Col fondo: The ‘real’ prosecco
Italy’s prosecco is getting back to its roots, said Zachary Sussman in Saveur. In a few hilltop villages northwest of Venice, winemakers are resurrecting an unfiltered expression of the sparkling wine, a version that’s “markedly drier, yeastier, and more savory.” Known as col fondo, or “with sediment,” it’s bottlefermented, and today’s drinkers typically want it “as cloudy as it comes.”
Ca’ dei Zago Prosecco Col Fondo ($20). Sourced from vines cultivated by the same family for generations, this biodynamic wine is “a textbook introduction to the style.”
Costadilà Bianco dei Colli Trevigiani ‘330 slm’ ($24). The “330” refers to the vineyard’s altitude and here heralds a “round, yeasty, pearscented” wine that’s “an ideal accompaniment to prosciutto.”
Zanotto Col Fondo ($20). Riccardo Zanotto makes one of the leaner col fondos you’ll find, its salinity offset by a core of fresh green apple.