Cococciola (ko-ko-choh-la) is a rare indigenous grape of Abruzzo, with less than 1000 hectares of the variety planted worldwide. It’s known for its pronounced acidity and herbaceous characters (a little like Sauvignon Blanc) and so is usually blended in small ratios with Trebbiano to give it brightness and lift. Here however we see the roles reversed, with just 10% Trebbiano added to 90% Cococciola, a wine simply made with stainless steel fermentation.
2024
This is lifted and fragrant with floral and citrus aromas and hints of hay and mountain herbs. On the palate it’s incredibly bright and fresh – the citrus and herbaceous notes joining minerality and savoury almond on the finish. Cococciola is Abruzzo’s seafood grape, the perfect accompaniment to spaghetti alle vongole, mussels, baccala, oysters and more, but you can also partner this with fresh young cheeses and summer salads.
