Cococciola is a historic grape variety from the province of Chieti, with uncertain origins but a fascinating character.
Cultivated for decades by the Pesolillo family, this variety prefers light, sandy, and calcareous soils. The sea breezes that caress the estate’s vineyards contribute to enhancing the elegant aromas and the unique acidity, freshness, and
minerality of the grapes at harvest time.
Cococciola Ancestrale
Cococciola Ancestrale
“ANCESTRALE” vinification is an ancient and natural method that enhances the unique characteristics of this grape variety through slow fermentation in the bottle and lengthy aging on the lees.
Winemaking
The grapes are harvested and selected by hand during the first week of September. After destemming, the must is cooled to 14-15°C and subjected to skin maceration to delicately extract the aromas. This is followed by soft pressing and static decantation of the must for 72 hours at 4°C. The must is fermented in steel tanks at a temperature of 14-16°C and then bottled with a natural residual sugar. Alcoholic fermentation ends in the bottle, thus producing the natural carbon dioxide that can be appreciated in the glass. It then ages on the lees for 3-4 months before being released for sale.
Organoleptic characteristics
Light color with delicate green highlights. The aromatic profile is citrusy with notes of grapefruit, white fruit, and white spring flowers (chamomile, broom, dandelion). On the palate, the perlage is delicate, fine, and persistent, enhancing the savory and minerality of this noble grape variety.
Pairings
Excellent as an aperitif, it pairs well with raw fish dishes, fried foods, seafood or white meat dishes, and medium-aged cheeses.