Costadilà
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Ernesto Cattel founded Costadilà along with close friends Mauro and Leonello in 2006 not only to make wine but to work organically with focus on sustainable small scale farming for the future while breathing life back into the rich agriculture traditions of the area. This is beyond prosecco as after the initial fermentation and aging occurs only in stainless steel it's bottled, and re-ferments with that vintages must. The number notates the elevation, in meters, of the parcel from which the wine comes from
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carbon dioxide from the fermentation, allow fermentation to complete, is absorbed into the wine, on its own in the bottle, N 2022, Costadila Moz Moscato Fior d'Arancio-Glera, Veneto, Italy, 1.100