Have you ever wondered about the difference between Prosecco DOC and Prosecco col Fondo? Check out the lastest article on Wine Folly!
Col Fondo: The Funky Side of Prosecco
The original Prosecco wasn’t the sweet, fruity, bubbly we know today. Find out more about “Col Fondo” or “Rifermentato in Bottiglia,” a funky, cloudy Prosecco unlike any other.
We’ve all had Prosecco before: as an apertif, for a toast, or in mimosas at brunch. The vast majority of Prosecco is made with the charmat method, where secondary fermentation (the bubbly part) is made in huge pressurized stainless steel tanks. The method was invented by Professor Federico Martinotti in 1895 and the autoclave (the pressurized tanks) were designed, built, and patented by Frenchman Eugène Charmat in 1910.
But how was Prosecco made before 1895?
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