This is a wine that is not intended for ageing but has a structure that makes it complex yet versatile at the table.
After careful destemming, the grapes ferment on their skins for about 10-15 days, and after being pressed they continue fermentation and age for about 6 months in tank. Dangerous!
The project Le Coste start in February 2004 with the ownership of 3 hectares of vines in this natural garden with olives, vines, and shrubs along the ancient volcanic Bolsena lake. The lake established a great macro and microclimate for natural farming avoiding disease pressure.
Serve it at 11 C with mussel, and vongole sautè. Bagel with pastrami, and wild rockets.