Coste del Vivo is the personal project of winemaker Toby Owen. 20 years ago, he was manager of a wine shop in Scotland, dreaming of one day being able to make wine like the best of those he sold. In 2009 a chance meeting led to experience working with Brunello producer San Polino in Montalcino. Later, in 2012 he returned to Montalcino as winemaking assistant at Casa Raia. By the following vintage he was winemaker for micro-producer Hortulanus in the beautiful vineyards of Seggiano on Monte Amiata, and it's here he began producing his own range of fabulous wines.

Tuscany, located in central Italy, is one of the world’s most celebrated wine regions with its rolling hills, medieval towns, and exceptional wines. The region enjoys a warm Mediterranean climate with hot, dry summers and mild winters. Coastal breezes and elevation in the inland hills help maintain freshness and balance in the grapes.

Sangiovese is the dominant grape variety, forming the backbone of iconic wines such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. It produces medium- to full-bodied reds with bright acidity, firm tannins, and flavours of cherry, plum, dried herbs, and earthy spice. Tuscany is also home to the "Super Tuscans," modern-style wines often blending Sangiovese with international varieties like Cabernet Sauvignon, Merlot, and Syrah. These wines tend to be richer, more concentrated, and aged in new oak.

White wine production includes refreshing Vernaccia di San Gimignano and aromatic Trebbiano blends. Tuscany’s diverse wine styles range from rustic and traditional to polished and contemporary, always expressing a strong sense of place. With its blend of heritage, innovation, and terroir, Tuscany remains a benchmark for Italian wine excellence.

Merlot is one of the world’s most widely planted and popular red grape varieties, prized for its soft texture, approachability, and rich fruit character. Originating in Bordeaux, France—particularly prominent in the Right Bank regions of Saint-Émilion and Pomerol—Merlot is often blended with Cabernet Sauvignon and other Bordeaux varieties to add suppleness and ripe fruit.

Viticulturally, Merlot is an early-ripening grape, making it well-suited to cooler climates. It thrives in clay-rich soils, which enhance its plush texture and depth. However, it can be sensitive to frost and overly vigorous if not carefully managed, sometimes leading to high yields and diluted flavours.

Today, Merlot is grown extensively around the world, including in France, Italy, the United States (especially California and Washington State), Chile, Australia, and New Zealand. In each region, it adapts to different styles—from soft and fruity to structured and age-worthy.

Merlot wines are typically medium to full-bodied, with smooth tannins and flavours of plum, black cherry, blackberry, chocolate, and sometimes herbal or earthy notes. In warmer climates, the wines tend to be richer and fruitier, while cooler regions produce more restrained, elegant expressions. Merlot’s versatility and charm make it a staple of both varietal wines and blends worldwide.

Sangiovese is Italy’s most widely planted and historically significant grape, best known as the backbone of renowned wines like Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Originating in central Italy, notably Tuscany, Sangiovese has been cultivated for centuries and is deeply intertwined with the region’s winemaking identity.

Sangiovese is a late-ripening variety that thrives in warm, sunny climates with well-drained soils, particularly limestone and clay. It is known for its high acidity, moderate to high tannins, and ability to express terroir clearly. The grape can be challenging to grow consistently, as it is sensitive to site, climate, and vineyard management.

While its heart remains in Italy, Sangiovese is also grown internationally—in California, Washington State, Argentina, Australia, and increasingly in countries like Romania and Greece. Outside Italy, it is often used in varietal wines or blended to add acidity and structure.

Sangiovese produces a range of wine styles, from light and fresh to full-bodied and age-worthy. Common flavour profiles include cherry, red plum, dried herbs, tomato leaf, leather, and earthy spice. In oak-aged expressions, notes of tobacco, cedar, and balsamic emerge. Its structure and acidity make it especially food-friendly, pairing well with a wide range of dishes.

Cabernet Franc is one of the classic black grape varieties, believed to have originated in southwest France, possibly in the Basque region. Genetically, it is a parent of both Cabernet Sauvignon and Merlot, making it a cornerstone of many of the world’s great red wines. In the vineyard, Cabernet Franc is known for its early ripening, adaptability to cooler climates, and good disease resistance. It thrives in well-drained, gravelly or sandy soils, producing moderate yields with small, thin-skinned berries.

Traditionally associated with the Loire Valley (notably Chinon, Bourgueil, and Saumur-Champigny) and Bordeaux, it is now grown worldwide, including in Italy’s Friuli and Veneto regions, Spain, Hungary, South Africa, the United States (especially California and New York’s Finger Lakes), Canada, Argentina, and New Zealand.

Cabernet Franc’s style varies with climate and winemaking approach. In cooler regions, it produces medium-bodied wines with high acidity, moderate tannins, and distinctive aromas of redcurrant, raspberry, and violets, often with herbal or leafy notes such as green bell pepper. Warmer climates yield riper, fuller expressions with blackberry, plum, and spice. It is frequently used in Bordeaux-style blends for aromatic lift and finesse, but can also shine as a varietal wine, celebrated for its elegance, freshness, and complex, savoury character.

Merlot is one of the world’s most widely planted and popular red grape varieties, prized for its soft texture, approachability, and rich fruit character. Originating in Bordeaux, France—particularly prominent in the Right Bank regions of Saint-Émilion and Pomerol—Merlot is often blended with Cabernet Sauvignon and other Bordeaux varieties to add suppleness and ripe fruit.

Viticulturally, Merlot is an early-ripening grape, making it well-suited to cooler climates. It thrives in clay-rich soils, which enhance its plush texture and depth. However, it can be sensitive to frost and overly vigorous if not carefully managed, sometimes leading to high yields and diluted flavours.

Today, Merlot is grown extensively around the world, including in France, Italy, the United States (especially California and Washington State), Chile, Australia, and New Zealand. In each region, it adapts to different styles—from soft and fruity to structured and age-worthy.

Merlot wines are typically medium to full-bodied, with smooth tannins and flavours of plum, black cherry, blackberry, chocolate, and sometimes herbal or earthy notes. In warmer climates, the wines tend to be richer and fruitier, while cooler regions produce more restrained, elegant expressions. Merlot’s versatility and charm make it a staple of both varietal wines and blends worldwide.

Sangiovese is Italy’s most widely planted and historically significant grape, best known as the backbone of renowned wines like Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Originating in central Italy, notably Tuscany, Sangiovese has been cultivated for centuries and is deeply intertwined with the region’s winemaking identity.

Sangiovese is a late-ripening variety that thrives in warm, sunny climates with well-drained soils, particularly limestone and clay. It is known for its high acidity, moderate to high tannins, and ability to express terroir clearly. The grape can be challenging to grow consistently, as it is sensitive to site, climate, and vineyard management.

While its heart remains in Italy, Sangiovese is also grown internationally—in California, Washington State, Argentina, Australia, and increasingly in countries like Romania and Greece. Outside Italy, it is often used in varietal wines or blended to add acidity and structure.

Sangiovese produces a range of wine styles, from light and fresh to full-bodied and age-worthy. Common flavour profiles include cherry, red plum, dried herbs, tomato leaf, leather, and earthy spice. In oak-aged expressions, notes of tobacco, cedar, and balsamic emerge. Its structure and acidity make it especially food-friendly, pairing well with a wide range of dishes.

Cabernet Franc is one of the classic black grape varieties, believed to have originated in southwest France, possibly in the Basque region. Genetically, it is a parent of both Cabernet Sauvignon and Merlot, making it a cornerstone of many of the world’s great red wines. In the vineyard, Cabernet Franc is known for its early ripening, adaptability to cooler climates, and good disease resistance. It thrives in well-drained, gravelly or sandy soils, producing moderate yields with small, thin-skinned berries.

Traditionally associated with the Loire Valley (notably Chinon, Bourgueil, and Saumur-Champigny) and Bordeaux, it is now grown worldwide, including in Italy’s Friuli and Veneto regions, Spain, Hungary, South Africa, the United States (especially California and New York’s Finger Lakes), Canada, Argentina, and New Zealand.

Cabernet Franc’s style varies with climate and winemaking approach. In cooler regions, it produces medium-bodied wines with high acidity, moderate tannins, and distinctive aromas of redcurrant, raspberry, and violets, often with herbal or leafy notes such as green bell pepper. Warmer climates yield riper, fuller expressions with blackberry, plum, and spice. It is frequently used in Bordeaux-style blends for aromatic lift and finesse, but can also shine as a varietal wine, celebrated for its elegance, freshness, and complex, savoury character.

Merlot is one of the world’s most widely planted and popular red grape varieties, prized for its soft texture, approachability, and rich fruit character. Originating in Bordeaux, France—particularly prominent in the Right Bank regions of Saint-Émilion and Pomerol—Merlot is often blended with Cabernet Sauvignon and other Bordeaux varieties to add suppleness and ripe fruit.

Viticulturally, Merlot is an early-ripening grape, making it well-suited to cooler climates. It thrives in clay-rich soils, which enhance its plush texture and depth. However, it can be sensitive to frost and overly vigorous if not carefully managed, sometimes leading to high yields and diluted flavours.

Today, Merlot is grown extensively around the world, including in France, Italy, the United States (especially California and Washington State), Chile, Australia, and New Zealand. In each region, it adapts to different styles—from soft and fruity to structured and age-worthy.

Merlot wines are typically medium to full-bodied, with smooth tannins and flavours of plum, black cherry, blackberry, chocolate, and sometimes herbal or earthy notes. In warmer climates, the wines tend to be richer and fruitier, while cooler regions produce more restrained, elegant expressions. Merlot’s versatility and charm make it a staple of both varietal wines and blends worldwide.

Sangiovese is Italy’s most widely planted and historically significant grape, best known as the backbone of renowned wines like Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Originating in central Italy, notably Tuscany, Sangiovese has been cultivated for centuries and is deeply intertwined with the region’s winemaking identity.

Sangiovese is a late-ripening variety that thrives in warm, sunny climates with well-drained soils, particularly limestone and clay. It is known for its high acidity, moderate to high tannins, and ability to express terroir clearly. The grape can be challenging to grow consistently, as it is sensitive to site, climate, and vineyard management.

While its heart remains in Italy, Sangiovese is also grown internationally—in California, Washington State, Argentina, Australia, and increasingly in countries like Romania and Greece. Outside Italy, it is often used in varietal wines or blended to add acidity and structure.

Sangiovese produces a range of wine styles, from light and fresh to full-bodied and age-worthy. Common flavour profiles include cherry, red plum, dried herbs, tomato leaf, leather, and earthy spice. In oak-aged expressions, notes of tobacco, cedar, and balsamic emerge. Its structure and acidity make it especially food-friendly, pairing well with a wide range of dishes.

Cabernet Franc is one of the classic black grape varieties, believed to have originated in southwest France, possibly in the Basque region. Genetically, it is a parent of both Cabernet Sauvignon and Merlot, making it a cornerstone of many of the world’s great red wines. In the vineyard, Cabernet Franc is known for its early ripening, adaptability to cooler climates, and good disease resistance. It thrives in well-drained, gravelly or sandy soils, producing moderate yields with small, thin-skinned berries.

Traditionally associated with the Loire Valley (notably Chinon, Bourgueil, and Saumur-Champigny) and Bordeaux, it is now grown worldwide, including in Italy’s Friuli and Veneto regions, Spain, Hungary, South Africa, the United States (especially California and New York’s Finger Lakes), Canada, Argentina, and New Zealand.

Cabernet Franc’s style varies with climate and winemaking approach. In cooler regions, it produces medium-bodied wines with high acidity, moderate tannins, and distinctive aromas of redcurrant, raspberry, and violets, often with herbal or leafy notes such as green bell pepper. Warmer climates yield riper, fuller expressions with blackberry, plum, and spice. It is frequently used in Bordeaux-style blends for aromatic lift and finesse, but can also shine as a varietal wine, celebrated for its elegance, freshness, and complex, savoury character.