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.
A blend of all three Champagne grapes grown on the coolest plots (the "lieux frais" of the name) l'Espiegle has, aged for 34 months on lees. Fresh Brie rind and lemon on the nose, with all the creamy complexity you could ask for on the palate.
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 Extra Dry version has a small addition of sugar to give a richer and riper flavour.