Name: Cirelli Anfora Montepulciano d'Abruzzo
Producer: Azienda Agricola Cirelli
From the Winery:
"Montepulciano d'Abruzzo grapes from vineyards owned and rent is collected in crates and taken to the cellar. Here the grapes are destemmed and gently pressed. The must is then transferred in an amphorae for alcoholic fermentation started with foot de cuve prepared earlier and started with indigenous yeasts. Usually the wine m for more than 12 days and hat is wet and not broken to limit extraction. The skins are then separated from the fermenting wine and crushed. The wine is naturally in the amphora the malolactic fermentation. The period of aging in amphorae is about 12 months."