Cococciola Abruzzo Dop

Cococciola Abruzzo Dop

The Cococciola variety, always cultivated in this region,
is not well documented from a historical point of view.
It has long been undervalued in Italy,
but in France, more than one hundred years ago,
it had already been categorised by scholars as native to Abruzzo.
Today, vinified using a single variety of grape,
it is showing its full potential.
A fresh and fruity white – in one word: authentic.

Cococciola 2013
Bollino Rosso Merano Wine & Culinaria Award 2014
Cococciola 2010
Gold Medal Gilbert & Gaillard Wine Guide 2012

White Wine

Soil and method of cultivation
Area and Location of vineyards: Tollo, Acri
Type of grapes: Cococciola 100%
Altitude (above sea level) : 150/220 metri
Soil type: medium texture, gravelrich soil
Exposition to sun: south-west, east
Age of vines: 20/25 years
Density of cultivation vines/hectare: 1.600
Yield of product per hectare: 100 q
Method of cultivation: canopy
Harvest period: early October

Skin maceration method and time: destemming, cryomaceration of crushed grapes at 5/8°C, soft pressing, static decanting of the must and temperature-controlled fermentation in stainless steel tanks
Temperature of fermentation: 16/17°C
Malolactic Fermentation: no
Ageing: on the lees in concrete vats for three months

Physical and chemical characteristics
Alcohol degree: 13% vol
Total dry extract: 22 gr/l
Total acidity: 5,8
Ph: 3,23
Residual sugar: 2,9 gr/l

Colour: straw-yellow with green hues
Fragrance: fruity with hints of white peach and pear, delicate mineral notes and floral nuances of Spanish broom and jasmine
Taste: fresh and flavoursome, wellbalanced with an almond finish

Serving suggestions
Temperature: 8/10°C


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