Everything at Costadilà is farmed organically. As far as 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. No sulfur is used at any point in the vinification. Each bottling is named in accordance to the site's elevation (330=330m, etc...).
This Rosso is a wild one, it's light and fruit forward with zippy acidity. It should be drunk chilled!