Costadila Prosecco - Love at first sight, pop and sip
The other day I popped open a bottle of the new Prosecco from Costadila. The bottle itself is an essay in minimalism,being clear with a swirly motif, sealed with a crown cap and distinguished by a drop label attached by string. A crust of brown sediment sat staunchly in the punt. I opened the bottle which gave a rifle crack as the cap lifted off. The wine itself was brilliantly fresh, dry, lemon-edged with the crunch-crunch-crunch of apple skins.
When I searched for the web site I found something imbued with a kind of hilarious poetry which perfectly captured the spirit of the Prosecco. Here then is the fiche technique including serving suggestions. Thanks to Dario for the translation.
Costadilà Articoltura
- Arte (= art)
- Coltura (agri-colutra = agriculture)
- Cultura (coltura = ancient Italian for culture)
It would be “Agriculture with culture and art”
“Our prosecco is a creation (componimento is actually “musical creation") of Eros Zanon, produced and vinified with very ancient (not old!) techniques. The result is a wine with natural fermentation, without any addition of sugar and sulphites, not clarified, that develops fine bubbles thanks to its indigenous yeast kept in the bottle “bottom”.
Host Mauro Lorenzon, mentor
Location: Grapes sourced from the hills in county “Le Serre a Miane”
Type of wine: White frizant wine
Classification: Indicazione geografica tipica (IGT)
Grape: Prosecco Tondo (round prosecco)
Soil: Clay and limestone
Altitude: Vineyards between 200-300 metres altitude, mostly south east exposure. Vines are average age of 40-50 years
Yields: 80 quintals per hectare, average of 4 Kg per plant
Harvest: By hand, in small baskets
Harvest season: End of September - early October
Vinification: Pigeage of destemmed grapes, short maceration on the skins, static decantation of the must and spontaneous fermentation to natural temperature with indigenous yeasts. Aged on fine lees for 5 months.
Presa di spuma: ("how to get the foam"): Natural refermentation in the bottle, as per the old tradition, in the following spring, with own yeasts and sugar for almost 3 months until zero sugar.
Tasting note: Straw yellow colour. Delicate hints on the nose of apple, white peach-skin and green plum. On the palate the wine soft and crusty like freshly baked bread. Elegant crunchily mineral note with a light typical bitter scent and inviting bubbles that give a refreshing sensation, making the wine very digestible.
Serving: According to your sensibility!!
System: 1-2-3.
System 1: FROM CLEAR TO CLOUDY: Open the bottle carefully reclining it to prevent the wine from leaking out, pour slowly in the glass until the cloudy part appears; if the drinker likes the cloudy sediment, he will ask you.
System 2: CLEAR CLEAR: Slowly carafe to separate the wine sediments, serve in a flute, or in a glass having the “perlage-point”.
System 3: ALL BOTTOM: “Shake before using”, open the bottle well chilled holding carefully reclining it and serve directly in the glass. Enjoy the prosecco with its orangery bitterish taste and feel the sparkle in the mouth without seeing it…
