Winery and Vineyards

Winery and Vineyards
Love for wine and love for land stems from the joint
commitment of a family and of two friends who
were able to innovate themselves, in an ancient
place like Cordano.
Marchesi de’ Cordano company is located
in Loreto Aprutino, in the ancient Terra dei
Vestini (Land of Vestinian people), around 27
km away from Pescara, tucked away among
green hills of olive groves and vineyards. The
village lies in a wonderful position, halfway
between the Adriatic Sea and the Gran Sasso
mountain range. The pristine nature of this
territory provides evocative and fascinating
scenery to every visitor observing it as it were
an unspoiled corner of the world, together
with art, history, culture and food-and-wine
tradition masterpieces.
In the 2000s – in that place called Loreto Aprutino – along the
traditional path carved out by the important names in the wine sector
and while respecting nature, the young FRANCESCO D’ONOFRIO,
assisted by the know-how of the oenologist VITTORIO FESTA,
proudly carries on the expression of the territory.
From the manifold-vocation vineyards grown in SANTA CATERINA
historic mansion, at an altitude between 250 and 300 metres above
the sea level, on a chalky land covering 19 ha, only perfect grapes
– selected at the beginning among indigenous and international
clones – become those great wines which have kept up the name of
Abruzzo all over the world for some years now. The secret: Marchesi de’ Cordano winery
proposes structured, long-lived and character
wines: these are features lying in the different
ampelographic base of the vine varieties which
wines stem from and that stay in the vine
training density (plants per hectare) and in the
training form (Abruzzo pergola). Thanks to
these solutions, grapes ripen through reflected
rather than direct light, so to ensure a gradual
and complete ripening of the clusters, this
proving a decisive factor for quality.
Marchesi de’ Cordano production is divided into a range of wines
which is such to meet, in each and every occasion, the taste of the
most refined customers and, on a rising basis, it aims at quality
excellence, as well as at their differentiation, in order to properly
satisfy any expectation.
Each of these wines shows an individual character of their own
which is associated with the different cultivated areas, with the
grape harvests and with the passing of time Their uniqueness is
also expressed through original labels which best represent wine
and the producer’s nobility of soul.
Care of thanks to the experience and passion of people who painstakingly work the land
with manual and traditional methods without putting the phenological development of
the fruit-to-be under pressure.
The grape harvest starts in September: grapes are carefully selected on the plant by
the hands of experienced staff that check the same vine up to three times. After the
harvesting, the grapes are taken to the winery in a maximum of one hour.
Only the best grapes become wine, that unique high-quality wine which will then be
bottled with the Marchesi de’ Cordano label.
The winemaking of white grapes (Trebbiano, Pecorino, Cococciola and Pinot Grigio)
takes place through a modern and completely cutting-edge technique.
Grapes taken to the winery are tipped onto a conveyor belt and sprayed with a cloud of dry
ice (CO2) that, when coming into contact with the grapes, allows their homogeneous cooling
and enables the development of a protected environment for the bunch of pressed grapes by
isolating it from oxygen, which represents the main enemy of wine, especially white wines.
Once the grapes are ‘iced’, the pressing stage takes place always in a controlled
environment and without oxygen through inert gases (argon). After obtaining the must,
we proceed with its cleaning at a temperature between 4°
and 6 °C and, after some hours, the process of winemaking
starts at low temperatures which then stabilise at around
10°C. At the end of fermentation, every operation relating to
wine racking off and moving must be carried out by keeping
away from oxygen, this also including the critical stage of
bottling.
All the processes lead to an extreme protection of primary
aromas and fermentation aromas of wines which are fresher,
more scented, more joyful and, above all, are particularly good
at resisting the passing of time which, on the contrary, seems
to enhance their expressive qualities: the concrete proof of
how appreciable and long-lived the Marchesi de’ Cordano wine
is lies in the success it achieves in Italy and all over the world.
As for the red grapes, the traditional winemaking method
is preferred, since Montepulciano represents the main vine variety of Abruzzo.
Marchesi de’ Cordano puts forward full bodied and soft red wines with velvety tannin
on the market.
The selection of Montepulciano grapes is even more delicate since the perfect ripening
of these grapes is a long and complex one: in those years when the weather is particularly
rainy, the harvesting can last until the first week of November.
Once the grapes are in the winery, immediately after the pressing the process of
winemaking on the skins starts: fermentation lasts approximately 20 days and it takes
place at a controlled temperature (25°C).
Three times a day, a really experienced operator blends the wine by moving it from
one tank to another, using the délestage technique, so to be able to naturally put great
quantities of oxygen into the wine, thus allowing it to mature and evolve into its more
natural scent and freshness but, as well, to be able to take from the skins all those
qualities which will then turn a great wine into a RESERVE.
The wine resulting from pressing will be controlled in order to establish its degree of
maturation, i.e. whether the latter will take place in a big barrel of 25 hl or in small oak
barrels (barriques) all coming from selected French forests.
Production Area:
Variety of Grape:
Designation of Origin:
Type of Vineyard:
Plantation year:
exposure of land:
Altitude:
Harvesting Period:
Winemaking:
Loreto Aprutino (PE)
Trebbiano, Cococciola
Trebbiano d’Abruzzo D.O.C. (Registered Designation of Origin)
Tendone method
1988
South-East
262 m a.s.l.
from 15th to 25th September
Light cold pressing in inert
atmosphere, settling of must
and fermentation at a controlled
temperature
Chemical Characteristics: Alcohol 12.5 % Vol.
Best expression:
1-2 years
Colour:
Lively straw yellow
Nose: Elegant and delicate with hints
of ripe yellow fruit, broom and
vanilla
Palate:
Pleasant, good-bodied, fresh
tasting and savoury, with a finish
of white-fleshed fruit and bitter
almond
Abruzzo cooking Stuffed cuttlefish, drowned
Matching:
“pannocchie” (mantis shrimp) and barbecued Adriatic fish
Serving temperature:
6°-8°C
Production Area:
Variety of Grape:
Designation of Origin:
Type of Vineyard:
Plantation year:
Exposure of land:
Altitude:
Density:
Production:
Harvesting Period:
Winemaking:
Loreto Aprutino (PE)
Montepulciano
Montepulciano d’Abruzzo D.O.C.
(Registered Designation of Origin)
Tendone method
1985
South-East
278 m a.s.l.
no. 2600 plants per hectare
4 kilos per plant
from 10th to 20th October
Permanence on the skins for
7-10 days with pump-over in air,
followed by aging in steel and
wood barrel of 25 hl.
Chemical Characteristics: Alcohol 13 % Vol.
Best expression:
3-5 years
Colour:
Ruby red with purple reflections
Nose:
Flowery and fruity, with hints of violet
and nuances of cherry and plum
Palate:
Full structure and fruity taste.
On the palate it is delicate and
tannic, sweet and velvety, with a
good length
Abruzzo cooking Matching:
Adriatic soup fish (brodetto)
Cheeses:
Incanestrato cheese
Serving temperature:
16°-18°C
Production Area:
Variety of Grape:
Designation of Origin:
Type of Vineyard:
Plantation year:
Exposure of land:
Altitude:
Density:
Production:
Harvesting Period:
Winemaking:
Loreto Aprutino (PE)
Cococciola
Cococciola “Colline Pescaresi” I.G.T.
Spurred Cordon
1987
South-East – East
280 m a.s.l.
no. 3300 plants per hectare
3 kilos per plant
from 1st to 10th September
Light cold pressing in inert
atmosphere, settling of must
and fermentation at a controlled
temperature
Chemical Characteristics: Alcohol 13 % Vol.
Best expression:
1-3 years
Colour:
Lively straw yellow with greenish
reflections
Nose:
Fruity and widely flowery bouquet:
it is reminiscent of white grapefruit,
citrus fruit and acacia blossomm
Palate:
Mouth-filling, good-bodied, very
fresh-tasting and savoury, with
a very citrussy finish and whitefleshed fruit nuances
Abruzzo cooking Matching:
Raw fish, razor fish.
Serving temperature:
6°-8°C
Production Area:
Variety of Grape:
Designation of Origin:
Type of Vineyard:
Plantation year:
Exposure of land:
Altitude:
Density:
Production:
Harvesting Period:
Winemaking:
Loreto Aprutino (PE)
Pecorino
Pecorino “Colline Pescaresi” I.G.T.
Spurred Cordon
1988
South-East – East
280 m a.s.l.
no. 3300 plants per hectare
3 kilos per plant
from 5th to 15th September
Light cold pressing in inert
atmosphere, settling of must
and fermentation at a controlled
temperature
Chemical Characteristics: Alcohol 13 % Vol.
Best expression:
1-3 years
Colour:
Lively straw yellow with greenish
reflections
Nose:
Fruity and widely flowery bouquet:
it is reminiscent of white melon,
flowers of broom, jasmine and
citrus fruit
Palate:
Pleasant, good-bodied, fresh
tasting and savoury, with a finish
of white-fleshed fruit, with a slight
nuance of acacia and bitter almond
Abruzzo cooking Raw fish, “Cazzarille alla coda di
Matching:
rospo” (cavatelli pasta with monkfish
Serving temperature:
6°-8°C
Production Area:
Variety of Grape:
Designation of Origin:
Type of Vineyard:
Plantation year:
exposure of land:
Altitude:
Density:
Production:
Harvesting Period:
Winemaking:
Loreto Aprutino (PE)
Pinot Grigio
Pinot Grigio I.G.T.
Spurred Cordon
2002
South-East – East
280 m a.s.l.
no. 4000 plants per hectare
3 kilos per plant
from 10th to 20th August
Light cold pressing in inert
atmosphere, settling of must
and fermentation at a controlled
temperature
Chemical Characteristics: Alcohol 13 % Vol.
Best expression:
1-3 years
Colour:
Lively straw yellow with greenish
reflections
Nose:
Fruity and widely flowery bouquet:
it is reminiscent of pink grapefruit,
citrus and jasmine flowers
Palate:
Mouth-filling, good-bodied, very
fresh-tasting and savoury, with
a very citrussy finish and whitefleshed fruit nuances
Abruzzo cooking Matching:
Raw fish and razor fish.
Serving temperature:
6°-8°C
Production Area:
Variety of Grape:
Designation of Origin:
Type of Vineyard:
Plantation year:
exposure of land:
Altitude:
Harvesting Period:
Winemaking:
Loreto Aprutino (PE)
Passerina
Passerina “Colline Pescaresi” I.G.P. (Registered Designation of Origin)
Spurred Cordon
2009
South-East
298 m a.s.l.
from 10th to 20th September
Light cold pressing in inert
atmosphere, settling of must
and fermentation at a controlled
temperature
Chemical Characteristics: Alcohol 13 % Vol.
Best expression:
1-3 years
Colour:
Lively straw yellow
Nose: Elegant and delicate with hints
of ripe yellow fruit, broom and
vanilla
Palate:
Pleasant, good-bodied, fresh
tasting and savoury, with a finish
of white-fleshed fruit and bitter
almond
Abruzzo cooking Stuffed cuttlefish, drowned
Matching:
“pannocchie” (mantis shrimp) and barbecued Adriatic fish
Serving temperature:
6°-8°C
CERASUOLO D’ABRUZZO D.O.C.
Production Area:
Variety of Grape:
Designation of Origin:
Type of Vineyard:
Plantation year:
exposure of land:
Altitude:
Density:
Production:
Harvesting Period:
Winemaking:
Loreto Aprutino (PE)
Montepulciano
Cerasuolo d’Abruzzo D.O.C. Registered Designation of Origin
“Tendone” method
1985
South-East
278 m a.s.l.
no. 2600 plants per hectare
4 kilos per plant
from 10th to 20th October
Must is fermented on the skins
for 12 hours, so to enhance aroma
nuances.
Chemical Characteristics: Alcohol 14 % Vol.
Best expression:
1-2 years
Colour:
Cherry red with red and purple hints
Nose:
Fruity with hints of cherry and strawberry
Palate:
Fresh-tasting and fruity, good
bodied with a bitter almond
aftertaste
Abruzzo cooking “Pallotte cace e ove” (cheese
Matching:
and eggs balls)
Cheeses:
Mature sheep’s ricotta cheesee
Serving temperature:
10°-12°C
montepulciano D’ABRUZZO D.O.C.
Production Area:
Variety of Grape:
Designation of Origin:
Type of Vineyard:
Plantation year:
exposure of land:
Altitude:
Density:
Production:
Harvesting Period:
Winemaking:
Loreto Aprutino (PE)
Montepulciano
Montepulciano d’Abruzzo D.O.C. Registered Designation of Origin
Low Spurred Cordon
1978
South – South- East
306 m a.s.l.
no. 3400 plants per hectare
3 kilos per plant
from 25th October to 5th November
Permanence on the skins for 18 days
with pump-over in air, followed by
settling of must in big barrels. The wine
undergoes ageing in barriques and barrels
of 10hl for 12 months; then it rests in
bottles for 12 months.
Chemical Characteristics: Alcohol 14 % Vol.
Best expression:
8-10 years
Colour:
Ruby red
Nose:
Complex, continually evolving; fruity
and flowery nuances which are
reminiscent of small wild berries and
dried red flowers
Palate:
Warm, balanced, tannic, enhanced by the
spicy nuances deriving from the barrique
Abruzzo cooking Gnocchi with duck sauce, barbecued
Matching:
lamb meat
Cheeses:
Abruzzo pecorino cheese
Serving temperature:
18°-20°C
montepulciano D’ABRUZZO D.O.C.
TERRA DEI VESTINI RISERVA
Production Area:
Variety of Grape:
Designation of Origin:
Type of Vineyard:
Plantation year:
exposure of land:
Altitude:
Density:
Production:
Harvesting Period:
Winemaking:
Loreto Aprutino (PE)
Montepulciano
Montepulciano d’Abruzzo D.O.C. Registered Designation of Origin
Tendone method
1978
South – South- East
306 m a.s.l.
no. 1660 plants per hectare
4 kilos per plant
from 5th to 10th November
short withering on the wine, permanence
on the skins for 20/22 days with pump
over in air, followed by settling of must in
big barrels. The wine undergoes ageing
in barrels of 25hl for 12 months and 12
months in a barrique; then it rests in
bottles for 12 months.
Chemical Characteristics: Alcohol 15 % Vol.
Best expression:
8-10 years
Colour:
Ruby red
Nose:
Complex, continually evolving; fruity
and flowery nuances which are reminiscent
of small wild berries, red flowers and
cherry
Palate:
Warm, balanced, tannic, enhanced by the
spicy nuances deriving from the barrique
Abruzzo cooking Matching:
lamb meat
Cheeses:
Abruzzo pecorino cheese 18 months
Serving temperature:
18°-20°C
PASSITO ROSSO “COLLINE PESCARESI” I.G.T.
Production Area:
Variety of Grape:
Designation of Origin:
Type of Vineyard:
Plantation year:
Exposure of land:
Altitude:
Density:
Production:
Harvesting Period:
Drying:
Winemaking:
Chemical Characteristics:
Best expression:
Colour:
Nose:
Palate:
Abruzzo cooking Matching:
Cheeses:
Serving temperature:
Loreto Aprutino (PE)
Montepulciano
Passito Rosso “Colline Pescaresi” I.G.T. (Regional Geographic Indication)
Tendone method
1978
South – South- East
306 m a.s.l.
no. 2000 plants per hectare
0,5 kilos per plant
from 25th October to 5th November
45 days of drying on drying racks in a controlled atmosphere
Permanence on the skins for 18 days
followed by settling of must in big barrels.
The wine undergoes ageing in barriques for 9
months; then it rests in bottles for 6 months.
Alcohol 15 % Vol.
8-10 years
Intense ruby red
Complex, elegant and concentrated;
with a strong sensation of cherry, raspberry,
dried fig, vanilla and a slight background
note of violet
Warm, bodied and velvety, it caresses
the palate with slight nuances of dried roses,
nutmeg and cinnamo
“Calcionetti, Sise delle Monache and
Parrozzo d’Abruzzo” (typical Abruzzo cakes)
Abruzzo Pecorino cheese together
with bitter honey or wild rose jam
14°-16°C
I TA L I A - A B R U Z Z O - L O R E T O A P R U T I N O
65014 Loreto Aprutino (PE) - C.da Cordano, 43 - Tel. +39.085.8289526 - Fax +39.085.8289906
www.cordano.it - [email protected]