A small batch of our prosecco – some twenty dozen – is left on lees following secondary fermentation. The col fondo (in Italian meaning ‘with the bottom’) does not undergo disgorgement or dosage, resulting in a creamy, rich and nutty texture derived from the lees. The wine retains its savoury character thanks to the sediment that remains in the bottle, making it a fabulously food-friendly sparkling.

The 2018 col fondo has a bright nose of lemon tart, creamy rich brioche and almond characters. Possessing a fine bead, the palate holds balanced acidity together with pleasant almond notes, and zesty citrus tones accompanied by a doughy finish - reminiscent of the molena - the soft inside of sourdough bread.

This sparkling possesses great ageing potential as the yeast autolysis character enhances over time. An excellent dinner party wine – we recommend having a decanter handy when opening.