Appellation: Prosecco Treviso DOC
Winemaking: Hand harvested in late September/early October, fermented in stainless steel, it spends 4 months on the lees. The wine is bottled in April unfiltered, with yeasts, and the warm days prompt the start of a second fermentation in the bottle where the yeasts eat all the sugar and create CO2. The yeasts stay as sediment at the bottom of the bottle, hence the name of this style of prosecco: Colfondo which literally means “with bottom, or sediment”.
Sugar content: 0
Bottle Size: 750 ml
Bottles Produced: 5000