Col Fondo Prosecco undergoes secondary fermentation in bottle and isn't disgorged. The flavoursome leesy sediment dances on the bottom, hence ‘col fondo', literally meaning ‘from the bottom'. This is how Italian prosecco used to be crafted before industrialisation turned it into mostly cheap fizz made in stainless steel tanks. This is complex, refreshing, lightly fizzy with plenty of acidity keeping it alive and kicking.