La Costa emblematically represents the rural Italian reality far from the spotlight, from coats of arms and fashion, and is instead completely characterized by untouched nature and activities still linked to ancestral rhythms. The company was founded thanks to the merit and will of Giordano Crippa, who in 1992 decided to buy an old abandoned farmhouse, with an adjacent slope and land left to neglect for decades, to give a concrete turn to the passion he has always nurtured for his native territory. Thus, the vision of one person becomes the guiding thread of an entire family's life: just a handful of kilometers south of Lake Lecco and half an hour from the Milan metropolis rise the ancient farmhouses and completely renovated farmhouses transformed into an oasis of tranquility, where one can savor a world now unknown, being surprised by the quality of the wines produced, constantly on the rise since that first harvest dated to the year 2000.
The La Costa winery is nestled in a well-defined corner of Brianza, in the area of the municipality of Perego, on the ridge of a terraced moraine theater within the Montevecchia Natural Park and the Curone Valley. Near the Adda Valley and surrounded by lush woods, the 12 hectares of vineyards extend with different and favorable exposures, rooted above soils of calcareous matrix and rich in minerals and skeleton, with exposed rock. The microclimate is characterized by significant temperature excursions, while manual labor allows for very low yields, around 40 hectoliters per hectare. The first planting of Riesling Renano is now 30 years old, planted at an altitude of 400 meters above sea level, but there are older parcels in the high hills, mixed between Renano and Italico, over 50 years old. The other white grapes present are represented by Verdese, Manzoni Bianco, and Chardonnay, while the team of black grapes is led by Pinot Nero, followed by Syrah, Merlot, and a precious small quantity of Moscato Nero.
an interesting range of wines, produced with precision and avoiding excessive manipulation, respecting the work done in the field and the uniqueness of the varietals. Fermentations normally take place in steel at controlled temperatures, and for aging, concrete tanks, as well as barriques and tonneaux, new or of various passes, are used. Certainly curious is the vinification of two Metodo Classico labels, a rosé aged for 18 months on the lees and a brut with a stay of 30 months.