Costadilà

Veneto, Italy

Costadilà makes no ordinary Prosecco. It was started by Ernesto Cattel, who sadly passed away in 2018. The estate is now run by Martina Celi and Alex della Vecchia. Both continuing the legacy and keeping all tradition alive. Bringing back the ways of the past, the wines at Costadilà are made using the Methode Ancestral. In this method, bubbles are achieved through a secondary fermentation in bottle. Another fascinating part to all this is that the must used in the secondary fermentation were all obtained from dried grapes that they make themselves at Costadilà. Organically grown grapes are picked by hand and placed in small baskets to ensure the berries are intact. Only indigenous yeasts are used throughout the fermentation process. The wines are never disgorged, no dosage used prior to bottling and lees are left in bottle.