Costadilà, Company Articoltura
Playwine Today takes you to the discovery of a company and its wine, made by people who believe in a different relationship with their land and all beings, animals and plants that inhabit it. All this gives us a sparkling exciting, diverse, pleasant to drink.
Costadilà is a farm located in Tarzo in the province of Treviso, only vines grow vegetables and raise pigs and goats.
Company Articoltura are defined, as they have that as its mission to produce according to old knowledge, rediscovering forgotten varieties of seeds and breeding nearly extinct.
The wine they produce reflects the company philosophy, already the bottle is simple but special, transparent, enclosed by the crown cap, does not mention the name but only the altitude of the vineyards (280m above sea level), a clean and a nice logo label around his neck tells us that bottled water is a sparkling white wine IGT Colli Treviso has a rate of 11.5% alcohol, is re-fermented in the bottle, no added sulfur.
This wine is around € 10 and go to position, by area and type of production, despite the different grapes (here we have a typical blend of grapes, not specified, both white and red) in the range of Prosecco. In the glass seems beer, a Weiss is veiled foam persistent "birrosa" confused and a little frightening, but no light for this sparkling wine turbidity.
The smell is pretty intense, you feel the Prosecco grape, orange, white fruit, hints data from yeast, mineralalità, almost complex wine, quite fine, pleasantly bitter end, persistent.
The taste is very pleasant, bell'ingresso, carbon dioxide creates a soft foam that spreads throughout the palate, the orange back, you hear the prosecco, lovely freshness, great minerality.
One imagines easily with appetizers, poultry, fish and vegetables.
Here we are confronted with a wine so-called "natural" product in its corporate philosophy, the 'Articoltura, rediscovering old ways of making wine, things like a yield of 100 quintals per hectare and vineyards of 30/40 years, manual collection of grapes. In the cellar are left to macerate for 15 days on the skins at controlled temperature and with indigenous yeasts, then it is aged for about 5 months on the lees, then we proceed to the second fermentation in the bottle, and then is added to unfermented grape pressings from the same grapes left to ferment March. Sulfur is not added. Another sparkling outside the box, for you tasted. No doubt good, no defects, proposed at a lower price than honest, is an experience to drink this wine, great in its simplicity and naturalness, it is not the usual Prosecco.
I was lucky enough to taste, buy wine and to know this with one of the producers, really nice person, I remember his bold tasting notes on two of the great red wines and equally sympathetic Henry Milan, defines a more Calvinist than Catholic and the other, may seem like a shot but it was a funny simile to explain two different styles of production. Everything discussed at the event just Uva, in spite of the unfortunate choice of date, (the same as the earth trembles held at the Leoncavallo in Milan), one can not criticize the choice of manufacturers, almost all excellent with some excellent, which Radikon , the aforementioned Milan and De Bartoli . Ps: We thought
of sparkling wine with a trick that compare equal commercial value, a Carpene Malvolti Prosecco Superiore di Conegliano DOCG, from the supermarket chains, but the disparity of forces in the field made it impossible for any comparison (clearly the prerogative of Costadilà).
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