Volcanic Soul of Tuscia
Le Coste is the biodynamic, zero-intervention winery of Gianmarco Antonuzzi and Clémentine Bouveron, perched on the volcanic hills of Gradoli in northern Lazio, overlooking the ancient waters of Lago di Bolsena. It is a project born from rebellion — a rejection of conventional winemaking in favor of a radical, living dialogue between land, vine, and cellar. After years of apprenticeship with France's most revered natural vignerons — Bruno Schueller, Dard et Ribo, Philippe Pacalet — the couple returned to Gianmarco's native Lazio in 2004 to reclaim three hectares of abandoned vineyards and forge something entirely their own. What began as a modest restoration has grown into a 30-hectare estate where chestnut forests, olive groves, and high-density vineyards thrive on iron-rich volcanic soils at 450 meters above sea level. Their philosophy is uncompromising: biodynamic farming, spontaneous fermentation with indigenous yeasts, no added sulfur, no fining, no filtration, and an ever-evolving range of wines that change with each season, each harvest, each intuition. The result is one of Italy's most celebrated natural wine estates — a place where Procanico, Aleatico, Sangiovese, and forgotten local varieties are transformed into wines of startling purity, volcanic energy, and profound emotional depth. Le Coste is not merely a winery; it is a manifesto for how wine should be made, tasted, and understood.
Rebellion, Return & Radical Purity
The story of Le Coste is a story of two people who chose to listen — to the land, to the grapes, to the silence of a cellar where nothing is forced and everything is allowed to become what it wishes to be. Gianmarco Antonuzzi, a law graduate turned sommelier and wine obsessive, and Clémentine Bouveron, a French viticulturist and oenologist trained in Mâcon and Bordeaux, met through their shared devotion to natural wine. Their path led them through the cellars of France's most radical vignerons: Bruno Schueller in Alsace, Didier Barral in Languedoc, Dard et Ribo in the Rhône, Jean-Paul Thévenet and Marcel Lapierre in Beaujolais, and finally Philippe Pacalet in Burgundy. These were not mere apprenticeships; they were initiations into a way of thinking about wine that rejects chemistry, control, and standardization in favor of intuition, patience, and terroir.
In 2004, they returned to Gianmarco's childhood town of Gradoli, in the province of Viterbo, on the border between Lazio, Tuscany, and Umbria. Here, 40 kilometers from the Tyrrhenian coast and 140 kilometers from Rome, they found three hectares of abandoned land known as "Le Coste" — once a garden of vines and olives, now overgrown and forgotten. They saw what others could not: the extraordinary potential of this volcanic landscape, the iron-rich soils derived from ancient pyroclastic eruptions, the moderating influence of Lago di Bolsena, and the indigenous varieties that had survived centuries of neglect. They purchased the land and began the slow, painstaking work of restoration.
Today, the estate spans approximately 30 hectares: 13 hectares of vines (including 7 hectares of young vines planted by the couple and 3 hectares of old vines, 40 to 60 years old, rented since 2005), 5 hectares of olive groves, 2 hectares of grazing meadows, and 4 hectares of ancient terraces returned to woodland that they intend to clear in order to reintroduce mixed farming and the rearing of local animal breeds. The vineyards are nestled among chestnut and oak trees, at a density of up to 10,000 plants per hectare, using massal selections and ungrafted vines where possible. Everything is done by hand. Every decision is made in the vineyard, not the boardroom. Every wine is a reflection of a specific season, a specific intuition, a specific conversation between Gianmarco and Clémentine and the land they have sworn to protect.
Le Coste has long since attained almost mythological status among die-hard natural wine lovers. It is not a commercial project; it is a life project. The wines are not products; they are living documents of a place, a philosophy, and a moment in time. They are distributed through a small network of devoted importers and retailers — from The Grape Reset and Raisin to select natural wine bars in Tokyo, Paris, Copenhagen, and New York — and they disappear almost as quickly as they are released. To drink a Le Coste wine is to participate in a radical act of agricultural and artistic faith.
"Le Coste, which has long since deservedly attained almost mythological status among die-hard natural wine lovers, was born when husband and wife team Gianmarco Antonuzzi and Clementine Bouveron, after vast winemaking experience in Bourgogne, decided to return to Gianmarco's native Lazio."
— Wine Natur
Volcanic Iron & Biodynamic Biodiversity
Le Coste's vineyards are located in the Tuscia Laziale area of northern Lazio, an ancient region defined by its volcanic landscape and its proximity to Lago di Bolsena — a lake of recent volcanic origin, approximately one million years old, that moderates the climate and reflects light back onto the hillsides. The estate lies at 450 meters above sea level, on rolling hills that overlook the lake, surrounded by forests of chestnut and oak, shrubs, and the olive trees from which the couple also produces their excellent oil. The terroir is unmistakably volcanic: the soil is loose and friable, derived from underlying volcanic rocks and ashes, rich in iron and minerals, with subtle variations in structure and composition depending on altitude and exposure — the result of long pyroclastic eruptions that created different stratifications across the landscape.
This volcanic inheritance is the defining characteristic of Le Coste's wines. The iron-rich soils impart a distinct mineral energy, a savory depth, and a kind of volcanic "electricity" that runs through every wine — from the most delicate white to the most brooding red. The elevation provides crucial diurnal temperature variation: warm days allow for full phenolic ripeness, while cool nights preserve acidity and freshness. The lake's influence adds humidity and reflected light, creating a microclimate of remarkable balance. The constant air movement through the chestnut forests keeps the vines healthy and reduces disease pressure naturally.
Farming at Le Coste is certified organic and deeply informed by biodynamic principles, though the couple's approach goes beyond certification to embrace a holistic, self-sustaining ecosystem. They do not use chemical fertilizers, relying instead on company compost and horn manure 500 to encourage humus development and natural soil fertility. Weeds are controlled through manual hoeing — two to three times per season around the vines and olive trees — and on newer espalier systems, mechanical work with blade or barefoot plough. Treatments are based on sulfur, copper sulfate, and hydroxide, aided by biodynamic preparations such as valerian 507 and silica horn 501, as well as herbal teas of horsetail, yarrow, willow, and nettle to stimulate the plant's natural resistance to cryptogamic diseases. Mixed crops of vines, olives, fruit trees, and green manures create biodiversity and natural balance.
The grape varieties are a mix of indigenous treasures and carefully selected international varieties that have adapted to the volcanic terroir. The whites include Procanico (the local Trebbiano, of remarkable freshness and Mediterranean character), Malvasia (aromatic, complex, and deeply traditional), Greco, and Roscetto. The reds include Sangiovese (known locally as Greghetto, the primary red grape of the estate), Aleatico (an aromatic red of extraordinary individuality), Cesanese, Ciliegiolo, and international varieties such as Syrah, Merlot, and Pinot Noir that have found a surprising home in these volcanic soils. Many vines are massal selections or ungrafted, preserving genetic diversity and local adaptation. The harvest is entirely manual, from late August through early October, with rigorous selection of only the healthiest, most concentrated bunches.
Gradoli, province of Viterbo, northern Lazio. Border with Tuscany and Umbria. 450m altitude, overlooking Lago di Bolsena. Volcanic landscape of recent origin (~1 million years). Rolling hills surrounded by chestnut and oak forests. Warm days, cool nights, lake-moderated microclimate. 40km from Tyrrhenian coast. Extraordinary viticultural potential recognized by Antonuzzi and Bouveron in 2004.
Loose, friable volcanic soils derived from underlying rocks and ashes. Rich in iron and minerals. Variable stratification from pyroclastic eruptions depending on altitude and exposure. Excellent drainage. Imparts distinct mineral energy, savory depth, and volcanic "electricity" to wines. Iron content contributes to color stability and structural depth in reds.
Certified organic farming with deep biodynamic principles. No chemical pesticides, herbicides, or synthetic fertilizers. Company compost and horn manure 500. Manual hoeing and mechanical inter-row work. Biodynamic preparations: valerian 507, silica horn 501. Herbal teas: horsetail, yarrow, willow, nettle. Mixed crops: vines, olives, fruit trees, green manures. Self-sustaining ecosystem philosophy.
White: Procanico (local Trebbiano, freshness), Malvasia (aromatic, traditional), Greco, Roscetto. Red: Sangiovese/Greghetto (primary red), Aleatico (aromatic, unique), Cesanese, Ciliegiolo. International: Syrah, Merlot, Pinot Noir (adapted to volcanic soils). Massal selections and ungrafted vines. High-density planting up to 10,000 plants/hectare. Hand-harvested with rigorous selection.
Zero Additions & Seasonal Intuition
At Le Coste, the cellar is an extension of the vineyard — a place where the radical non-interventionism of the field is translated into liquid form. Gianmarco Antonuzzi is the master of élevage, a winemaker of profound intuition who believes that the wine knows what it wants to become and that his role is to create the conditions for that becoming, not to force an outcome. The philosophy is absolute: no technological processing, no chemical additives, no commercial yeasts, no enzymes, no sulfur dioxide added at any stage. Fermentation occurs spontaneously, driven by indigenous yeasts that live in the vineyard and the cellar. Malolactic fermentation follows naturally, sometimes ending in spring, sometimes earlier, always on its own schedule. The result is a range of wines that are alive, unpredictable, and deeply expressive — wines that change from vintage to vintage, from cuvée to cuvée, from bottle to bottle.
The techniques are as varied as the wines themselves, changing from season to season depending on the maturity and health of the grapes, the variety, and the age of the vines. Gianmarco selects grapes from particular vines according to the wine he wishes to make, applying several different methods of natural fermentation: direct pressing, fermentation with skins, with or without stalks, in containers of stainless steel, resin, or wood, carbonic maceration, and ageing in vats or barrels of various sizes. After a single transfer to prepare the bulk, all wines are bottled using a peristaltic pump, without filtering or adding clearing agents or sulfur dioxide. This is not negligence; it is a deliberate, deeply considered rejection of the winemaking industry's standard toolkit in favor of transparency, risk, and authenticity.
"Bianco" — The Signature Orange Wine: The Bianco is Le Coste's most iconic and influential wine — the cuvée that has defined the estate's reputation in the natural wine world and beyond. It is not a conventional white; it is an "orange wine" made from a blend of white grapes (primarily Procanico and Malvasia) with extended skin contact, which adds color, tannins, and complex flavors that transcend the boundaries between white and red. The grapes are hand-harvested from the estate's biodynamic vineyards, gently pressed or fermented on skins depending on the vintage, and aged in a variety of vessels including old wooden barrels and amphorae. No fining, no filtration, no added sulfur. In the glass, it is amber-gold with a luminous, almost glowing intensity. The nose is profound and evolving: dried apricot, orange peel, wild honey, chamomile, dried herbs, and a distinct volcanic, smoky minerality that speaks of the iron-rich soils of Gradoli. The palate is full-bodied, with gripping tannins from the skin contact, vibrant acidity, a waxy, textured mouthfeel, and an incredibly long, savory, almost saline finish. It is a wine of intellectual and emotional depth — a wine that demands contemplation and rewards patience. Serve at 12–14°C. Ages beautifully for 5–10 years, developing notes of dried fruit, nuts, and umami. ~$25–$40 / ~€22–€35.
"Rosso" — The Volcanic Red: The Rosso is Le Coste's flagship red — a wine that captures the wild, untamed energy of Sangiovese (Greghetto) grown on volcanic soils and made with zero additions. It is a blend that varies by vintage, typically dominated by Sangiovese with contributions from Aleatico, Cesanese, and other local varieties, fermented with indigenous yeasts and aged in old wood or stainless steel. The maceration is carefully managed to extract color and tannin while preserving the variety's natural freshness and the terroir's mineral character. In the glass, it is deep ruby with garnet reflections. The nose offers wild cherry, plum, blood orange, wild herbs, volcanic ash, and a distinct iron-like minerality. The palate is medium to full-bodied, with firm yet elegant tannins, vibrant acidity, and a long, savory, slightly rustic finish that speaks of the land. It is a wine of great personality — the quintessential expression of volcanic Lazio. Serve at 16–18°C. 5–8 years ageing potential. ~$22–$35 / ~€20–€32.
"Litrozzo" — The Convivial Liter: The Litrozzo is Le Coste's beloved one-liter bottle — a symbol of the natural wine movement's democratic, convivial spirit. Available in Bianco, Rosso, and Rosato versions, these are wines meant to be enjoyed young, fresh, and generously, around a table with friends and simple food. The Bianco is typically a fresher, less extracted version of the estate's white blend; the Rosso is a lighter, juicier red; the Rosato captures the wild aromatics of Aleatico and Sangiovese. All are made with the same zero-addition philosophy but with a lighter touch, shorter élevage, and an emphasis on immediacy and pleasure. They are unfined, unfiltered, and bottled with no sulfur. In the glass, they are vibrant, alive, and slightly cloudy — wines that taste of the moment. Serve well chilled for the Bianco and Rosato, slightly chilled for the Rosso. Drink within 1–2 years. ~$18–$28 / ~€16–€25 per liter.
"Alea Jacta Est" — The Aleatico: The Alea Jacta Est is Le Coste's extraordinary 100% Aleatico — a wine made from one of Lazio's most distinctive and aromatic red grapes, a variety of remarkable individuality and perfume. Aleatico is a grape that thrives in the volcanic soils and warm, dry climate of Gradoli, producing wines of intense aromatics, bright acidity, and a unique combination of floral and spicy notes. At Le Coste, it is fermented with indigenous yeasts and aged with minimal intervention, allowing the grape's wild character to express itself fully. In the glass, it is deep ruby with purple reflections. The nose is explosive: rose petals, lychee, wild strawberry, black pepper, and a distinct volcanic, earthy undertone. The palate is medium-bodied, with vibrant acidity, fine tannins, and a long, aromatic, slightly spicy finish. It is a wine of rare beauty — a testament to Gianmarco's ability to coax the extraordinary from the overlooked. Serve at 14–16°C. 3–5 years ageing potential. ~$28–$45 / ~€25–€40.
"PNT" — The Pét-Nat: The PNT is Le Coste's pétillant naturel — a naturally sparkling wine made by bottling the wine before fermentation is complete, allowing the remaining sugar to ferment in the bottle and create gentle, persistent bubbles. It is a wine of spontaneity and joy, made in small quantities and varying by vintage and grape composition. Typically based on white or red varieties (sometimes a blend), it is bottled unfined, unfiltered, and with no added sulfur, resulting in a slightly cloudy, deeply alive wine. In the glass, it is hazy and luminous. The nose offers fresh orchard fruit, wildflowers, bread dough, and a mineral, yeasty complexity. The palate is light, refreshing, with gentle effervescence, crisp acidity, and a clean, dry finish. It is the perfect aperitif — a wine that captures the playful, irreverent side of Le Coste. Serve well chilled at 8–10°C. Drink young. ~$22–$32 / ~€20–€29.
Vessels & Ageing: Le Coste works with a diverse array of vessels — stainless steel tanks, fiberglass vats, old wooden barrels of various sizes, and amphorae — each chosen according to the wine, the vintage, and Gianmarco's intuition. There is no formula, no recipe. One year a wine may ferment in steel and age in wood; the next, it may spend its entire life in resin. This flexibility is central to the estate's philosophy: the vessel is a tool, not a dogma, and the choice is always made in service of the wine's natural expression. The cellar itself is an ancient space in the center of Gradoli, a cool, damp, atmospheric room where the wines evolve slowly, protected from the extremes of the Lazio climate. All wines are bottled without filtration or fining, using a peristaltic pump to minimize disturbance. The result is a portfolio of wines that are unmistakably Le Coste — alive, unpredictable, and deeply connected to the volcanic soul of Gradoli.
"Bianco" — "Procanico, Malvasia & Co. — Hand-Harvested from Biodynamic Volcanic Vineyards in Gradoli, Indigenous Yeast Fermentation with Extended Skin Contact, Aged in Old Wood & Amphorae, Unfined, Unfiltered, Zero Added Sulfur — The Iconic Orange Wine of Lazio"
The Bianco is Le Coste's most celebrated and influential wine — the signature orange cuvée that has defined the estate's place in the global natural wine movement and proven that Lazio, long overlooked by the wine world, can produce whites of extraordinary depth, complexity, and emotional power. It is not merely a wine; it is a testament to the transformative potential of skin-contact white winemaking when practiced with biodynamic grapes, volcanic terroir, and absolute zero intervention. It is a wine that challenges, seduces, and ultimately convinces — a wine that has converted countless skeptics to the beauty of natural orange wine.
The viticulture is biodynamic and certified organic. No chemical pesticides, no synthetic herbicides, no artificial fertilizers. Gianmarco and Clémentine focus on maintaining a self-sustaining ecosystem — mixed crops of vines, olives, fruit trees, and green manures; beneficial insects and native plants; manual hoeing and biodynamic preparations that stimulate the vine's natural resistance. The harvest is entirely manual, with rigorous selection of only the healthiest, most concentrated bunches — each one picked by hand from vines nestled among chestnut and oak trees on iron-rich volcanic soils.
In the cellar, the white grapes (primarily Procanico, with Malvasia and other local varieties) are either gently pressed for direct fermentation or fermented on skins for extended maceration — the decision varies by vintage, by intuition, by the specific character of the harvest. Fermentation occurs spontaneously with indigenous yeasts, without temperature control, without additives, without sulfur. The wines are aged in a variety of vessels — old wooden barrels, amphorae, resin tanks — each chosen to allow the wine to develop its own character without imposing a house style. No fining, no filtration. Zero sulfur. The result is a wine that is alive, evolving, and deeply connected to the place from which it comes.
In the glass, it is amber-gold with a luminous, almost glowing intensity — the color of late afternoon sun through autumn leaves. The nose is profound and constantly evolving: dried apricot, orange peel, wild honey, chamomile, dried herbs, saffron, and a distinct volcanic, smoky minerality that speaks of the iron-rich soils of Gradoli. There are notes of wildflowers, nuts, and a subtle oxidative complexity that adds depth and intrigue. The palate is full-bodied, with gripping yet elegant tannins from the skin contact, vibrant acidity that cuts through the richness, a waxy, textured mouthfeel, and an incredibly long, savory, almost saline finish that lingers for minutes. It is a wine of great personality — a wine that proves Procanico and Malvasia, when grown biodynamically on volcanic soils and made with zero intervention, can produce whites of both immediacy and profound depth, of both pleasure and intellectual challenge.
The Bianco is a wine of the table and the mind — it pairs beautifully with rich pasta dishes, roasted vegetables, aged cheeses, spicy foods, or simply with good bread and olive oil. Serve at 12–14°C. It will reward 5–10 years of cellaring, developing more dried fruit, nut, and umami complexity. Every bottle is a testament to the power of volcanic terroir, the beauty of skin-contact winemaking, and the enduring magic of wines that honor the land without a single addition. ~$25–$40 / ~€22–€35.
The Le Coste Range
Gianmarco Antonuzzi and Clémentine Bouveron produce a diverse, ever-changing range of natural wines from their biodynamic vineyards in Gradoli, Lazio. All wines are estate-grown or sourced from rented old vines, hand-harvested, and made with indigenous yeasts. No commercial yeasts, no enzymes, no additives. No fining, no filtration. Zero added sulfur. Fermented and aged in stainless steel, resin, wood, or amphorae depending on the vintage and intuition. The portfolio includes orange wines, reds, rosés, pét-nats, and liter bottles — each one a pure, honest expression of the volcanic terroir and the couple's commitment to zero-intervention winemaking. Prices are approximate and in USD/EUR. Availability is extremely limited.
Le Coste produces a diverse, ever-changing range from its biodynamic vineyards in Gradoli, Lazio. All wines are hand-harvested and made with indigenous yeasts. No fining, no filtration, zero added sulfur. Vessels vary by vintage: stainless steel, resin, old wood, amphorae. The portfolio changes seasonally — new cuvées appear, old ones evolve. Availability is extremely limited due to small-scale natural production and high global demand. Contact the winery directly or visit The Grape Reset, Raisin, RAW WINE, and select natural wine retailers for current availability. Visits by appointment.
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Here are retailers and importers that carry Le Coste wines:
Tomorrow’s Wine — international-online natural wine shop. Tomorrow's Wine
Monty Wines (UK) — UK retailer listing several bottles. Monty Wines
WineNatur — natural wine specialty store. Wine Natur
Caverna do Vinho — Portuguese retailer. Caverna do Vinho
Gallienoteca — Italy-based enoteca offering Le Coste. Galli Enoteca di Galli Guido
MYSA Natural Wine — US natural wine shop with Le Coste range. MYSA Natural Wine