Trained as an economist, Francesco Cirelli left the profession to pursue a career in winemaking, stemming from an infatuation, or moral obligation, to farm with respect to the earth. He purchased his land, an azienda agricola (farm winery), in 2003 with his wife, Michela, with the intent of organic farming olives, garlic, spelt, barley, and figs, as well as tiny vineyards of trebbiano and montepulciano. Francesco's secret is lower yields for more concentrated fruit, but also lowering the amount of sulfur to avoid masking the terroir. His vineyards are certified organic. This montepulciano from calcium and clay soils in the Abruzzo is a savory, dark-fruited gem, fermented in clay amphorae and aged for 6 months in stainless steel, with soft tannins and silky texture. With an exuberant nose of red and dark fruit and violets, it is medium-bodied and silky in the mouth with a hint of earth. Certified organic, low-intervention/natural wine, vegan.