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Poggio Costa is a collaboration between American wine professionals and Italian wine makers. All of the growers are certified sustainable, and on the hillside vineyards of the Fruilian coast.

Poggio Costa is a celebration of the traditions of Prosecco. The name means “Hill by the sea.”

This references the coastal range that runs the border between Slovenia, and the Gulf of Trieste.  Glera, the primary grape of Prosecco, was first planted on the Friulian coast in the town of Prosecco. For years, the grape carried the name Prosecco. The village is just 15 km north of Trieste, and benefits from the sea breezes, adding a distinct freshness and minerality, ideal for Prosecco.  The soils are Marl and sandstone, with an enormous amount of marine fossil mixed in. These soils and the salty winds are what give Poggio Costa Prosecco its unique liveliness, minerality, and fruity notes.


Despite legend and indeed Prosecco’s association with the Veneto, Glera is not originally from there. In fact, it was originally Slovenian, but brought to Italy and first planted in the village of Prosecco, in the district of Trieste, near the Slovenian border, in Friuli. In 2009, Prosecco was being elevated to DO status. As a result, the name of the grape had to be changed from Prosecco, back to Glera, the Friulian name for the grape.


Poggio Costa is small-batch, technically brut Prosecco. The reason for making it in small batches, is to retain as much freshness and vibrancy as possible, from batch to batch, and year to year. Being able to work directly with specific growers helps to streamline the path to achieving the vision of the Poggio Costa project. In addition to the production of the highest quality wines possible, doing so in an eco-friendly way is also part of the mission. This means using renewable energy, practicing sustainably in the vineyards and winery, being conscious of water use and quality, and being good partners to the farmers and their employees.


Brut Prosecco


This is method Charmat from 100% Glera, and technically Brut. This is traditional, old school Prosecco done in a modern way. It is exceedingly aromatic with white flowers, hazelnuts, green apples, and honeydew. The palate is very much a confirmation of this,  particularly the honeydew melon and green apples. Lemon oil runs throughout the experience, bouncing on small, fine, bubbles. This is an aperitif wine, and one should not feel guilty having it poolside. However, you may also enjoy it with black pepper potato chips, or crostini with cream cheese and black olive tapenade with green onions and fresh herbs.


Brut Rose.


This is a blend of Glera and Pinot Nera, from sustainable growers on the Adriatic coast in Friuli.

On the nose, this wine delivers tart, brambly, aromas, along with crisp, white peaches. The floral attributes of the Glera, compliment savoury-ness of the Pinot Nera. As both are racy, zesty varieties, this wine is taught with tingling acid, which supports a lush mousse of tiny bubbles. This too is an aperitif wine, but with a lot of potential for other fun. Beef carpaccio with truffle cheese and arugula or paper-thin Finnochiona salami are fantastic table mates. 

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