The name 450 refers to the elevation of the parcel this wine comes from. It is located in Zuel, Combai. After a short maceration on the skins, the wine ferments in stainless steel and ages in large oak barrels. Refermentation occurs in bottle with added must from the same vintage. The wine is never disgorged.

Costadilà ("the hillside over there") was founded by Ernesto Cattel and a group of partners in 2006. Everything at Costadilà started as a labor of love. The goal was and is to valorize and rejuvenate Tarzo's rich agricultural traditions by reintroducing farming to the region. The scope goes well beyond wine, with a strong emphasis on polyculture: a farm where vines, fruits, vegetables, cereals and livestock coexist on the same plots of land. Completing the cycle, the produce grown from Costadilà land is then used and sold in local businesses. By creating this "model farm" for the region, Ernesto and his partners hoped to show a successful example to other farmers trapped in a monoculture economy.

Everything at Costadilà is farmed organically. As far as the wines, they are fermented with native yeasts until completely dry, then bottled with must made from passito grapes they dry themselves for secondary fermentation. No sulfur is used at any point in the vinification. Each bottling is named in accordance to the site's elevation.