Harvest Update - Az.Ag. Cirelli - Day One

Hello!

Here I am with  some notes from day 1.

Trebbiano d'Abruzzo

June and july were terribly dry but fortunately I carefully green harvested this year leaving leaves enough to shade the grapes and prevent any extreme warm during the day.

Also, Sunday a benefical rain came together with a cold wind from the north which both helped to calm the temperature down.

Cirelli basket press creating a starter cuvee

Today it was Trebbiano: 15 quintals of hand selected and harvested grapes for creating the piede de cuve.

18 BABO, nice and fresh acidity, good tannin maturation. From 15 quintals of grapes we had 10 quintals or must which is now decanting for 24 hours. The fermentation will start naturally and we are going to use these 10 quintals to start the fermentation of the rest of the trebbiano musts.

Soon with other updates.
Cheers,
Francesco

By S. Irene Virbila

Los Angeles Times

This is a zippy Trebbiano from an estate in Italy's south dedicated to organic farming. I can remember when it was nearly impossible to find a crisp white from that region. But Cirelli's 2010 Trebbiano d'Abruzzo is as refreshing as lemon sorbet. The fruit tastes ripe and golden, but the wine is bone dry.

It's just what's needed if you're serving a seafood salad or pasta. It's great with vegetable soups, beans with tuna and grilled salmon. Who knew easygoing Trebbiano could have this kind of elegance and balance? At $13, it's a small miracle.

Region: Abruzzo

Price: About $13

Style: Crisp and dry

What it goes with: Seafood salad and pasta, soups, grilled fish