Rosso – Costadilà

Rosso  - Costadilà

Rosso by Costadilà is a pleasant and well-drunk wine obtained from a blend of local red grapes. After the manual grape harvest, in the cellar fermentation is spontaneous in steel vats with maceration on the skins for about 20 days, without temperature control. Refinement continues in the same containers on the fine lees. No clarification and filtration before bottling. Rosso dei Colli Trevigiani IGT has a deep ruby ​​red color. The nose offers fruity and spicy sensations. In the mouth it is crunchy, with a nice acidity, with a slightly spicy and bitter finish.

Service

It is recommended to taste it at a 16/18 ° temperature in tulip goblets. Wine to drink immediately.

Pairing

All-round wine, for all occasions, great with homemade cold cuts, to be tried with an oven-baked lasagna.

Cellar: Costadilà

It is not easy to try to physically locate the Costadilà Agricultural Company, also because there are several small high-hill vineyards that cultivate and that contribute to surrounding it with a slight aura of mystery. The undisputed star, founder and soul of the company was Ernesto Cattel, who died prematurely, who today entrusted his vision of the wine and peasant world, together with the management of the company - born in 2006 - at the hands of Alex and Martina. In accordance with Ernesto's inspiring principles, Costadilà produces following the agricultural techniques of the organic method, with purely manual interventions of a viticulture respectful of the territory and the environment, and works in the cellar according to tradition, with the only help of the indigenous yeasts of the own grapes. The wines are the result of the maceration of indigenous white berried grapes. The refermentation of Costadilà wines takes place only in the bottle. The 280 m asl, 330 m and 450 m asl wines are the ones that best represent this philosophy and this style, where the hand of the vintner accompanies the fruit of the vine in its natural growth path. Their names derive from the altitudes of the vineyards of origin. The business activity is inspired by the recovery of the traditional closed cycle farm; future projects include, in addition to the breeding of cattle already in place, the introduction of sheep and goats, also in the wild