Prosecco Colfòndo in Asheville, North Carolina!

Colfòndo in Asheville, North Carolina!

We were thrilled to see that our friend Mike Tiano (above) was pouring our Colfòndo in Asheville, North Carolina at the Asheville Wine Market (one of the coolest wine shops in the southern United States).

Mike works with our importer for the Carolinas, Haw River Wine Man.

It’s incredible to think that a wine like this has traveled so far!

Colfòndo (also written col fondo) is Prosecco made the old-fashioned way.

Most Americans know conventional Prosecco.

Conventional Prosecco made by using Glera grapes to create a base wine. When the wine has stabilized, it is transferred to a large pressurized vat known as an autoclave where sugar and yeast are added to provoke a second fermentation of the wine.

The wine is then stored in the vat until the producer decides to bottle it.

This technique for the production of Prosecco was created in the 1930s and by the post-war era in Italy, it had become the standard for commercially vinified Prosecco. By the 1990s, when the Prosecco boom began, it became the standard-bearer of the appellation and today, millions and millions of wine lovers know it as such.

But Colfòndo was the way Prosecco was originally made. And even though most wineries, including our own, converted to autoclaves, a lot of us continued to make Prosecco using this “old school” method.

For Colfòndo, the base wine is made and then bottled. Then a second fermentation is provoked and the bottle is sealed.

As the second fermentation is completed, the lees — the dead yeast — remains in the bottle and the wine “ages on the lees,” giving it even more mineral flavor and richness in texture.

It’s much more time-consuming to make it this way and it’s not as cost-effective. But this is the way “our fathers made it.”

We still make conventional Prosecco and we are very proud of all of our products of course. But this wine reflects the original tradition of Prosecco.

How cool to see it find its way to Asheville, North Carolina!

Thanks again, Mike!

Author: Bele Casel

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.