Vino Bianco frizzante Moz - Costadilà

Vino Bianco frizzante Moz - Costadilà

Costadilà gives us this wonder obtained from a blend of white grapes. Grapes coming from vineyards grown in biodynamic that grow on volcanic soils. After crushing the grapes, the fermentation is spontaneous with maceration on the skins for 10 days. It is refined on the fine lees for 5 months. Bottled with addition of unfermented must, by pressing of the same grapes left to dry until March, the fermentation takes place according to the traditional practice with natural refermentation in the bottle. The sparkling white wine Moz has a straw-yellow color with a thin and persistent mousse. On the nose it is fruity and aromatic. In the mouth it is crunchy like freshly baked bread, with the right shoulder given by the tannin, with an elegant mineral note and a slightly bitter finish. Glou-glou wine for all meals.

Service mode

Mode 1: Open the bottle, slightly inclined to prevent the wine from coming out, pour slowly into the glass until it comes out cloudy: those who want the bottom will request it.

Mode 2: Caraffare slowly to separate the sediments of the wine, and serve in a flute or glass that has the "puntoperlage".

Mode 3: Shake before "use", open the bottle very cold, keeping it slightly inclined and serve directly in the glass.

Pairing

Excellent aperitif and all-round wine, to try with a seafood pizza.

Winery: 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