Costadilá is one of a handful of producers in the Prosecco region that have re-defined the way we think about Prosecco – reviving the completely natural and ancient way of making Prosecco called metodo ancestrale. The resulting wines are called Prosecco ‘Col Fondo’ because they are bottled un-disgorged ‘with sediment’, which helps the wine remain stable without the addition of any sulphur.

Originally founded by Ernesto Cattel in 2005, Costadilá remains a personification of his philosophy and vision. A vision of ‘articoltura’ – Art, Agriculture and Culture – that brings back to life the old values of the closed-loop agricultural farm where there was not just the vineyard but also agricultural crops and farm animals. Everything they do is natural, social, and sustainable.

Today, Alex della Vecchia and Martina Celi continue Ernesto’s vision, having worked alongside him for many years. Indigenous varieties are harvested by hand in small baskets from vineyards of different elevations – 280m, 330m & 450m – above sea level.

The fermentation is spontaneous with only natural indigenous yeasts and the wine is left on the lees for at least 5 months before bottling.  This wine is not disgorged and the lees remains in the bottle. There is no dosage. This metodo ancestrale process produces wines with a light naturally produced frizzante and an enjoyable 10 – 11% alcohol.

Costadilá wines are a true artisinal vision – the transformational journey of the wine from the vineyard to the glass, expressing the territory and culture from which they originate.