Prosecco "ProFondo" Col Fondo, Miotto
Staff Pick

Prosecco "ProFondo" Col Fondo, Miotto - NV

Item # 27380 750mL
$13.96/ Single Bottle
You Save 5%
$167.52 $159.14/ Case of 12
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Tasting Notes

A rare, captivating sparkling wine that is as food-friendly as they come. This Prosecco is one of the few wines still made in the old "sur lie" method, meaning it underwent two fermentations, the second of which took place in the bottle. It is a Col Fondo Prosecco, which literally translates to "with sediment": the yeast cells were not removed through filtration. Bone-dry, this has a delicacy that complements seafood, light meats, and even aged goat cheeses. Store chilled, serve chilled, and keep upright for several hours before serving to keep the mild sediment (spent yeast) at the bottom of the bottle. Traditionally, in Italy, one would pour the Prosecco into a carafe to separate the wine from the lees before drinking, but many New Yorkers are happy to drink their Prosecco cloudy.


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Staff Pick Notes

This traditional expression of Prosecco is making a resurgence, bringing slightly funky, cloudy, and very food-friendly wines to the masses. The name "ProFondo" is a mashup of "Prosecco" and "Col Fondo" (with sediment) showcasing this old style that is unfiltered after going through a secondary fermentation in the bottle—meaning it's aged on its spent yeast—bringing a brioche-like complexity to the wine. I paired this with steamed pork buns and was not disappointed! The sweetness of the dough and pork mixture were the perfect compliment to the toasty and savory notes in the wine. Other pairings I'd recommend trying are seafood, charcuterie, and aged creamy cheeses.

- TI

About the Producer

Treviso, Valdobbiadene Veneto, Italy Azienda Agricola Miotto began in the late 1970s with a miniscule family farm in Treviso, located within Valdobbiadene - in the heart of Prosecco territory. Over the years, the farm expanded to 9 hectares run with crazy passion and hard work. Andrea claims that his wines are to be a careful cohesion of modern knowledge to time-honored techniques. He...

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Astor's Glossary of Terms

Prosecco

Until recently, "Prosecco" could refer either to a wine or to a white grape. In 2009, however, the grape was renamed "Glera" in a bid to protect Prosecco's good name. Prosecco is usually a sparkling wine made by the Charmat method, though still versions do exist. Because it is so easy to drink, with or without food, Prosecco is a hugely popular choice for parties.

Veneto


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