Made from Glera grapes but otherwise quite distinct from run-of-the-mill Prosecco. Fermented in stainless steel, aged in large oak barrels. Refermentation with added must from the same vintage without disgorgement. Mild bubbles with crisp cider-like flavors, mild yeastiness, and light touch of floral and grassy notes.
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...).