I Piccoli Vignaioli Il Coccio vino rosso in anfora

I Piccoli Vignaioli Il Coccio is an unusually pure expression of Sangiovese from Emilia-Romagna, crafted with a hands-off approach that lets the grape speak for itself. Whole clusters are placed in egg-shaped terracotta amphorae, with no crushing or destemming, no oak influence, and native yeasts guiding fermentation. The result is a distinctive, terroir-driven red that highlights the natural fruit, freshness, and identity of Sangiovese in a particularly traditional yet original way.

Makuprofiili
In the glass, Coccio typically shows a bright, lively ruby tone that hints at its fresh, fruit-forward style. The nose is likely to be expressive and aromatic, with red berries, sour cherry, dried herbs, and subtle earthy notes shaped by the terracotta aging. On the palate, expect a textural, energetic wine with juicy red fruit, vibrant acidity, and a mineral, slightly savory character. The amphora maturation helps preserve purity and tension, while the three months of skin contact add depth and structure. It is made to be enjoyed for its youthful brightness rather than long cellaring, though it should hold well for a few years and continue to evolve gracefully.

Viininvalmistus
This wine comes from Emilia-Romagna and is made entirely from hand-harvested Sangiovese grapes. Rather than being crushed and destemmed, the whole bunches are placed directly into egg-shaped terracotta amphorae, where the natural movement of the lees is encouraged by the vessel’s form. Fermentation takes place with indigenous yeasts, followed by three months of skin maceration and a further seven months of refinement in terracotta amphorae, a process designed to preserve the grape’s purity and fully express the character of the terroir.

Ruoka & tarjoilu
Serve this wine slightly cool, ideally around 16–18°C, to keep its freshness and aromatic lift intact. It pairs beautifully with Emilia-Romagna classics such as cured meats, tortellini, grilled sausages, tomato-based pasta dishes, roasted poultry, and mushroom risotto. Decanting is not essential, but a short airing in the glass can help open up the aromatics.

Tuottaja
I Piccoli Vignaioli is a small-scale producer with a focus on authentic, minimally вмеш intervened wines that reflect place and grape rather than cellar technique. Their approach emphasizes native fermentation and traditional materials, with an emphasis on purity and expression. In Emilia-Romagna, this kind of artisanal, terroir-conscious winemaking has particular significance, and Coccio stands out as an example of thoughtful, modern craftsmanship rooted in local identity.

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