# Le Coste Ripazzo Rosso (NV)

- **Producer:** Azienda Agricola Le Coste di Gradoli
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese, Merlot, Greghetto, Ciliegiolo, Canaiolo, Aleatico
- **Region:** Lazio, Italy
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** strawberry, raspberry, cherry, lavender, smoke, dried cranberry, tobacco

## About this wine

Azienda Agricola Le Coste was founded in 2004 by former sommelier Gianmarco Antonuzi and agronomist Clémentine Bouveron in Gradoli, overlooking Lake Bolsena in northern Lazio. The estate embraces holistic biodynamic and organic principles across volcanic, iron-rich soils surrounded by chestnut forests and native flora. Le Coste has achieved cult status within the global natural wine movement for its uncompromising, artisanal approach to polyculture and regional terroir restoration.

## Interesting facts

- The name Ripazzo plays on 'ripasso' and 'pazzo' (Italian for crazy), describing its rebellious re-fermentation method.
- Co-founder Gianmarco Antonuzi trained under legendary French natural winemakers Philippe Pacalet and Bruno Schueller.
- The vineyards are situated on volcanic tuffaceous ash at 450 meters altitude overlooking Lake Bolsena.

## Food pairing

This vibrant natural red features high volcanic acidity, low tannins, and juicy red fruit character, making it exceptionally versatile at the table. It cuts effortlessly through rich, fatty meats like porchetta and slow-braised ragù while mirroring savory, earthy notes found in wild mushrooms and herbs like rosemary and thyme.

## Wine making process

Crafted using an inventive variation of the traditional ripasso technique, Ripazzo is created by passing a lighter red wine base over the active grape skins and pomace of top red cuvées to re-ignite a second natural fermentation. The wine undergoes spontaneous fermentation using exclusively indigenous yeasts in open vessels without temperature control or additives. It matures for 6 to 12 months in neutral chestnut and oak casks before being bottled unfined, unfiltered, and completely without added SO2.