Ulisse Cococciola

The main grape variety of this wine is Cococciola, accounting for 100%. Cococciola grapes are known for their pronounced acidity and delicate floral and fruity aromas. On the hills of the Abruzzo region in Italy, in Chieti province at an altitude of 200–300 meters, the soil is primarily limestone clay, rich in minerals. This area is simultaneously influenced by the warm winds of the Adriatic Sea and the Apennine Mountains, which help to accumulate aromatic compounds and natural acidity. This unique terroir creates the pure flavor and elegant structure of Cococciola. Hand-harvested in mid-September mornings to preserve optimal acidity and aromas; after harvesting, the grapes are gently pressed at low temperatures and undergo cold maceration at around 10°C for 8–12 hours to extract delicate fruit aromas. Subsequently, fermentation occurs in temperature-controlled stainless steel tanks at 14–16°C, and after fermentation, the wine is left to mature on the lees for about 4 months to enhance body thickness and roundness of taste. Alcohol content is 12.5% vol.