For years, Prosecco has been made using the Charmat method (that’s when the bubbles are made in a large tank and then transferred without sediment to the bottle). Before that though, was the “From the Bottom”—or Col Fondo—method. Here, the bubbles were made in the bottle and the sediment was left inside making the wine cloudy, offering super citrus and grapefruit, and it’s very, VERY dry on the palate! It’s low in alcohol, so enjoy it with fresh salads or brunch. Give it a shake before opening!
REGION: Veneto, Italy