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Description

Le Coste Rosso 2022Sangiovese (95%), rounded out with small amounts of Ciliegiolo, Canaiolo and Vaianovarieties planted together as tradition allows. After the grapes are picked, they undergo a classic natural red wine treatment: destemmed and left to ferment with their skins for around three weeks, with crushing over or pump overs helping extract flavour, colour, and tannin. Then the wine rests for about one year in large oak or chestnut barrels (10 20 hectolitres),

With partial skin contact and oak aging

Feel: fizzy

and fresh herbs

Petite Sirah from a small plot

Juicy red fruit (strawberry

there’s a firm tannic grip

as well as scents of vanilla

Native ferments and neutral ageing

followed by another six months in bottle

and unlike anything from Burgundy

Margeurite is a white blend that celebrates Mediterranean warmth with whispering complexity

Wild yeast fermentation