Le Coste Rosso 2022

Sangiovese (95%), rounded out with small amounts of Ciliegiolo, Canaiolo and Vaiano—varieties planted together as tradition allows.

After the grapes are picked, they undergo a classic natural red-wine treatment: destemmed and left to ferment with their skins for around three weeks, with “crushing over” or pump-overs helping extract flavour, colour, and tannin. Then the wine rests for about one year in large oak or chestnut barrels (10-20 hectolitres), followed by another six months in bottle.

In the glass, it shows an intense ruby red colour. The nose is fresh and fragrant, abundant with cherry notes, earth, herbs (leafy, green touches), and a menthol-like freshness. On the palate, it balances structure and ease: you’ll feel good tannins, but nothing harsh; vivid acidity that keeps things lively; fruit that lingers (cherries, maybe almond on the finish) along with a mineral, slightly earthy backbone.