We have all of these in stock and in good quantity. So glad that the wines are loved.
Francesco Cirelli 2013 Trebbiano d'Abruzzo 94 points (06/15)
This trebbiano, from an organic farm in Atri, gains its deep golden color and luscious texture during eight hours of skin maceration. When it’s first opened, it has an oxidative richness, with orange notes—both citrus and carrot—and a creamy, expansive minerality. It’s fresher a day later, warm and cool at the same time, still rooty, with crispness to balance the open, yielding texture. Fans of Emidio Pepe’s long-lived trebbianos should take note.
Francesco Cirelli 2013 Trebbiano d'Abruzzo Amphora Aged 93 points (06/15)
Decant this and its rough, rooty edges begin to integrate with the initially raw scents of vanilla bean and rosemary. The toasty flavors of lees aging align with tangy, citrusy fruit into the layered, delicate richness of a millefeuille. It lasts, tingling with mineral acidity and freshness. Cirelli makes this from a parcel of 30-year-old vines, the oldest that he farms.
Francesco Cirelli 2013 Montepulciano d'Abruzzo Amphora Aged 92 points (06/15)
When Francesco Cirelli established his 54-acre organic farm near Atri in 2003, these vines were already in place; one-third of the farm is now in vineyards, the balance in mixed agriculture, including geese, garlic and olives. He produces a burly montepulciano, this vintage youthfully concentrated with dark fruit and brisk, intense tannins that give it a rich, tarry, impacted feel. There’s plenty of energy in the fruit to keep it fresh as those tannins mellow. For the cellar.
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