To the Coast & the Volcano
Alla Costiera is an azienda agricola biologica artigianale — an organic, artisanal farm — in the Colli Euganei of Veneto, where volcanic hills that rose from the sea millions of years ago create a landscape of extraordinary geological contrast. Filippo Gamba grew up among his parents' vines and began tending them as a teenager. When he founded Alla Costiera in his early twenties, he wanted to make wine that reflected his land rather than the market. The name, "to the coast," recalls the area's ancient geological history — these hills were once islands in a prehistoric sea. While much of Veneto went the way of ever more volume and technical precision, Filippo turned instead to organic farming and natural fermentation, which had become quite rare at a local level. His early experiments with col fondo bottlings and skin-contact whites defined the style that now anchors the estate. Two decades later, he and his wife Elisa still run the cellar and vineyards themselves, keeping production small enough that every vine and fermenter can be handled directly. The estate farms about five hectares across two distinct terroirs: the pale limestone-marl soils of Vo' Vecchio (terreni bianchi) and the dark volcanic trachite of Monte della Madonna in Teolo. Old vines are central — some Friulano and Merlot plantings are more than seventy years old. The estate is part of VinNatur, Italy's leading natural-wine growers' association. For Filippo, a glass of wine should be "everyone's right," so he keeps his bottles fairly priced and made for the table, not the cellar. His idea of quality is rooted in honesty rather than refinement: wines that are alive, digestible, and expressive of their place.
From the Sea & to the Vine
Filippo Gamba's story begins in the Colli Euganei — a group of volcanic hills in the Veneto region of northeastern Italy that rose from the sea millions of years ago, creating a landscape of extraordinary geological drama and viticultural potential. The name "Alla Costiera" — "to the coast" — is not merely poetic; it is geological memory, a reminder that these hills were once islands in a prehistoric sea, that the vines grow on ancient seabed, that the wine carries the imprint of a time when this land was underwater. Filippo grew up among his parents' vines in Vo' Vecchio, on the western side of the Colli Euganei, and began tending them as a teenager — not as a chore but as a calling, a way of being in the world that felt more true than anything else he could imagine.
When Filippo founded Alla Costiera in his early twenties, he made a decision that set him apart from almost everyone else in Veneto. While the region — famous for Prosecco, Amarone, and Pinot Grigio — was racing toward ever more volume, ever more technical precision, ever more market-driven standardization, Filippo turned in the opposite direction. He chose organic farming and natural fermentation, practices that had become quite rare at a local level. He wanted to make wine that reflected his land rather than the market — wine that spoke of the volcanic hills, the limestone marl, the old vines, and the seasons rather than the demands of export or the expectations of critics. It was a choice of authenticity over polish, of place over prestige, of honesty over refinement.
His early experiments with col fondo bottlings and skin-contact whites defined the style that now anchors the estate. The col fondo — sparkling wines fermented in the bottle with the lees left undisgorged — was not a trend for Filippo but a tradition, a way of making wine that his ancestors would have recognized. The skin-contact whites — white grapes macerated on their skins to extract color, tannin, and texture — were an exploration of what the local varieties could become when treated with the same respect as reds. These experiments, conducted in the early years of the estate, established a philosophy that has remained consistent for two decades: minimal intervention, maximum transparency, native yeast, no additives, and a deep trust in the material of the vintage.
Today, Filippo and his wife Elisa still run the cellar and vineyards themselves, keeping production small enough that every vine and fermenter can be handled directly. The estate is part of VinNatur, Italy's leading natural-wine growers' association, whose standards permit only minimal sulfite additions and forbid other additives. When Filippo discovered an abandoned parcel of ungrafted old vines, he adopted it to preserve its heritage rather than see it uprooted. This sense of stewardship — cultural as much as agricultural — defines the farm's ethos. For Filippo, wine is both work and community. He often says a glass of wine should be "everyone's right," so he keeps his bottles fairly priced and made for the table, not the cellar. His idea of quality is rooted in honesty: wines that are alive, digestible, and expressive of their place.
"A glass of wine should be everyone's right."
— Filippo Gamba, Alla Costiera
Terreni Bianchi & Trachite
Alla Costiera's vineyards are located in two distinct but geologically contiguous areas of the Colli Euganei: Vo' Vecchio, on the western side of the hills, and Teolo, on the volcanic slopes of Monte della Madonna. The contrast between these two terroirs shapes much of the estate's range and defines Filippo's approach to vinification by soil type. The Colli Euganei are a group of volcanic hills — the only significant elevation in the otherwise flat Veneto plain — that rose from the sea millions of years ago. This volcanic origin, combined with subsequent geological processes, has created a mosaic of soil types that is rare in such a compact area.
The Vo' Vecchio plots sit on pale, limestone-marl soils known as terreni bianchi — "white lands" — that bring breadth, round fruit, and a saline lift to the wines. These soils are rich in calcium carbonate, with good water retention and a kind of luminous, pale color that gives the vineyards an almost ethereal quality in certain lights. The Teolo vineyards, on the volcanic slopes of Monte della Madonna, rest on dark trachite — a dense volcanic rock typical of the area — that gives structure, minerality, and a vertical, taut profile with smoky undertones. The same grape variety, grown on these two different soils, produces wines of completely different character: the marl brings generosity and approachability, the trachite brings tension and depth.
Old vines are central to the estate. Some Friulano (Tai) and Merlot plantings are more than seventy years old, producing small, thick-skinned berries with naturally concentrated juice. These vines have never known chemicals — they were planted in an era when agriculture was still largely organic by default, and Filippo has preserved that legacy. Other blocks are mixed field blends of Garganega, Moscato Giallo, Pinella, Glera, and local varieties rarely seen today — a kind of living archive of Euganean viticultural history. The reds include Merlot, Cabernet Franc, and Carmenère, long established in the Colli Euganei. Training systems vary from Guyot and cordon to the old free-standing silvo method for ancient vines — a traditional system where vines are trained as small trees, without trellising, allowing them to grow according to their natural form.
Farming is certified organic since the estate's founding, with biodynamic composts and teas applied since 2005 to maintain soil vitality and vine balance. No synthetic fertilizers, herbicides, or pesticides are used. Cover crops and native grasses grow between the rows, and biodiversity is encouraged rather than controlled. Vine yields are kept low — usually 1.5 to 2 kg per vine for older plants. Many of these vines remain productive well past the average lifespan, which Filippo attributes to the absence of chemical stress and the vitality of living soils. All vineyard work is manual, from pruning to harvest, often in several passes to capture each variety at the right ripeness. It is farming of extraordinary attention and care — and the wines that emerge from it are equally distinctive.
Western Colli Euganei. Pale limestone-marl soils — terreni bianchi ("white lands"). Rich in calcium carbonate, good water retention. Luminous, pale color. Brings breadth, round fruit, saline lift to wines. Home of the family farmhouse. Old vines: Friulano (Tai) and Merlot >70 years old. Mixed field blends of Garganega, Moscato Giallo, Pinella, Glera. Wines: Terreni Bianchi, Via Nina, Biancone.
Volcanic slopes of Monte della Madonna. Dark trachite — dense volcanic rock typical of the area. Structure, minerality, vertical taut profiles, smoky undertones. Same grape variety produces completely different character from marl. Wines: Trachite Bianco, Trachite Rosso. Contrast between two soil types shapes much of the range.
Certified organic since founding. Biodynamic composts and teas since 2005. No synthetic fertilizers, herbicides, or pesticides. Cover crops and native grasses between rows. Biodiversity encouraged, not controlled. Low yields: 1.5–2 kg per vine for older plants. Vines productive well past average lifespan. Absence of chemical stress, vitality of living soils. VinNatur member — minimal sulfites, no other additives.
Friulano (Tai) and Merlot >70 years old. Small, thick-skinned berries, naturally concentrated juice. Mixed field blends: Garganega, Moscato Giallo, Pinella, Glera, rare local varieties. Reds: Merlot, Cabernet Franc, Carmenère. Training: Guyot, cordon, old free-standing silvo method for ancient vines. Abandoned ungrafted old vines adopted and preserved. Manual work from pruning to harvest. Several passes for optimal ripeness.
Honesty & the Table
Filippo Gamba's cellar philosophy mirrors the vineyard: minimal intervention, maximum transparency. All fermentations occur spontaneously with native yeasts. Filippo avoids enzymes, nutrients, or commercial cultures. Fermentation and aging take place mainly in enamel-lined cement tanks — the classic Italian vasche di cemento, which maintain stable temperatures and neutrality, allowing the wine to develop without the influence of wood or the reductive tightness of steel. Whites and reds age eight to twelve months on fine lees, undergoing natural malolactic fermentation in spring. Wines are neither fined nor filtered; small deposits or haze are part of their texture and identity. Additions are limited to small amounts of sulfur dioxide at bottling, generally 20–30 mg/L total. There are no acid or tannin adjustments. Clean fruit and strict hygiene allow this low-input approach to work consistently.
The goal is not polish but authenticity. Wines vary with the season, each vintage expressing its conditions without correction. Local varieties and traditional methods remain central, approached with curiosity and precision rather than nostalgia. Cultural continuity matters: while Filippo focuses on wild-yeast, ancestral fermentations, he still produces small quantities of classic Fior d'Arancio Moscato for local drinkers, maintaining ties with regional tradition even as he experiments with forgotten grapes and techniques. The result is a portfolio that spans col fondo sparklers, skin-contact whites, still whites, and reds — all sharing brisk acidity, modest alcohol, and a tactile mineral line that reflects the hills' volcanic and calcareous soils.
"Bianco Costiera — Col Fondo" — The Ancestral Sparkling: The Bianco Costiera is Alla Costiera's signature sparkling wine — a col fondo bottling that blends Glera and Moscato Bianco, fermented with native yeast, finishing dry, and retaining the lees in bottle to create a gentle, cloudy, naturally sparkling wine of extraordinary vitality. The col fondo method — ancestral, undisgorged, lees left in the bottle — is not a trend for Filippo but a tradition, a way of making wine that his ancestors would have recognized and that modern natural wine has revived. Hand-harvested, indigenous yeast fermentation in bottle, undisgorged, no dosage. In the glass, it is pale straw with a natural haze and gentle, persistent bubbles. The nose offers green apple, white flowers, and a distinct mineral, yeasty note. The palate is light, refreshing, with vibrant acidity, a creamy lees-driven texture, and a long, savory, mineral finish. It is a wine of simplicity and honesty — the kind you open with friends and finish before you realize. Serve well chilled at 6–8°C. Drink young. ~€14–€20 / ~$16–$22.
"Rosa Costiera — Col Fondo" — The Ancestral Rosé: The Rosa Costiera is Alla Costiera's col fondo rosé — a rare and striking sparkling wine made from 100% Raboso, fermented with native yeast, finishing dry, and retaining the lees in bottle. Raboso is one of Veneto's most distinctive red varieties — tannic, acidic, and capable of extraordinary longevity when handled with care. In the col fondo format, it produces a wine of remarkable color, texture, and savory complexity. Hand-harvested, indigenous yeast fermentation in bottle, undisgorged, no dosage. In the glass, it is salmon-pink with a natural haze and gentle, persistent bubbles. The nose offers red cherry, wild strawberry, rose petal, and a distinct mineral, earthy note. The palate is light to medium-bodied, with soft tannins from the Raboso skins, vibrant acidity, a creamy lees texture, and a long, savory, mineral finish. It is a wine of surprise and delight — Raboso reimagined as sparkling. Serve well chilled at 6–8°C. Drink young. ~€15–€22 / ~$17–$24.
"Terreni Bianchi" — The Limestone White: The Terreni Bianchi is Alla Costiera's flagship still white from the pale limestone-marl soils of Vo' Vecchio — a wine that captures the breadth, round fruit, and saline lift that the terreni bianchi bring to the grapes. Made from a blend of Garganega, Moscato, and Marzemino Bianca (the exact blend varies by vintage), it features brief skin contact for texture and color, then ages eight to twelve months on fine lees in enamel-lined cement tanks. Indigenous yeast, natural malolactic in spring, no fining, no filtration. In the glass, it is pale gold with a hint of amber and a natural haze. The nose offers apricot, white flowers, almond, and a distinct saline, mineral note. The palate is medium-bodied, with creamy lees-driven texture, vibrant acidity, and a long, savory, mineral finish. It is a wine of smoothness and freshness — the white lands of Vo' Vecchio in every sip. Serve at 10–12°C. Drink within 2–4 years. ~€16–€22 / ~$18–$24.
"Trachite Bianco" — The Volcanic White: The Trachite Bianco is Alla Costiera's expression of the dark volcanic trachite of Teolo — a wine of verticality, tautness, and smoky minerality that contrasts sharply with the round generosity of the Terreni Bianchi. Made from the same varieties but grown on completely different soil, it features brief skin contact and ages on fine lees in cement tanks. Indigenous yeast, natural malolactic, no fining, no filtration. In the glass, it is pale gold with green reflections and a natural haze. The nose offers citrus, green apple, crushed stone, and a distinct smoky, mineral note. The palate is light to medium-bodied, with razor-sharp acidity, a lean yet textured mouthfeel, and a long, refreshing, mineral finish. It is a wine of tension and precision — the volcanic soul of Monte della Madonna. Serve at 10–12°C. Ages 3–5 years. ~€16–€22 / ~$18–$24.
"Via Nina" — The Path: The Via Nina is another of Alla Costiera's whites from the limestone-marl soils — a wine whose name suggests a path, a journey, a way through the vineyards. It is likely a variation on the Terreni Bianchi theme, perhaps from a specific parcel or with a slightly different blend, made with the same minimal-intervention philosophy. Hand-harvested, brief skin contact, indigenous yeast fermentation, aged on fine lees in cement. In the glass, it is pale gold with luminous clarity. The nose offers white peach, citrus, almond, and a subtle mineral note. The palate is medium-bodied, with smooth texture, vibrant acidity, and a long, savory, mineral finish. It is a wine of exploration — for those who want to taste the nuances of Filippo's white wine craft. Serve at 10–12°C. Drink within 2–4 years. ~€16–€22 / ~$18–$24.
"Biancone" — The Great White: The Biancone is Alla Costiera's most substantial white — the "big white," made from the oldest, lowest-yielding vines on the limestone-marl soils, with extended lees ageing and perhaps a touch more skin contact than the other whites. It is a wine of depth and presence, proving that white wines from the Colli Euganei can achieve the complexity and ageing potential of great whites from more famous regions. Hand-harvested, extended skin contact, indigenous yeast fermentation, aged 12+ months on fine lees in cement. In the glass, it is golden amber with luminous intensity. The nose offers ripe stone fruit, dried herbs, honey, and a profound mineral, saline note. The palate is full-bodied, with luxurious texture, vibrant acidity, and a long, layered, savory finish. It is a wine for the table and the cellar — proof that honesty, when pursued with patience, becomes greatness. Serve at 12–14°C. Ages 5–10 years. ~€20–€28 / ~$22–$30.
"Rosso Costiera" — The Red: The Rosso Costiera is Alla Costiera's flagship red — a wine made from Merlot, Cabernet Franc, and Carmenère, long established in the Euganean Hills, fermented longer on skins for depth and aged in enamel-lined cement tanks. The reds of the Colli Euganei are not as famous as the whites, but they have a long history and a distinctive character — lighter than Bordeaux, more structured than Beaujolais, with a kind of mineral tension that comes from the volcanic and calcareous soils. Hand-harvested, indigenous yeast fermentation, extended maceration on skins, aged 8–12 months on fine lees in cement, natural malolactic. In the glass, it is ruby with garnet reflections. The nose offers red cherry, plum, wild herbs, and a distinct mineral, earthy note. The palate is medium-bodied, with smooth tannins, vibrant acidity, and a long, savory, slightly spicy finish. It is a wine of honesty and place — the red soul of the Colli Euganei. Serve at 14–16°C. Ages 3–7 years. ~€18–€24 / ~$20–$26.
"Trachite Rosso" — The Volcanic Red: The Trachite Rosso is Alla Costiera's expression of red wine from the volcanic trachite soils of Teolo — a wine that captures the structure, minerality, and smoky undertones that the dark volcanic rock imparts to the grapes. Made from the same red varieties as the Rosso Costiera but grown on completely different soil, it offers a contrasting perspective on what Euganean red wine can be. Hand-harvested, indigenous yeast fermentation, extended maceration, aged on fine lees in cement. In the glass, it is deep ruby with purple reflections. The nose offers dark cherry, blackberry, smoke, and a distinct mineral, earthy note. The palate is medium to full-bodied, with firm tannins, electric acidity, and a long, complex, savory finish. It is a wine of power and precision — the volcanic side of the hills speaking through the grape. Serve at 16–18°C. Ages 5–10 years. ~€20–€28 / ~$22–$30.
"Fior d'Arancio" — The Traditional: The Fior d'Arancio is Alla Costiera's nod to regional tradition — a classic Moscato Giallo wine made in the traditional style for local drinkers, maintaining ties with the cultural heritage of the Colli Euganei even as Filippo experiments with forgotten grapes and techniques. Moscato Giallo is a variety known for its aromatic intensity, its orange-blossom perfume, and its ability to produce wines of extraordinary fragrance and delicacy. Hand-harvested, gently pressed, indigenous yeast fermentation, possibly with a touch of residual sugar, aged briefly in cement. In the glass, it is pale gold with green reflections. The nose is intoxicating: orange blossom, apricot, honey, and a distinct floral note. The palate is light, with crisp acidity, a delicate sweetness, and a long, refreshing, floral finish. It is a wine of tradition and joy — proof that cultural continuity and experimental curiosity can coexist. Serve well chilled at 8–10°C. Drink young. ~€14–€20 / ~$16–$22.
Vessels & Ageing: Filippo works with a focused, traditional array of vessels that reflect his philosophy of neutrality and transparency. Enamel-lined cement tanks — the classic Italian vasche di cemento — are the estate's signature vessel. They maintain stable temperatures, provide gentle micro-oxygenation through their porous walls, and add no flavor of their own — perfect for wines that are meant to express terroir rather than winemaker intervention. The whites and reds age eight to twelve months on fine lees, undergoing natural malolactic fermentation in spring. No fining, no filtration — small deposits or haze are part of the wine's texture and identity. Sulfur is limited to 20–30 mg/L at bottling, just enough to preserve stability without masking the wine's natural character. No acid adjustments, no tannin additions, no commercial yeasts, no enzymes. The result is a portfolio of wines that are alive, digestible, and expressive — wines that belong on the table, not in the cellar, and that prove that honesty, when pursued with skill and patience, becomes a kind of refinement more valuable than polish.
"Terreni Bianchi" — "Garganega, Moscato & Marzemino Bianca from 70-Year-Old Vines on Pale Limestone-Marl Soils — Brief Skin Contact, 8–12 Months on Fine Lees in Cement, Indigenous Yeast, Natural Malolactic, No Fining, No Filtration — The White Lands of Vo' Vecchio"
The Terreni Bianchi is Filippo Gamba's flagship still white — a wine that encapsulates everything Alla Costiera stands for: the pale limestone-marl soils of Vo' Vecchio, the old vines that have never known chemicals, the minimal-intervention cellar philosophy, and the belief that wine should be honest, digestible, and made for the table rather than the critic. It is a wine from the terreni bianchi — the "white lands" — where calcium-rich marl brings breadth, round fruit, and a saline lift that makes the wine both generous and refreshing.
The viticulture is certified organic since the estate's founding, with biodynamic composts and teas applied since 2005. No synthetic fertilizers, herbicides, or pesticides. The grapes come from old vines — some Garganega and Moscato plantings are more than seventy years old — producing small, thick-skinned berries with naturally concentrated juice. The vines remain productive well past the average lifespan, which Filippo attributes to the absence of chemical stress and the vitality of living soils. Cover crops and native grasses grow between the rows. Biodiversity is encouraged rather than controlled. All vineyard work is manual, from pruning to harvest, often in several passes to capture each variety at the right ripeness.
In the cellar, the grapes are hand-harvested and undergo brief skin contact to extract texture and color — not enough to make an orange wine, but enough to give the wine a kind of tactile presence that direct-press whites often lack. Fermentation is spontaneous with indigenous yeasts in enamel-lined cement tanks — the classic vasche di cemento that maintain stable temperatures and neutrality. The wine ages eight to twelve months on fine lees, undergoing natural malolactic fermentation in spring. No fining, no filtration — small deposits or haze are part of the wine's texture and identity. Additions are limited to small amounts of sulfur dioxide at bottling, generally 20–30 mg/L total. No acid or tannin adjustments.
In the glass, it is pale gold with a hint of amber and a natural haze — alive, vibrant, authentic. The nose is smooth and fresh: apricot, white flowers, almond, and a distinct saline, mineral note that speaks of the limestone-marl, the volcanic hills, and the ancient seabed that formed them. The palate is medium-bodied, with creamy lees-driven texture, vibrant acidity, and a long, savory, mineral finish. It is a wine of smoothness and freshness — the white lands of Vo' Vecchio in every sip, the honesty of Filippo's philosophy in every drop.
The Terreni Bianchi is not merely a wine; it is a testament to two decades of organic farming, to the stewardship of old vines, to the belief that authenticity is more valuable than polish, and to Filippo's conviction that a glass of wine should be "everyone's right." It pairs beautifully with seafood, pasta, light meats, or simply with good bread and olive oil on a sunny afternoon. Serve at 10–12°C. Drink within 2–4 years for maximum freshness, though certain vintages will evolve beautifully. Every bottle is a piece of Colli Euganei history, a message of natural integrity, and an invitation to the table. ~€16–€22 / ~$18–$24.
The Alla Costiera Range
Filippo and Elisa Gamba produce a certified organic, minimal-intervention portfolio from approximately five hectares of vineyards in Vo' Vecchio and Teolo, Colli Euganei, Veneto. All wines are hand-harvested, spontaneously fermented with indigenous yeasts, and made with minimal sulfur (20–30 mg/L at bottling). No commercial yeasts, no enzymes, no fining, no filtration. The portfolio spans col fondo sparklers, skin-contact whites, still whites, and reds — all vinified by soil type (limestone-marl vs. volcanic trachite) and all sharing brisk acidity, modest alcohol, and a tactile mineral line. Prices are approximate and in USD/EUR.
Filippo and Elisa Gamba produce a certified organic, minimal-intervention portfolio from approximately five hectares of vineyards in Vo' Vecchio and Teolo, Colli Euganei, Veneto. All wines are hand-harvested, spontaneously fermented with indigenous yeasts, and made with minimal sulfur (20–30 mg/L at bottling). No commercial yeasts, no enzymes, no fining, no filtration. The portfolio includes Bianco Costiera (col fondo sparkling), Rosa Costiera (Raboso col fondo), Terreni Bianchi (limestone-marl white), Trachite Bianco (volcanic white), Via Nina (white), Biancone (great white), Rosso Costiera (red), Trachite Rosso (volcanic red), and Fior d'Arancio (Moscato Giallo). The estate was founded in Filippo's early twenties, now two decades ago. Organic since founding. Biodynamic composts and teas since 2005. VinNatur member. Old vines: Friulano (Tai) and Merlot >70 years. Available through Troppo Giovane, Drnks, Call Me Wine, Piedmont Wine Imports, Triangle Wine Co., Vino Nudo, and select natural wine retailers worldwide. Visits welcome — contact in advance.
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Retailers & Shops
Callmewine — offers multiple Alla Costiera cuvées, with delivery options. Callmewine+1
Vinopuro — lists Alla Costiera wines for sale. vinopuro.com
Piedmont Wine Imports — features Alla Costiera in its catalog / importer information.