The Company
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The Company:
Passion, Tradition, and Sustainability
The company is located on the hills of Oltrepò Pavese, between Casteggio and Montebello della Battaglia, in an area that has always been dedicated to viticulture.
Its origins date back to the early seventeenth century, when vineyards were already cultivated in these lands.
Here, where nature has created the perfect conditions for viticulture, we continue a centuries-old tradition with deep passion and respect for the environment that sorrounds us.
The Land
Aware of our role in the environment entrusted to us, our commitment is also out of respect for consumers and, with them, for the generations that will succeed us. The land is our most precious heritage, and its health is directly linked to the quality of our wines.
A SUSTAINABLE VINEYARD
Organic farming is an agricultural production method that does not use synthetic chemicals and seeks a balance between production itself and natural ecosystems. We have chosen organic cultivation for our vineyards as an act of responsibility in the face of growing environmental problems.
ORGANIC BY CHOICE
For La Costaiola, organic cultivation is not a market opportunity, but a conscious, heartfelt choice that has matured over time. It is a path we have decided to undertake with conviction, because we live immersed in our territory and want to preserve it in the best possible way.
Our Story: Ancient Roots and Family Passion
The Origins
La Costaiola, once known as "Costa d'Altare", was founded in 1938 by Luigi Carbone, who started modern wine production.
After the Second World War, leadership passed to his son, Cav. Carlo Carbone. An excellent winemaker and a deep connoisseur of Oltrepò Pavese wines, he achieved the first important recognitions, bringing La Costaiola wines to the attention of an ever-wider public.
Continuity
Michele Rossetti, a graduate of the Alba Enological School, carried on the family business with competence and dedication, backed by twenty years of experience and a deep vocation for the Metodo Classico.
Alongside him, his cousin Simona Scrivani, a key figure in the company's development, shared vision and commitment. Their synergy gave birth to the wines that still best express La Costaiola's identity and values today.
The Present
Today the company is led by Simona, with Letizia and Lucrezia, Michele's daughters, who passionately continue the path traced by previous generations.
Excellence
The constant pursuit of superior quality at every stage, from the vineyard to the bottle, guarantees wines of character and value.
Metodo Classico
Specialists in the production of sparkling wines using the Metodo Classico, with secondary fermentation in the bottle.
Evolution
We look to the future with innovation, while keeping our roots firmly planted and respecting tradition.
A project dedicated to the excellence of the Metodo Classico
Rossetti e Scrivani is a production line of 100% Pinot Noir sparkling wines, conceived in 2000 by the foresight of Michele Rossetti, among the first enologists in Oltrepò to dedicate himself to the production of the Metodo Classico. This project represents a natural evolution of the research work carried out by Michele Rossetti, focusing on oenological excellence and the enhancement of a noble grape variety, expressed according to the rigorous criteria of traditional sparkling wine production.
OENOLOGICAL EXCELLENCE
Constant pursuit of perfection through cutting-edge winemaking techniques and rigorous quality controls at every production stage.
100% PINOT NOIR
Complete enhancement of this noble grape variety, expressed in its purest form to highlight all its unique organoleptic characteristics.
PREMIUM POSITIONING
Exclusive packaging and superior quality define its positioning in the high-end segment of the Italian sparkling wine market.
We introduce Rossetti & Scrivani, a line of elegant sparkling wines that tell the story of the territory through at least 30 months of aging on the lees. The quality and exclusive packaging define its positioning in the high-end market segment.
Only Pinot Noir, only Metodo Classico
Oltrepò Pavese is the main Italian area for Pinot Noir cultivation, with over 3,000 hectares of vineyards. Considered one of the most suitable areas in the world for the production of quality sparkling wines, its tradition linked to this grape variety dates back to Roman times and has been consolidated since the mid-19th century.
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3000 Hectares of Vineyards
Hectares of Pinot Noir in Oltrepò Pavese, the main Italian area for this grape variety
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Centuries-old Tradition
Years of history in Pinot Noir cultivation, from Roman origins to today
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Purity
Pure Pinot Noir to fully express the characteristics of the grape
Rossetti & Scrivani has chosen the best positions in the territory to enhance pure Pinot Noir, making it a symbol of its sparkling wine production and an ambassador for the quality of Oltrepò Pavese.
Metodo Classico, distinctive style
Distinction and specialization represent the main objectives on which Rossetti & Scrivani has focused its work, selecting wines capable of best expressing the company's personality, the nature of the cultivated land, and the winemaking techniques adopted. The long history of the Rossetti & Scrivani Metodo Classico originates in the vineyard. The Pinot Noir grapes, harvested exclusively by hand and placed in 20-kilogram crates, arrive at the cellar where they are inserted whole into the soft press, which ensures a delicate and progressive pressing of the grapes.
TIME AS AN INGREDIENT OF EXCELLENCE
The musts are strictly fractionated; only the first pressing becomes cuvée and undergoes alcoholic fermentation in steel tanks. After fermentation, the base wines are subjected to bâtonnage, which adds structure and aromatic richness. In late spring, the definitive cuvée is assembled by choosing the best batches.
After bottling, the bottles are stacked in the temperature-controlled cellar, stored for the time of secondary fermentation and subsequent maturation on the lees, from 24 to 60 months. When the bottles have reached perfect maturation, remuage and disgorgement complete the long preparation work. The elegance of Pinot Noir refined with the Metodo Classico makes each bottle a proposal of excellence according to selection and anticipation of the best result. Thus, after years of preparation, a Metodo Classico synonymous with elegance, class, and style is born.
EMBLEMA
METODO CLASSICO NATURE
PINOT NOIR
  • HARVEST: Hand-picked, in crates, the second week of August.
  • VINIFICATION: Gentle pressing with immediate separation of skins and a must yield of 35%, pure fermentation with selected yeasts at controlled temperature in steel tanks.
  • AGING ON LEES: 48 months.
  • NOTES: It is a sparkling wine with an intense straw-yellow color and a persistent, creamy foam, with a fine and continuous perlage. The aroma is elegant and complex, with hints of white flowers, candied fruit, and dried fruit. The taste is extremely dry, fresh, savory, and balanced. It is perfect as an aperitif, can be paired with fish and seafood dishes, with seafood risottos. It pairs excellently with both seafood and meat main courses. It is the ideal all-meal wine.
  • SERVING TEMPERATURE: 6° - 8 ° C°
  • AVAILABLE FORMATS: 0.75 L Bottles - 1.5 L Magnum
  • CORK: Superior quality cork.
  • ALCOHOL CONTENT: 12.5% Vol.
EXTRA BRUT ROSÉ
PINOT NOIR
  • HARVEST: Hand-picked, in crates, the second week of August.
  • VINIFICATION: Gentle pressing with separation of skins after a short pause and a must yield of 45%, pure fermentation with selected yeasts at controlled temperature in steel tanks.
  • AGING ON LEES: 60 months.
  • NOTES: It is a sparkling wine with a pale pink color and characteristic reflections, with a persistent and ample foam, and a fine and continuous perlage; the nose is evolved, intense, with hints of small red fruits, pastry, and bread crust. The taste is fresh, full-bodied, and with a persistent finish. Ideal as an aperitif, excellent with seafood risottos. Among main courses, grilled seafood and white meats. Also perfect for a full meal with white meats.
  • SERVING TEMPERATURE: 6° - 8 ° C°
  • AVAILABLE FORMATS: 0.75 L Bottles - 1.5 L Magnum
  • CORK: Superior quality cork.
  • ALCOHOL CONTENT: 12.5% Vol.
BLANC DE NOIR
WHITE BRUT - PINOT NOIR
  • HARVEST: Hand-picked, in crates, the second week of August.
  • VINIFICATION: Gentle pressing with immediate separation of the skins and must yield of 35%, pure fermentation with selected yeasts at controlled temperature in a steel tank.
  • AGING ON LEES: At least 30 months.
  • TASTING NOTES: It is a sparkling wine with a persistent and ample foam, the perlage is fine and continuous; it has a pale straw yellow color with luminous reflections. The nose is intense, evolved, with hints of pastry and Golden apple. The taste is fresh, savory, and balanced. An ideal aperitif, it can be paired with several preparations, essentially based on fish and shellfish. Excellent with seafood risottos. Among main courses, grilled and fried seafood. To be tried throughout the meal.
  • SERVING TEMPERATURE: 6° - 8 ° C°
  • AVAILABLE FORMATS: Bottles L 0.75 - Magnum L 1.5
  • CORK: Superior quality cork.
  • ALCOHOL CONTENT: 12.5% Vol.
ROSÉ DE NOIR
ROSÉ BRUT - PINOT NOIR
  • HARVEST: Hand-picked, in crates, the second week of August.
  • VINIFICATION: Gentle pressing with separation of the skins after a short rest and must yield of 45%, pure fermentation with selected yeasts at controlled temperature in a steel tank.
  • AGING ON LEES: 36 months.
  • TASTING NOTES: It is a sparkling wine of a pale pink color with characteristic reflections, with a persistent and ample foam, the perlage is fine and continuous; on the nose it appears moderately evolved with good intensity, with hints of small red fruits and bread crust. The taste is fresh, savory and full-bodied. An ideal aperitif, it can be paired with fish and shellfish dishes. Excellent with seafood risottos. Among main courses, grilled and fried seafood. To be tried throughout the meal also with white meats.
  • SERVING TEMPERATURE: 6° - 8 ° C°
  • AVAILABLE FORMATS: Bottles L 0.75 - Magnum L 1.5
  • CORK: Superior quality cork.
  • ALCOHOL CONTENT: 12.5% Vol.
NOVÈ, the young classic
Freshness and youth are the primary objectives that Novè has worked on, selecting the wines that best express liveliness and drinkability. The story of the Novè Metodo Classico begins in the vineyard. The Pinot Noir grapes, rigorously hand-picked and placed in 20-kilogram crates, arrive at the winery where they are loaded whole into the soft press, which guarantees the delicate and progressive pressing of the grapes.
HARVEST
Manual selection of the best grape bunches in 20kg crates
PRESSING
Soft pressing to obtain only the purest musts
FERMENTATION
Alcoholic fermentation in steel tanks with temperature control
MATURATION
Minimum 9 months on lees in temperature-controlled cellar
THE CLASSIC THAT SPEAKS TO THE PRESENT
After fermentation, the base wines undergo bâtonnage, which adds structure and aromatic richness. In late spring, the definitive cuvée is assembled by selecting the best batches. After tirage, the bottles are stacked in the temperature-controlled cellar, stored for the time of refermentation and subsequent maturation on the lees, for a minimum of nine months.
When the bottles have reached perfect maturity, remuage and disgorgement complete the preparation work. The elegance of Pinot Noir refined with the Metodo Classico and the optimal aging on lees makes Novè an innovative, young, and pleasant proposal. Thus, a Metodo Classico synonymous with freshness, pleasantness, and youthful style is born.
NOVÈ
NOVÈ BRUT
METODO CLASSICO - PINOT NOIR
  • HARVEST: Hand-picked, in crates, the second week of August.
  • VINIFICATION: Soft pressing with immediate separation of the skins, pure fermentation with selected yeasts at controlled temperature in steel tanks. Subsequent secondary fermentation in the bottle with selected yeasts and aging on lees.
  • AGING ON LEES: 9 months.
  • TASTING NOTES: Novè Brut has a persistent and ample foam, the perlage is fine and continuous; it has a pale straw yellow color, with luminous reflections. The nose has good floral intensity, with hints of Golden apple. The taste is fresh, savory, soft but delicate. An ideal, young and fascinating aperitif, it can be paired with fish and shellfish dishes.
  • SERVING TEMPERATURE: 6° - 8° C°
  • AVAILABLE FORMATS: 0.75 L Bottles - 1.5 L Magnum
  • CORK: Technical Microgranulated Cork.
  • ALCOHOL CONTENT: 12.5% Vol.
NOVÈ ROSÈ
METODO CLASSICO - PINOT NOIR
  • HARVEST: Hand-picked, in crates, the second week of August.
  • VINIFICATION: Soft pressing with separation of the skins after a short stay and a must yield of 45%, pure fermentation with selected yeasts at controlled temperature in steel tanks.
  • AGING ON LEES: 9 months.
  • TASTING NOTES: Novè Rosè has a brilliant pink color with characteristic reflections, a persistent and ample foam, the perlage is fine and continuous. The nose has good floral intensity, with hints of red fruits. The taste is fresh, savory, soft. An ideal, young and fascinating aperitif, it can be paired with fish and shellfish dishes and fish soups.
  • SERVING TEMPERATURE: 6° - 8° C°
  • AVAILABLE FORMATS: 0.75 L Bottles
  • CORK: Technical Microgranulated Cork.
  • ALCOHOL CONTENT: 12.5% Vol.
Family
Generations of dedication, an unbreakable bond that intertwines stories and traditions in the production of every single bottle.
Roots
Deeply anchored to the land of Oltrepò Pavese, each wine encapsulates the authenticity and richness of a unique territory.
Passion
Constant commitment drives every choice, from the vineyard to the cellar, to create wines that excite and leave a mark.
Tradition, Territory, Innovation
Landscape and Wines
Nestled in a hilly landscape of extraordinary beauty, La Costaiola's vineyards are mainly Pinot Noir and Croatina. The particular exposure of the land and the adoption of organic farming practices give the wines elegance, structure, and authenticity.
Modern Winery
The modern, perfectly equipped company winery is where technology, tradition, and respect for the environment merge in a delicate balance. Here, every stage of winemaking is followed with meticulous attention, from grape selection to final aging.
Philosophy and Quality
The quality of La Costaiola wines stems precisely from this patient mediation between technological innovation and traditional wisdom. The Rossetti and Scrivani families are proud to present La Costaiola wines as an authentic expression of the territory and the work of the land.
Our Wines: a journey through different expressions of the same territory
In our vineyards, various varieties thrive that are well-suited to the Oltrepò Pavese territory, thanks to a particularly favorable microclimate and a centuries-old winemaking tradition.
Among these, interesting interpretations of Pinot Nero stand out, along with some historical varieties like Croatina, grapes that for generations have represented the most authentic soul of these blessed hills.
GIADA
BONARDA - organic
  • HARVEST: End of September
  • VINIFICATION: Soft pressing, cold maceration and subsequent fermentation for 10 days. Subsequent secondary fermentation in autoclave.
  • AGING: 4 months in steel and one month in glass before sale.
  • CONSIDERATIONS: A characteristic and unique wine from Oltrepò Pavese, this lively Bonarda has a rather intense purplish ruby color, with a beautiful purplish foam that enlivens the glass as soon as it is poured. The intense aromas are of violet and red berry fruits, the palate is full, lush, with ripe tannins, not at all rough, it does not lack finesse and closes persistently, leaving the palate clean and fresh. It is a full-bodied wine excellent with cured meats, traditional first courses, such as ravioli, and main courses based on white or red meats.
  • SERVICE TEMPERATURE: 16° - 18° C° or in summer 10° - 12° C° to enhance the harmony created between freshness, softness and tannins.
  • CORK: Technical Micro-granulated Cork.
  • ALCOHOL CONTENT: 14% Vol.
DUE DRAGHI
CROATINA - organic
  • HARVEST: End of September
  • VINIFICATION: Soft pressing and 15 days maceration, completion of fermentation in steel tanks.
  • AGING: 5 months in steel and subsequently 1 month in bottle.
  • CONSIDERATIONS: It has an intense ruby color, with purplish reflections, very dense. The nose opens with elegant floral and fruity hints accompanied by notes of red fruits. On the palate it is full, lush, with ripe tannins and a robust body. The finish is opulent and soft, leaving the palate full. It is a full-bodied wine excellent with cured meats, traditional first courses, such as ravioli, and main courses based on game and red meats.
  • SERVICE TEMPERATURE: 16° - 18° C°
  • CORK: Technical Micro-granulated Cork.
  • ALCOHOL CONTENT: 14% Vol.
BRICCA
PINOT NOIR - organic
  • HARVEST: First week of September.
  • VINIFICATION: Soft pressing and 15 days of maceration, initially cold, fermentation completion in stainless steel tanks.
  • AGING: 5 months in stainless steel and subsequent 2 months in bottle.
  • TASTING NOTES: It presents a typical light ruby red color, very bright and luminous. The nose opens with elegant floral notes accompanied by hints of berries and a slight spicy note. On tasting, the class of Pinot Noir immediately asserts itself with a persuasive attack characterized by a dense weave of silky tannins, a beautiful clear fruity substance that satisfies the palate towards a long finish. It pairs well with meat dishes and aged cheeses.
  • SERVING TEMPERATURE: 16° - 18 ° C°
  • CORK: Technical Micro-granulated Cork.
  • ALCOHOL CONTENT: 12.5% Vol.
BELLARMINO
RIESLING - organic
  • HARVEST: Manual harvest in crates during the first week of September.
  • VINIFICATION: Soft pressing with immediate separation of the skins and a must yield of 60%, pure fermentation with selected yeasts at controlled temperature in stainless steel tanks.
  • AGING: 5 months in stainless steel and subsequent 2 months in bottle.
  • TASTING NOTES: It presents a typical straw yellow color, bright and luminous. The nose opens with elegant floral notes accompanied by hints of yellow fruits with a slight balsamic note. The entry is dry, fresh and full-bodied, a beautiful clear fruity substance that satisfies the palate in the finish. It pairs with fish and shellfish dishes and fish soups.
  • SERVING TEMPERATURE: 8° - 10 ° C°
  • CORK: Technical Micro-granulated Cork.
  • ALCOHOL CONTENT: 12% Vol.
PHYSIKÓS, from the oldest traditions
A biological wine refermented in the bottle, obtained from a careful selection of Pinot Noir and Riesling grapes cultivated in our vineyards in the heart of Oltrepò Pavese. This wine is born from a deep respect for the land and a production approach inspired by the farming practices of the past, where work in the vineyard and knowledge of the territory were the only truly necessary tools.
Each bottle is a living expression of its territory, capable of telling an authentic story with every sip.
PHYSIKÓS BIANCO VIVACE - organic
  • HARVEST: End of August.
  • VINIFICATION: Soft pressing with immediate separation of the skins, pure fermentation at controlled temperature in steel tanks. Subsequent secondary fermentation in the bottle without disgorgement.
  • AGING: 4 months in steel and one month in glass before sale.
  • NOTES: Physikós has a fine foam, an intense straw-yellow color with luminous reflections. The nose opens with initial floral notes, continuing with pleasant notes of ripe yellow fruit. The taste is fresh, savory, soft. An ideal, young and fascinating aperitif, it can be paired with fish and shellfish dishes. The presence of natural sediment is due to the refermentation in the bottle.
  • SERVING TEMPERATURE: 8° - 10° C°
  • CLOSURE: Metal crown cap.
  • ALCOHOL CONTENT: 12 % Vol.
PHYSIKÓS ROSSO VIVACE - organic
  • HARVEST: End of September.
  • VINIFICATION: Soft crushing and 15 days maceration, initially cold, final fermentation in steel tanks. Subsequent secondary fermentation in the bottle without disgorgement.
  • AGING: 4 months in steel and one month in glass before sale.
  • NOTES: Physikós has a generous foam, an intense ruby red color with violet reflections. The nose is intense, broad with notes of ripe red fruit. The taste is full, savory, soft with mature tannins. It is a full-meal wine, excellent with cured meats, traditional first courses, such as ravioli, and with main courses of white or red meats. The presence of natural sediment is due to the refermentation in the bottle.
  • SERVING TEMPERATURE: 16° - 18° C° or in the summer period 10° - 12° C° to enhance the harmony created between freshness, softness and tannins.
  • CLOSURE: Metal crown cap.
  • ALCOHOL CONTENT: 12 % Vol.
Contact Us
HEADQUARTERS
LA COSTAIOLA s.r.l. Agricultural Company
Registered and operational office Via Costaiola, 23
27054 Montebello Della Battaglia (Pv)
VAT ID and Tax Code 02452110188
HOURS
Monday to Friday
09:00/12:00
14:00/18:00
DIRECT CONTACTS
SIMONA SCRIVANI
+39 392 805 1855
LETIZIA ROSSETTI CAMPAGNOLI
+39 331 779 2255
EMAIL
SALES, ORDERS, AND SHIPMENTS
[email protected]
We are pleased to welcome you to the winery for tasting and direct purchase of our wines. If you prefer convenience, the company's website is always at your disposal to explore our selection and make online purchases.