Winery Profile

Filippo Gamba’s seven hectare farm is just outside the small village of Vo Vecchio, a hamlet dominated by an oddly grand central cluster of old stone buildings in the classic Venetian style.  Alla Costiera is in the Colli Eugenei, hills made of strong volcanic rock (trachite in Italian) and calcareous marls, surrounded by a remarkable flatness, reminiscent of Bordeaux. It turns out much of this area in the southern Veneto was drained to create arable land.

Filippo took control of Alla Costiera from his father Gerardo in 1998, and immediately turned to organic agriculture (they are certified organic and have started to use biodynamic methods).  There is consistency to Filippo’s winemaking vision. Natural yeasts begin the fermentations at Alla Costiera. Everything is done in 5 hectoliter enamel-lined cement tank. The cellar is tiny, the estate’s total production rarely exceeds 30,000 bottles. The work is done entirely by Filippo and his wife Elisa, who is also focused on the administrative side of things.  They have young kids, extended family are nearby, cute small dogs scamper in front of the cellar: too idyllic! Filippo has plans to return the nearly-forgotten indigenous grapes to the colli Eugenei to commercial production: Corvinone, Turchetta, Cavarara. The future seems bright.

“Filippo Gamba is a no-nonsense farmer. Back when nearly nobody cared about natural viticulture in Veneto, he transformed Alla Costiera into a scrupulously organic and low-intervention estate. After nearly two decades in charge of this successful small family domaine, Filippo is still thinking and acting like a young visionary winemaker: like he has something to prove.” – Jay Murrie, Piedmont Wine Imports


Prosecco: Certified organic and practicing biodynamic.  100% Glera.  From 15-75 year-old vines grown in calcareous marl soils immediately to the west of the Colli Euganei. Charmat method secondary fermentation, 60-day elevage before bottling. Vintage dated Prosecco made in roughly 250 cs lots.

Colli Euganei Fior d’Arancio ‘Agnese’: Certified organic and practicing biodynamic. 100% Moscato Bianco grown in calcareous marls in the Colli Euganei. Spontaneous yeast fermentation in enamel-lined cement tanks. Vinified dry.  Unfined and unfiltered. 125 cs produced.


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