Costadila is a closed ecosystem farm in the hills north of Venice. Each cuvee is bottled by its vineyard elevation and the wine is fermented in bottle and presented with the lees in the bottom of the bottle.

Prosecco made in the old method with a second fermentation in the bottle and the yeasts left unfiltered. Give it a little shake to add a toasty flavour to the lightly bubbly Prosecco.

Biodynamically grown Prosecco made in the Charmat method with fermentation in a pressurized tank. The Brut version is bone-dry and leans heavily into the tart green apple flavours.

A blend of a variety of Veneto's great White grapes, made in cement tanks and bottled with the addition of fresh must from Garganega grapes to kick off a second fermentation in the bottle.