||Costera held in agro Siurgus Donigala area and Sarais Sisini, 220 meters above sea level.
||Mediterranean, mild winters, limited rainfall, hot and windy summers.
|Composition of the land
||Limestone, clay fractions, medium texture, with a tendency to looseness, small and medium-sized pebbles.
||Manual, the early morning hours.
||Fermentation - maceration at controlled temperature of 28-30 ° C for 10-12 days. Malolactic fermentation in cement vats vitrified and evolution in small oak barrels for 8-10 months. Brief aging in bottle.
||Well-seasoned pasta dishes, pork and lamb roast, medium or long pecorino cheeses.