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Cococciola is a rare and exceptionally refreshing white grape variety grown in the sunny Abruzzo region of Italy. It produces light-bodied, cutting-acid, and crisp white wines. Smelling of green apples, lime zest, white flowers, and wild herbs, these drinks are a perfect, thirst-quenching aperitif for hot summer days.
Read moreAlthough for a long time this variety was known only to locals, today Cococciola is slowly finding its way into the international market. When choosing, it is important to know its main production style.
Historically in the Abruzzo region, Cococciola was most commonly used in blends with the region's main white variety—Trebbiano. In these blends, it plays a crucial role: providing the wine with much-needed freshness and an aromatic lift. However, we can increasingly find 100% Cococciola wines. Usually, they are fermented in stainless steel tanks to maximally preserve spring-like fragility. It is recommended to serve such wines very well-chilled.
Due to its piercing, lemony acidity and lightness, Cococciola is a classic fish and seafood wine. It pairs flawlessly with fresh oysters, fried calamari, sushi, and light vegetable salads with lemon dressing. It is also an ideal choice for light, unsalted goat's or sheep's milk cheeses.
Mostly due to its susceptibility to diseases and spring frosts. This variety requires a very specific microclimate and special attention from the winemaker in the vineyard. Therefore, in the past, many farmers preferred to grow the more productive and resistant Trebbiano grape, leaving Cococciola only in small plots tended by heritage-preserving winemakers.
Usually not. The main charm of Cococciola is its youthful, vibrant acidity and fragile floral and citrus aromas. Aging in oak barrels would impart vanilla and buttery notes to the wine, completely overpowering the nature of this delicate variety. Cococciola is best enjoyed within 1–2 years of the harvest.
