Trebbiano d’Abruzzo DOC
The future is shaped by the past with COCCIOPESTO Trebbiano d’Abruzzo, a project that began to take shape with the 2017 vintage, when we decided to make a Trebbiano using cocciopesto.
The jars known as cocciopesto are made from opus signinum, an ancient technique that mixes brick, stone fragments, sand, binder and water, then is air-dried for at least 30 days.
Thanks to its microporous qualities cocciopesto triggers micro-oxygenation and enhances the sensory qualities and aroma of the wine without leaving traces.
The result is a refined, delicate wine with a decidedly mineral character.
Designation: Trebbiano d’Abruzzo DOC
Area: Abruzzo – Teramo hills
Variety: 100% Trebbiano
Altitude: 300 m slm
Type of soil: medium-textured clay and limestone
Training system: Abruzzo pergola
Density: 1,600 plants / hectare
Vineyard age: over 45 years
Average yield: 50 quintals / hectare
Harvest: by hand in 20kg boxes
Vinification: grapes are destemmed, but not crushed, and fermented in cocciopestowith ambient yeasts. Maceration lasts about 10 days, during which time manual punching-down is performed. After this, the wine is drawn off and returned to the cocciopesto to complete fermentation, proceeding with refinement until it is bottled unfiltered.
Bottle ageing: 2 months
Production: 1,200 750ml bottles
Pairings: perfect with fish-based dishes like seafood salad and raw fish. Excellent with risotto and wok-tossed greens. A good partner for white meats and not overly mature cheeses.
Serving temperature: 10°-12°C