Le Coste Cocciuto Rosso

Le Coste Cocciuto Rosso is a characterful, natural red from the volcanic hills of northern Lazio, crafted by one of Italy’s most respected artisan producers. Blending Ciliegiolo, Merlot and Sangiovese, it offers a vibrant, high-drinkability style that still speaks clearly of its terroir. Named “Cocciuto” (stubborn) for its uncompromising personality, this wine showcases Le Coste’s steadfast commitment to farming and vinifying in the most traditional, low-intervention way possible.

Tasting Notes
In the glass, Cocciuto Rosso typically shows a bright ruby to garnet hue with a slightly hazy edge, a visual cue to its minimal intervention, unfiltered style. The nose is lifted and inviting, with red cherry, wild strawberry and pomegranate layered over notes of dried herbs, violets, and a subtle earthy, volcanic minerality. Hints of spice and a gentle savory edge add complexity as the wine opens. On the palate, expect a juicy, medium-bodied red with plenty of energy. Crunchy red fruits, sour cherry and wild berries lead, supported by fine but present tannins and lively acidity that keep the wine nimble and refreshing. Ciliegiolo brings brightness and perfume, Sangiovese adds grip and structure, while Merlot contributes a round, supple core of fruit. The finish is sapid and slightly saline, making each sip very moreish. Best enjoyed in its youthful phase for maximum vibrancy, but it can develop additional earth and spice notes over 3–5 years of careful cellaring.

Production
Cocciuto Rosso is sourced from organically and biodynamically farmed vineyards on the hills above Lake Bolsena in Lazio, where volcanic soils rich in ash and basalt lend the wines a distinct mineral backbone. The vines are tended by hand, with low yields and meticulous selection at harvest to ensure only healthy, ripe fruit makes it to the cellar. Grapes are harvested manually and typically co-fermented with indigenous yeasts, often with some whole clusters to enhance aromatic lift and freshness. Vinification is deliberately low-intervention: spontaneous fermentation in neutral vessels, gentle maceration, aging in large old wood or inert tanks, no fining or filtration, and minimal—if any—added sulfur at bottling. The result is a pure, unadorned expression of place and vintage.

Food & Serving
This lively Lazio red is extremely versatile at the table. It pairs beautifully with classic Italian fare such as tomato-based pastas, wood-fired pizza, grilled sausages, roasted chicken, and charcuterie, as well as lighter dishes like lentil stews, grilled vegetables, and semi-hard cheeses. Serve slightly chilled, around 14–16°C (57–61°F), to highlight its freshness and bright fruit. A brief splash-decant or 15–20 minutes in an open carafe helps the wine stretch its aromatic wings, but extended decanting is not necessary—Cocciuto Rosso is made to be enjoyed in a relaxed, drink-now style.

Producer
Le Coste, founded by Gianmarco Antonuzzi and Clementine Bouveron near Gradoli in Lazio, has become a benchmark for authentic, natural farming and winemaking in central Italy. Working predominantly with local varieties on steep, volcanic slopes overlooking Lake Bolsena, they have painstakingly restored old vineyards and replanted native clones, always with organic and biodynamic principles at the core. Their wines are celebrated for their purity, energy and sense of place, making Le Coste a cult name among natural wine lovers and a key voice in the revival of Lazio as a serious, terroir-driven wine region. Cocciuto Rosso encapsulates their philosophy: minimal intervention, maximum character, and a deep respect for the land.

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