COSTADILÁ COL FUNDO
Costadilá is one of a handful of producers in the Prosecco region that are redefining the way we think about Prosecco. These producers have re-ignited the completely natural and ancient way of making Prosecco called Methode Ancestral. The resulting wines are called Prosecco ‘Col Fondo’ because they are shipped un-disgorged ‘with sediment’. This helps the wine remain stable without the addition of any sulphur.
Costadilá has taken this natural approach to Prosecco to a whole new level by adopting the mission statement: “Articoltura” – which means Art, Agriculture, and Culture. Everything they do is natural, social, and sustainable.
The grapes are harvested by hand in small baskets. 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 remain in the bottle. There is no dosage. This Methode Ancestral process produces wines with a light naturally produced frizzante and an enjoyable 11% alcohol. This is the perfect holiday celebration bubbly.
This is our second Col Fondo Prosecco offering. The first offering – Zanotto Col Fondo – is the linear, focused, mineral and salty Col Fondo. The Costadilá Col Fondo is the rounder, fruitier offering – think peaches, baked bread and grapefruit pith with a fine bubble.
Warning: This is so delicious that one bottle will never be enough.