Since ancient times, when still Sparkling wine-making technologies, current autoclave (pressurized tank ), didn’t exist, Prosecco was bottled with its own yeasts, and then it was placed to rest in the house’s cellar.
During this period refermentation took place in the bottle, remaining sugars turned into twisting bubbles, and so the Prosecco , after a few months, became fizzy. The wine was ready to be tasted with its own refermentation’s yeasts, which were lying at the bottle’s bottom, that’s where the name “Col Fondo” comes from ( Sur-lie ).
Malibran dcommits itself to rediscovering ancient tastes, offering this kind of Prosecco just as it was made in ancient times.
FOR A BETTER TASTING
Before the tasting ,the Sur-lie should rest for a few days, in a vertical position, so that yeasts can fall down to the bottle’s bottom; it should be poured into a decanter and we suggest pouring the remainings yeasts into a glass, so that you can have a taste of the prosecco’s heart, the heady refermentation scent and the memory of a past that still lives in the moderns sparkling’s making process technologies.
Enjoy your tasting !!