The Cococciola grape is a white grape variety native to Abruzzo. Its presence is limited to the province of Chieti, particularly in the towns of Villamagna, Vacri, Ari, and Rocca San Giovanni, with a few areas in the Teramo region, and it has also spread to some locations in northern Apulia following the transhumance routes. It is mainly used in blends with other white grape varieties, such as Trebbiano d’Abruzzo, to increase acidity. The origins of Cococciola are still uncertain, although it has been part of the Abruzzese ampelographic heritage for centuries. It is a minimally widespread grape, with a cultivated area in Abruzzo of about 900 hectares. Today, Cococciola is also vinified in purity, both as still wine and sparkling wine, and in 2010, the Abruzzo Cococciola DOC type was established. The regulations require a minimum of 85% Cococciola in the still version and at least 60% in the sparkling version.

Cococciola is a fairly productive grape variety, with rather compact, conical-cylindrical clusters, with round, large berries covered by a thick, pruinose yellow skin. Cococciola does not have particular climate or soil composition requirements and has good pedoclimatic adaptability. It is traditionally trained using the Abruzzo pergola system and reaches perfect ripeness at the beginning of October. The wine obtained from pure Cococciola vinification has a straw-yellow color with greenish reflections and a delicate olfactory profile, with fresh floral and citrus notes with slight herbaceous hints. On the palate, the wine is primarily fresh, characterized by lively citric acidity. The finish is pleasantly savory. This significant acidity makes Cococciola particularly suitable for sparkling wine production, both with the Charmat method and the Traditional Method. At the table, Cococciola pairs very well with seafood appetizers, particularly raw fish, and more generally with delicately flavored fish dishes.