Orefice translates as goldsmith. It’s also the name given to a house 
established by five friends from winemaking families, who see the indigenous grapes of Abruzzo 
as gold to be sculpted and guided into artwork in the bottle. Their independent vision has seen 
them establish their winegrowing operation in the low hills set back from the Adriatic Sea, at 
around 300m altitude – a sweet spot where they find the warm sunny days of the region are 
tempered by cool breezes from both the sea and the higher hills behind them.  
Giuseppe, Mirko, Emore, Maurizio and Francesco grow Montepulciano, Trebbiano, Pecorino 
and Cococciola along with some sympathetic grapes from neighbouring regions. They work to 
conserve freshness and acidity in this warm region, allowing the production of high quality, fruit
forward wines with excellent structure.

 Cococciola (ko-ko-choh-la) is a 
rare indigenous grape of Abruzzo, 
with less than 1000 hectares of 
the variety planted worldwide. It’s 
known for its pronounced acidity 
and herbaceous characters (a 
little like Sauvignon Blanc) and 
so is usually blended in small 
ratios with Trebbiano to give it 
brightness and lift. Here however 
we see the roles reversed, with 
just 10% Trebbiano added to 90% 
Cococciola, a wine simply made 
with stainless steel fermentation.
 This is lifted and fragrant with 
floral and citrus aromas and 
hints of hay and mountain herbs. 
On the palate it’s incredibly 
bright and fresh – the citrus 
and herbaceous notes joining 
minerality and savoury almond on 
the finish. Cococciola is Abruzzo’s 
seafood grape, the perfect 
accompaniment to spaghetti 
alle vongole, mussels, baccala, 
oysters and more, but you can 
also partner this with fresh young 
cheeses and summer salads.