The Wine Of Tradition, in the way it has always been made here, with the typical fermentation in bottle and the lees contact.
The yeast on the bottom gives complex notes of crust of bread that join the classic fruity/flowery sensations. A bone dry wine, with the typical almost-bitter end of the sur lie wines. Ideal to match with food.
The Glera Grapes used for the base wine comes only from our best vineyards in the most steep hills, with low-profiled soils rich in calcium and with a good amount of clay and organic matter.
The grapes are hand harvested in the second decade of September, choosing the best moment of ripening, which guarantees the stability of acidity.
After a soft press and a cold settle the juice is ready to start the first fermentation in stainless steel tanks at a controlled temperature of 17-19 °C.After the first fermentation the wine stays on the fine lees with few rackings and batonage.
In about 5 months, in spring time, the wines from the different vineyards are ready to be blended to obtain the best cuvees. Every vintage has a different blend in order to represent in the best way the single years.
After blending the wine is bottled in the Easter week, and the second fermentation starts slowly in the bottle, in the cold and dark cellar to obtain an extra fine bubble, for a soft and smooth perlage.
Fermentation arrests when the residual sugar has all been transformed into CO2 and alcohol. Then the yeast settles in the bottom of the bottle and starts giving evolution to the wine.
After an aging of 2-4 months the wine would be ready for consumption, but our choice to start selling it at least at the beginning of the following year is aimed at achieving greater balance, a surprising intensity made up of elegant primary notes combined with the complexity of evolution that the yeast gives to the wine.
The crown cap guarantees tightness and practicality, and together with the yeast and the total absence of sugar make this wine incredibly long-liveing, and it can be appreciated even better after 5-6 years in a crescendo of complexity and maturity.
We recommend serving the wine clear, better if decanted to help oxygenation, but it can also be consumed with the yeast in suspension.
ColFondo Agricolo identifies an important project that we have created with other friends producers to enhance the ColFondo. Find out more at www.colfondoagricolo.it.