Grapes: Glera
Country: Italy
Regions:Veneto
Wine Type:Sparkling
Vintage: NV
Bottle Size: 750ml
Alcohol: 11.50%
€20,40 incl. 22% IVA ItalyClick to change country.
€27,20 per litre
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Col Fondo is a Pet Nat wine crafted by Mongarda, in the Veneto region in Italy, who usually make Proseccos but this IS technically actually a prosecco... made in the ancient way with the common Prosecco grape called Glera.

However, being a Pet Nat it cannot be called a Prosecco. Expect a fresh, slightly yeasty fizz with an Italian vibe!

Mongarda Prosecco

Production Details: Col Fondo is a traditional-method Prosecco from Mongarda in the Veneto. Unlike commercial Prosecco, Col Fondo retains its lees in the bottle, creating a cloudier appearance and richer texture. Secondary fermentation happens in bottle, capturing natural carbonation and building complexity from lees contact.

Tasting Notes: We have not yet tried this vintage of Col Fondo by Mongarda, but we hear it has notes of apple, pear, yeast, brioche, a creamy texture, and natural carbonation.

We ship every Wednesday. Order by Tuesday 10am.

Col Fondo | Natural Wine by Mongarda.
Mongarda - Col Fondo
€20,40 incl. 22% IVA ItalyClick to change country.
€27,20 per litre

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MONGARDA

NATURAL WINES BY MONGARDA

Mongarda is the Tormena family estate in Col San Martino, in the steep Valdobbiadene-Conegliano hills of the Veneto. Bruno Tormena went full-time with his wife Marinella in 1978. Their son Martino has run it since 2011. The vineyards sit at 350 to 370 metres across four villages, on poor, rocky lime soils, and some vines date from the 1950s. Old local grapes like Perera, Verdiso, Bianchetta and Boschera grow among the Glera and are picked and fermented with it.

Whole bunches are pressed gently to avoid bitterness, and every first fermentation runs on wild yeast. The Extra Dry Prosecco gets its bubbles in pressure tanks, the usual Charmat method, and keeps a touch more sweetness than a Brut. The Col Fondo is the older style: it ferments a second time in the bottle with the yeast left in, so it pours cloudy, with no added sulphur.

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