Guido Fidora, the current owner’s grandfather, was a true pioneer of organic agriculture in the area. He saw how detrimental the use of pesticides and other agrochemistry was to the biodiversity of his vineyards, and decided to fight this by certifying his estate organic as early as 1974, placing him among the very first in Italy. It was at a time when most European winemaking and viticulture were still under the spell of systematic treatments and enological additives, and the notion of organic wine was far from established (and hence a challenge to explain to the market). But, fueled by his vision, Guido insisted and toured farmers’ markets and Slowfood events with his wine and other farm products. Nowadays, even the neighboring estates around their “Civranetta” estate are organic.
His grandson Emilio, who’s now at the helm as the fourth generation of the family, has been converting the estate to biodynamics since 2015. It’s now a true mixed farm consisting not only of vineyards, but also woodland, ponds, pastures for horses, cattle and chickens, and fields of grains and other crops.
Prosecco Col Fondo, literally “with the bottom” is characterized by the deposit of the yeasts on the bottom. It is made according to the traditional method, which was used since ancient times, of second fermentation in the bottle and no disgorgement. The result is a dry, fruity, cloudy and refreshing wine, with more present notes of yeast and bread compared to the Charmat-method produced Proseccos, courtesy of the longer contact with lees.
You can serve this wine after the yeast deposit has sedimented (“limpio”) or carefully decanted into a carafe, or you can shake the bottle to mix the lees into the wine if you enjoy a more cloudy style (“torbido”). Pleasant as an aperitif, it can be served as well throughout the meal, paired with light dishes like fried calamari and shrimp, but also as a contrast with rich mountain cheeses.
- Jenny & Francois