costa graia current releases
Frusinate Senza Vandalismi
The idea behind “Senza Vandalismi” was to make a sparkling red wine that was inspired by what locals drank in the 1980s. Traditionally, the sparkling reds were heavily filtered and bottled while they were still fermenting and high in sugar. This would kick off a secondary fermentation in bottle. The team at Costa Graia took some creative license and decided to produce a dry and unfiltered version. It's inspired as much by artisanal beer as it is by sparkling wine.
The wine was bottled with around 20 g/l of residual sugar, under a crown and screw cap. It was left on its yeast for ten months before being disgorged. “Senza Vandalismi” roughly translates to “Being Free of Vandalism.”
Passerina del Frusinate
Visit a supermarket in Rome and you'll find Passerina that's cheaper than bottled water. Costa Graia's Passerina is an attempt at showing off the grape's true potential. It is fermented in a combination of vat, cement egg, and steel and aged for six months on its lees.
Piglio DOCG Superiore
Costa Graia's Cesanese de Piglio is a blend of all their Cesanese di Affile vineyards harvested at different times: Collepass, Vignali, and San Giovanni.
Fermentation is done in tank with indigenous yeast. The full maceration time varies according to conditions of the vintage but it is usually four weeks long. Around 75% of the total volume is aged in new and diversely toasted oak for six months, while the rest is put in steel tanks. The two formats are blended and then aged in a combination of cement and steel before they are bottled.
Piglio San Giovanni
San Giovanni is the first single vineyard Cesanese di Affile made at Costa Graia. The vineyard is only 0.5 hectare but it is now approaching 50 years of age. Vinification is done in cement with indigenous yeast. The wine is aged in 700 liter French oak barrels for eighteen months.
Rosato del Frusinate IGT
The Rosato del Frusinate is 100% Cesanese di Affile from all three of their vineyards. It is whole cluster pressed, macerated for twelve hours and fermented and aged entirely in stainless steel for six months before being bottled.