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#colfondo2/3

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#colfondo2/3
It's not time for "#Colfòndo1". Not yet. This is just a preview and we shall call it "#colfòndo2/3".
By now, on twitter and elsewhere, we heard about all sorts of stuff: starting with #lambruschi1,2,3,4; then #barbera1 and the upcoming #aglianicodelvolture1 in just a few weeks.

It's just as easy as putting together 4 producers of Colfòndo, a few restaurant owners and some journalists in a ristorante owned by an enlightened family who plans to create a wine list with Proseccos sur lie only!

The slogan was "To see clearly, let's start from the bottom, fishing in the mud".
We started by reading a June 1974 article by Angelo Serafin, still extremely topical to this day, in which he wrote about the beloved Prosecco sure lie and its multifaceted and appreciated character.

The dialogue between producers is always interesting, with each one of us bringing his own idea to the table and all of us trying to figure out which way to go; together. Even when the discussion gets heated, it never degenerates into chaos.

Loris Follador, of Casa Coste Piane, an amazing individual and one of the first producers of Col fondo, told the story of how, during the years when wine guides started becoming popular, everyday wines like this took a serious drop, losing ground to more elaborated, overly structured and complicated wines with higher alcohol levels.

Lately there has been a desire by the consumer to rediscover more docile and healthier wines, wines that can be enjoyed without hangups for the whole meal. The dialogue evolved around organics, yeasts, pricing, crown caps and the future of Prosecco.

We tasted 5 types of Col Fòndo and we discussed how this typology allows the drinker to recognize the area of production and the handprint of the winemaker, something that, because of technology and excessive manipulation in autoclave, oft is often no longer possible.

It was an inspiring evening, full of great and constructive ideas.
My hope is that this might be the beginning of a long and prosperous journey for our beloved "old" Prosecco sur lie.

Luca

PS: please remember: Colfòndo is not charmat and not even champenoise.
Coming soon on this screen: #colfòndo1
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#5 Commenti

  • Filippo Ronco

    Filippo Ronco

    Gran bel bere il Sur Lie di Coste Piane, considerami fin d'ora per un eventuale #colfondo1.

    Ciao, Fil.

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    #1
  • Bele Casel @ Luca Ferraro

    Bele Casel @ Luca Ferraro

    Fil,
    la tua presenza è d'obbligo.
    Tutti ottimi Prosecchi col fondo quelli assaggiati ieri sera.
    Quello del ristorante, il coste piane, il costadilà , il bele casel e... non ricordo come si chiamasse il quinto.... appena me lo ricordo ti aggiorno :))
    Luca

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    #2
  • Filippo Ronco

    Filippo Ronco

    So che non c'è bisogno di particolare spinta ma per me col fondo tutta la vita. Tra l'altro un piacevole ritorno visto e considerato che lo bevo fin da giovanissimo grazie allo Zio che imbottigliava da sé quello sfuso di Adamo Canel. Tirate dentro anche Frozza.

    Ciao, Fil.

    link a questo commento 0 0
    #3
  • Carolina Gatti @ Azienda Agricola Gatti

    non sapevi niente. mi sarebbe piaciuto esserci.

    link a questo commento 0 0
    #4
  • Bele Casel @ Luca Ferraro

    Bele Casel @ Luca Ferraro

    Ti avviseremo per tempo per l'evento dell'anno........ #colfòndo1

    link a questo commento 0 0
    #5

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