ProFondo
ColFondo Agricolo

Colli Trevigiani IGT Frizzante a rifermentazione in bottiglia

The wine of tradition, made as it has always been, with classic secondary fermentation in the bottle and aging on the lees. The sediment at the bottom imparts complex notes of bread crust that blend with the typical fruitiness. A dry, crisp wine with a pleasantly bitter finish, typical of "sur lie" wines. It is more long-lived than you might expect. Ideal at the table.

The grapes used for the base are cultivated exclusively in our own vineyards. The selection of base wines is made year by year to achieve the desired characteristics and quality consistency.

The grapes are hand-harvested and vinified separately for each individual vineyard. Pressing is gentle, and the must, after an initial static clarification, is fermented in stainless steel at 17-19 °C.
After the first fermentation, the wine is left to rest on its fine lees with very few rackings. After about 5 months, we proceed with coarse filtration and the blending of the base wines, followed by secondary fermentation, which takes place in the bottle during the traditional spring period, in the two weeks preceding Easter. The fermentation stops automatically once the residual sugars are exhausted, leaving a deposit of yeast at the bottom of the bottle.
After a maturation period of 2-4 months, the wine would be ready for consumption, but our choice to leave it in the bottle at least until the beginning of the year following bottling is aimed at achieving greater balance—a surprising intensity made of elegant primary notes combined with the evolutionary complexity that the yeast gives the wine.

The crown cap ensures a seal and practicality, and together with the yeast and the absence of sugars, this makes the wine incredibly long-lived, capable of being appreciated even after 5-6 years in a crescendo of complexity and maturity.
We recommend serving the wine clear, preferably decanted to encourage oxygenation, but it can also be consumed with the yeast in suspension.
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