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4 products
4 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.
Le Vigne Piu Vecchie White 2010
A great deal of wisdom goes into this 100% Procanico Italian white wine, produced from vines around sixty years old. A precious plot, located on the volcanic soils of the Le Coste estate, to which it owes its name: the vigne più vecchie, literally "the oldest vines." After direct pressing and a short maceration, this cuvée is aged for many months in 500-liter oak barrels before being bottled, where it will wait another thirty-six months. Despite its venerable age, one cannot help but be charmed by the beautiful minerality that it manages to retain in the mouth, and by its formidable balance.
Natural wine without 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.
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.
