Winemaker in Loreto Aprutino (Italy)

Marchesi de' Cordano

Winemaker in Loreto Aprutino (Italy)

Marchesi de' Cordano

01

History

The MARCHESI DE’ CORDANO ancient winery prides itself on its meaningful history which goes back in time to the beginning of the 18th century when a descendant of the Marquis of Florence Francesco DE’ CORDANO inherited lands which had earlier belonged to the Kingdom of Naples.
This estate was a magnificent land then and still is today. The Western side presents a range of hills which runs up the foot of the mountains of Abruzzo and it descends to the sea in the East. It is a hilly territory with a warm climate which enjoys gentle breezes and is particularly noted for its cultivation of vines and olive trees. This land inspired the first production of wine which was produced for the local nobility. As a reward for his wine-making skills Francesco Cordano was knighted in 1726 taking the title of Vinattiere.
As a result of many years of experience in establishing his wine-making operation and working with vineyards in France and Spain the first wines of the Marquis de Cordano were produced. Wine production became the main vocation of the MARCHESI DE’ CORDANO and since then there have been no boundaries to its popularity from Naples and Florence, up to Hapsburg Austria.
This long tradition has been maintained and enhanced by Francesco and Vittorio who are regarded by their colleagues and competitors as two of the most authoritative wine experts of the region. They continue to build on the great achievements of their ancestors by evolving the technological profile and enhancing the quality levels of MARCHESI DE’ CORDANO vines and wine production. Their experimentation has made use of a combination of vines from indigenous stock as well as vines from abroad.

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02

Winery

The MARCHESI DE’ CORDANO winery manages over 43 hectares of vineyards, where grapes are constantly monitored, controlled and picked at their best and use is made of advanced wine making technology.

The MARCHESI DE’ CORDANO Estate complies with HACCP standards and regulations. The growing, production, bottling and logistic cycles are being certified under UNI EN ISO 9001 under the control by the influential Festa Laboratories.

The wines are completely pure and are guaranteed free from any additives such as paraffin, cyanic and methyl compounds. Its wines are also suitable for vegetarians since it does not use any gelatine to alter the natural fermentation process of the must.

We believe that our hard work, our equitable and accountable decision- making process and our many awards and certificates are evidence of the high quality of our wines.

03

Vinification

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.