Grape varieties
Cococciola, Estate grown
Training system
Single cordon
Production area
Morro d’Oro and Notaresco in the province of Teramo. Vineyards have a east/southeast exposure and average altitude of 200 meters a.s.I. Clay soils
Second decade of September
At the crushing and soft pressing, follows the fermentation at controlled temperature (15°C) for about 12 days. The wine rests in stainless steel tanks at controlled temperature to be then racked and bottled; it follows a short refinement in the bottle.
Tasting notes
The color is pale straw yellow with greenish reflections. The nose is fresh, with a prevalence of citrus scents, white-fleshed peach and elegant floral broom and jasmine returns. In the mouth it is lean, characterized by a fresh and complexed acidity, savory, with a good balance finish that makes the sip particularly pleasant
Food pairing
Fish dishes with delicate flavors and aromas (appetizers,first and second courses based on fish), raw fish
Alcohol content
Serving temperature
8 – 10 °C
Available sizes
Lt. 0,75 – Lt. 1,5 (only on request)

Winemaker’s notes
Historic vine from Abruzzo region recently rediscovered by the producers. Its freshness with citrus accents makes Cococciola particularly suitable for raw seafood