Vino frizzante sui lieviti

A col fondo — the Prosecco that came before Prosecco: refermented in bottle, kept on its lees, never disgorged. Cloudy, dry, alive.

100% Glera, at Funer di Valdobbiadene, between 200 and 250 metres, south-facing. Trained sylvoz and doppio capovolto, thirty-year-old vines, 135 q/ha. Hand-harvested in the last ten days of September.

Vinified as a white on whole berries, gentle pressing, first fermentation via static settling at controlled temperature, then three to four months in stainless steel. Second fermentation in bottle, always on the lees, minimum three months.

In the glass — Straw yellow. Fine, persistent bead. Nose of lightly ripe fruit — apple, pear — discreetly floral, with the characteristic bread-crust note the lees bring. No sugar at all on the palate, with marked savouriness and acidity that soften with time.

At the table — A wine for a whole meal, and especially with the local cooking: charcuterie, cotechino, spiedo and polenta.

Serving — 8 °C. 11% vol. 0 g/l sugar. 2.5 bar. 75 cl. Store upright, cool, away from light.