Ca’ di Rajo’s Col Fondo is called Lemoss, which is billed as having an “intense aroma of bread crust, yeast and Acacia flowers”, with notes of “apple, lemon and grapefruit” on the palate.
Made from 100% Glera, the same grape variety used in the production of Prosecco, it contains 25mg of suphur per litre, with EU law currently permitting up to 210mg/litre in white wines.
“It is a good expression of Italian territory and culture”, added Pozzi. “This is the one and the original, what our grandfather’s used to produce – it has a history and tradition. We wanted to keep the crown caps and traditional bottle shape because that is the way they used to make it. We want to make the product on the table exactly as it was because that tradition and that must be exactly as it was.”
The crown caps also make it really easy to get into!
Featured here on Wine Folly in the article about Col Fondo Prosecco.
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