Founded in 2006 by Ernesto Cattel and partners, Costadilà set out to revive Tarzo’s agricultural traditions through a holistic model of polyculture, where vines grow alongside fruits, vegetables, cereals, and livestock, with all produce reinvested into the local community. Though Ernesto’s passing in 2018 was a profound loss, his collaborators Alex della Vecchia and Martina Celi continue his vision of a self-sustaining, organic farm. In the cellar, wines are made naturally—fermented with native yeasts, refermented in bottle with dried-grape must, and bottled without sulfur—each cuvée named after vineyard elevation. Their focus on the region’s four traditional grapes (Glera, Prosecco, Bianchetta Trevigiana, and Verdizo) resists the dominance of high-yielding Prosecco, preserving biodiversity and honoring the area’s deep-rooted heritage.
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