Francesco Cirelli's young winery from Pescara, motivated by experimental pioneering work and solid entrepreneurial skills, today is a point of reference in Abruzzo, with its dynamism and focus on excellence. The basic idea, that of being in harmony with the territory and the use of radically eco-sustainable vineyard management criteria, are producing honest wines, imbibed with the terroir, more often that not embracing the most rigorous demands of natural or ancestral wines.
The Cirelli style has for years embraced the terracotta amphora, which confers typicality and character to the native Abruzzo wines. The choice is to vinify and age a line of wines entirely in these containers, to optimise their contribution and convert their organoleptic profile into a clearly appreciable way. Montepulciano, Cerasuolo and Trebbiano are therefore subjected to this practice.
The Cerasuolo Anfora represents an original and personal interpretation of this great Abruzzo rosé from Montepulciano grapes. When the bunches are subjected to an extremely delicate pressing, the must is fed directly into an amphora, where it ferments with indigenous yeasts. Maceration is short and normally lasts no more than six hours; after that, the skins are separated from the must and the wine continues fermentation and aging in amphorae for about a year. Also in amphora, malolactic fermentation takes place, another element that defines the superior level of this rosé.
With a strong cherry pink colour, the bouquet releases inviting aromas of cherry, pomegranate, orange peel, strawberry jam, with deep spicy and smoked scents. Juicy, fresh and very savoury, the palate is continually intrigued, exhorting you to drink it with its excellent balance between softness and acidity. Versatile, it should be tried with fish appetizers, pasta dishes with vegetable sauces, fish soup and local cheeses.
