Le Coste Cocciuto Bianco

Le Coste Cocciuto Bianco is a characterful Italian white that captures the wild, volcanic soul of northern Lazio. Made from old-vine Procanico overlooking Lake Bolsena, it’s a naturally crafted wine with real texture, energy and personality. This cuvée reflects Le Coste’s stubborn commitment (cocciuto means “stubborn” in Italian) to low-intervention, terroir-driven wines that taste unmistakably of where they come from.

Tasting Notes
In the glass, Cocciuto Bianco typically shows a deep straw to light amber hue, a clue to its skin-contact winemaking. The nose is expressive and layered, with notes of ripe stone fruit, citrus peel, wild herbs and chamomile, joined by hints of honey, crushed flowers and a subtle smoky, volcanic edge. On the palate, it’s dry, textural and vibrant, with a gentle tannic grip from time on the skins. Flavors of apricot, yellow plum and orange zest mingle with saline minerality, savory spice and a lightly nutty, herbal twist on the finish. The acidity is bright yet integrated, giving the wine both tension and drinkability. Enjoy it in its youth for freshness and energy, or over the next 3–5 years as the texture softens and the more savory, tertiary notes come forward.

Production
Le Coste farms their parcels around Gradoli in Lazio organically, with many biodynamic principles, on steep volcanic slopes above Lake Bolsena. The Procanico vines grow in poor, basalt-rich soils that naturally limit yields and concentrate flavor. Grapes are harvested by hand at optimal ripeness, carefully sorted in the vineyard and cellar, then fermented spontaneously with indigenous yeasts. Cocciuto Bianco is typically made with a period of skin contact to extract color, aromatics and gentle tannin, followed by aging in neutral vessels to preserve purity. The wine is bottled unfined and unfiltered with little or no added sulfur, reflecting Le Coste’s minimalist, natural approach.

Food & Serving
This is a versatile food wine that shines with flavorful, rustic and Mediterranean-inspired dishes. Think grilled or roasted fish, shellfish, octopus, vegetable antipasti, burrata with tomatoes and herbs, roast chicken, pork with fennel, or earthy dishes featuring mushrooms and root vegetables. It also pairs beautifully with aged cheeses and savory tarts. Serve at around 12–14°C to show both its aromatics and structure. A short decant of 20–30 minutes helps Cocciuto Bianco open up and smooth out its tannins, especially if it’s been served slightly cool.

Producer
Le Coste is a small, highly regarded estate in Gradoli, in the northern part of Lazio, just above Lake Bolsena. Founded by Gian Marco Antonuzi and Clementine Bouveron, the winery has become a benchmark for authentic, natural wines from central Italy. Working with old vines, massale selections and low yields, they farm their mosaic of tiny parcels organically and largely by hand, with a deep respect for local varieties like Procanico. Le Coste’s wines are known for their purity, tension and strong sense of place, and they have played an important role in putting the volcanic hills of Gradoli on the map for adventurous wine drinkers around the world.

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