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Costadilà – which is now based in San Lorenzo, in the hills of Vittorio Veneto – takes its name from the fraction of the municipality of Tarzo. Here among the hilly territories perfect for the production of Prosecco DOCG, Ernesto Cattel in 2005 began business as a farmer-winemaker or, as he liked to define himself, as an articulator, becoming the pioneer of an artisanal and quite genuine winemaking style that is based on the potential of the native grapes of glera, bianchetta trevigiana and verdiso from the hills of the Alto
Trevigiano. A return to countryside ways without following fashions or making compromises.
Talking about Costadilà is like talking about Ernesto Cattel and vice versa, because Costadilà was and still is one of his creatures, the personification of his philosophy and his vision.
A vision of transparency, like the deliberately chosen transparent bottles that do not hide their indigenous yeasts and the turbid amber colour that changes from bottle to bottle. A vision that wants to bring back to life the old values of the closed-cycle agricultural farm, where the vineyard was flanked by fruit and vegetable crops, together with farmyard animals and larger livestock such as sheep and pigs. All in the most natural way, with minimal intervention by human hand, leaving the creatures that populated this universe
almost in the wild. Thus the place existed before the logo did.
Costadilà – which is now based in San Lorenzo, in the hills of Vittorio Veneto – takes its name from the fraction of the municipality of Tarzo. Here among the hilly territories perfect for the production of Prosecco DOCG, Ernesto Cattel in 2005 began business as a farmer-winemaker or, as he liked to define himself, as an articulator, becoming the pioneer of an artisanal and quite genuine winemaking style that is based on the potential of the native grapes of glera, bianchetta trevigiana and verdiso from the hills of the Alto
Trevigiano. A return to countryside ways without following fashions or making compromises.
Talking about Costadilà is like talking about Ernesto Cattel and vice versa, because Costadilà was and still is one of his creatures, the personification of his philosophy and his vision.
A vision of transparency, like the deliberately chosen transparent bottles that do not hide their indigenous yeasts and the turbid amber colour that changes from bottle to bottle. A vision that wants to bring back to life the old values of the closed-cycle agricultural farm, where the vineyard was flanked by fruit and vegetable crops, together with farmyard animals and larger livestock such as sheep and pigs. All in the most natural way, with minimal intervention by human hand, leaving the creatures that populated this universe
almost in the wild. Thus the place existed before the logo did. This reality was also created to raise awareness of an agricultural model which is sustainable and completely natural, a relationship where nature is allowed its time cycle, with no hurry, where the patience, respect and attention are the same that were given to the people with whom he came into contact. The logo, a millennial symbol of Celtic culture, represents the search for harmony between man and creation. A symbol of rebirth, a long and winding road that leads to rediscovering yourself, and once you do, you will see the world with different eyes and a different spirit. The ancestral concept of finding the balance between man and nature is resumed and carried forward with the works of Ernesto on his land, which echoes with a primordial love for everything that surrounds us, exuding an almost pagan love for the places where he set foot.
Costadilà is therefore in all respects an extension of his person, his personification, which despite everything remains alive in those places and in the knowledge that he transmitted to us.
“Tradition is fuelling the flame, not worshiping the ashes.”
The range of Costadilà wines is the result of the truly artisanal vision and method practiced. Expressive, unique wines of extraordinary drinkability, sold in transparent glass bottles so that the different shades of colour can be seen clearly, “so that nothing can be hidden”. The names of the wines, classified as “sparkling white wines”, indicate the altitudes of the vineyards from which the grapes come: 280slm, 330slm e 450slm.
The transformational journey of the wine from the vineyard to the glass is never the same nor predictable, as a lot also depends on the seasonal trend and the evolution in the bottle.
This, in short, is the story of Costadilà, wines which are alive, able to evolve, which express the vocation of the vine and the territory in which it is grown.
The range of Costadilà wines is the result of the truly artisanal vision and method practiced. Expressive, unique wines of extraordinary drinkability, sold in transparent glass bottles so that the different shades of colour can be seen clearly, “so that nothing can be hidden”. The names of the wines, classified as “sparkling white wines”, indicate the altitudes of the vineyards from which the grapes come: 280slm, 330slm e 450slm.
The transformational journey of the wine from the vineyard to the glass is never the same nor predictable, as a lot also depends on the seasonal trend and the evolution in the bottle.
This, in short, is the story of Costadilà, wines which are alive, able to evolve, which express the vocation of the vine and the territory in which it is grown.
What is natural wine? It isn’t easy to summarize such a vast and complex topic in a few words.
In recent years, the movement of natural wines, started by a group of winemakers linked by a common vision of producing healthy wines beginning with the protection of the territory, has been able to involve a new audience, that of enthusiasts and experts who are looking for artisanal wines, not homologated, which know how to express the specificities of the territory of origin and the differences produced by nature in the individual vintages.
Natural wine is therefore a widely used expression that identifies a production philosophy. No synthetic chemicals, pesticides or herbicides are used in the vineyard, in order to allow the plant to retain its vitality. In the cellar, treatments considered invasive and artificial are avoided. The fermentation process is activated using only indigenous yeasts in order to interpret the peculiarities of the vine and its relationship with the land and with very little or no sulphites.
