winery

Azienda Agricola Cirelli

Abruzzo, Italy

Philosophy

Spontaneous fermentation with indigenous yeasts in neutral vessels—stainless steel for the immediate, approachable Collina Biologica line, custom terracotta amphorae from Impruneta for the reserve Anfora line. No oak, minimal sulfites, unfiltered bottlings. Amphora fermentation is deliberately artisanal—manual intervention only, with oxidation controlled by fitted steel lids—allowing terroir and vintage character to emerge without winemaker imposition.

Reputation

In 2003, Francesco Cirelli, educated in economics and armed with memories of his grandparents' rural life in Abruzzo, purchased land near the ancient town of Atri—8 kilometres from the Adriatic, yet within the WWF-protected badlands reserve. What began as a personal return to agrarian roots evolved into a model farm: 22 hectares devoted to regenerative cycles, where vineyards sit alongside olive groves, wheat fields, grazing geese, and vegetable plots, each element supporting the terroir's intrinsic balance.

AllocationOrganic certification date uncertain—sources report certification 'from the beginning' (2003) but formal organic status likely established shortly thereafter. Biodynamic certification confirmed 2021. Multiple importer references; Cream Wine Company and Zev Rovine Selections are primary US routes. Producer actively markets amphora line as signature; classic line (Collina Biologica) uses screwcap and stainless steel. Website and sources indicate bilingual (Italian-English) presence. Total farm 22–23 hectares (slight variance across sources; settled at 22 per most recent); vineyard portion consistently cited as 6 hectares. No UK or Japan importer data found; international distribution appears selective/artisanal. News coverage via New York Times and Food & Wine suggests emerging reputation post-2015. Succession appears stable (family operated, no transition signals).

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