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Ernesto Cattel started Costadila, in the Tarzo region of the Veneto, with a group of partners in 2006. Though Ernesto has now quit his full- time job to focus entirely on the operation, everything started as a labor of love. The Costadilà project's goal is to valorize and rejuvenate Tarzo's rich agricultural traditions by reintroducing natural farming to the region. Everything at Costadilà is farmed organically. As for the wines, they are fermented with native yeasts until completely dry, then bottled with must made from passito grapes they dry themselves for secondary fermentation. The wines are bottled unfined and unfiltered and shipped with sediment, and there is no dosage. This Methode Ancestral process produces wines with a light, naturally produced frizzante and an enjoyable 11% alcohol. The O-X, a blend of Pinot Noir and Glera, is an orange wine macerated on the skins; it has bright fruit and tangy acidity.
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