Abruzzo’s workhorse white in the hands of a thoughtful biodynamic farmer. Francesco Cirelli’s 22-hectare farm near Atri, eight kilometers from the Adriatic, is certified organic since 2006 and biodynamic since 2021, with vines grown alongside olives, figs, grains, and livestock. This Trebbiano d’Abruzzo from his La Collina Biologica line is whole-cluster pressed, fermented spontaneously with native yeasts in stainless steel, and rested on fine lees for several months before bottling without fining or filtration. A serious, mineral-driven take on a grape that is usually written off as background noise.