Please meet our sparkling wine of the summer. Marta and Alberto farm four hectares of native grapes, all typically used to make Prosecco, in a forest 1,500 feet above sea level in the Venetian Alps. They use biodynamic agriculture and homeopathic treatments in the vineyards. The wine undergoes skin contact, is spontaneously fermented with indigenous yeasts, and has zero sulfur added at any time. Col Tamarie is what all Prosecco wants to be (and was...about 400 years ago).