Casa Coste Piane Sur Lie Prosecco NV

Casa Coste Piane Sur Lie Prosecco 2025

Casa Coste Piane
$30.00

Grape: Glera
Vintage: 2025
Type: Sparkling

Sourced from steep, historic hillside vineyards in Santo Stefano di Valdobbiadene, this traditional col fondo sparkling wine is crafted by Loris Follador using natural ancestral methods. Rooted in shallow, limestone-rich clay soils, the hand-harvested glera grapes ferment spontaneously with native yeasts in stainless steel to produce a dry base wine. In the spring following harvest, the wine is bottled unfined and unfiltered with a small amount of saved sweet must to undergo a natural secondary fermentation in the bottle. Left permanently on its lees (sur lie) with no disgorgement or added dosage, this is a cloudy, zero-sulfur expression of artisanal Prosecco that rejects industrial tank production in favor of raw site character.

It pours a pale, hazy straw-yellow hue with a delicate, soft effervescence, opening with rustic aromas of green apple, wet yeast, preserved lemon, and white flowers. On the palate, focused flavors of tart pear, salt-cured citrus, raw almond, and dried herbs unfold over a light, dry frame. The fine lees sediment remaining in the bottle adds a subtle, creamy mid-palate weight, balanced by a sharp, driving line of natural acidity. It finishes clean, bone-dry, and highly refreshing, leaving a lingering trail of citrus pith, chalky stone, and a light savory twist.

Prosecco "Frizzante…Naturalmente" undergoes no physical or chemical treatment during vinification or bottling and this means the wine remains alive and in constant evolution as the natural yeasts in the bottle continue to work.

Winery

Casa Coste Piane

Loris Follador is from a long line of farmers in Valdobbiadene. Their vineyards, featuring 60+ year old vines, are absurdly steep and the soil is very shallow.

The Folladors are well aware of this fortunate legacy and treat it with the reverence and respect it deserves. No herbicides, pesticides or fertilizers are used. It’s impossible to plow here, but it’s really not necessary with vines of this age; they’ve long ago found their sources deep within the stone formation below.

Hand harvesting of course. Most importantly, the focus on the vinification and the cellar work is to express, as simply and directly as possible, the potential minerality and the terroir of these vines.