Le Coste ‘Bianchetto’ Bianco NV (2022)
Location: Italy, Lazio
Winemaker: Gianmarco Antonuzzi & Clémentine Bouveron
Grapes: Procanico, Malvasia di Candia, Moscato and many other local varieties
Winemaking: From parcels in both Pitigliano and Montefiascone, this is a blend of Procanico, Malvasia di Candia, Moscato and many other local varieties. It spent two weeks on skins, before being pressed to vats for six month of rest. From a cooler, wetter vintage, this is wonderfully delicate and nuanced, with gentle notes of citrus, smoke and spice. Featherweight on the palate.
From us at M&L: 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.
Location: Italy, Lazio
Winemaker: Gianmarco Antonuzzi & Clémentine Bouveron
Grapes: Procanico, Malvasia di Candia, Moscato and many other local varieties
Winemaking: From parcels in both Pitigliano and Montefiascone, this is a blend of Procanico, Malvasia di Candia, Moscato and many other local varieties. It spent two weeks on skins, before being pressed to vats for six month of rest. From a cooler, wetter vintage, this is wonderfully delicate and nuanced, with gentle notes of citrus, smoke and spice. Featherweight on the palate.
From us at M&L: 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.
Location: Italy, Lazio
Winemaker: Gianmarco Antonuzzi & Clémentine Bouveron
Grapes: Procanico, Malvasia di Candia, Moscato and many other local varieties
Winemaking: From parcels in both Pitigliano and Montefiascone, this is a blend of Procanico, Malvasia di Candia, Moscato and many other local varieties. It spent two weeks on skins, before being pressed to vats for six month of rest. From a cooler, wetter vintage, this is wonderfully delicate and nuanced, with gentle notes of citrus, smoke and spice. Featherweight on the palate.
From us at M&L: 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.