Below Cost Wines

The rediscovery

Our Cococciola comes from 1 hectare of Abruzzo pergola-trained vineyard planted in 1985 on the Loreto Aprutino estate. Its large greenish-colored clusters are harvested by hand and immediately taken to the cellar to be crushed-destemmed and gently pressed. The fermentation of the must takes place inside stainless steel tanks at a controlled temperature with the help of selected yeasts, and finally the wine is aged for about 4 months before bottling.

Cerasuolo is the wine that was once offered to guests to welcome them and to demonstrate how good they had been during the harvest. The grapes are those of the youngest rows of the estate, are harvested by hand and crushed-destemmed and the must is left in contact with the skins for about 8 hours and then vinified in white. It is then left to ferment at a controlled temperature in stainless steel where it remains until January / February, when it is bottled. Splendid pink reflections and light fruity and floral aromas typical of the variety are confirmed on the palate. Fresh, fruity and savory, it always invites the next sip.

The Passerina grapes come from the young rows planted in our Loreto Aprutino estate in 2011. The grapes are harvested by hand, then the grapes are pressed, softly pressed and the must obtained is cold decanted. Subsequently, the clear must is decanted into stainless steel tanks at a controlled temperature to carry out the alcoholic fermentation. The refinement, before bottling, takes place in stainless steel tanks for about 3-4 months.

The Pecorino grapes come from 1 hectare of vineyard raised in the Abruzzo pergola system planted in our Pianella estate around the year 2000 and from 1 hectare of "espalier" trained vineyard in the Loreto Aprutino estate, planted in 2011. The grapes are harvested by hand in the very early hours of the morning and are immediately transported to the cellar in small boxes. Afterwards the grapes are pressed, softly pressed and the must is fermented in stainless steel tanks at a controlled temperature. At the end of fermentation, a small part of the mass is decanted into French tonneaux from 2009 for a brief refinement of 3 months. At the end of February the wines are brought together and bottled to continue aging in the bottle for about 2 months.