Cirelli Montepulciano d'Abruzzo Anfora
Whole berries are fermented after destemming so that only the nobler skin tannins are drawn out, with maceration kept...
Atri farm in the calanchi badlands about eight kilometres from the sea, farming organically and known for amphora fermented Trebbiano and Pecorino.
Cirelli Montepulciano d'Abruzzo Anfora4.5/5
Cirelli Trebbiano d'Abruzzo Anfora4.5/5
Cirelli Cerasuolo d'Abruzzo Anfora4.4/5
Whole berries are fermented after destemming so that only the nobler skin tannins are drawn out, with maceration kept...
Destemmed and given 24 hours in amphora, then soft-pressed and left to ferment spontaneously. Eighteen months buried ...
Destemmed grapes go straight to the press and are left a few hours in contact with the skins before a soft pressing. ...