One of the most engaging seminars at the recent Asolo and Montello Consortium festival (held last month in Asolo) was Professor Michele Antonio Fino’s talk about his proposal for changes in the Prosecco DOCG that would make Prosecco Col Fondo an official category of the appellation.
He was kind enough to synopsize the proposed changes (see below) and I have translated them into English so that we can share them here for English speakers (his proposal has been widely circulated in Italian-language media).
It’s worth noting that Prosecco Col Fondo (in other words, Prosecco that has been bottled fermented and aged on its lees) is already allowed by the appellation. But Michele’s proposed changes — which, for the most part, have been embraced by producers — would raise overall quality and introduce greater standardization of the category.
– Name: Spumante sui Lieviti [Sparkling Wine Aged on Its Lees]; the current name is Frizzante Rifermentato in Bottiglia [Semi-Sparkling Wine Refermented in Bottle].
– Only vintage dated wines that have been bottled for refermentation in the spring following harvest.
– Secondary fermentation using residual sugar, sucrose, or rectified concentrated grape must; winery’s choice.
– Maximum 0.5 overpressure at bottling; no bidule; and nothing that would make it possible to disgorge.
– At least 10 gr/l of residual sugars at bottling; secondary fermentation must take place in the bottle and therefore, a maximum of 5 gr/l when the process is completed.
– Any closure allowed (crown cap, conventional cork, mushroom cork, screw cap); winery’s choice.
– Traditional production: In spring, therefore bottling can take place only between March 1 and June 30.
Above: Michele Antonio Fino, professor of food law and policy at the University of Gastronomic Sciences in Pollenzo (Piedmont), at the recent Asolo and Montello Consortium festival where he gave a fantastic talk.