Everything at Costadilà is farmed organically. As far as the wines, they are fermented with native yeasts until completely dry, then bottled with must made from passito grapes they dry themselves for secondary fermentation. No sulfur is used at any point in the vinification. Each bottling is named in accordance to the site's elevation (330=330m, etc...).
The four traditional grapes of Prosecco are grown and used to make wine: Glera, Prosecco, Bianchietta and Verdizo. The three lesser known varieties used to be widespread in the area, often blended together. But in an all too common scenario, farmers began to realize that Prosecco was more prolific and high yielding, and began tearing out their remaining vines to replant the more productive varietal