Alcohol: 11%
Grape(s): 100% Trebbiano
Localization: Abruzzo, Italy
Tasting Notes: Skin contact wine of Trebbiano from Abruzzo, Italy. The grapes are hand harvested and naturally fermented on their skins in stainless steel tanks for 1 month. Lemony, floral and a touch nutty with much brighter acidity than would be expected for a wine that was in contact with its skins for so long. Super approachable orange wine with notes of green pear, apple, nectarine and lemon. Fresh acidity and goes down dangerously fast.
Notes: The grapes are hand-harvested, separated from the stems, and then macerated in stainless steel for about one month.
The Domain: Agricola Cirelli is an organic farm certified by IMC (doc. n.3194 RV.01), surrounded by 23 hectares of land. All of its production is designed to respect the natural cycles of the olive trees, vineyards, horticultural crops and the animal breeding. Crop rotation, natural fertilization, and free range animal grazing are Agricola Cirelli’s “techniques” of production. This harmonious environment creates olive oil, wine, vegetables, fruit and meats of supreme quality.
The farm grows its food and wine in total respect of organic agriculture. Nature sets the rules and it dictates the rhythm of every activity. The animals’ interaction with the land offer natural grazing and fertilization of the vines, which means there is no need to use harmful chemical substances.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
We would consider all wine to be "Natural". The term "Natural Wine" has the connotation of lacking a touch with nature. The winegrowers we champion are those who are farmers first. They seek to capture the uniqueness of the site (terroir) in the purest way possible. The product is as pure as possible and without wine-making flaws (brettanomyces, mercaptans, volatile acidity, etc.
Raw, in this case, we define as realistic and not manipulated. The winemakers use the least amount of intervention as possible. Wine should be made in the vineyard, not the cellar. The winemaker's job is to get the wine into the bottle in the purest form possible. There are additives that go into making wine, some are essential and some are not. Wines in this category do not have extra additives. They are free of added sulfur, or have the most minimal amounts possible in order to provide shelf stability for the consumer to experience the wine as the winemaker intended it to be.
