BARONE CORNACCHIA

BARONE CORNACCHIA, is a historic family estate located in Torano Nuovo, in the Colline Teramane area of Abruzzo. The property traces its roots back to 1488, on a hillside long dedicated to viticulture overlooking the Val Vibrata. Today, Caterina and Filippo Cornacchia represent the fourth generation of winegrowers and olive oil producers in the family, continuing a philosophy based on respect for the land, biodiversity, and soil vitality. The estate cultivates around 60 hectares under certified organic farming principles and is currently in the process of Demeter biodynamic certification. In the winery, the approach is low-intervention, with spontaneous fermentations, careful use of sulphur, and aging in stainless steel, large oak, and amphora, depending on the wine. The goal is to produce authentic, terroir-driven, and distinctive wines that precisely express the identity of the Colline Teramane.

Grape: Pecorino. Destemming and soft pressing; static settling of the must at 8°C for 24 hours. Fermentation and ageing in at 16°C. Straw yellow with golden highlights; intense fruity and mineral aromas. Balanced, fine and persistent.

Pecorino Controguerra DOC. Casanova

Grape: Trebbiano. Destemming and short skin maceration (12 hours at 6–8°C) in submerged-cap tank, followed by soft pressing. Aged 2 months on lees with weekly bâtonnage in stainless steel. Straw yellow with greenish reflections; fresh floral and fruity aromas of apple and white flowers.

Trebbiano d’Abruzzo DOC. Colline Teremane Superiore Casanova Bio

Grape: Trebbiano. Crushing, destemming and skin fermentation; 32 days maceration
in steel, followed by pressing, 12 months on fine lees with bâtonnage. Deep golden with amber hues; ripe fruit and herbal notes of mint and sage. Full, round and expressive with a long finish and bitter almond note.

Trebbiano d’Abruzzo DOC. Poggio Varano Macerato Bio

Grape: Montepulciano. Hand-harvested grapes with a pied de cuve prepared 5 days before harvest; spontaneous fermentation in two 16 hl Tava amphorae. Aged 6 months in amphora and 6 months in bottle. Clean, amphora-aged profile with emphasis on purity, texture and natural expression.

Cerasuolo d’Abruzzo Superiore DOC. Colline Teremane Poggio Varano Bio

Grape: 60% Montepulciano – 30% Cabernet Sauvignon – 10% Merlot. Skin maceration for 10 days at 28°C. Aged 18 months in 5.5 hl French oak tonneaux, followed by 8 months in bottle. Intense ruby red; complex aromas of ripe plum and green pepper. Full-bodied, soft and intense with a long, persistent finish.

Colle Cupo Controguerra Rosso DOC. Bio

Grape: Montepulciano. Skin maceration for 8–10 days at 26°C in stainless steel; aged 12 months in 30 hl Slavonian oak casks, followed by 3 months in bottle. Deep ruby evolving to garnet; intense aromas of ripe plum. Full-bodied and round with f ne tannins, balanced structure and a persistent finish.

Montepulciano d’Abruzzo DOC. Casanova [bio]

Grape: Montepulciano. Crushing, destemming and skin maceration in amphora for 6 months; fermentation and ageing in 16 hl amphora, followed by 6 months in bottle. Intense ruby red; complex aromas of ripe plum and jam. Soft, balanced and harmonious with a persistent finish.

Montepulciano d’Abruzzo DOC. Poggio Varano Bio.

Grape: Montepulciano. Destemming and fermentation for 10–12 days in submerged-cap tanks, maceration for 10–15 days. Aged 18–24 months in 30 hl Slavonian oak. Deep ruby red; complex aromas of ripe plum and jam. Round, balanced and harmonious with fine structure and a long, persistent finish.

Vigna Le Coste Montepulciano d’Abruzzo DOC. Riserva. [bio]