Montepulciano d’Abruzzo, “Cocciapazza”
Montepulciano d’Abruzzo, “Cocciapazza” gets its intriguing sobriquet from the old name given by the locals to the area where the vineyard is planted. Coccia pazza literally means “crazy head” in the Abruzzese dialect. The family felt the nick-name would suit the extra effort used in making Cocciapazza. The grapes for this wine are gathered in repeated harvests, in general, three-per-vintage. Only bunches from plots with the best soil and climate conditions are chosen, followed by a rigorous sort in the winery, to create this full-bodied, cellar-worthy wine.
Appellation: Montepulciano d’Abruzzo DOC
Type: Dry, red
Varietal: 100%Montepulciano
Certified Organic
Color: Deep and dense ruby red, showing violet shades when young.
Bouquet: Dark fruit, spice and earth typical of old-vine Montepulciano.
Palate: Rich, red fruit balanced with the broad spice notes – black pepper, licorice, balsamic, chocolate and tobacco. Full in the mouth but silky with mature tannins adding texture to the round and velvety long lasting finish.
Alcohol: 13.5-14.5% depending on the vintage.
Serving Temperature: Chilled 18-20° C (64 -68° F).
Pairing: Perfectly matches with a great steak, a baked lamb with wild mountain herbs, lentil or bean dishes and hearty stews.
Production Area: From a 2 hectare vineyard in the Loreto Aprutino planted in 1972.
Elevation: 250 meters a.s.l.
Exposure: Rolling terrain with several orientations.
Soil: Clay-limestone.
Training System: Pergola abruzzese (Abruzzo pergola).
Yield: 50 hl/ha.
Vinification: Fermented in steel tanks.
Aging: 20-months in French oak barriques.
2010 Montepulciano d’Abruzzo, "Cocciapazza" – Gambero Rosso’s Vini d’Italia – Tre Bicchieri
2009 Montepulciano d’Abruzzo, "Cocciapazza" – 93+ Points – Vinous Media (Feb 2013)
“Another wine endowed with superb purity, the 2009 Montepulciano d’Abruzzo Cocciapazza bursts from the glass with juicy, black cherries, licorice, incense, spices and tobacco. This is a decidedly richer and plusher wine than the Mazzamarello, and the tannins are firmer, but it is just as compelling, if not more so. Ideally the Cocciapazza needs another 6 – 12 months for the tannins to integrate a bit more, but it sure is impressive, even today. This is decidedly a virile style that stands apart from the more feminine, sensual Mazzamarello.” ~A.G.
