Clementine and Gianmarco learnt the art of carbonic maceration whilst working for some of the best proponents of the style in France. One thing they learnt is that in order to make a great wine with this method, one must only use the most perfect bunches and so this is only made in years when the conditions allow. A selection of Sangiovese from their ‘Le Coste’ vineyard, the grapes are fermented as whole bunches in open top wooden casks for three weeks, before being pressed to old casks to finish fermentation and for two years of élevage. There is a real elegance on display here, with fine tannins and complex flavours of cherry, minerals and bitter herbs.
ABOUT THE PRODUCER
Gianmarco Antonuzzi and Clémentine Bouveron tend around 14 hectares of land, with vineyards amongst olive groves, chestnut trees, shrubs and oaks. Sat around Lago di Bolsena near Gianmarco’s childhood town of Gradoli in Lazio’s north, the soils are volcanic, rich in iron and minerals.
Vines are planted at a density of up to 10,000 plants per hectare, from a mix of massale selections and ungrafted vines. Everything is done by hand, with careful attention to the needs of each plant and while biodynamic principles are employed, the approach here goes above and beyond.
Each year they produce a dizzying number of different wines which are vinified in an ancient cellar in the village’s centre where nothing is added at any stage. To taste here is a real treat, Gianmarco is a master of élevage and a real patience in this respect results in some of the purest, most delicious wines we have tried. This is a fascinating project, where the passion and dedication of two people is single handedly putting one of Italy’s lesser known villages firmly on the map.