I’m thrilled to announce that Zanotto Prosecco Col Fondo is finally here.
About 50 cases made it to California a few weeks ago and the wine is now resting in the distributor’s warehouse.
This is Prosecco the way I used to know it when I lived, studied, and played music in the Veneto in the 1990s: bottle fermented, lees aged, and unfiltered. In other words, OLD SCHOOL: salty and driven by acidity and citrus and biscuit notes. If you drank Prosecco before the boom of commercial, yeasted, Prosecco that was fermented exclusively in large vats, you’ll recognize this wine. I love it.
Very limited availability.
Three-Packs for $60.
Six-Packs for $108.
plus tax, shipping, and handling
I’ll be able to deliver to San Diego customers a week from Monday and the following Monday.
For shipments, I’m going to wait until the first week of October to avoid heat damage but will hold the wines for you in my warehouse in San Diego.
Please send me an email to order by clicking here.
Zanotto Prosecco Col Fondo
This wine is a 100% Glera, produced by Zanotto family in the area of Tarzo (Veneto, north-east of Italy).
Their vineyards are located at 370 meters above sea level.
Natural, unfiltered, refermented in bottle, this special wine sound very yeasty and plenty of taste, nothing to compare to most of the sparkling that we have around this is the real essence of what was the sparkling wine made on the old fashion way before pressurized autoclave were introduced in the production process.
RE-FERMENTED ONCE A YEAR ONLY.
NO AUTOCLAVE FERMENTATION.
NO ADDED SULFUR.
Grape type: 100% Glera.
Alcohol content: 11%
Vinification system: Charmat 1st fermentation. 2nd fermentation on lees in the bottle.
Wine making process: Handpicked grapes in late september, following the “Growing Moon” calendar. During the first fermentation the wine juice must is left in contact with the grape skins for 2 days. The separation is then made by decanting the wine, that will bestored into refrigerated tanks , to stop the fermentation. Close to Easter, following the “Growing Moon” calendar, the wine is then bottled with no added sulfite to process the second fermentation in the bottle. The wine is not filtered, and it ferments in the bottle, being completely mature around September. This method, thanks to the yeasts that stays and deposit at the bottom of the bottle (from here the name “col fondo” literally “with sediment”) allows this wine to preserve for years.
Colour: Straw-yellow, greenish reflections.
Bouquet: Great bisquity nose, with plenty of apple/brioche coming through, flowery end and citrusy notes.
Taste: Dry palate, complex and pleasant. Slightly salty finish and very mineral.