This week’s wine was enjoyed at Soho’s DuckSoup restaurant (in the same block as Ronnie Scott’s famous jazz bar), that has a focus on natural wine and simple but tasty dishes inspired from anywhere. Music lovers will find a home here too, as they have a collection of vinyl records for varied tastes.
The DuckSoup cookbook displayed
Anyway, the wine is a elegant and fruity red carbonic maceration wine from Gradoli, Lazio in central Italy.
Gianmarco Antonuzzi and Clémentine Bouveron dispose of around 14 hectares, oak and chestnut, and olive trees as well as vineyards. We are near the volcanic Lake Bolsena in the north of the Lazio region, 600 meters above sea level.
While the sites and microclimates of their 20 parcels vary, all are found on volcanic soil.
Some of the vines are ungrafted. This is a real artisanal project, carried out with a lot of patience, according to biodynamic principles, and without additions of any sort.
Le Primeur is a varietal aleatico that underwent a carbonic maceration for three weeks. Comes in magnums – or by the glass at DuckSoup.
Le Primeur 2015 (Le Coste)
Quite light in colour. Pure fresh fruit, flowers, red berries and stone fruit. Vivid and energetic, slightly carbonic in the mouth, simply delicious.
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