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Bianco R, Le Coste 2018
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Delivery days are Monday to Saturday for both couriers. On delivery day, you will receive a text message from the courier with a 1-hour delivery window.
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UK Mainland - ParcelForce
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When possible, your wine is delivered in reused, reliable packaging that significantly helps the environment and also keeps down unnecessary costs, allowing the wines to do the talking.
In some cases, large deliveries will be sent out with a wine courier and delivery time might vary. Please get in touch for more info.
Gianmarco Antonuzzi and Clémentine Bouveron tend around 14 hectares of land, with vineyards amongst olive groves, chestnut trees, shrubs and oaks. Sat around Lago di Bolsena near Gianmarco’s childhood town of Gradoli in Lazio’s north, the soils are volcanic, rich in iron and minerals. Vines are planted at a density of up to 10,000 plants per hectare, from a mix of massale selections and ungrafted vines. Everything is done by hand, with careful attention to the needs of each plant and while biodynamic principles are employed, the approach here goes above and beyond.
Each year they produce a dizzying number of different wines which are vinified in an ancient cellar in the village’s centre where nothing is added at any stage. To taste here is a real treat, Gianmarco is a master of élevage and a real patience in this respect results in some of the purest, most delicious wines we have tried. This is a fascinating project, where the passion and dedication of two people is single handedly putting one of Italy’s lesser known villages firmly on the map.
Procanico from old vines trained in albarello in their ‘La Chiesa’ vineyard. The grapes were destemmed and fermented on the skins for three weeks, before twenty months of rest in old casks. Compact and elegant, this is an intensely mineral, savory wine with a structure and length that suggests it will age beautifully for years to come.
Producer Le Coste
Origin Gradoli, Lazio, Italy
Alcohol 12% ABV
Style Medium body macerated white
Bottle size 750ml
Winemaking Manual harvested, macerated on skins for 3 weeks, fermented with indigenous yeast in stainless steel, aged 2 years in old oak. Unfiltred and unfined. No added sulphites.
Notes Natural, Organic