Francesco Cirelli graduated with a prestigious degree in economics in 2003. He put his degree to unexpectedly hard work when he purchased a farm in Abruzzo, intent on making organic wine, olive oil and other produce in concert with the natural environment. Francesco and now his wife Michela  tend the Azienda Agricola as a fully integrated ecosystem, whose animals graze on cover crops and produce the natural fertilizers for vines and olive trees. The winery is fitted with steel tanks for the everyday wines and amphora for their special reserves. This Rosso is 100% naturally fermented Montepulciano, and spends four months in steel before bottling, a straightforward, satisfying red with a lightly creamy texture and plenty of Italian sunshine. Fresh cherries, orange peel, cinnamon and guava greet the nose. Raspberries and oranges and vanilla beans feature on the palate, framed by a delicate peppering of tannins. As much thought and attention went into making this wine, pairing it with food will take less. This is wine for pizzas, weeknight pastas, burgers and club sandwiches.