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Coste e Fossati is, as its name suggests, made from two vineyards in Barolo: Coste di Vergne and Fossati. The altitude is relatively high (440 m) and the terroir is marly. South/south-east exposure. Guyot cultivation, natural grassing, green harvesting if necessary.
20 days of maceration with TO control, fermentation via indigenous yeasts, malolactic fermentation before the summer following the harvest, then maturation in barrels for 8 to 12 months. The Dolcetto produced here is unanimously recognised as one of the greatest in Italy.
Suggestions for accompaniment
Pork tenderloin in a crust, lacquered turnips - Boiled beef in vinaigrette.
The wines of
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