{"product_id":"fratelli-collavo-prosecco-col-fondo","title":"Fratelli Collavo Prosecco \"Collfòndo\"","description":"\u003cp\u003eFratelli Collavo Estate is the result of three brothers’ desire, Massimo, Marco and Mauro to continue the business set up by their father Cesare in the 1960s.\u003c\/p\u003e\n\u003cp\u003eThe farm spans over an area of around 10 hectares.\u003c\/p\u003e\n\u003cp\u003eDefining the way we work as merely organic farming seems rather over-simplistic given the spirit with which we run our business. The organic method is our starting point upon which we develop the most sustainable approach to farming possible, one that is in tune with the environment that surrounds our property and the plant species that inhabit it.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eAppellation\u003c\/strong\u003e\u003cspan\u003e: Sparkling wine naturally fermented in bottle, aged on its lees and thus with sediment (il fondo \/ sur lie).\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSoil\u003c\/strong\u003e\u003cspan\u003e: clay and calcareous.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHarvest period\u003c\/strong\u003e\u003cspan\u003e: last week of September at peak ripening, manual harvest. This procedure brings out the aromatic fruity features of the original vine.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003cspan\u003e: soft pressing and fermentation at 18°C controlled temperature. The wine undergoes secondary fermentation in bottle. Lees aging gives the vine the saliness that makes Prosecco CollFòndo stand apart from the crowd.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003cspan\u003e: The aromas actually evolve over time thanks to prolonged contact with the yeast present in the lees: the fresh notes typical of Prosecco at the end of fermentation develop gradually into increasingly complex notes of crusty bread and peach flesh. Similarly, the initially mild, fruity flavors change as months go by, becoming more complex and drier with a pleasant bitterish aftertaste. This wine is best enjoyed from the month of July of the year following harvest. We recommend serving it carefully: to appreciate its qualities at their best, pouring into a carafe with all the sediment !\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eServing temperature\u003c\/strong\u003e\u003cspan\u003e: 8˚ – 10˚ C\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 data-path-to-node=\"3\"\u003eFarming: The \"Beyond Organic\" Approach\u003c\/h2\u003e\n\u003cp data-path-to-node=\"4\"\u003eThe estate spans about 5 hectares in the \u003cb data-path-to-node=\"4\" data-index-in-node=\"41\"\u003eColli Trevigiani\u003c\/b\u003e and \u003cb data-path-to-node=\"4\" data-index-in-node=\"62\"\u003eValdobbiadene\u003c\/b\u003e hills. While they are certified organic, their practices lean into regenerative and holistic agriculture.\u003c\/p\u003e\n\u003cul data-path-to-node=\"5\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eSoil Restoration:\u003c\/b\u003e Their primary focus is recreating the \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"56\"\u003erhizosphere\u003c\/b\u003e (the micro-ecosystem around vine roots). They use plant compost, manure from local livestock, and specific microorganisms to revive soil that was previously depleted.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eBiodiversity:\u003c\/b\u003e Only 3 of their 5 hectares are planted to vines. The rest is dedicated to cereals, meadows, and forests to maintain a natural balance and prevent a monoculture environment.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eManual Labor:\u003c\/b\u003e Because the \"Rive\" (steep slopes) of Valdobbiadene are so rugged, all vineyard management and harvesting are done strictly by hand.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,3,0\"\u003e\u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"0\"\u003eDisease Resistance:\u003c\/b\u003e Instead of fighting \"enemies\" with chemicals, they focus on strengthening the vine’s natural immunity through soil health, making the plants less susceptible to pests.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-path-to-node=\"6\"\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eWinemaking: The Collfòndo Process\u003c\/h2\u003e\n\u003cp data-path-to-node=\"8\"\u003eFor their flagship \u003cb data-path-to-node=\"8\" data-index-in-node=\"19\"\u003eCollfòndo\u003c\/b\u003e, the winemaking is a return to ancestral techniques (the \u003ci data-path-to-node=\"8\" data-index-in-node=\"86\"\u003eMetodo Ancestrale\u003c\/i\u003e).\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eHarvest:\u003c\/b\u003e Grapes (primarily Glera with small amounts of Perera and Bianchetta) are picked in the last week of September at peak ripeness to ensure aromatic complexity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eFirst Fermentation:\u003c\/b\u003e Soft pressing followed by fermentation at a controlled 18°C (\u003cspan class=\"math-inline\" data-math=\"64^\\circ F\" data-index-in-node=\"81\"\u003e\u003cspan class=\"katex\"\u003e\u003cspan class=\"katex-html\" aria-hidden=\"true\"\u003e\u003cspan class=\"base\"\u003e\u003cspan class=\"strut\"\u003e\u003c\/span\u003e\u003cspan class=\"mord\"\u003e6\u003c\/span\u003e\u003cspan class=\"mord\"\u003e4\u003cspan class=\"msupsub\"\u003e\u003cspan class=\"vlist-t\"\u003e\u003cspan class=\"vlist-r\"\u003e\u003cspan class=\"vlist\"\u003e\u003cspan class=\"\"\u003e\u003cspan class=\"pstrut\"\u003e\u003c\/span\u003e\u003cspan class=\"sizing reset-size6 size3 mtight\"\u003e\u003cspan class=\"mbin mtight\"\u003e∘\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"mord mathnormal\"\u003eF\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e) using \u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"99\"\u003enatural yeasts\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eSecondary Fermentation:\u003c\/b\u003e Unlike modern Prosecco (which uses large steel tanks), this wine is bottled and undergoes its second fermentation \u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"138\"\u003einside the bottle\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003e\u003cb data-path-to-node=\"9,3,0\" data-index-in-node=\"0\"\u003eThe Lees (Col Fondo):\u003c\/b\u003e The wine is never \"disgorged.\" The yeast (lees) remains in the bottle.\u003c\/p\u003e\n\u003cul data-path-to-node=\"9,3,1\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,1,0,0\"\u003e\u003cb data-path-to-node=\"9,3,1,0,0\" data-index-in-node=\"0\"\u003eChemical profile:\u003c\/b\u003e Extremely low sulfur (\u003cspan class=\"math-inline\" data-math=\"SO_2 \u0026lt; 90\\text{ mg\/L}\" data-index-in-node=\"40\"\u003e\u003cspan class=\"katex\"\u003e\u003cspan class=\"katex-html\" aria-hidden=\"true\"\u003e\u003cspan class=\"base\"\u003e\u003cspan class=\"strut\"\u003e\u003c\/span\u003e\u003cspan class=\"mord mathnormal\"\u003eS\u003c\/span\u003e\u003cspan class=\"mord\"\u003e\u003cspan class=\"mord mathnormal\"\u003eO\u003c\/span\u003e\u003cspan class=\"msupsub\"\u003e\u003cspan class=\"vlist-t vlist-t2\"\u003e\u003cspan class=\"vlist-r\"\u003e\u003cspan class=\"vlist\"\u003e\u003cspan class=\"\"\u003e\u003cspan class=\"pstrut\"\u003e\u003c\/span\u003e\u003cspan class=\"sizing reset-size6 size3 mtight\"\u003e\u003cspan class=\"mord mtight\"\u003e2\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"vlist-s\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"vlist-r\"\u003e\u003cspan class=\"vlist\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"mspace\"\u003e\u003c\/span\u003e\u003cspan class=\"mrel\"\u003e\u0026lt;\u003c\/span\u003e\u003cspan class=\"mspace\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"base\"\u003e\u003cspan class=\"strut\"\u003e\u003c\/span\u003e\u003cspan class=\"mord\"\u003e90\u003c\/span\u003e\u003cspan class=\"mord text\"\u003e\u003cspan class=\"mord\"\u003e mg\/L\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,1,1,0\"\u003e\u003cb data-path-to-node=\"9,3,1,1,0\" data-index-in-node=\"0\"\u003eSugar:\u003c\/b\u003e It is a \u003cb data-path-to-node=\"9,3,1,1,0\" data-index-in-node=\"15\"\u003eZero Dosage\u003c\/b\u003e wine, meaning no sugar is added at the end, resulting in a bone-dry finish.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,4,0\"\u003e\u003cb data-path-to-node=\"9,4,0\" data-index-in-node=\"0\"\u003eEvolution:\u003c\/b\u003e Because the wine stays in contact with the yeast, it is \"alive.\" Over months and years in the bottle, the flavors shift from fresh fruit to complex notes of bread crust, toasted nuts, and ginger.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"0\"\u003eFratelli Collavo’s \u003cb data-path-to-node=\"0\" data-index-in-node=\"19\"\u003eCollfòndo\u003c\/b\u003e is a defiant return to the \"Ancestral Method,\" stripping away the industrial polish of modern Prosecco to reveal its rustic, honest soul.\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003eBy utilizing \u003cb data-path-to-node=\"1\" data-index-in-node=\"13\"\u003enatural fermentation in the bottle\u003c\/b\u003e and forgoing the process of disgorgement, the wine remains in constant contact with its original yeast (the \u003ci data-path-to-node=\"1\" data-index-in-node=\"156\"\u003efondo\u003c\/i\u003e). This traditional approach, combined with \u003cb data-path-to-node=\"1\" data-index-in-node=\"205\"\u003eexceptionally low sulfites\u003c\/b\u003e and a strict \u003cb data-path-to-node=\"1\" data-index-in-node=\"245\"\u003ezero dosage\u003c\/b\u003e (no added sugar), results in a bone-dry, \"living\" wine that is as pure as it is complex.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003eIn the glass, the wine offers a fascinating \u003cb data-path-to-node=\"2\" data-index-in-node=\"44\"\u003eevolution\u003c\/b\u003e: it begins with vibrant notes of green apple and citrus, but as it breathes and the sediment integrates, it shifts into a savory, textured landscape of \u003cb data-path-to-node=\"2\" data-index-in-node=\"206\"\u003ecrusty bread, wild herbs, and saline minerality\u003c\/b\u003e. It is a transparent expression of the Valdobbiadene hills, evolving from a crisp aperitif into a deep, culinary experience with every sip.\u003c\/p\u003e","brand":"LENOO Wines","offers":[{"title":"Default Title","offer_id":48131607363754,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0643\/0241\/6042\/files\/FratelliCollavoCOLLFONDOcompr.png?v=1774046402","url":"https:\/\/lenoowine.com\/products\/fratelli-collavo-prosecco-col-fondo","provider":"LENOO Wine","version":"1.0","type":"link"}