Cirelli Pecorino d'Abruzzo

Profile & Story

Francesco Cirelli founded Agricola Cirelli in 2003 on a 22-hectare certified-organic (biodynamic since 2021) farm near Atri in Abruzzo, about 8 km from the Adriatic. He works with the region's indigenous varieties -- Montepulciano, Trebbiano, Pecorino and Cerasuolo -- fermenting and aging several cuvees in custom terracotta amphorae made by an artisan in Impruneta. This Pecorino macerates on its skins for 24 hours before returning to buried amphorae, where it ferments spontaneously and ages roughly 18 months.