[et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/zanottocolfondo.com\/wp-content\/uploads\/2025\/03\/col-fondo.png” title_text=”col-fondo” _builder_version=”4.27.4″ _module_preset=”default” max_width=”260px” custom_margin=”||10px||false|false” locked=”off” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Unfiltered Wines by Riccardo Zanotto” _builder_version=”4.27.4″ _module_preset=”default” header_font=”||||||||” header_text_align=”left” header_text_color=”#000000″ header_font_size=”17px” custom_margin=”0px||||false|false” custom_padding=”0px||||false|false” locked=”off” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”My Vision, My Col Fondo Wines” _builder_version=”4.27.4″ _module_preset=”default” header_font=”|||on|||||” header_text_align=”center” header_text_color=”#000000″ custom_margin=”0px||||false|false” custom_padding=”0px||||false|false” locked=”off” global_colors_info=”{}”]<\/p>\n
My Vision, My Col Fondo Wines [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blog fullwidth=”off” include_categories=”82″ show_author=”off” show_date=”off” show_categories=”off” show_pagination=”off” module_class=”categoria-vini” _builder_version=”4.22.1″ _module_preset=”default” header_level=”h3″ header_font=”||||||||” body_font=”||||||||” box_shadow_style=”preset3″ box_shadow_color=”#FFFFFF” global_colors_info=”{}” box_shadow_color__hover_enabled=”on|desktop” box_shadow_color__hover=”rgba(0,0,0,0.2)” custom_margin__hover_enabled=”off|desktop”][\/et_pb_blog][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”on|on|on” _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”||0px||false|false” custom_padding=”||0px||false|false” disabled=”on” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” border_width_top=”1px” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” header_3_font=”|||on|||||” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_blog fullwidth=”off” include_categories=”156″ show_author=”off” show_date=”off” show_categories=”off” show_pagination=”off” module_class=”categoria-vini” _builder_version=”4.27.4″ _module_preset=”default” header_level=”h3″ header_font=”||||||||” body_font=”||||||||” box_shadow_style=”preset3″ box_shadow_color=”#FFFFFF” global_colors_info=”{}” box_shadow_color__hover=”rgba(0,0,0,0.2)” box_shadow_color__hover_enabled=”on|desktop”][\/et_pb_blog][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n This limited edition is an authentic expression of Prosecco Col Fondo, a wine rooted in Venetian tradition. This limited edition is the result of a careful selection of grapes from the Zanotto family vineyard at 370 meters above sea level. The grapes give the wine a unique aromatic complexity, with notes of white-fleshed fruit, citrus fruits, and wildflowers, harmoniously blended with hints of bread crust and yeast.<\/p>\n An Ancestral Method, a Modern Soul.<\/strong> [\/et_pb_text][et_pb_text module_class=”link-ancore” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Learn more:<\/strong> [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” background_color=”#f2f2f2″ custom_margin=”50px||||false|false” custom_padding=”||100px||false|false” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”|||on|||||” text_text_color=”#000000″ text_font_size=”24px” custom_margin=”5px||5px||false|false” custom_padding=”||0px||false|false” locked=”off” global_colors_info=”{}”]<\/p>\n To learn more<\/p>\n [\/et_pb_text][et_pb_divider color=”#000000″ divider_position=”bottom” divider_weight=”1px” _builder_version=”4.27.4″ _module_preset=”default” min_height=”2px” height=”2px” max_height=”2px” custom_margin=”0px||0px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_divider][et_pb_text disabled_on=”on|on|on” _builder_version=”4.27.4″ _module_preset=”default” text_font=”|600||on|||||” custom_margin=”5px||||false|false” disabled=”on” global_colors_info=”{}”]<\/p>\n To learn more<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_3,1_3″ module_id=”arte-bere” _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”0px||0px||true|false” custom_padding=”60px||60px||false|false” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n There was a time when “col fondo” wasn\u2019t a trendy whim, but a simple, almost instinctive act, like breaking bread. In old taverns, it was one of the two wines served: still or sparkling with sediment, both born from the land and everyday labor.<\/p>\n First Act: Purity<\/strong> Second Act: Rebellion<\/strong> Third Act: Freedom<\/strong> [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/zanottocolfondo.com\/wp-content\/uploads\/2025\/03\/riccardo-zanotto.jpg” title_text=”riccardo-zanotto” _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”40px||||false|false” custom_margin_tablet=”0px||||false|false” custom_margin_phone=”0px||||false|false” custom_margin_last_edited=”on|phone” custom_padding=”||||false|false” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_divider color=”#000000″ divider_position=”bottom” divider_weight=”1px” _builder_version=”4.27.4″ _module_preset=”default” min_height=”2px” height=”2px” max_height=”2px” custom_margin=”0px||0px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_divider][et_pb_text disabled_on=”on|on|on” _builder_version=”4.27.4″ _module_preset=”default” text_font=”|600||on|||||” custom_margin=”5px||||false|false” disabled=”on” global_colors_info=”{}”]<\/p>\n To learn more<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_3,1_3″ module_id=”ancestrali” _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”0px||0px||true|false” custom_padding=”60px||60px||true|false” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n “Col Fondo” wines are a plunge into a captivating tradition, a throwback to winemaking methods that feel almost forgotten, snatched from the oblivion of time. These are naturally sparkling wines, crafted using the so-called “ancestral method” \u2013 or as the French say, P\u00e9tillant Naturel (P\u00e9t-Nat) or Sur lie \u2013 which involves a spontaneous fermentation in the bottle. This leaves the sediments \u2013 the “fondo” or “lees” \u2013 to impart a cloudy appearance and a rustic, utterly unique character. While their identity is strongly tied to the Italian wine scene, particularly with specific denominations and practices, the concept of in-bottle refermented and unfiltered (or undisgorged) wines isn’t exclusive to the “Bel Paese.”<\/p>\n Often linked to the Prosecco region, where the Glera grape reigns supreme, these wines aren’t confined to the hills of Veneto. You’ll find them in Emilia-Romagna with Lambrusco, in Piedmont with Barbera or Grignolino, and in Friuli with Ribolla Gialla. They’re a scattered treasure, popping up wherever the memory of traditional farming endures. Similarly, in other European nations with a rich winemaking history, such as France (especially in the Loire and other regions), Spain, and to a lesser extent, other areas with artisanal production, you can discover wines that follow similar principles and exhibit a deposit of yeast. These wines reflect a kindred winemaking philosophy, often leaning towards greater authenticity and minimal intervention.<\/p>\n The most commonly used grapes vary: Glera in the Prosecco area, Malvasia or Trebbiano among the whites, and Sangiovese or Lambrusco among the reds. What’s needed is a grape with good acidity and a profile that harmonizes with the refermentation. As for the technique, after a first fermentation in steel or concrete tanks, the wine is bottled before all the sugars have converted to alcohol. This is where the magic happens: in the bottle, the natural yeasts continue their work, creating delicate bubbles and leaving a sediment at the bottom \u2013 the very beating heart of these wines. Traditionally, bottling occurs during a waxing moon in spring to encourage the bubbles, relying on natural sugars and indigenous yeasts.<\/p>\n Today, fermentation can be halted with cold temperatures, with yeasts and sugars sometimes added before bottling to guide the result. In any case, nature takes its course: in the bottle, refermentation creates bubbles and sediment within 30-60 days, although some producers wait months for a richer flavor profile. The crown cap dominates, practical and resilient, ensuring a wine that will never be “corked” and can even improve with age if kept cool in the cellar. Less common is the mushroom-shaped cork with a wire cage, though it’s mandatory for Prosecco DOC and DOCG according to their regulations.<\/p>\n And then there’s the final ritual: drinking it cloudy, shaking the sediments for a full-bodied and wild sip, or carefully decanting it for a clarity that whispers elegance \u2013 two souls of the same wine, a vibrant echo of the land that brought it to life. In conclusion, while “col fondo” wines represent a distinctive Italian winemaking tradition with a strong regional identity, the approach of in-bottle refermentation without disgorgement is a broader concept found, with different interpretations and names, in other European winemaking regions as well, often as an expression of artisanal and terroir-driven production.<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/zanottocolfondo.com\/wp-content\/uploads\/2025\/03\/zanotto-col-fondo.jpg” title_text=”zanotto-col-fondo” _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”40px||||false|false” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Unfiltered Wines by Riccardo ZanottoMy Vision, My Col Fondo WinesEvery bottle stems from my passion for the land and the authenticity of unfiltered wine. My journey began over fifteen years ago with Zanotto Col Fondo, a natural sparkling wine among the first of its kind. Back then, it was called “sur lie” \u2013 in Italian […]<\/p>\n","protected":false},"author":1,"featured_media":20375,"parent":115,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","iawp_total_views":609,"footnotes":""},"class_list":["post-119","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\n
Every bottle stems from my passion for the land and the authenticity of unfiltered wine. My journey began over fifteen years ago with Zanotto Col Fondo, a natural sparkling wine<\/strong> among the first of its kind. Back then, it was called “sur lie” \u2013 in Italian “sui lieviti” \u2013 but with fellow visionaries, I revived “Col Fondo,” a Venetian dialect term now synonymous with tradition and true flavor. This Col Fondo wine comes alive in the bottle: refermentation on native yeasts creates a living lees sediment, enriching each rustic, fresh sip, sealed with a crown cap.
From the Veneto hills, I select unique grapes to craft diverse experiences: intense whites, a rare red Col Fondo, deep macerated wines, and an elegant ros\u00e9. These artisanal wines, shaped by the land and my hands, are perfect for those seeking raw, ancient flavors\u2014a journey to enjoy with simple dishes or moments of discovery.<\/p>\nZanotto Col Fondo Limited Edition<\/h3>\n
As per tradition, the Zanotto Col Fondo Limited Edition is born from a single fermentation that concludes in the bottle. Natural yeasts continue the fermentation, transforming residual sugars into alcohol and carbon dioxide, creating that sediment, the “fondo,” which gives the wine turbidity and aromatic complexity.
The result is a wine with a complex and enveloping aromatic profile. On the palate, the wine is fresh and vibrant, with a pleasant acidity and a light effervescence that caresses the palate. The “fondo” gives the wine a creamy texture and extraordinary aromatic persistence.<\/p>\n
The Art of Drinking “Col Fondo”.<\/a>
Ancestral Wines with Sediment: An Italian Tradition.<\/a><\/p>\nThe Art of Drinking “Col Fondo”: Three Acts of a Sparkling Tradition<\/h3>\n
Those who made it, the farmers who tended the vines, took the bottle \u2013 slightly cloudy, veiled by yeast \u2013 and handled it with care, without shaking it. They poured it into a glass carafe, the simple kind used in kitchens, far from the refined decanters of fancy parlors. They did it slowly, letting only the clear wine flow while leaving the murky sediment at the bottom of the bottle, a natural choice. A bow to simplicity.<\/p>\n
Then time shuffled the deck. The “connoisseurs,” new champions of “col fondo,” embraced the turbidity. They shake the bottle with a deliberate motion, as if awakening an ancient force, and pour the wine into wide glasses. Here, the yeasts come alive, releasing scents of bread crust, wildflowers, and earth after rain. It\u2019s a rustic burst, a sip that tastes of a storm. A hymn to untamed nature.<\/p>\n
And then there are those who choose neither one nor the other, but improvise. They uncork and pour, no rules, no waiting. Each glass is a gamble: the first, fresh and lively like a gust of wind; the last, thick and untamable like a memory that won\u2019t fade. A toast to life\u2019s surprises.
Three ways to drink “col fondo,” three ways to live. A rustic, honest three-act play where the wine is the narrator and the table the stage. Because “col fondo” isn\u2019t just wine: it\u2019s a story, an echo of distant days, a breath of a land that clings to its roots.<\/p>\nAncestral “Col Fondo” Wines: An Italian Tradition with European Echoes<\/h3>\n