Only 8 kilometers from the sea, rolling hills and olive groves surround the Abruzzo vinyard where the Cirellis are dedicated to making organic wine.

In 2003 Francesco Cirelli and his wife Michela moved to the Abruzzo countryside to live a more simplistic rural life, like the one that Francesco observed his grandparents living as a child while visiting each Summer.

Francesco decided to dedicate himself to organic agriculture because of the profound values of working the land (“Right after God the farmer comes next” he was told once).

Cirelli is an entirely organic estate that believes in the benefit of animals in the vineyard to manage grasses that grow along the vines or for keeping small pests at bay. Crop rotation, natural fertilization, and free range animal grazing are Cirelli’s “techniques” of production. This harmonious environment creates olive oil, wine, vegetables, fruit and meats.

The winery uses amphora containers of terracotta just as the ancient Greeks and Romans – and before them the Caucasians over 7,000 years ago – that leave a “zero ecological footprint” and are ideal for a slow and consistent micro-oxygenation of the wine.

The Cirelli’s secret is lower yields for more complex wines, and a low the amount of sulfur to avoid masking the terroir.