Le Coste
Le Coste Cocciuto Rosso
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| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Lazio (Italy) |
| Grape varieties | Ciliegiolo, Merlot, Sangiovese |
| Aging | Once the alcoholic fermentation was completed, the wine was left to refine in a 500-liter amphora for about a year. As for the white, the choice to experiment with the amphora was driven by the curiosity to try such an important container full of history, trying to enhance the fruity component that our soils already fully characterize. |
Details
Perfume
Taste
Serve at:
14 -16 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
Meat
Cheese
Pork
Producer
Le Coste
From this winery
- Hectares: 30
The Le Coste agricultural business was born from a project from scratch, with great passion and a desire to compete in a magnificent territory. The inizio coincides with the acquisition in February 2004 of a land that was established in Gradoli in the locality of "Le Coste", in the state of abbadono da più di vent’anni, a volta un "giardino" coltivato ed ulivi quickly.
The activity is growing and is over 30 years old, 7 years old, 7 years old, 3 days old vines in 2005 (40/60 years), 4 days old, 2 days old, 1 day old, 4 days old days Terrazze, oggi macchia selvatica, ma col progetto futuro di ripulirle per riproporre, come era una volta, sistemi promiscui di coltivazioni e l'allevamento di varietà locali di animali da carne e da latte.
The Le Coste farm is located in Gradoli, in the province of Viterbo, bordering Tuscany and Umbria, 40 km from the Tirrenic Coast and around 140 km north of Roma. Located in hillside, at more than 450 meters above sea level, over the lake of Bolsena, recent volcanic formation (circa 1 million years ago). The soil is richly composted from one piece of wood, stone, powder, rich mineral content and ferrous iron, which can be changed in the struttura and composition of a particle all the way, resulting in a layer of piroclastic material that has created different stratification at the second altitude and height. dell’esposizione.
All of the property if it practices a "natural" agriculture, certified biological, rispettosa dei principi della biodinamica, ma soprattutto sensibile al rispetto della natura, tesa al raggiungimento di un equilibrio naturale che in ogni caso la practice di una intensive cultivation perturba. A fine favorite of a promiscuous agricultura: quickly, ulivi, alberi da frutto, bosco, prato e seminativo.
Titles and details of this sound program:
- Clementine Bouveron, native of France, diplomat in viticultura and enology in Macon, laureate of the enologic school in Bordeaux, agronomy engineer. Appassionata di agricoltura sin da giovane, aante del vino et della cuisine, pendante et dopo gli studi ha fatto varie esperienze presso viticultori francesi, quali Bruno Schueller, Gérald Oustric, domaine de Trevallon, Dominique Hauvette, Thierry Allemand. For almost 20 years, it has been lavored for a while, even if the vine is busy, so that it protects the plant and its animals.
- Gian Marco Antonuzi, laureate in legge, sommelier and wine enthusiast without da giovanissimo, has fatto varied hope in France certain capire meglio cosa cis pite dietro una bottiglia di vino, innamorandosi completamente di tutti quei fattori che determinano la produzione di vino fatto solo con l'uva. Havorato per four stages in France, joined by Schueller in Alsazia, by Didier Barral in Languedoc, Dard and Ribbon in the Valle del Rodano, made a vendemmia in Beaujolais with Jean Paul Thévenet and Marcel Lapierre. End of the experience in 2005 at the canteen of Philippe Pacalet, in Borgogna, when he played Le Coste and left. Ostinato bevitore, appassionato di trattori e di terra, si occupa perlopiù di fare il vino et della gestione del suolo. Read more
The activity is growing and is over 30 years old, 7 years old, 7 years old, 3 days old vines in 2005 (40/60 years), 4 days old, 2 days old, 1 day old, 4 days old days Terrazze, oggi macchia selvatica, ma col progetto futuro di ripulirle per riproporre, come era una volta, sistemi promiscui di coltivazioni e l'allevamento di varietà locali di animali da carne e da latte.
The Le Coste farm is located in Gradoli, in the province of Viterbo, bordering Tuscany and Umbria, 40 km from the Tirrenic Coast and around 140 km north of Roma. Located in hillside, at more than 450 meters above sea level, over the lake of Bolsena, recent volcanic formation (circa 1 million years ago). The soil is richly composted from one piece of wood, stone, powder, rich mineral content and ferrous iron, which can be changed in the struttura and composition of a particle all the way, resulting in a layer of piroclastic material that has created different stratification at the second altitude and height. dell’esposizione.
All of the property if it practices a "natural" agriculture, certified biological, rispettosa dei principi della biodinamica, ma soprattutto sensibile al rispetto della natura, tesa al raggiungimento di un equilibrio naturale che in ogni caso la practice di una intensive cultivation perturba. A fine favorite of a promiscuous agricultura: quickly, ulivi, alberi da frutto, bosco, prato e seminativo.
Titles and details of this sound program:
- Clementine Bouveron, native of France, diplomat in viticultura and enology in Macon, laureate of the enologic school in Bordeaux, agronomy engineer. Appassionata di agricoltura sin da giovane, aante del vino et della cuisine, pendante et dopo gli studi ha fatto varie esperienze presso viticultori francesi, quali Bruno Schueller, Gérald Oustric, domaine de Trevallon, Dominique Hauvette, Thierry Allemand. For almost 20 years, it has been lavored for a while, even if the vine is busy, so that it protects the plant and its animals.
- Gian Marco Antonuzi, laureate in legge, sommelier and wine enthusiast without da giovanissimo, has fatto varied hope in France certain capire meglio cosa cis pite dietro una bottiglia di vino, innamorandosi completamente di tutti quei fattori che determinano la produzione di vino fatto solo con l'uva. Havorato per four stages in France, joined by Schueller in Alsazia, by Didier Barral in Languedoc, Dard and Ribbon in the Valle del Rodano, made a vendemmia in Beaujolais with Jean Paul Thévenet and Marcel Lapierre. End of the experience in 2005 at the canteen of Philippe Pacalet, in Borgogna, when he played Le Coste and left. Ostinato bevitore, appassionato di trattori e di terra, si occupa perlopiù di fare il vino et della gestione del suolo. Read more
| Name | Le Coste Cocciuto Rosso |
|---|---|
| Type | Red organic still |
| Denomination | VdT |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | Ciliegiolo, Merlot, Sangiovese |
| Country | Italy |
| Region | Lazio |
| Vendor | Le Coste |
| Production technique | Wine obtained with Sangiovese, Ciliegiolo, Merlot grapes, partly harvested in the Pitigliano area. |
| Wine making | After destemming, they fermented in amphora for about three weeks. |
| Aging | Once the alcoholic fermentation was completed, the wine was left to refine in a 500-liter amphora for about a year. As for the white, the choice to experiment with the amphora was driven by the curiosity to try such an important container full of history, trying to enhance the fruity component that our soils already fully characterize. |
| Allergens | Contains sulphites |