Rediscovered wine, old gold, we would say orange. They processed white and red grapes. Maceration, pumping over, bottled without filtering, referments in the bottle with its own yeasts. It knows no sulfur!
Costadilà White Veneto Sparkling 280 SLM 2021
Rediscovered wine, old gold, we would say orange. Maceration, pumping over, bottled without filtering, referments in the bottle with its own yeasts. It knows no sulfur!
The range of Costadilà wines is the result of a truly artisanal vision and practice. Expressive, unique, extraordinarily drinkable wines marketed in clear glass bottles so that the different shades of color can be seen in transparency, “so that nothing can be hidden.” The names of the wines, classified as “sparkling white wines,” indicate the altitudes of the vineyards from which the grapes come: 280slm, 330slm and 450slm. The journey of wine transformation from vineyard to glass is never the same or predictable, much also depends on seasonal trends and evolution in the bottle. This, in a nutshell, is the tale of Costadilà, wines that are alive, capable of evolving, expressing the vocation of the grape variety and the territory in which it is grown.
In the cellar
Vinification and aging: Spontaneous fermentation and maceration on the skins for 30 days in steel – Aging for 3 months in wood with subsequent passage in steel for final decanting – Bottling with addition of must from dried grapes
Tasting Notes: Deep golden yellow. Fragrant aromas of fresh yeast with crisp hints of yellow-fleshed and tropical fruits, and floral aromas. Juicy palate with soft, fresh tones and pleasant mineral savoriness. Good persistence.
Pairing: Ideal companion to Venetian cicchetti: crostino with baccalà mantecato, boiled moscardini, half an egg with anchovy, sarde in saor.
Soil: Shallow marly and clayey.
Vineyard size: 0.9 ha
Implantation type: Double inverted
Strain density per ha: 3.000
Average age of the vineyard: 60 years
Average production per ha: 90 hl
Vinification and aging: Crushing, spontaneous fermentation and maceration on the skins for 20 days in stainless steel vats. Aged for 10 months with passage in wood, bottled with addition of fresh must from dried grapes.
Total sulfur: 8 mg/l
Bottles produced: 4,800
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Bianchetta, Glera, Perera, Verdiso
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