# Mòz Vino Bianco Frizzante (NV)

- **Producer:** Costadilà
- **Colour:** orange
- **Type:** sparkling
- **Grapes:** Glera, Moscato Fior d'Arancio
- **Region:** Veneto, Italy
- **Style:** Natural
- **Alcohol:** 10.5%
- **Average price:** €24
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** blossom, orange, peach, apricot, rose, bread, toast, hay, honey

## About this wine

Costadilà was founded in 2006 by Ernesto Cattel alongside partners in Tarzo, Veneto, near the hills of Treviso. The project was established around 'Articoltura'—a model of regenerative agriculture and polyculture designed to revitalize traditional ancestral sparkling winemaking in contrast to industrial Prosecco production. Following Cattel's passing in 2018, the estate has been managed by Alex della Vecchia, Martina Celi, and Arno Cattel. While Costadilà is known for single-vineyard single-elevation sparkling wines, Mòz is a unique creation blending estate Glera with skin-macerated Moscato Fior d'Arancio sourced from volcanic soils in Colli Euganei.

## Interesting facts

- Costadilà was created to champion 'Articoltura', blending polyculture and biodiversity to challenge industrial Prosecco.
- Mòz undergoes secondary fermentation using dried grape must (passito) rather than added sugar or cultivated yeast.
- The wine gains its unique amber hue and texture from 10 to 30 days of skin maceration on Moscato grapes.

## Food pairing

The energetic carbonation, bright acidity, and light phenolic skin-contact grip make this dry sparkling orange wine remarkably food-friendly. It cuts through fried or oily textures, complements fresh seafood, and harmonizes effortlessly with savory Italian appetizers and mild spice.

## Wine making process

Harvesting is conducted entirely by hand. Glera grapes undergo direct pressing with spontaneous fermentation using indigenous yeasts. Moscato Fior d'Arancio grapes undergo 10 to 30 days of skin maceration in stainless steel tanks prior to pressing. Secondary fermentation occurs naturally in the bottle without added sugar or commercial yeast, triggered instead by adding dried grape must (passito) from the estate. The wine rests for around five months on its fine lees in tank before bottling, and is released unfined, unfiltered, without disgorgement, and with zero added sulfur dioxide.