Trebbiano d’Abruzzo DOC
Cocciopesto Trebbiano d’Abruzzo: a return to the future. A project we started during the 2017 harvest, when we decided to produce Trebbiano in cocciopesto amphorae. We were drawn to the idea of selecting grapes from an heirloom vine trained as Abruzzo pergola and over 50 years old, with perfect phenolic ripeness. The vinification would be as it was in the past: with maceration. The grapes were destemmed, but not crushed, and fermented in cocciopesto with ambient yeasts.
Thanks to its microporosity and consequent micro-oxygenation, cocciopesto enhances the sensory qualities and aromas of the wine without adding any nuances of its own.
The result is a decidedly mineral wine.
Cocciopesto
DESIGNATION: Trebbiano D’Abruzzo DOC
AREA: Abruzzo – Teramo hills
VARIETY: Trebbiano
ALTITUDE: 300 metres
SOILS: Medium-textured limestone and clay
TRAINING SYSTEM: Abruzzo pergola
DENSITY: 1,600 plants/hectare
VINEYARD AGE: >50 years
AVERAGE YIELD: 50 quintals/hectare
HARVEST: Second and third ten days in September
WINEMAKING METHOD: The grapes are de-stemmed but not pressed, then fermented with ambient yeasts. Five months of maceration. Manual punching down in done in the first 15 days.
AGEING: After racking, the wine went back to the cocciopesto tank where it continues refinement until it is bottled without filtration.
BOTTLE AGEING: 3 months
PRODUCTION: 1,200 750ml bottles
SENSORY PROFILE: Straw yellow and ample hints of delicate floral notes rolling elegantly into aromatic herbs. Snappy fruit and minerality surprise on the palate. A wine of outstanding progression, dynamic palate and sheer finesse.
PAIRINGS: Perfect with fish-based dishes, such as seafood salads and raw fish. Excellent with risotto and wok-stirred vegetables. Ideal with white meats and lightly aged cheeses.
SERVING TEMPERATURE: 10°-12°C
