COL FONDO

Col Fondo Valdobbiadene DOCG Sui Lieviti Brut Nature

Col Fondo, long an icon of the Valdobbiadene tradition, has been an honoured part of our family history since the early 1900s. Grandfather Abele, first, and then our father Adriano bottled their sparkling wine in the spring; then, the heat that came in May and June caused the wine to re-ferment in the bottle, producing what we have always called “vin col fondo,” or wine with sediment.

Why? Because once the yeasts consumed all the remaining residual sugar in the wine, the spent yeast cells fell to the bottom of the bottle as a sediment, which, over time, contributed to an interesting evolution in the wine’s character.

 

Some advice for enjoying it

One can enjoy Col Fondo clear or hazy, each way providing different sensory experiences.

Preferring it clear means savouring the classic impressions of yeast and well-ripened fruit, along with an intriguing additional touch of pungent wild herbs, such as mint, black liquorice, thyme, and eucalyptus. In this case, it is best to store the bottle vertically, then, at serving, carefully decant the wine off the sediment.

Preferring it hazy, on the other hand, means opting for a more unique experience: the impression of the yeast itself is heightened, the ripe fruit fragrances intensify the balsamic notes, and the palate itself becomes more robust, fuller, and richer. To enjoy this option, carefully invert the bottle, then pour the wine into the glass.

Whether clear or hazy, Col Fondo is at its delicious best when paired with traditional fare, such as bread and soppressa, and… pizza!

 

Did you know that…

Among the many Valdobbiadene traditions, especially useful is that of using the fondo to cream risotto, so that the delicate notes of the yeast make this dish even more complex and flavourful.

Of course, much of the effect comes from the fermentation, which is a spontaneous process and always varies. One of the most significant variables is the result of the head space in the bottle, between the wine surface and the cork; the sensory experience is appreciably different with a magnum, where the oxygen interacts with double the wine surface.

The two sizes create important differences in the fermentation stages, and this intriguing evolution over time in the respective bottles deserves observation and appreciation.

 

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