Domini del Leone, Prosecco Col Fondo

Prosecco Col Fondo, literally “with the bottom” is characterized by the deposit of the yeasts on the bottom. It is made according to the traditional method, which was used since ancient times, of second fermentation in the bottle and no disgorgement. The result is a dry, fruity, cloudy and refreshing wine, with more present notes of yeast and bread compared to the Charmat-method produced Proseccos, courtesy of the longer contact with lees. 

Vineyard: Caranto soil, a mix of clay with sand and sediments from the nearby Alpine glaciers, Pleistocene origin. Estate-owned, certified organic and biodynamic

Making of: The primary fermentation takes place in a stainless steel tank. After that, the wine is transferred to bottles under crown caps, with enough naturally remaining lees and sugar to re-ferment and create a gentle fizz (2,5 bars). Native yeast only. No fining, no filtering, not disgorged, zero dosage added. SO2: 60-70ppm added after the 1st fermentation.

Personality: The prolonged contact with the lees gives this wine sapidity and a well-balanced flavor, with fruity and flowery notes mixed with fresh bread crust aromas. You can serve this wine both limpid after the yeast deposit has sedimented (“limpio”) or carefully decanted into a carafe, or you can shake the bottle to mix the lees into the wine if you enjoy a more cloudy style (“torbido”). Pleasant as an aperitif, it can be served as well throughout the meal, paired with light dishes like fried calamari and shrimp, but also as a contrast with rich mountain cheeses.