, who summarizes this gem of a wine quite nicely. “An artisanal producer playing with amphorae and varying degrees of skin-inflection to impart ginger, a melody of orchard fruit and pithy stone fruited spice to the wines, while evincing a chewy and salty textural authority. Well worthy of attention if on the quest for whites that satisfy with a rail of chew, saline nourishment and pointed length.” We couldn’t agree more!
Certified organic. Practicing biodynamic. 100% pecorino. Two days skin contact, and two years in amphora. DOC Montepulciano D'Abruzzo, Italy.
Francesco and Michela Cirelli’s farm incorporates olive trees, vegetables, fruits, animal husbandry, and of course wine grapes, all balanced in a harmonious eco-system completely with no need whatsoever for any kind of unnatural chemical intervention. With their hard work the land offers up olive oil, wine, vegetables, fruit and meats of supreme quality. Francesco’s amphora aged wines are where his heart lies, a true high-effort passion-project, as he describes: “There is an obligation to only interact manually with the juice, using nothing other than your body. If you have to clean the vessel, you have to go inside it with your swim suit to clean the vessel. This makes for a more emotional process and requires more effort. It’s you and the clay vessel, that is all.” The pecorino grapes are gently macerated for two days, then aged in the clay amphorae for two years, experiencing the micro-oxygenization that subtly alters the texture and adds depth and nuance to the aromas and taste. In a very rare moment at Fog Wine, we will quote James Suckling, who summarizes this gem of a wine quite nicely. “An artisanal producer playing with amphorae and varying degrees of skin-inflection to impart ginger, a melody of orchard fruit and pithy stone fruited spice to the wines, while evincing a chewy and salty textural authority. Well worthy of attention if on the quest for whites that satisfy with a rail of chew, saline nourishment and pointed length.” We couldn’t agree more!
Certified organic. Practicing biodynamic. 100% pecorino. Two days skin contact, and two years in amphora. DOC Montepulciano D'Abruzzo, Italy.
