Agriturismo Biologico Cirelli

Cirelli is a certified organic farm and winery located in Atri, in the Abruzzo region, just a few kilometers from the Adriatic Sea. Surrounded by vineyards, olive groves, forests, and the characteristic calanchi landscapes, the estate extends over 22 hectares and represents a complete agricultural ecosystem.

Founded by Francesco Cirelli, together with Michela, the project is deeply rooted in personal history and a strong emotional connection to the land. Since 2003, the farm has developed as a place where nature, tradition, and sustainable agriculture coexist in perfect balance.

Cirelli follows strict organic and biodynamic-inspired practices, where nature dictates the rhythm of all activities. Crop rotation, natural fertilization through animal grazing, and the absence of chemical treatments are key principles. The goal is to maintain soil fertility and biodiversity while producing authentic, high-quality products.

The estate is not only dedicated to wine but also produces olive oil, vegetables, and fruit, reinforcing its identity as a holistic agricultural project based on respect for natural cycles and sustainability.

Cirelli wines are a pure expression of the Abruzzo terroir, crafted with minimal intervention and a strong focus on natural processes.

The philosophy is simple: “less is more.” The aim is to bring the best possible grapes into the cellar and intervene as little as possible during winemaking. All grapes are hand-harvested and carefully selected, with fermentations guided by the characteristics of each vintage rather than fixed technical rules.

A distinctive element of Cirelli’s production is the use of terracotta amphorae, inspired by ancient winemaking traditions dating back thousands of years. These vessels allow for gentle micro-oxygenation without altering the wine’s natural profile, enhancing purity and authenticity. Each amphora is handcrafted in Impruneta and used as a tool to express the essence of the grapes and the territory.

The wines—both white and red—are typically fermented spontaneously and aged in amphora, steel, or wood depending on the style. The result is a range of wines that are vibrant, authentic, and deeply connected to the land, reflecting both tradition and a modern, thoughtful approach to natural winemaking.