Pecorino - The Organic Hill

The Pecorino grapes are destemmed and left to macerate for about 24 hours in a steel tank. They are then separated from the must and gently pressed. Before bottling, the wine rests for at least 4 months on the fine lees.

La Collina Biologica is a project by Francesco Cirelli of Agricola Cirelli, to introduce the world to the native wines of the Abruzzo region, produced following organic farming methods.

Agricola Cirelli is in Atri, Abruzzo, so few kilometers from the sea that it would take about twenty minutes by bike. The farm was founded in 2003 by Francesco Cirelli, accompanied by his wife Michela. Surrounded by 22 hectares of organic farming, where animals are left free to graze and vines, olive trees and vegetables are grown.

The fields are cultivated following crop rotation, to give the soil the chance to rest, while natural fertilization occurs thanks to the animals left free to graze.

The use of amphorae in winemaking harks back to the past, we try to use a container, with zero impact on taste, that can accommodate the wine and cradle it, allowing slow and controlled oxygenation. It takes experience, patience, the fermentation, maceration and refinement of the wines are evaluated from year to year, and by working in this way we set ourselves the goal of arriving with grapes of the highest quality in the cellar. The philosophy is this: if you work well in the vineyard, you don't need to do much in the cellar.