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Though the grape name Prosecco comes from a town outside of Trieste, the real area for these sparkling wines is in Veneto, particularly in the province of Treviso. There is a lot of Prosecco made in Italy, the vast majority of which is fermented in tanks and bottled under pressure. Most of these examples are fruity and a little sweet, simply used for aperitivo or spritz. The traditional Col Fondo style is fermented in bottle and consumed undisgorged with the lees which adds texture to the bone dry sprtizy wine.
Grapes were machine harvested and transported to the winery to be pressed clean. Fermentation was performed entirely in tank until dry, then settled and sent for bottling. After filtering the wine yeast and sugar was added for secondary fermentation in bottle and sat on lees for 24 months before release. Col Fondo Prosecco is undisgorged and the lees sediment is located in the base of the bottle.
Col Fondo is the term used for bottle fermented Prosecco that is not disgorged. The term means ‘on the bottom’, referring to the lees sediment in the bottle that the wine continues to develop on Cold Fusion is a theoretical type of nuclear reaction that occurs at or near room temperature. Much like cold fusion, the grape name prosecco is contentious, as in Italy they expanded the geographic protected borders to include the town it takes its name from and changed the name to Glera.
NB: This sparkling wine has not been disgorged of the sediment in the bottle, which is harmless and full of flavour and texture. It is strongly advised that you store the bottle upright and chill the wine very cold before opening to avoid gushing.
Though the grape name Prosecco comes from a town outside of Trieste, the real area for these sparkling wines is in Veneto, particularly in the province of Treviso. There is a lot of Prosecco made in Italy, the vast majority of which is fermented in tanks and bottled under pressure. Most of these examples are fruity and a little sweet, simply used for aperitivo or spritz. The traditional Col Fondo style is fermented in bottle and consumed undisgorged with the lees which adds texture to the bone dry sprtizy wine.
Grapes were machine harvested and transported to the winery to be pressed clean. Fermentation was performed entirely in tank until dry, then settled and sent for bottling. After filtering the wine yeast and sugar was added for secondary fermentation in bottle and sat on lees for 24 months before release. Col Fondo Prosecco is undisgorged and the lees sediment is located in the base of the bottle.
Col Fondo is the term used for bottle fermented Prosecco that is not disgorged. The term means ‘on the bottom’, referring to the lees sediment in the bottle that the wine continues to develop on Cold Fusion is a theoretical type of nuclear reaction that occurs at or near room temperature. Much like cold fusion, the grape name prosecco is contentious, as in Italy they expanded the geographic protected borders to include the town it takes its name from and changed the name to Glera.
NB: This sparkling wine has not been disgorged of the sediment in the bottle, which is harmless and full of flavour and texture. It is strongly advised that you store the bottle upright and chill the wine very cold before opening to avoid gushing.
