a wine produced entirely in terracotta amphorae, above ground, untreated inside. The grapes, mostly Procanico, with other traditional vines in a small percentage, are destemmed entirely and macerated on the skins for two weeks. After pressing, the wine finishes fermenting and ages for about a year in 500 liter amphorae,

then rests for a few months in bottle before being sold. The experimentation with the amphora, even if it is not part of our tradition, arises from the curiosity to see how our vines and our territory express themselves through terracotta and its micro-oxygenation, obviously remaining a neutral container in terms of taste. This experimentation started already in 2015, and having obtained good results also with the 2019 vintage, we decided to repeat the experiment, always trying to highlight the crunchy fruity note of the grapes, with the dark and mineral earthiness that distinguishes the terroir of Gradoli. A couple of years ago we had to change our name because the term “de Coccio” was already registered. It has a beautiful deep golden color, with an intense, explosive nose with aromatic notes of candied orange, flowers and ripe yellow fruits. In the mouth it has a fresh and slightly tannic attack, with good structure and maturity, well balanced and ready, fresh on the finish, with fruity and citrus notes.


% Alcohol
Vanaf 12% vol. en meer
Le Coste
Wit schil maceratie (Orange)

Le Coste

Lazio, Italië

In 2004 kochten Gian Marco Antonuzzi en Clémentine Bouveron een verlaten wijn- en olijvengaard aan, aan de oevers van het Lago di Bolsano, Lazio, op vulcanische bodem. Le coste werd geboren. Dard & Ribo en Philppe Pacalet hun leermeesters. Ze hebben veel verschillende cuvées, verschillende stijlen, sommige zijn ondertussen klassiekers, maar jaarlijks zitten er toch enkel nieuwe, verrassende wijnen bij. 
Voor de klanten van onze bar: met de olijfolie van Le Coste dresseert Fred in onze bar de gemarineerde zalm... heerlijk!



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