Traditional bottle‑refermented Valdobbiadene frizzante (“col fondo”) from old hillside vines, unfiltered and bone‑dry, showing citrus, orchard fruit and a stony, saline edge.
The grapes are harvested by hand in small crates and then are delicately selected and destemmed on a sorting table. After being crushed, the must is transferred using gravity flow to cement tanks. Maceration with skins is carried out for 2 days with occasional pumping over and punching down. Spontaneous fermentation follows.The wine then rests over the winter, with clarification, tartaric stabilisation, and protein stabilisation all occurring naturally – no fining or filtration here. The second fermentation occurs spontaneously in the bottle, generating gentle fizz and sediment in the bottom (or fondo) of the bottle. The bottles spend a further 3 months stored horizontally to ensure that the wine gains further harmony through this contact with the cork and oxygen. This is a light and refreshing style of fizz and a fantastic Prosecco. Lovely texture and super vibrant. This is good stuff.
