'SLM 330'

Regular price $57
/
  • Freaky Level 4
    Let’s get weird! Unhinged, freaky fun.
  • Crispy & Mineral
    Zesty, high-acid whites to refresh.
  • Zero Zero
    Wine at its most natural with no sulphur added during or after fermentation. Freaky, wild, pure and difficult to produce.
  • Weekend Prizes
    Fancy meal or second-date wines under $50.
&

'SLM 330'

Regular price $57
/
  • Freaky Level 4
    Let’s get weird! Unhinged, freaky fun.
  • Crispy & Mineral
    Zesty, high-acid whites to refresh.
  • Zero Zero
    Wine at its most natural with no sulphur added during or after fermentation. Freaky, wild, pure and difficult to produce.
  • Weekend Prizes
    Fancy meal or second-date wines under $50.
Nonna's Juice

Glera, Veneto, Italy

Any excuse to drink Prosecco and have it be a sincere, intentional choice (rather than the best of the worst) is cause to celebrate. We’re not jaded, we just want to drink the cloudy,’ Col Fondo’ Prosecco that Nonnas and Nonnos used to drink in the ‘old country’. Costadilà ("the hillside over there") was . . .

Read More

Glera, Veneto, Italy

Any excuse to drink Prosecco and have it be a sincere, intentional choice (rather than the best of the worst) is cause to celebrate. We’re not jaded, we just want to drink the cloudy,’ Col Fondo’ Prosecco that Nonnas and Nonnos used to drink in the ‘old country’. Costadilà ("the hillside over there") was founded by Ernesto Cattel and a group of partners in 2006 in Tarzo, Veneto. Ernesto was the brainchild of the whole operation with the goal to highlight and rejuvenate Tarzo's rich agricultural traditions by reintroducing farming to the region. The scope was truly ambitious - a farm where vines, fruits, vegetables, cereals and livestock coexist on the same plots of land. Produce grown at Costadilà is even used in local restaurants! Although we sometimes joke that Prosecco is the vodka-soda of sparkling, like fine, but kinda basic and not that interesting, Costadilá is one of a handful of producers redefining the category. Each cuvée is named after the elevation of the site on which the grapes grow. 330 SLM is 330 meters above sea level and made entirely of high-yielding Glera grapes (once known only as Prosecco). Direct pressed with no maceration, the pale golden juice ferments with wild yeasts until bone dry. It’s then bottled with a little ‘must’ (unfermented grape juice sometimes with chunks) from passito grapes (dried in the attic) for a secondary fermentation. Talk about expressive! Fresh, crisp, ‘health-drink’. Like a cocktail from the mid 20-teens using fruit + vinegar shrubs from prime summer produce. Quince marmalade, brunch juice, and obscure European sodas. Pair with icebreaker games and first impressions.


Read Less

Glera, Veneto, Italy

Any excuse to drink Prosecco and have it be a sincere, intentional choi. . .

Read More

Glera, Veneto, Italy

Any excuse to drink Prosecco and have it be a sincere, intentional choice (rather than the best of the worst) is cause to celebrate. We’re not jaded, we just want to drink the cloudy,’ Col Fondo’ Prosecco that Nonnas and Nonnos used to drink in the ‘old country’. Costadilà ("the hillside over there") was founded by Ernesto Cattel and a group of partners in 2006 in Tarzo, Veneto. Ernesto was the brainchild of the whole operation with the goal to highlight and rejuvenate Tarzo's rich agricultural traditions by reintroducing farming to the region. The scope was truly ambitious - a farm where vines, fruits, vegetables, cereals and livestock coexist on the same plots of land. Produce grown at Costadilà is even used in local restaurants! Although we sometimes joke that Prosecco is the vodka-soda of sparkling, like fine, but kinda basic and not that interesting, Costadilá is one of a handful of producers redefining the category. Each cuvée is named after the elevation of the site on which the grapes grow. 330 SLM is 330 meters above sea level and made entirely of high-yielding Glera grapes (once known only as Prosecco). Direct pressed with no maceration, the pale golden juice ferments with wild yeasts until bone dry. It’s then bottled with a little ‘must’ (unfermented grape juice sometimes with chunks) from passito grapes (dried in the attic) for a secondary fermentation. Talk about expressive! Fresh, crisp, ‘health-drink’. Like a cocktail from the mid 20-teens using fruit + vinegar shrubs from prime summer produce. Quince marmalade, brunch juice, and obscure European sodas. Pair with icebreaker games and first impressions.


Read Less
  • Low stock - 3 items left

Free pick up at our shop (1247 Dundas Street West) or delivery across Ontario in 2-5 business days for $10 - $20 flat rate depending on region. We offer free delivery for M postal codes over $150, and over $250 in the rest of Ontario.* Please note we do not deliver on weekends. 

*Although we will always do our best to offer free shipping when possible, customers in especially remote locations may be contacted for additional delivery fees.

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