Le Coste

Gradoli, Lazio



Mostly Sangiovese, with small amounts of Ciliegiolo, Cannaiolo and Vaiano, planted together as is tradition in the area. The grapes were destemmed and the wine spent three weeks on skins, before being pressed off to large casks of chestnut and oak for a year of rest. This is perhaps the best iteration of this wine we have tried in its youth. With  a nose of bright red cherries and minerals, fine tannins and beautiful acidity, it is incredibly vibrant and remarkably complete.

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