What is the name of the technique where Prosecco producers intentionally leave lees in the bottle, resulting in sediment?
Answer
*col fondo*
While the standard Charmat Method involves filtration to remove spent yeast cells (lees), a small segment of dedicated Prosecco producers utilizes the *col fondo* technique. This approach represents a deliberate return to older traditions where the lees are intentionally retained within the bottle when the wine is packaged. The retention of these spent yeast cells directly leads to the presence of sediment in the final product. Wines produced this way are described as offering a 'wilder' profile and increased texture, appealing to consumers seeking the complexity and richer mouthfeel traditionally associated with bottle-aged sparkling wines, but originating from an Italian base.
Related Questions
Which specific Italian regions must true Prosecco exclusively originate from?What is the primary difference in second fermentation between Prosecco's Charmat Method and Champagne's *méthode Champenoise*?What minimum percentage of the blend must the Glera grape constitute for a wine to legally be named Prosecco?Which distinct aromatic profile is centered around the Glera grape in typical Prosecco?What is the apex quality designation subjecting Prosecco production to Italy’s strictest regulations?How do the typical carbohydrate grams in a standard 5-ounce serving of Prosecco compare to a typical beer?Which sweetness level, offered in Prosecco DOC, is typically omitted from the Superiore DOCG classification?The Conegliano Valdobbiadene Superiore DOCG zone is nestled on the hills between which two towns in the province of Treviso?What is the name of the technique where Prosecco producers intentionally leave lees in the bottle, resulting in sediment?What production characteristic makes the Charmat Method allow Prosecco to be offered at a more accessible price point than traditional method wines?What role is Prosecco's reputation rooted in as the quintessential Italian pre-meal drink?