Col Fondo Prosecco

This Prosecco is made in the same way it has been in Veneto long before the advent of Oenological tools and substances that are responsible for the saccharine-sweet sparkling wine found in large supermarket chains. The method is called "col fondo", where the traditional variety used for Prosecco, the Glera, is naturally fermented and is bottled unfiltered. The bubbles are created in a second fermentation (or re-fermentation) in the bottle itself. You can expect a cloudy wine, light with small and pleasurable bubbles. Floral aromas with notes of citrus lead to a dry sip of ripe pear, yeast and baked bread. The finish is a wondrous combination of ever so slight salinity and a touch of lemon zest.
You can gently tilt the bottle a few times before opening in order to mix the lees at the bottom of the bottle. It will add an element of juiciness and a buttery spice finish.