Casa Coste Piane

Casa Coste Piane Owner Loris Follador comes from a long line of farmers in Valdobbiadene. His family had vines on the steep slopes when the flat areas of the valley were pasture and beet fields and the main local industries were the nearby pottery and tile factories. Now these plains are full of vines, and commercial prosecco is the region's main industry.

Dank seines Vaters und Großvaters mussten Loris und seine beiden Söhne noch nie eine Rebe pflanzen. Das ist gut so, denn ihre Weinberge sind absurd steil und die Bodenschicht sehr dünn und trifft in wenigen Zentimetern auf festen Kalk- oder Sandsteinfelsen. Infolgedessen haben sie Rebstöcke, die 60 Jahre oder älter sind und in hoher Pergola an steilen Hängen gepflanzt sind. In der Hochsaison erwecken die Weinberge den Eindruck eines uralten Weinwaldes. Die Folladors sind sich dieses glücklichen Erbes sehr wohl bewusst und behandeln es mit der Ehrfurcht und Achtung, die es verdient. [su_spoiler title=”Weiter lesen” icon=”chevron”]Es werden keine Herbizide, Pestizide oder Düngemittel verwendet. Es ist unmöglich hier zu pflügen, aber es ist nicht wirklich notwendig, bei Reben dieses Alters. Sie haben ihre Nährstoff- und Wasserquellen vor langer Zeit tief in der darunter liegenden Steinformation gefunden und stehen in keiner Konkurrenz zur Oberflächenvegetation.

Harvesting is of course done by hand and seems almost impossible, especially on the steepest parts. The main focus of winemaking and cellar work is to preserve the potential Minerality and the terroir of these vines as simply and directly as possible.

Loris follows a tradition of winemaking handed down to him from previous generations, without adopting the methods and "improvements" that followed the economic boom of the 1960s, but with some attention to technological innovation. The grapes are immediately pressed with a pneumatic press (a relatively modern invention that is more efficient and allows for cleaner, fresher juice than a vertical press). The must is then partially fermented and the yeasts and juice are separated and the yeasts are cleaned by filtration. In the past, a cloth membrane resembling a very large tea bag was used, but today a paper membrane is used. The purified juice and filtered yeast are returned to the bottle together in late winter and early to mid summer, creating a perlage and carbon dioxide environment that prevents oxidation. Therefore, there is no need to use sulfur here. At Casa Coste Piane, there is no disgorgement.

The dead yeasts therefore remain in the bottle, which leads to further complexity, but also to a certain cloudiness. The wine can be decanted from the deposit. Or it can be enjoyed together with the natural ( and completely harmless) lees. In any case, the taste remains unchanged and the minerality unmistakable.

This is an easy drinking style of very dry Prosecco that has backbone, race and incisive minerality.[/su_spoiler]