@wineguyinnewyork shares with us his top pick of the week. This week, we go to Valdobbiadene in Italy to discover Ca’ dei Zago and Prosecco Col Fondo , the new big thing in Italian wine.
The authentic Prosecco
Until 1930, all the Prosecco production was Col Fondo, and what some call “the real Prosecco” is making a surprising comeback.
It’s a traditional bottle-fermented Prosecco made in the province of Veneto from Glara, Prosecco’s signature grape variety.
The main difference between regular Prosecco and Col Fondo Prosecco lies in fermentation, a process used to turn sugar and yeast into alcohol.
When making a regular Prosecco, the second fermentation occurs in a stainless-steel tank. But Col Fondo uses a traditional method where the second fermentation occurs directly in the bottle and on the lees.
Lees are dead yeast and other particles that precipitate to the bottom of the tank or bottle during fermentation. And because the bottle is sealed before the second fermentation ends, the wine rests on the lees.
Hence the sediments in the bottle and the name “Col Fondo”, which means “with sediments” in Italian.
Et voila! Lees enhance structure and flavor, resulting in a more complex wine.
The Zago family produced Col Fondo Prosecco for 5 generations. They make biodynamic wines, meaning no pesticides and no extra sulfites.
This artisanal Prosecco is cloudy and slightly sparkling, low in alcohol (10% ABV), with nice fruit flavors.
If you want to try something different, enjoy this light and refreshing Prosecco during the hot New York summer.