Costadilà
NV Costadilà 'Mòz' 750mL
If you want the benchmark for Veneto’s old-school cloudy fizz, this is it, profiled in Saveur as a standard-bearer for in-bottle-fermented Prosecco. Costadilà began in 2006 with Ernesto Cattel to revive that col fondo tradition, and today Martina Celi and Alex della Vecchia carry it on. For Mòz, they blend Glera, the grape behind Prosecco, with Moscato Fior d’Arancio from the Euganei Hills, pressing the Glera and giving the Moscato a month on its skins, then starting the second fermentation with must from dried grapes and leaving it unfiltered, which keeps the wine’s savory notes and layered texture.
Fruity aromatics lead to a dry, fresh, and fragrant palate with a lightly savory edge. The gentle, lightly sparkling bead makes it easy to drink, and a mineral, clean finish brings a light bitter twist that keeps it refreshing. This is definitely a wine that will stir conversation!
- Producer
- Costadilà
- Style
- Sparkling White
- Grape
- Moscato Fior d’Arancio
- Origin
- Veneto, Italy
- Classification
- Vino Bianco Frizzante
- Farming
- Organic
- Winemaking
- Direct press for Glera, then spontaneous fermentation with native yeast in steel. The Moscato Fior d’Arancio was macerated on the grape skins for 30 days in steel. Bottled without fining or filtration, then a second fermentation in bottle started with must from dried grapes, and not disgorged. No dosage is used. Annual production for this cuvee is not published.
- Tech sheet
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Torreglia, Province of Padua, Veneto, Italy
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Costadilà
Today the range includes single‑site and blended bottlings, all made with the same core cellar choices, including dried‑grape must for the second fermentation and no disgorgement, which preserves texture from the lees. They start the in-bottle second fermentation with must from grapes they dry themselves, then leave the lees in the bottle rather than disgorging. Grapes are picked by hand, fermentations start with native yeast, and no dosage is added.
| Nose | Fruity aromatics |
|---|---|
| Palate | Dry and fresh, fragrant, lightly savory |
| Finish | Mineral and lightly bitter at the close |
| Texture | Gentle, lightly sparkling bead |
| Body | Light to medium |
| Serving | Serve at 45°F. Pour gently off the sediment. |
- ABV
- 11.5%
- Pairs with
- Venetian cicchetti with olives and fried anchovies; prosciutto and melon; crispy chicken wings with lemon and herbs; sushi rolls with salmon and avocado; arugula salad with goat cheese and walnuts.
- Blend
- Moscato Fior d’Arancio, Glera
- Terroir
- Volcanic soils in the Euganei Hills, Moscato from Villa dei Vescovi di Torreglia, vines around 30 years old.
white grape · regional staple
Glera
gleh·rah
Crisp sparkling base with fresh apple and delicate white flower lift.
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If you want the benchmark for Veneto’s old-school cloudy fizz, this is it, profiled in Saveur as a standard-bearer for in-bottle-fermented Prosecco. Costadilà began in 2006 with Ernesto Cattel to revive that col fondo tradition, and today Martina Celi and A...
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