Agricola Cirelli is the project of Francesco and Michela Cirelli in the hills of Atri, Abruzzo. Purchasing 23 hectares in 2003, the Cirellis devoted the property to farming olives, garlic, spelt, barley, and figs, as well as tiny vineyards of trebbiano and montepulciano - all organically. Crop rotation, natural fertilisation, and free range animal grazing are Agricola Cirelli’s techniques of production.

Francesco makes several cuvées of trebbiano, but this amphora-fermented and aged one is his pride and joy. Grapes undergo fermentation with natural yeasts in terracotta amphora, with 24 hours of maceration on the skins before ageing on the lees for 12 months. Medium bodied and rounded on the palate with delicate aromas of fresh yellow fruits, crushed herbs and flowers.