The nose reveals green apple and pear notes in the first months, replaced by more complex tertiary aromas after the year of bottling.


Clean-tasting in the mouth, rigorously dry and with strong minerality, it leaves a delicately bitter aftertaste typical of refermented prosecco.

Growing Conditions

High and steep hills in Colbertaldo


Grapes harvested by hand in early September


After soft pressing, the cloudy must is left to settle at a cool temperature (about 12°C) in steel tanks and then the clear part is separated from the deposit and the fermentation is started. Fermentation takes place in steel tanks at a constant temperature of 16°C for 15-20 days. At the end of the vinification, the base wine is obtained, which is bottled in spring after winter resting on the lees. The base wine is bottled and as soon as the season warms up the second fermentation is activated, with which the sugars are transformed into carbon dioxide and alcohol and at the end of which the yeasts collect at the bottom of the bottle (from here we get the term, 'colfondo’ or “with sediment”).


Straw yellow in colour, cloudy.

Food Pairing

Ideal with cheeses and cured meats, great accompaniment to pasta with fish or fried fish dishes.
For a more decisive character, turn the bottle upside down to mix up the yeast sediment resting on the bottom. For a more delicate taste, decant the wine, leaving the yeast sediment in the bottom of the bottle.