Costadilá has taken this natural approach to Prosecco to a whole new level adopting the mission statement: "Articoltura" - which means Art, Agriculture, and Culture. Everything they do is natural, social, and sustainable.
The grapes are harvested by hand in small baskets. The fermentation is spontaneous with only natural indigenous yeasts and the wine is left on the lees for at least 5 months before bottling.
For the taste profile, think peaches, baked bread and grapefruit pith with a fine bubble.
Warning: This is so delicious that one bottle will never be enough.