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Rebsorte: Sangiovese, Barbera, Merlot
Region: Latium, Italien
Winzer: Clementine Bouveron und Gian Marco Antonuzi
Rosso di Coccio is the first wine bottled by Le Coste that is fermented and aged in 500-litre amphorae.
The wine is mainly produced with Sangiovese, then Barbera and Merlot. 3 weeks of fermentation and one year of rest in amphora. A juicy wine that binds well the clay of the Manciano soil from which the grapes come from and the earthiness of the untreated amphora.