COCITO DARIO I Vini Piemontesi dal 1868 COCITO DARIO – The wines THE BEGINNING: ____________________________________________________________________ 1868 is the year reconised by the Cocito’s family as the winery foundation: a small but respectable farm in the Asti area located on the border between Agliano Terme and Costigliole d’Asti. Cocito’s family in the beginning of ‘900 First Felice, then Valerio with his wife Violanda, she was born in Australia but soon back on his Piedmont hills never more abandoned, working his vineyard with the affection of a mother, they gave life and passion to the cultivation of vines and started "to make wine", wine that was particularly good on these hills, thanks to the perfect soil and the sun that takes care of the vines at the right point. Barbera is the princess of Agliano’s hills, a small village in the south of the Monferrato. Valerio begins in the 40s to sell wine to those who will become the first loyal customers. In 1947, in an Italy experienced by the two great wars, Dario was born, the last child after Felicina, Adelina and Renata. Sacrifice and hard work in the fields are everyday life, Dario, still a young boy, demonstrates the enthusiasm of those who want to start a new adventure of growth. Vines cultivation and making wine were his "credo", supported in every step by his wife Elsa, in the new small projects to grow its own company and take care of the production of wine with intense passion. The work in the vineyards is hard but the desire to grow the fruit of their work becomes stronger, so in the early '70s, the first bottled Barbera of the area was presented by Dario, now no longer just sold in demijohns. The quality is high and the estimators swear loyalty to his Barbera. The Company has now reached the fourth generation: Dario Cocito with his wife Elsa and their children Sergio and Nadia. It has always been family-run, still today without any commercial network living of the entusiasm of who, tasting their wines, trasnfer their emotions to their friends. The winery is situated close to the property’s vineyards, at the top of Collina Crena facing south-east. It is particularly favorable for cultivating Barbera wine. The winery is situated close to the property’s vineyards, at the top of Collina Crena facing south-east. It is particularly favorable for cultivating Barbera wine. 1920 – The vineyards VIOLANDA’S VINEYARD: ____________________________________________________________________ The history of this wine, a pleasant surprise that brings us back to other times, is over a century old and is linked to the family history.The history of this wine, a pleasant surprise that brings us back to other times, is over a century old and is linked to the family history. The history of the Violanda Vineyard has origins dating back to the end of the 19th and early 20th century in the state of Queensland in Australia; a land of Italian emigrants in search of fortune where a part of the family had moved to. Young Violanda, Dario’s mother, inherited a vineyard on the hills of Agliano. She returned home on board the “Ormonde” Orient Line, a ship that sailed the Australia-Europe route. The ship sank, but the passengers were rescued by a merchant ship. As the years went by there were numerous transoceanic journeys to Australia, until Violanda and her family decided to return definitively to the Asti hills. That same vineyard she inherited as a child still exists today and continues to bear fruit, producing a refined Barbera, which could only be called Violanda. THE GROWTH The Company began growing in the 1960s, marketing its own wines in Turin. Today, the company is well known both in Italy and abroad and its main focus is on quality and the trust built over the years with its customers. Once the wine is ready, Cocito bottles some of it and brings some of it in flasks to clients all around the Piedmont region, thus consolidating ties that last a lifetime, faithful to his idea of a Company far from being in the spotlight. A company that is based on sincerity and quality. THE VINEYARDS AND THE PRINCIPLES: RESPECT AND LOYALTY FOR WHO LOVES WINE ________________________________________________________ The strong link with the earth are for Dario the basis for the vines growing the Cocito Dario Company makes wines exclusively from its own grapes and personally oversees all the phases of production, avoiding since the beginning the use of herbicides and chimica products Just following the rythm of nature and proceeding at the right time with the different phases of the Vineyard works: pruning, soil working, branches binding, defoliation, treatments exclusively with natural products as verderame (copper fingicide), the grapes choice in the summer and the final harvest in september. The work in the vineyard is our main commitment. It’s here that we spend most of our time, taking care of the vineyards. Dario often loves repeating “The good wine is made in the vineyards, not in the cellar” a carefull attention to the vines assures good structure, parfumes and character to wines. The work in the vineyard is our main commitment. It’s here that we spend most of our time, taking care of the vineyards. Collina Crena, the place where you’ll find the Company and the vineyards; its south-east position is ideal for cultivating the Barbera wine. Its almost white, compact and calcareous clay soil, which is dried by the sun as a result of its position, requires snowfall to ensure proper water reserves in the ground. 100% AUTHENTICITY We at The Cocito Dario Company have always believed in the work that has enabled us to produce high quality wine and in the effort that made our small company what it is today. We’re a family run business business and we’ve always considered this to be one of our major strengths. The respect for the vineyard, for the soil, honesty towards those who drink our wine and the producer’s direct contact have always been the fundamental elements that we’ve focused on. There’s no middleman here: you’re directly in touch with those who actually make the wine, and this why the direct contact with our clients is so important to us. It represents one of the most rewarding aspects of our work. IN THE CELLARS We try to maintain, as much as possible, the structure and body of the wine without subjecting it to particular treatments that may affect its organoleptic qualities. We use temperature-controlled stainless steel tanks for both the wine-making and storage. For the aging process, we use a barrique cellar containing a 50 hectolitre barrel, made by using a mixture of three oaks from three different forests. The rosé wine is vinified through a white process, with a slight maceration in a closed press for two or three hours followed by soft pressing and by static decanting of the must “juice”, fermented between 18 ° to 20 °. The vinification for red wine is carried out through the classical procedure of ‘racking’ for very long periods of time, up to 20 days in stainless steel tanks at controlled temperature fermentation. For red wines, we proceed by pressing the pomace and racking which take place every two or three months to ensure a natural settling and cleansing of the must. We then, finally, conclude the process with malolactic fermentation. COCITO DARIO
