Cossignani - L.E. Tempo
Since they were kids, Edoardo and Letizia Cossignani have dreamed of moving back to their family's farm in Massignano, a small town in the rolling hills of the Marche, to rediscover their winegrowing roots. In 2015, during a visit to Agnes Corbon in Champagne, they noticed that the limestone rich soils where pretty similar to those in their farm in Val Menocchia, a small valley situated 3 miles from the Adriatic Sea, where the maritime influence moderates the cold air coming from the Apennines. In 2016, after working the harvest in Aÿ and in the Cotes de Blancs, they set out to make their own interpretation of Metodo Classico, using the native grapes of their land: Pecorino and Sangiovese. The successful release of their first experimental cuvees in 2017 gave them the confidence to persist and identify the best organic farmed plots in their family's vineyard to dedicate to this project.
Edoardo, a former Italian Navy submarine pilot, a man of many talents and a self-taught Chef de Cave, is in charge of vineyard management and winemaking. Letizia, a former lawyer and certified sommelier, runs the winery's admin, sales and hospitality with elegance, impeccable organizational skills and a deep passion for wine. The Cossignani siblings have a third partner in this adventure: time (tempo), which is the most important factor in the aging of their cuvees.
Farming is organic, and the harvest is carried over picking and fermenting separate parcels depending on ideal physiological ripening. Only the first 35% of the pressed must is used and first fermentation happens with Pied de Cuve in either French or Austrian wood (barriques/tonneaux) or cement vats, depending on the characteristics of each grape and parcel. Normally, 40% of each base wine is set aside to become Vin de Reserve for the cuvees of the following years. Total production never exceeds 10,000 bottles.
Cossignani's wines are delightfully crafted, and show all the unique character of Pecorino and Sangiovese through the lens of Metodo Classico.
Available Wines:
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Pecorino Metodo Classico Extra Brut NV
100% estate organically grown Pecorino, from the San Pietro vineyard. Grapes are picked by parcel and fermented separately in a combination of cement vats and neutral barriques and tonneaux. Only 30% of the first press juice is fermented, and 40% of the base wine is set aside as Vin de Reserve. Aged at least 24 months on the lees before disgorgement. Dosage is simply the same base wine and cane sugar. This is a delicious, zesty and elegant sparkling wine. Loaded with aromas of Meyer Lemon, anise, tangerine peel. Only 5000 bottles made.
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Sangiovese Metodo Classico Brut NV
100% estate organically grown Sangiovese, from the San Pietro single vineyard. Grapes are picked by parcel and fermented separately in cement vats (85%) and barriques (15%), with Pied de Cuve. Dosage (6g/L) is simply base wine and cane sugar. Disgorged after min 24 months on the lees. The malolactic fermentation is not carried over. A vertical, fragrant and vibrant rose with delicious notes of currant, rose petals, rosemary, grapefruit and orange blossom. A unique rendition of Sangiovese. 3500 bottles made.
