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L’Histoire Viticole de la Région du Latium : Entre Héritage Romain et Terroirs Volcaniques
Le Latium , ou Lazio en italien, est bien plus qu’une région centrale de l’Italie . C’est un berceau culturel et viticole qui puise ses racines dans l’antiquité romaine. Ses paysages vallonnés, son sol volcanique et son climat méditerranéen proposent un terroir unique propice à la viticulture. Depuis des siècles, cette région italienne est synonyme de vins authentiques, mêlant histoire et modernité.
Un Héritage Romain Millénaire
L’histoire viticole du Latium remonte à l’époque de la Rome antique. Les Romains, grands amateurs de vin, ont perfectionné des techniques de vinification héritées des Étrusques et des Grecs. À cette époque, le vin n’était pas qu’une boisson : il était un symbole de civilisation, de pouvoir et de convivialité.
Les vignobles entourant Rome produisaient des vins très prisés, tels que le célèbre Falerner, décrit comme un vin riche et puissant, dont les saveurs épicées et la couleur ambrée étaient particulièrement appréciées. Ce vin, élaboré à partir de la variété Aminea (aujourd’hui disparue), a marqué l’histoire comme l’un des premiers grands crus de l’antiquité.
Les Romains ont également instauré des pratiques viticoles innovantes pour l’époque : des cuves en pierre, des amphores scellées à la cire et des méthodes de vieillissement pour améliorer la conservation et le goût du vin.
Un Terroir d’Exception : Les Sols Volcaniques et les Collines des Castelli Romani
Le Latium bénéficie d’une diversité de sols et de climats qui façonnent la qualité de ses vins. Les collines volcaniques des Castelli Romani, situées au sud-est de Rome , sont particulièrement propices à la viticulture. Ces sols, riches en minéraux, apportent aux vins une fraîcheur et une minéralité remarquables, notamment pour les variétés de raisins blancs, dans cette région proche de Rome .
Les vignobles du Latium s’étendent jusqu’à 600 mètres d’altitude, où l’air plus frais et humide favorise une maturation lente des raisins. Dans les plaines et le long de la côte tyrrhénienne, les sols calcaires et sablonneux, combinés à un climat chaud et sec, sont idéaux pour les variétés de raisins rouges.
Les conditions naturelles exceptionnelles du Latium , notamment dans les Castelli Romani , se reflètent dans ses vins : des blancs frais et fruités aux rouges minéraux et intenses, cette région offre une palette de saveurs variées.
L’Évolution de la Viticulture au Fil des Siècles
Au Moyen ge, la production de vin dans le Latium ou Lazio en italien a prospéré sous l’influence des ordres religieux et des États pontificaux. Des vignobles Au Moyen ge, la production de vin dans le Latium a prospéré sous l’influence des ordres religieux et des États pontificaux. Des vignobles soigneusement entretenus produisaient des vins destinés à l’Église et à la noblesse. L’anecdote du vin "Est! Est!! Est!!!", popularisée par un évêque allemand, témoigne de la renommée des vins du Latium à travers l’Europe médiévale.
Au XIXe siècle, la Lazio a connu un renouveau viticole avec l’unification de l’Italie et l’amélioration des techniques de vinification. Aujourd’hui, des viticulteurs passionnés comme Riccardo Cotarella continuent de mettre en valeur les raisins locaux, transformant le potentiel du terroir en vins de grande qualité.
Le Latium, terre de collines basaltiques et de traditions séculaires, est une région viticole qui incarne l’essence de l’Italie. Ses vins, ancrés dans le patrimoine et sublimés par des techniques modernes, sont une invitation à explorer la richesse de ce terroir unique. Que ce soit pour un vin blanc frais ou un rouge puissant, chaque bouteille raconte une histoire, celle d’une région où Rome et le vin du Latium sont bien plus qu’un héritage : ils représentent un art de vivre.
Nos vignerons de la région du Latuim
Le Coste : Entre Écologie, Diversité et Vins Naturels
En 2004, Gian Marco Antonuzzi et Clémentine Bouveron fondent Le Coste , un domaine situé à Gradoli, au cœur du Latium, entre Rome et Florence, sur les rives basaltiques du lac de Bolsena. Inspirés par leur expérience auprès de figures majeures du vin naturel comme Didier Barral et Philippe Pacalet, ils réinventent un ancien "jardin de vignes et d’oliviers" abandonné depuis plus de vingt ans. Le projet se construit progressivement, mêlant respect de la biodiversité, savoir-faire traditionnel et modernité. Aujourd’hui, le domaine s’étend sur 14 hectares comprenant vignes, oliveraies et arbres fruitiers, reflet d’une polyculture durable.
Un Terroir Unique
Les sols basaltiques riches en minéraux, combinés à l’altitude (450-600 mètres) et aux vents constants, offrent des conditions idéales pour cultiver des cépages locaux comme l’Aleatico , le Grechetto Rosso ou encore le Procanico . Les vignes, plantées à forte densité selon des techniques anciennes, sont cultivées sans produits chimiques. Des préparations biodynamiques et des composts maison renforcent l’équilibre naturel des sols et des plantes.
La Vinification Naturelle
À Le Coste , chaque étape de la vinification respecte une philosophie minimaliste et naturelle. Les vendanges sont manuelles, les fermentations spontanées grâce aux levures indigènes, et aucun additif ni soufre n’est utilisé. Les vins, non filtrés et non clarifiés, reposent en cuves de ciment ou en vieux fûts de chêne, révélant une pureté et une sincérité uniques.
Des Vins Vivants et Expressifs
Le domaine produit une gamme variée de vins rouges , blancs , rosés et orange , tous marqués par leur buvabilité et leur profondeur. Ces cuvées incarnent l’âme du terroir de Bolsena : vivantes, libres et d’une grande authenticité. Ce domaine est une ode à l’agriculture durable et au vin naturel, une source d’inspiration pour les amateurs de vins rouges et sincères.
Corvagialla : Une Aventure de Passion et de Respect pour la Nature
Fondé en 2007 par Beatrice Arweiler, Corvagialla est né d’une volonté profonde de conjuguer engagement environnemental et création artisanale. Après une carrière dans la mode et le cinéma, Beatrice a décidé de transformer un coin d’Italie en un modèle de ferme circulaire et durable. Les débuts furent modestes : des oliviers, des arbres fruitiers et des jardins potagers biologiques. Mais rapidement, le domaine s’est élargi pour inclure des animaux, des vignes, et finalement un chai, construit en 2016 pour produire des vins naturels d’exception.
Une Philosophie Ancrée dans la Terre
Depuis ses premiers jours, Corvagialla s’engage dans une agriculture régénérative et biodynamique, certifiée biologique depuis 2018. La philosophie "0/0", véritable cœur de l’approche viticole, reflète une pratique sans compromis : rien n’est ajouté, rien n’est retiré. Les fermentations sont spontanées, menées par des levures indigènes, sans sulfites ni additifs. Chaque vin, non filtré et non clarifié, raconte l’histoire brute et authentique du terroir du domaine .
Le Vin Naturel comme Héritage
En 2021, Niccolo, fils de Beatrice, a repris la vinification avec l’expertise acquise à l’Université de Mendoza et auprès de Gianmarco Antonuzzi, figure clé des débuts de Corvagialla . Aujourd’hui, chaque cuvée est une célébration du respect pour la terre et des saisons. Face aux défis climatiques, Corvagialla reste fidèle à sa mission : s’adapter avec humilité tout en restant un modèle d’excellence dans les crus naturels.
Les Vins Emblématiques de la Région du Latium
Le Frascati Superiore DOCG , véritable star des vins blancs italiens, est issu des collines des Castelli Romani. Cet assemblage de Malvasia et Trebbiano séduit par sa fraîcheur et ses arômes, faisant de lui un incontournable pour accompagner poissons et fromages frais. Déjà apprécié à l'époque romaine, le Frascati Superiore DOCG continue d’incarner l’excellence des blancs du Latium.
En rouge, le Cesanese di Affile s’impose comme une fierté régionale. Ce cépage emblématique produit des vins puissants et élégants, aux notes de fruits noirs et d’épices. Le Cesanese di Affile , apprécié pour sa structure tannique, est idéal pour accompagner des plats riches. Il symbolise parfaitement la diversité et le caractère unique des rouges du Latium, confirmant la réputation célébre du Cesanese di Affile parmi les grands cépages italiens.
Les Cépages du Latium : Une Richesse Authentique à Découvrir
La région de Lazio , située au cœur de l’Italie, regorge de cépages autochtones qui témoignent d’une histoire viticole millénaire. Ces variétés, adaptées à leurs terroirs basaltiques, offrent une diversité exceptionnelle de saveurs et de caractères. Grâce à ces cépages autochtones, la production viticole du Latium se distingue par des vins uniques qui allient tradition et authenticité. Voici un tour d’horizon des principaux cépages rouges et blancs cultivés dans le Latium , disponibles dans notre boutique.
Cépages Rouges
Colorino
Le Colorino est un cépage rouge foncé, apprécié pour son rôle de "teinturier" dans les assemblages. Il se distingue par ses arômes intenses de myrtille, mûre, pivoine et notes balsamiques. Sa peau épaisse, riche en anthocyanes, confère aux breuvages une couleur profonde, tout en équilibrant les cépages plus légers grâce à ses tannins puissants. Utilisé souvent en complément du Sangiovese , il apporte une touche vibrante et harmonieuse.
Montepulciano
Bien qu'il soit souvent associé aux Abruzzes, le Montepulciano trouve également sa place dans le Latium . Ce cépage rouge offre des vins rouges structurés avec des arômes de fruits noirs mûrs et des notes épicées. Le Montepulciano est idéal pour renforcer la complexité et la couleur d’autres cépages dans les assemblages.
Sangiovese
Le Sangiovese , surnommé le "sang de Jupiter", est un incontournable de la viticulture italienne. Ses vins rouges révèlent des arômes de cerise, de prune et d’herbes séchées, souvent accompagnés d’une acidité vibrante et de tannins souples. Dans le Latium , il est utilisé pour produire des rouges élégants, parfois en monocépage ou en assemblage.
Cépages Blancs
Grechetto
Parmi les cépages blancs, le Grechetto est un autre joyau du Latium . Originaire de Grèce, le Grechetto est aujourd’hui reconnu pour ses vins corsés et expressifs, avec des arômes de fruits jaunes, de noix et une touche minérale. Sa robustesse le positionne comme un incontournable pour les amateurs de blancs équilibrés.
Malvasia
Le Malvasia est une famille de cépages offrant une grande diversité. Dans le Latium, le cépage Malvasia donne des vins blancs italiens aromatiques aux notes florales et fruitées, parfois utilisés pour élaborer des vins doux ou liquoreux. Ce cépage Malvasia est idéal pour ceux qui recherchent des saveurs complexes et une belle rondeur en bouche.
Moscato
Le Moscato, connu pour ses arômes envoûtants de fleurs et de fruits tropicaux, est très apprécié dans le Latium. Qu’il soit vinifié en version pétillante ou doux, il séduit par sa douceur naturelle et sa fraîcheur.
Procanico
Variante noble du Trebbiano Toscano, le Procanico se distingue par sa finesse. Il est connu pour produire des vins blancs italiens élégants, aux arômes subtils d’agrumes, de fleurs blanches et une belle acidité. Ce cépage, emblématique du Latium , est parfait pour des vins légers et rafraîchissants.
Une Singularité à Apprécier
Les cépages autochtones du Latium reflètent l’authenticité et la richesse de cette région viticole méconnue. Leur diversité permet de produire des vins adaptés à toutes les occasions, qu’il s’agisse de rouges intenses ou de blancs aromatiques. Chaque bouteille est une invitation à découvrir et à mieux connaître un terroir unique, façonné par les volcans et la passion des vignerons.
Dans notre boutique, retrouvez ces cépages et laissez-vous séduire par leurs nuances et leur caractère inimitable. Découvrez des vins naturels et expressifs qui capturent l’essence même de cette région fascinante.
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38 products
38 products
Bianco Blanc 2012, Le Coste
This simple Italian white is made from a blend of Procanico and Malvasia grown on the volcanic soils of Lazio, on the borders of Tuscany and Umbria. The grapes are lightly crushed and then immediately pressed. The first must settles for a few days before being transferred to the bottom of the cellar, in a natural cave, where it ferments slowly in French oak barrels for about a year. A delicate amber color, for a wine with an elegant and lively nose that lingers on the palate with notes of yellow fruits, enhanced in the magnum format.
Natural wine with no added sulfites.
Vino Rosso Cereza Red 2017
A light red wine made from the Italian Ciliegiolo grape variety. Unfiltered. Ideal serving temperature: 16/18°C.
Natural wine with no added sulfites.
Vino Rosso Delle Grotte Red 2015
Corvagialla
Sangiovese on volcanic soil.
First vintage from Béatrice Artweiller and supervised by Gianmarco Antonuzzi of Le Coste. 100% Sangiovese grape from Lazzio. Aged 6 months in oak barrels and 6 months in bottle. A light and floral red.
Natural wine with no added sulfites.
L'Abboccatello Blanc 2012, Le Coste
The Abboccatello cuvée is made from a blend of white table grapes picked directly from the vines of the Le Coste estate, a vineyard with volcanic soils located on the borders of Tuscany and Umbria. Here, fermentation has been interrupted, which gives the wine a certain sweetness on the nose and palate, with floral, slightly honeyed notes. To be enjoyed in the charming company of seafood dishes.
Natural wine with no added sulfites.
The Abboccatello cuvée is made from a blend of white table grapes picked directly from the vines of the Le Coste estate, a vineyard with volcanic soils located on the borders of Tuscany and Umbria. Here, fermentation has been interrupted, which gives the wine a certain sweetness on the nose and palate, with floral, slightly honeyed notes. To be enjoyed in the charming company of seafood dishes.
Natural wine with no added sulfites.
Vino Bianco White 2022,
An emblematic white cuvée from Azienda Corva Gialla, Vino Bianco is only produced in the finest vintages. Fresh and fruity, this Vino da Tavola (table wine) offers a golden yellow color with amber highlights and a surprisingly rich nose of exotic fruits. White flowers, Mediterranean herbs, candied fruits... And despite this aromatic opulence, the wine reveals itself on the palate as clean, tangy, mineral, and intense, and stands out for its sapidity due to the volcanic soils. All of this makes it a balanced wine, suitable for all occasions. Vino Bianco is a blend of three grape varieties: Grechetto, Trebbiano, and Procanico. It comes from vines of varying ages planted at an altitude of 450 meters on a west-facing plot of volcanic soil. The harvest is hand-picked and destemmed. A small starter is prepared, while the rest of the harvest is pressed directly and added to the starter. The whole thing ferments and rests in fiberglass tanks until bottling in March.
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Azienda Corva Gialla (“yellow crow”) is a winery in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, tall tuff rock formations delineating deep valleys carved by numerous streams and torrents. Corva Gialla is located in Lubriano, opposite Cività di Bagnoregio. Alta Tuscia is a breeding ground for young winemaking talents dedicated to nature who are enhancing these lands that have been neglected throughout history. Founded in 2017, the estate covers four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner has also planted an olive grove (Frantoio and Leccino varieties) and developed the estate into a mixed crop-livestock system. The vines were planted with the help of Gian Marco Antonuzzi, from the Le Coste estate. The crumbly volcanic soil lends itself beautifully to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are crafted primarily for enjoyment. They are straightforward, deep, and easy to drink, expressing the strong minerality of their soils.
Le Coste Red 2010
Le Coste Rosso is a blend of Grechetto and Sangiovese grown in the basalt terroirs of Azienda Le Coste. With lovely acidity, fresh and pure, it's an excellent table wine for all occasions, just as the Italians know how to make it: 100% pleasure. Intensely indulgent.
A natural wine with no added sulfites.
Vino Rosato Rosé 2021
Corva Gialla
Here is Vino Rosato, a beautiful Italian wine from the Lazio region whose pretty light pink color heralds pleasant floral notes on the nose and palate: rose, red fruits, citrus, acidity, and a touch of bitterness on the finish, reminiscent of grapefruit peel, which gives it a lot of charm. It is a blend of Montepulciano and Sangiovese grapes. The Montepulciano harvest macerates for 48 hours on the skins before being pressed, while the Sangiovese is pressed directly at the entrance to the winery. The musts are then fermented together in fiberglass vats where they are further refined until bottling in March. Vino Rosato will suit everything you want from a rosé, and more: its purity and balance raise it above the standard image of summer rosés. We recommend it in any season and particularly with food.
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The Azienda Corva Gialla ("yellow crow") is a winery in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, high tuff rock formations delimiting deep valleys carved by numerous rivers and torrents. Corva Gialla is located in Lubriano, opposite Cività di Bagnoregio. Alta Tuscia is proving to be a breeding ground for young winemaking talents dedicated to nature, who are reclaiming these historically neglected lands. Founded in 2017, the estate comprises four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner has also planted an olive grove (Frantoio and Leccino varieties) and converted the estate into a mixed crop-livestock system. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself beautifully to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are crafted primarily for enjoyment. They are straightforward, deep, and easy to drink, expressing the strong minerality of their soils.
Vino Rosso Rossetto Red 2021,
Fruit and drinkability above all: Rossetto was designed to be joyful and easy to drink. Azienda Corvagialla sought to promote maximum acidity in the harvest to obtain a pleasant wine with a very present fruity note: cherry and strawberry, on the nose as well as on the palate. This wine is a distinguished gurgling wine, a wine for pleasure and relaxation with friends that you will love to return to on any occasion. Rossetto is a 100% Sangiovese from the most vigorous plot of the vineyard: made up of volcanic soils, it faces west and is located at an altitude of 450 meters. The harvest is destemmed and macerated for about three weeks with daily pumping over or punching down as needed. After fermentation, Rossetto is aged in fiberglass vats until bottling in March.
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The Azienda Corva Gialla ("yellow crow") is a wine estate in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, tall tuff rock formations delimiting deep valleys carved by numerous streams and torrents. Corva Gialla is located in Lubriano, opposite Civita di Bagnoregio. Alta Tuscia is proving to be a breeding ground for young winemaking talents devoted to nature who are promoting these lands deprived throughout history. Founded in 2017, the estate comprises four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner also planted an olive grove (Frantoio and Leccino varieties) and developed the estate into a mixed crop and livestock system. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself beautifully to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are crafted primarily for enjoyment. They are straightforward, deep, and easy to drink, expressing the strong minerality of their soils.
Alea Jacta Est Red 2010, Le Coste
This falsely fatalistic red is made from the Aleatico grape variety, an ancient local variety from the Lazio region, on the borders of Tuscany and Umbria. The grapes were picked when slightly overripe and then macerated in whole bunches in large open French oak vats, before being aged in small 700-liter foudres. While the more recent vintages of Alea Jacta Est radiate freshness, here we move towards a more fleshy palate with notes of red fruits and spices, which will work wonders with dark chocolate with a hint of bitterness.
Natural wine with no added sulfites.
This falsely fatalistic red is made from the Aleatico grape variety, an ancient local variety from the Lazio region, on the borders of Tuscany and Umbria. The grapes were picked when slightly overripe and then macerated in whole bunches in large open French oak vats, before being aged in small 700-liter foudres. While the more recent vintages of Alea Jacta Est radiate freshness, here we move towards a more fleshy palate with notes of red fruits and spices, which will work wonders with dark chocolate with a hint of bitterness.
Natural wine with no added sulfites.
Vino Rosso Cereza Rouge 2016
Corvagialla
This single-variety Ciliegiolo comes from vines planted at an altitude of 450 meters on a west-facing plot of volcanic soil. The harvest is destemmed and macerated for approximately three weeks, with daily pumping over or punching down as needed. Aging is six months in chestnut barrels.
A natural wine with no added sulfites.
Vino Bianco Ambar White 2020
Àmbar ("amber"), aptly named, is a dry macerated white wine that stands out with its beautiful amber color with pink highlights typical of an orange wine. It is a ripe, straightforward wine, surprisingly easy to drink. The nose is delicately floral, as is the palate. Àmbar is very fresh and has lovely acidity. It offers tobacco, spices, orange peel, almond, and toasted notes, without losing its beautiful fruitiness. Plenty of minerality, earth, and a touch of creaminess after aeration. This wine is made from the Grechetto grape variety, macerated and fermented on the skins in thousand-liter terracotta jars. After pressing, the wines are aged, always separately, for eight to ten months in old oak barrels before being blended in fiberglass vats.
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The Azienda Corva Gialla ("yellow crow") is a wine estate in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, high tuff rock formations delimiting deep valleys carved by numerous rivers and torrents. Corva Gialla is located in Lubriano, opposite Civita di Bagnoregio. Alta Tuscia is proving to be a breeding ground for young winemaking talents dedicated to nature, who are enhancing these historically neglected lands. Founded in 2017, the estate comprises four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner has also planted an olive grove (Frantoio and Leccino varieties) and developed the estate into a mixed crop-livestock system. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself magnificently to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are crafted above all for pleasure. They are straightforward, deep, and
Magnum Rosso Red 2011
This generous Italian red is made from a blend composed primarily of Grechetto (a local variety related to Sangiovese), with the secondary grape varieties being Cannaiolo, Colorino, Ciliegiolo, and Vaiano, indigenous varieties planted in the vineyards on the volcanic soils of the Le Coste estate. Fermentation lasts about a month in French oak and chestnut vats. Rosso is then aged in Slovenian oak barrels. At first glance, a beautiful ruby color, a crisp and juicy palate, with notes of red and black fruits.
Natural wine with no added sulfites.
Le Coste White 2010
A blend of Malvasia and Moscato from the Le Coste estate, a volcanic Eden of natural wines located on the borders of Tuscany and Umbria. An orange color, an aromatic nose that unites herbaceous notes and candied fruit. The same battle is evident on the palate, with added hints of compote.
Natural wine with no added sulfites.
Rosso 2011
Le Coste
This generous Italian red is made from a blend composed primarily of Grechetto (a local variety related to Sangiovese), with the secondary grape varieties being Cannaiolo, Colorino, Ciliegiolo, and Vaiano, indigenous varieties planted in the vineyards on the volcanic soils of the Le Coste estate. Fermentation lasts about a month in French oak and chestnut vats. Rosso is then aged in Slovenian oak barrels. At first glance, a beautiful ruby color, a crisp and juicy palate, with notes of red and black fruits.
Natural wine with no added sulfites.
Vino Rosso Red 2015
Corvagialla's red is a Sangiovese from vines planted at an altitude of 450 meters on a west-facing plot with volcanic soil. The grapes are destemmed and macerated for approximately three weeks, with daily pumping over or punching down as needed. Aging is twenty-four months in chestnut barrels. The wine is bottled for six months before being released.
A natural wine with no added sulfites.
Vino Rosso Poggio Pastene Red 2014
Corvagialla
The vines for this single-variety Sangiovese are planted at an altitude of 450 meters on a west-facing plot with volcanic soils. The harvest is destemmed and macerated for approximately three weeks, with daily pumping over or punching down as needed. Aging is twenty-four months in chestnut barrels. The wine is bottled for six months before being released.
A natural wine with no added sulfites.
Bianco White 2012
A delicate amber color for a wine with an elegant and lively nose that lingers on the palate with notes of yellow fruits, enhanced here in the magnum format. This pleasant Italian macerated white, simply called "white" (bianco), is made from a blend of Procanico and Malvasia grapes grown on the volcanic soils of Lazio, on the borders of Tuscany and Umbria. After a late harvest, entirely by hand, the grapes are lightly crushed by foot and then macerated for two weeks in truncated French oak barrels. After pressing, the must is decanted for a few days before slowly completing its fermentation in tuns for about a year. The wine is then aged for seven months in barrels at the bottom of the cellar, in a natural cave, before being bottled. “This wine may not change the course of winemaking history,” writes one Italian commentator, “but it managed to give me a very good time, and that’s what matters. Believe me: we desperately need wines like this… In the glass, a beautiful yellow tending towards amber, opaque and rich. On the nose, a crackle of yellow fruits and volcanic sparks, and a beautiful acidity. After a few minutes, Bianco becomes sensorially capricious on the palate, like a chameleon, its beautiful acidity supporting the structure and highlighting its complexity. Almond, peach, hazelnut, yellow flowers, Annurca apple… Every moment in the glass reveals something new. »
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The Le Coste azienda is located in Italy, in Gradoli, in the province of Viterbo, in the northeast of Lazio. The estate was created in 2004 by Clémentine Bouveron and Gian Marco Antonuzzi. Clémentine is an oenologist and has already worked at Domaine Hauvette and Trévallon, in the Alpilles, as well as in Sauternes, at Château de Rayne-Vigneau. When Clémentine and Gian Marco took over the estate, it covered three hectares at an altitude of 450 meters and appeared as an abandoned garden of vines and olive trees. They recreated it in a traditional polycultural way with agroforestry, livestock farming, and viticulture to produce wines without additives and without deviation. The surface area has since grown to approximately fourteen hectares. The terroir overlooks Lake Bolsena. Its volcanic nature explains the lightness of its recently formed soils: lapilli tuffs, volcanic ash in varied layers, rich in minerals. This soil, very poor in organic matter, must be amended, and natural caves enlarged by older generations serve as cellars. Shared between vines, olive trees, elms, century-old oaks and wild chestnut trees, the site is a marvel of plant diversity. The biodynamic methods used at the estate include manure compost, horn silica and herbal teas that strengthen the defenses of the vines, which are trained in the traditional way, in low goblet training with a stake. The grape varieties are numerous, indigenous and ancient, reproduced by mass selection in the old vines still present on the estate. The wines express the local terroir and a strong Italian identity, with very varied profiles.
Vino Rosso Red 2017
Corva Gialla
Red fruits, mineral and earthy notes, tertiary aromas, spices, and tobacco: this sums up the profile of Vino Rosso, the emblematic red of Azienda Corva Gialla, with beautiful notes of evolution and a pronounced but not excessive full-bodiedness. The richness, due to a high natural sugar content during fermentation, and the polyphenolic maturity are remarkable, as well as the balance between velvety and tannicity, lightness and body, roundness and acidity. On the nose, notes of spices such as cinnamon, black pepper, and fennel; On the palate, the wine is full-bodied and dominated by red fruits: ripe cherry, raspberry and strawberry. Black fruits and plum are not left out, and delicious aromas of dried fruits (prune, fig) combine with spices on the finish. Vino Rosso is a 100% Sangiovese from vines planted at an altitude of 450 meters on a west-facing plot with volcanic soils. The harvest is destemmed and macerated for about three weeks in fiberglass vats, with daily pumping over or punching down as needed. Vino Rosso is aged for twelve months in chestnut barrels and at least two years in bottles before being marketed.
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The azienda Corva Gialla ("yellow crow") is a wine estate in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, high tuff rock formations delimiting deep valleys carved by numerous rivers and torrents. Corva Gialla is located in Lubriano, opposite Civita di Bagnoregio. Alta Tuscia is proving to be a breeding ground for young winemaking talents devoted to nature who are promoting these lands deprived throughout history. Founded in 2017, the estate comprises four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner also planted an olive grove (Frantoio and Leccino varieties) and developed the estate into a mixed crop and livestock system. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself beautifully to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are crafted primarily for enjoyment. They are straightforward, deep, and easy to drink, expressing the strong minerality of their soils.
Vino Rosso Poggio Pastene Red 2016,
Corva Gialla
Poggio Pastene is a superior red from the Corva Gialla range; it is produced only in the finest vintages and comes from the finest plot on the estate. It is dense and full-bodied, with a supple texture and well-integrated tannins, and superb accents of leather and tobacco. The nose is intense and persistent—notes of red fruits, rose, and violet. On the palate, the olfactory sensations are confirmed, supported by a beautiful structure. Poggio Pastene is dry and straightforward, well-balanced between roundness and acidity. This is a single-variety Sangiovese whose vines are planted at an altitude of 450 meters on a west-facing plot with volcanic soils. The harvest, done by hand, is destemmed and macerated for about three weeks on the skins in fiberglass vats, with daily pumping over or punching down as needed. Aging is twenty-four months in old oak barrels. Poggio Pastene is kept in bottle for two years before being marketed.
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The Azienda Corva Gialla (“yellow crow”) is a wine estate in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, high tuff rock formations delimiting deep valleys carved by numerous rivers and torrents. Corva Gialla is located in Lubriano, opposite Civita di Bagnoregio. Alta Tuscia is a breeding ground for young winemaking talents dedicated to nature, who are reclaiming these historically neglected lands. Founded in 2017, the estate comprises four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner has also planted an olive grove (Frantoio and Leccino varieties) and converted the estate into a mixed crop and livestock system. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself beautifully to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are made primarily for enjoyment. They are straight, deep and easy to drink, expressing the strong minerality of their soils.
Vino Bianco Blanc 2021,
Corva Gialla
Vino Bianco, as its name suggests, is the Corva Gialla estate's signature white wine and is only produced in the finest vintages. Fresh and fruity, it offers a golden yellow color with amber highlights and a surprisingly rich nose of exotic fruits. White flowers, Mediterranean herbs, candied fruits... And despite this aromatic opulence, the wine reveals itself on the palate as clean, tangy, mineral, and intense, distinguished by a sapidity due to the volcanic soils. All of this makes it a balanced wine suitable for all occasions. Vino Bianco is a blend of three grape varieties: Grechetto, Trebbiano, and Procanico. It comes from vines of varying ages planted at an altitude of 450 meters on a west-facing plot of volcanic soils. The harvest, done by hand, is destemmed. A small starter is prepared, while the rest of the harvest is pressed directly and added to the starter. The whole thing ferments for two to three weeks in fiberglass vats, with daily pumping over or punching down if necessary. After pressing, the wine is returned to fiberglass vats for aging before bottling in March.
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Azienda Corva Gialla ("yellow crow") is a wine estate in Lazio, Italy, located on the edge of Umbria in the Alta Tuscia Viterbese. A volcanic region considered one of the most beautiful in Italy and characterized by its calanches, high tuff rock formations delimiting deep valleys carved by numerous rivers and torrents. Corva Gialla is located in Lubriano, opposite Cività di Bagnoregio. Alta Tuscia is a breeding ground for young winemaking talents dedicated to nature, who are reclaiming these historically neglected lands. Founded in 2017, the estate comprises four hectares cultivated by Beatrice Arweiler, originally from another wine-growing region, between the Rhine and the Moselle. The new owner has also planted an olive grove (Frantoio and Leccino varieties) and converted the estate into a mixed crop and livestock system. The vines were planted with the help of Gian Marco Antonuzzi of the Le Coste estate. The friable volcanic soil lends itself magnificently to viticulture and the planting of grape varieties such as Grechetto d'Umbria, Trebbiano, Vermentino, Sangiovese, and Ciliegiolo. The estate's wines are quintessentially Italian, meaning they are made primarily for enjoyment. They are straight, deep and easy to drink, expressing the strong minerality of their soils.
