Le Coste di Gradoli Carbo Rosso 2018
Lazio // Italy
Clementine and Gianmarco of Le Coste learnt the art of carbonic maceration whilst working for some of the best proponents of the style in France.
One thing they learnt is that one must use only the most perfect bunches to make great wines with this method. This cuvee is only made in the years when conditions permit.
A selection of Sangiovese from their Le Coste vineyard are fermented whole bunch in open top wooden vats for three weeks, before being pressed to old casks to finish fermentation and for two years of élevage. There is a real elegance on display here, with fine tannins and complex flavours of cherry, minerals and bitter herbs.