L'Aldo Col Fondo Frizzante
Region: Veneto, Italy
Vinification: After a soft pressing, the turbid free-run must is left to cold decant (about 12°C) in steel tanks and subsequently the clear part, separated from the deposit, is sent to fermentation. 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. After a rest that lasts all winter, the base wine is bottled, where with the first warmth the second fermentation starts, thanks to which the sugars are transformed into alcohol and carbon dioxide and at the end of which the yeasts settle on the bottom of the bottle (hence, 'colfondo').
Tasing Note: Straw yellow color with light greenish hues. Notes of citrus and fresh fruit emerge on the nose in the first few months, replaced by more complex aromas and spicy scents over the years from bottling. The characteristic hint of bread crust and a delicately bitter aftertaste also emerges. In the mouth it is dry, mineral, with good acidity.