Rosso di Gaetano Sangiovese Blend

Crackers, brioche with jam on nose. Nice lively body with some tartness and decent concentration. Super long leesy finish. clam broth and salt.

Haven't been impressed by Le Coste's reds yet (whites are a different story), and it's no different here. Wild reductive nose. Crunchy, animalistic, earthy.

A bit dirty and lacking tannin and structure. Not bad with cured meat.

A bit too dry and short of finesse, a bit hard

A lovely little number. Bright and nutty. Tastes like something from near a freshwater lake. Which it is. Very tasty with barley soup.

サンジョベーゼ60にメルロー20シラー20だったかな。
あんまり買わないセパージュ。

重奏的と言うよりは、アルコール度数も13%なので、残糖ありでブドウジュースのような果実味。実際に少し発泡してる。ビオ感強めで、日本のワインでこういうのありそうって味。

赤い果実に青さ、ちょいスパイス。
自然派好きな人にはウケそうではある。
ザクザク飲めるし。

2日目には少しマメってたので、その辺も要注意だけど、フラッシュトマトと枝豆のサラダには抜群のペアリングだった。

Mineral finish

Clean bottle, really tasty

Gaetamo is pulverized crushed rocks and violets. A blend of half Sangiovese, then Merlot, Syrah, and who knows what else. Unapologetically feral like most of what we see from Le Coste.

Underneath a thick layer of acid are pulpy red cherries, raspberries, and rose petals.

Good but stops a little short for me.

Delicious + pizza. Easy drinking natty wine flavors.