Varietals: Glera from very old clones, small amounts of Verdiso, Perera, and Bianchetta from massale selection.
Vinification Method: The grapes are harvested and selected by hand then pressed, using the delicate force of gravity. Grapes never pass through pumps. After a smooth pressing, the must rests and decants for 24 hours. At the end of the second day the must is racked off and fermentation begins in Concrete tanks, lasting about 10-20 days, depending on the year. The wine is poured and sulfer is added, to avoid oxidation. For the whole winter season the wine rests and is decanted in stainless steel tanks with periodical remuage, in order to keep it homogeneous and to let the yeasts work. The cellars are outside so the exposition of the wine to the winter cold in addition to the contact with the lees produces the natural tartaric and protein stability of Glera wine. When the wine is around 1% short of finishing fermentation, it is transferred to bottle, after a very light filtering, to finish its fermentation there.
Light and refreshing. In Valdobbiadene, Prosecco Col Fondo is often stored standing upright, then decanted into a pitcher, reserving the last bit of sediment-rich wine to be tasted separately.
This 10% alcohol wine can be enjoyed with any food and at any time of day.