Cirelli Trebbiano d'Abruzzo 2024

Francesco Cirelli and his partner Michela founded Agricola Cirelli in 2003, seeking a return to rural life after Francesco's career in business. They settled near the ancient town of Atri in Teramo province, establishing a 22-hectare certified organic farm eight kilometers from the Adriatic Sea. The property received organic certification in 2006 and biodynamic certification in 2021.

The estate operates as a complete farming organism rather than simply a winery. Vineyards share the land with olive groves, wheat fields, fig trees, and livestock including geese, sheep, and black pigs. This biodiversity supports natural pest control and soil health, with animals providing manure for fertilization and geese managing weeds between vine rows.

Francesco cultivates four indigenous grape varieties—Montepulciano, Trebbiano, Pecorino, and Cerasuolo—on clay-limestone soils. Yields remain low, around 40-45 quintals per hectare, well below the 150 quintals permitted by appellation regulations. He harvests each variety multiple times, using variations in ripeness to build complexity in the finished wines.

In the cellar, Cirelli works with indigenous yeasts and avoids oak entirely. The Classic Line wines ferment and age in stainless steel, while the Amphora Line uses custom-designed terracotta vessels made by an artisan in Impruneta, Florence. These amphorae feature stainless steel lids to minimize oxidation while allowing gentle micro-oxygenation that softens tannins. Francesco describes the amphora as vessels that "do nothing to the wine"—which is precisely their purpose.

The estate also offers agritourism through glamping accommodations, allowing visitors to experience the farm's philosophy firsthand. Francesco has become a leading voice among Abruzzo's quality-focused producers, demonstrating that the region can produce wines of character and authenticity.

Discover more from Cirelli: Cirelli Montepulciano d'Abruzzo, Cirelli Trebbiano d'Abruzzo Orange, and Cirelli Wines of Anarchy Pet Nat. Browse our best-selling natural wines.

Abruzzo stretches along Italy's central Adriatic coast, a region defined by dramatic contrasts between the Gran Sasso mountain peaks and the sea. Viticulture here dates to Roman times, though the modern wine industry only shifted toward quality production in the 1990s after decades dominated by cooperatives and bulk wine.

The region's geography creates distinct microclimates across its wine zones. Coastal vineyards near Pescara and Teramo benefit from maritime breezes that moderate temperatures and extend the growing season. Inland, the Apennine foothills provide elevation and diurnal temperature variation, preserving acidity in the grapes. Soils vary from clay and limestone in the hills to sandy alluvial deposits closer to the coast.

Trebbiano d'Abruzzo DOC represents the region's most important white wine designation, producing styles ranging from crisp and mineral-driven to rich and textured depending on winemaking approach. The local Trebbiano Abruzzese clone differs from Trebbiano Toscano, yielding wines with more character and aging potential when yields are kept low. Montepulciano d'Abruzzo remains the flagship red, while Pecorino and Passerina have gained recognition among white varieties.

The Colline Teramane DOCG, one of only two DOCGs in Abruzzo, occupies the northern hills of Teramo province where many quality-focused producers have established estates. This area combines maritime influence from the nearby Adriatic with the cooling effects of the Gran Sasso massif to the west.

A new generation of winemakers has embraced organic and biodynamic farming, positioning Abruzzo as an important source of natural wines. These producers favor indigenous yeasts, minimal intervention, and traditional vessels including the revival of amphora fermentation.

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