450 slm Bianco Frizzante Costadilà: a Glera made with the ancestral method 10 times better than the best Prosecco

If you have never tasted the 450 slm Bianco Frizzante di Costadilà, buy a bottle right away. It is one of the few ways to understand what the wine of the Prosecco hills once was like. And we say it with melancholy in our hearts.

Pesticides and mass cultivation now ravage the Prosecco area to produce horrendous industrial wines that look like sweet sulfuric juices. Sure, they are dainty, delicate, subtle, precise, and spiffy, with a delicate bouquet and nice perlage.

But the sad truth is that they are bland wines.

This wine takes time back, contextualizes the wine in the tradition and in the “peasant” furrow of how it was before the industrial revolution of the 90s. A commendable project to restore dignity to vines such as Glera, Bianchetta Trevigiana, and Verdisio.

You won’t find Prosecco written on the label. It is a simple, incredible, tasty ancestral method if you want to give it a place.

And to understand it, just think of the name of this wine: 450 above sea level. The vineyard from which the grapes come is at this altitude, in the hills, where you prune and harvest and work by hand and there are no machines, but where the grapes are healthy and give good harvests. Even old Virgil used to say: to make good wine looks for the hill.

Get ready for an impact with a train: this wine will undermine all your convictions about the usual wasted, emaciated Prosecco.

No sugar, no parachute, here the acidity is king and hammers, the yeasts have enriched and expanded the taste boundaries of the wine, but the almond, exotic fruit, herbs, hay take on iridescent and pointed shapes. Everything speaks a language of hills, earth, and minerals, and there is no place for the stylized prosecco, all the banality, and pleasantness of making a spritz.

No, this wine is uncompromising, and in fact, it is always better to let it rest in the cellar for at least 1 year or even two. It is not a classic method to drink in 40 years, but do not think of a pear-flavored lemonade as are the industrial prosecco.

Organoleptic characteristics of the wine 450 slm Bianco Frizzante Costadilà

Very intense nose, full of fruity, iodized hints, with a strong charge of citrus and melon. The flowers add a sinuous touch.

There is also a noble herbaceous boost that permeates the whole bouquet making it very alien to the domed and prone paradigm of autoclave prosecco. It is another wine with bread to bite to no end—another world.

On the palate, it is roaring, juicy, with a good body and light tannins, due to the maceration, which lasted for about ten days.

Long finish, almondy with streams of honey and acacia. Splendid, but not easy to approach if you are not used to ancestral methods that have made skin contact. But you cannot continue drinking sulfite broths like Prosecco Valdoca.

Price

16-18 euros. We do not say it’s cheap as the usual prosecco, but for a unique wine, with a tailored cut, coming from a unique hill of its kind, it is worth them all.

Food Pairings

Parmigiana ravioli, spaghetti with clams, chicken tikka masala, Chicken Cacciatore, Vitello Tonnato, truffle risotto, pasta alla carbonara.