I-UBA-RA CC 31
COCOCCIOLA GRAPE VARIETY White, Clone UBA-RA CC 31
Compiler : Università degli Studi di Bari e Agenzia Regionale di Sviluppo Agricolo – Abruzzo.
Registered in the national grape variety registry:
Official Bulletin no. 19 of 24 January 2003.
Origin of clone : Abruzzo viticultural area, Rocca S. Giovanni area (province of Chieti), identified in 1988.
| FIELD OF COMPARISON |
||
|
Location |
Casacanditella area Vittorito area |
(province of Chieti) (province of L'Aquila) |
| Vine training method | Espalier | Trained as bilateral guyot |
| Planting density (vines/ha) | 2.666 | |
| Observation period | 1998 – 2003 and later | |
| DISTINCTIVE FEATURES WITH RESPECT TO THE AVERAGE | |
|
Cluster: below average size, conical slightly cylindrical, medium, winged, relatively scraggly, medium peduncle. |
|
| Grape : medium-large, round, yellowish-green with very slight pinkish nuances. | |
| Vigor: good not excessive |
Fertility: medium |
|
Productivity: below average |
|
Informations
This a a white grape variety that is certainly indigenous to Abruzzo. Viala and Vermorel (1909) record it among the Abruzzo varieties. It has been grown, mainly in the province of Chieti, for over a century in the municipalities of Vacri, Ari and Rocca San Giovanni and only sporadically in other regional winegrowing areas, and among these principally in the province of Teramo. The original type from the central Chieti area has a smaller, less compact grape cluster and is less susceptible to attack by Botrytis cinerea.
Locally it is also known as Cacciola or Cacciuola.
Up to this point it has only been used in blends with other grape varieties, usually with Trebbiano Toscano, to which it confers freshness and acidity.
With the recognition of DOC (Controlled Designation of Origin) status in 2010, Cococciola began to be produced as a DOC wine by several wineries.
There are currently over 415 hectares planted with Cococciola and the number appears to be growing.
The cluster is large, often winged and irregularly shaped, relatively compact; the grape is large and round.
Cococciola is a rather vigorous vine with grapes ripening in the mid-to-late season (generally the first ten days of October); it consistently produces a large amount of grapes and is best cultivated using a vine training system that allows for medium growth, with canes pruned to medium length. It easily adapts to a broad range of soils and climatic conditions.
It is generally trained on an Abruzzo pergola system, but growers are beginning to adopt the espalier system.
The wine produced from this grape is a pale straw yellow, with medium body, sustained, long-lasting acidity and a typical, rather subtle yet persistent grassy aroma.
In the last few years, a number of wineries have begun to produce Cococciola as a varietal wine and some have even succeeded at making it as a sparkling wine.
| PHENOLOGICAL PHASE |
STAGE |
| Budding |
13/04 Medium-late |
| Flowering |
08/06 Late |
| Veraison |
22/08 Late |
| Ripening |
04/10 Medium-late |
| SUSCEPTIBILITY TO FUNGAL DISEASES (%) |
CLONE |
| Botrytis |
30% Low |
| Uncinula necator |
30% Low |
| PRODUCTIVE
CHARACTERISTICS |
CLONE |
| Real fertility |
1,28
|
| Yield per trunk (Kg) |
5,32 |
| Number of clusters/trunk |
18,80 |
| Average cluster weight (g) |
283 |
| Average grape weight (g): |
3,48
|
| Dormant pruning weight (g/trunk) |
1057
|
| Ravaz index |
5,06
|
| WINE
CHEMISTRY |
CLONE |
| Sugar (° Brix)
|
22,12
|
| pH |
3,21
|
| Total acidity (g/l) |
6,72 |
| Tartaric acid(g/l) |
6,26 |
| Malic acid (g/l) |
2,21
|
ORGANOLEPTIC DESCRIPTION
In spite of its good albeit below average yield, the enological characteristics of the clone are rather good, superior to the standard of reference, differing by higher alcohol content, lower acidity and greater extract. Cococciola wines are straw yellow in color with golden highlights and characterized by a good extract and polyphenols. It has a complex bouquet of flowers, fruits, dry vegetal, with varietal and spicy notes. To the palate these wines are well structured, harmonious and persistent. They are well suited to aging in wood.
SENSORY ASSESSMENT
