Farming: Biodynamic

Winemaker: Francesco Cirelli

Varieties: Pecorino

terroir: Clay and limestone soils

Vinification: The grapes are hand-harvested, de-stemmed and transferred to the tank where maceration of 24 hours takes place. The skins are then separated from the juice and softly pressed, then transferred to the stainless steel tank where our indigenous yeasts take over and lead the fermentation process.

"I’ve been fortunate enough to grow up in a well off family which allow me to spent a fantastic and dispassionate childhood and to study in the most prestigious schools in EU; My grandparents and my parents spent all their entire life on bettering the social, cultural, economical status of the family, cutting all the links with their origin: the soil. Once I got the graduation in BA I decided to invest my little money on a farm in Abruzzo, the so-called “green region of Europe”. Since 2003 I am therefore trying to reestablish a link between myself and the origin of my Family because I am more then convinced of the goodness of the values within the farming. In fact there is a phrase that I love (but I don’t remember the author): “the farmer is the closest man to God”. This is not to say that I feel close to God, but I would like my children to grow up with a better understanding of the moral values of the soil. That’s all." - Francesco Cirelli