100% Malvasia di Candia Aromatica. For the first time in 2024, La Stoppa singled out a couple of parcels of Malvasia for their own bottling. The bunches were harvested by hand in several passes over several weeks. The destemmed grapes were fermented with native yeasts and no sulfur in tank. Maceration lasted from 10-30 days. The wine was aged partly in 40-hectoliter Slavonian oak botti and partly in stainless steel for a year. It was bottled without filtration or sulfur. The name "Costabosco" was lifted from the 19th-century La Stoppa founder Giancarlo Ageno's notes about La Stoppa's "hillside woods" vineyards.