Le Coste 'Rosso de Gaetano' 2021
The Wine
Among their selection, Le Coste Rosso di Gaetano is dubbed the "picnic wine" for its straightforward and genuine character. Crafted from Sangiovese, Syrah, and Merlot grapes grown on iron and mineral-rich volcanic soil, this wine is produced without any chemicals. Biodynamic and organic methods are employed to preserve the vineyard's natural equilibrium. Upon harvesting, the grapes are promptly transported to the winery for a three-week skin-contact maceration. Fermentation occurs naturally with indigenous yeasts, and the wine is then aged for six months in oak barrels followed by another six months in the bottle.
Healthy, genuine, and delightful—these words aptly capture the essence of Le Coste Rosso di Gaetano. It's a "picnic wine" that's ideal for savoring in a laid-back setting, with the sole intention of relishing the present.
The Details
Variety - Sangiovese
Country - Italy
Region - Lazio
Sub Region - Gradoli - Lago di Bolsena
Extra - Cork
Year - 2021
Volume - 750ml
About the Wine Maker 
Situated 150 kilometres north of Rome in Lazio and 40 kilometres from the Mediterranean coast, Le Coste sprawls across a hilly terrain at an elevation of 450 metres. This 14-hectare expanse is a lush garden of vineyards and olive groves. The proprietors, Gianmarco Antonuzzi and Clémentine Bouveron, tend to the vineyards near Lago di Bolsena, in proximity to Gianmarco's ancestral home in Gradoli, located in Lazio's northern reaches.
Having spent many years working with some of France's renowned vignerons, their experiences with esteemed figures such as Bruno Schueller and Dard et Ribo have significantly influenced their approach. In the early 2000s, they relocated to Gradoli, attracted by the untapped potential and keen to apply their knowledge to the local grape varieties and the area's distinctive terroir.
Nestled among chestnut trees, shrubs, oaks, and olive trees—which yield their exceptional oil—their scenic vineyards thrive on volcanic soil, abundant in iron and minerals. The vines, a combination of massale selections and ungrafted plants, are densely planted with up to ten thousand per hectare. Meticulous manual labor is dedicated to each plant, and while biodynamic principles guide their methods, their commitment extends even further.
Annually, they craft an impressive array of wines, embracing various styles. These wines are fermented naturally in a historic cellar at the heart of the village, showcasing Gianmarco's exceptional skill in élevage. The outcome is a collection of wines that rank among the most pure and delightful we have encountered.
