The sea is only 8 kilometers away and rolling hills, vineyards and olive groves surround the variegated landscape of the town of Atri in the Abruzzo region where our farmland lies. Nearby, national parks, woods and badlands, all wonderfully preserved, are waiting to be discovered in the majestic silence that seems to characterize this region of Italy suspended in time and space. Cirelli Farms is the name of our IMC*-certified organic farmland situated on 22 hectares of fertile land. Everything produced on our farm is done so respecting the sustainable natural cycles of our olive groves, vineyards, organic horticultural crop fields and animal breeding. Crop rotation, a period of rest for the soil, fertilization and livestock grazing are only some of the vital steps in the process of producing wine (in terracotta wine jars), olive oil, organically grown fruit and vegetables and meat of the finest quality. *(Istituto Mediterraneo di Certificazione – Mediterranean Certificate Institute)
Cirelli Farms grow and produce in full compliance with organic farming laws, however we believe that nature itself dictates its own laws and it is these laws upon which we base our farming procedures:
-Crop rotation and nutrient cycling which allows the soil to “rest” and regenerate its nutrient content
-Natural fertilization by means of animals grazing directly on the soil. The manure produced by the animals guarantees a natural herbicide and method of fertilization without resorting to harmful chemicals.
The production cycle is broken down as follows: during the first year of production wheat, barley, spelt and alfalfa are sown while the following year the land must necessarily be cultivated for vegetable crops. For the third and fourth year of production, the choice of vegetation falls upon plants such as sunflowers which have shoots that may be placed underground once the seeds have been picked: in so doing, when these shoots begin to decompose they release precious nutrients into the soil.
The Trebbiano grapes, coming from our own vineyards and some other rented, are collected in boxes and carried to the cellar.
The grapes are de-stemmed and gently crushed, then transferred into the clay amphoras for a 24 hours maceration. The skins are then separated from the juice and softly pressed, before our indigenous yeasts take over and lead the fermentation process. The Trebbiano wine then rests and refines in the amphoras all the way through the malolactic fermentation, until it is ready to be bottled.
Delicate aromas of yellow peaches, nectarines and flowers make for a balanced, fresh white.