Carbò 2019 Le Coste di Gradoli
code: B602 - Le Coste di Gradoli, Red Wine
Winery: Le Coste di Gradoli
Viticulture: made with artisan methods
Region: Lazio
Grape varieties: 100% Sangiovese
Alcohol: 12,5% vol
Volume: 0,75l
Wine making: spontaneous fermentation; the grapes are harvested when ripe, delicately placed whole in a conical French oak vat and saturated with CO2; after about four weeks of carbonic maceration the grapes are pressed in the vat and the partially fermented must finishes fermenting
Aging: about two years in old 5 hl French oak barrels and a further 6 months in bottle; no addition of sulphites, clarification or filtration
Serve at: 16° C
Food matches: mixed earth starters; first courses with tomato sauces; grilled white and red meats
About him: this wine is not produced every year, but only when the Sangiovese is in perfect condition. Carbonic maceration is a technique used above all to obtain fragrant, fruity and easy to drink wines, but not predictable and banal as many think. In fact, the technique and the goal are important, but even more important is the quality and consistency of the grapes. To make Carbò, the grapes of the saplings are generally used, which for a matter of yield do not make up the Cru di Le Coste rosso.
Viticulture: made with artisan methods
Region: Lazio
Grape varieties: 100% Sangiovese
Alcohol: 12,5% vol
Volume: 0,75l
Wine making: spontaneous fermentation; the grapes are harvested when ripe, delicately placed whole in a conical French oak vat and saturated with CO2; after about four weeks of carbonic maceration the grapes are pressed in the vat and the partially fermented must finishes fermenting
Aging: about two years in old 5 hl French oak barrels and a further 6 months in bottle; no addition of sulphites, clarification or filtration
Serve at: 16° C
Food matches: mixed earth starters; first courses with tomato sauces; grilled white and red meats
About him: this wine is not produced every year, but only when the Sangiovese is in perfect condition. Carbonic maceration is a technique used above all to obtain fragrant, fruity and easy to drink wines, but not predictable and banal as many think. In fact, the technique and the goal are important, but even more important is the quality and consistency of the grapes. To make Carbò, the grapes of the saplings are generally used, which for a matter of yield do not make up the Cru di Le Coste rosso.
Very juicy and dense, with delicious cherry aromas, herbaceous notes and mineral hints. On the palate it's elegant, vibrant thanks to the carbonic, complex and fruity. A wine with marked acidity, fine tannins and a long finish with captivating hints of bitter herbs.
€ 43,90
Tax inc.
not available
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