Le Coste

Gradoli, Lazio



From their ‘Piancabella’ vineyard, a natural amphitheatre some five hundred metres above sea level exposed south east. Here, Pinot Noir is planted on soils made up of small volcanic stones named ‘pianca’ at a density of seven thousand vines per hectare. The grapes are fermented in tini as whole bunches for ten days, destemmed to macerate for a further three weeks, then pressed off for a year in old casks. From a cooler vintage, this delicate, fragrant Pinot Noir pairs complex flavours of earth, smoke and little red fruits, making for something thrillingly unique.

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