# Sottoriva Col Fondo Per Tradizione (2019)

- **Producer:** Azienda Agricola Malibràn
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Glera
- **Region:** Veneto, Italy
- **Style:** Natural
- **Alcohol:** 11.0%
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** pear, apple, blossom, grape, bread dough, biscuit

## About this wine

The Sottoriva Col Fondo Per Tradizione from Azienda Agricola Malibràn is a white Frizzante wine from the Veneto region of Italy, made from 100% Glera grapes. It is produced using the traditional 'Col Fondo' method, which involves a second fermentation in the bottle, resulting in the presence of natural yeast sediment. Azienda Agricola Malibràn is a family-owned winery with a long history in the Conegliano Valdobbiadene area, emphasizing traditional farming and winemaking practices to express the territory. The vineyards are situated in clayey soils, contributing to the wine's structure.

## Interesting facts

- This wine is a nod to the 'old way' of making Prosecco.
- The name 'Col Fondo' translates to 'with bottom', referring to the sediment left in the bottle.
- It's part of the FIVI (Federazione Italiana Vignaioli Indipendenti), signifying a commitment to the entire production chain.
- The Sottoriva 2010 vintage was recognized by the Slow Wine Guide.

## Food pairing

The wine's inherent acidity and slight effervescence cut through richer textures and fats, while its subtle fruit notes can complement lighter dishes. The presence of lees in the 'Col Fondo' style can add a slight savory or yeasty note that pairs well with charcuterie and certain cheeses.

## Wine making process

The Sottoriva Col Fondo Per Tradizione is produced using the traditional 'Col Fondo' method, which involves a second fermentation in the bottle. After a light pressing of whole grapes, the wine undergoes its primary fermentation. It is then bottled without filtration, allowing for a secondary fermentation to occur naturally within the bottle. This process leaves the yeast sediment (lees) in the wine, contributing to its characteristic appearance and texture. The wine is aged in the bottle, allowing it to develop further.