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6 products
6 products
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.
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.
Unatantum Liquoreux Red Still 2009
This sweet red is 100% aleatico, grown on the volcanic soils of the Azienda Le Coste estate. The grapes are air-dried for a month, hung in whole bunches from wires, and the wine is slowly fermented for three years. This produces a wine that is sweet without being syrupy, and wonderfully complex.
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.
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. »
Find out more
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.
Clémentine Bouveron and Gian Marco Antonuzzi
Where?
Gradoli is located in the northeastern corner of Lazio, on the borders of Tuscany and Umbria, in the province of Viterbo. It is in this land of ancient Etruscan culture that Clémentine and Gian Marco created this wine estate with their own hands. There is no amateurism in their approach: Clémentine, a graduate in oenology and from the Clermont-Ferrand School of Agricultural Engineering, has already worked at Domaine Hauvette, in Trévallon, and in Rayne-Vigneau. Gian Marco trained with Dard et Ribo, Philippe Pacalet, Didier Barral, and Bruno Schueller. In 2004, they purchased Le Coste, a small, abandoned three-hectare estate in what was once, according to village elders, "a garden of vines and olive trees." Their goal is to create a healthy and sustainable vineyard within a framework of traditional mixed farming (fruit trees, agroforestry, livestock farming, etc.) and biodynamics in order to produce natural wines with no additives, no added sulfur, and no deviations, endowed with a strong Italian identity.
Gian Marco and Clémentine adhere to the S.A.I.N.S. (Without Any Added Additives or Sulfites) wine charter.
Terroir and Soils
This magnificent hillside terroir, at an altitude of 450 meters, overlooks Lake Bolsena. Relatively recent volcanism (about a million years ago) explains the lightness of the soil, composed of tuff and lapilli in complex and varied layers. Rich in minerals, this type of soil tends to be poor in organic matter and requires amendment. The land is in places dug by natural caves enlarged by the ancients and used as cellars. The land is presented in narrow terraces or larger plots where a beautiful botanical diversity unfolds.
Plots and Grape Varieties
Around the original three hectares, the estate has gradually expanded and now covers nearly 14 hectares: 6.5 hectares of vineyard, half consisting of old leased vines and the rest of young vines planted by Clémentine and Gian Marco; the remainder consists of centuries-old olive groves and pastures managed using agroforestry on old terraces. The grape varieties are indigenous, local, and varied, resulting from careful mass selection carried out in the old, still-vibrant vines. For reds: Greghetto (the local name for Sangiovese), Aleatico (an aromatic grape variety from the Muscat family), Ciliegiolo, Cannaiolo, Colorino, and Vaiano. For whites: Procanico, Ansonica, Verdello, Greco, Roscetto, Petino, Romanesco, Moscato, Vermentino, and various types of Malvasia.
Cultivation Methods
Throughout the estate, agriculture follows the local mixed farming style, without official certification but with great respect for nature. Olive trees mingle with the vines, and fruit trees are planted in the immediate vicinity of the plots; wild chestnut trees, elms, and century-old oaks complete the landscape. To promote humus development, no chemical or mineralized organic fertilizers are used: only the estate's compost and manure compost. In addition to minimal doses of natural sulfur and copper sulfate, most treatments are based on horn silica and herbal teas (horsetail, willow, yarrow, nettle) which strengthen the plant's defenses. The vines are trained in the traditional way, using low goblet training, with a stake for each vine.
In accordance with local custom, the high planting density (10,000 vines per hectare) naturally limits production. The harvest, entirely manual, takes place from early September to early October. Occasionally, raisining (drying the grapes) is carried out on wire, particularly for the aleatico grapes in the sweet Unatantum cuvée. Sometimes, the whites benefit from a little noble rot.
Vinification
No cellar technology is used, and vinification is carried out with the least possible intervention. Its conditions depend on the year, the ripeness, the grape variety, and the age of the vines: hence the wide variety of cuvées, which can vary depending on the vintage. Fermentation occurs spontaneously using indigenous yeasts. Depending on the type of wine they wish to produce, the winemakers select the harvest from a particular plot and apply various natural vinification methods: skin maceration with or without stems, foot-treading, pressing, wooden or cement vats, carbonic maceration or punching down, aging in vats or in wood, etc. The wines are bottled by gravity, without filtration or clarification, and without the addition of sulfur.
The Wines
Grape varieties, soils, exposure, harvest dates, macerations, raisining, botrytis, and aging: the Le Coste estate can be compared to an immense palette whose winemakers play with talent, creativity, and rigor to produce wines with very varied profiles. Their appellations are simple and unpretentious, but what richness in the bottle! Rosso (Greghetto and Sangiovese) is anything but a simple red, as is Rosso di Gaetano (Greghetto, Montepulciano, Cabernet, Merlot), straightforward and long with a nose of violets. In white or red, the Litrozzo cuvée is the ultimate table wine, the perfect accompaniment to large gatherings of friends. On the white side, the blends are fine and complex, dominated by Procanico, but Vermentino, Greco Antico, Ansonica, Verdello, Roscetto and Malvasia can perfect the harmony.
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