Costadilà ("the hillside over there") takes a natural approach to making Prosecco. The grapes are farmed organically and harvested by hand in small baskets. The fermentation is spontaneous with only natural indigenous yeasts and the wine is left on the lees for at least 5 months before bottling. 6-day maceration and fermentation in stainless steel. Aged in large oak barrels and bottled with no added sulfur.
Intensely mineral on the nose with hints of crusty bread and yellow fruit. On the palate, bright and fresh, with just a touch of pleasant bitterness.