Located in the northern hills of Venice, Costadilà’s ("the hillside over there") goal is to revive its region’s rich agricultural traditions by reintroducing natural farming. They run a small “closed-loop” organic farm with a strong emphasis on polyculture - where vines, fruits, vegetables, grains, and livestock are cared for on the same plots of land. Costadilá has taken this natural approach to a whole new level adopting the mission statement: "Articoltura" - which means Art, Agriculture, and Culture.
Costadilà is one of a handful of producers in the region re-igniting the ancient way of making Prosecco. Traditional grape varietals are fermented with yeasts found on the skin, and left to age with the lees (leftover yeast particles) for at least 5 months. The juice is then bottled with must (juice + skins, seeds, and stems) from dried grapes to undergo secondary fermentation in the bottle. This results in lightly sparkling, low-alcohol wines with sediment that are left in. No sulfur is used at any point in the process, and each bottling is named in accordance to the harvested grapes’ elevation (330=330m, etc...).