Prosecco col Fondo NV

Caneva da Nani • 750ml • 11%

$23.95 $20.95

Sparkling white wine from Veneto, Northern Italy, made from Glera grapes (also known as Prosecco) grown in Valdobbiadene and vinified according to the "Ancestral" method. A still Prosecco wine is bottled unfiltered and ferments a second time in the bottle - carbonic fermentation. This process is possibile thanks to the yeast that's still in the bottle. Light body wine, straw yellow, notes of yeast on the nose, crisp and refreshing on the palate, fine bubbles.

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Natural wine icon identifying wine made naturally from organic or biodynamic grapes Hand harvested pruning scissors icon identifying wine harvested manually No fining icon identifying unfined wine No filtering icon identifying unfiltered wine

Why You Should Try It

The Wine: Prosecco col Fondo

Prossecco Col Fondo (which in Italian means “with sediment”) is Prosecco made following a different method from the ubiquitous clean and bubbly Prosecco available everywhere, from gas stations to high-end Italian restaurants. The method is called “Ancestrale” (ancestral).

Prosecco Col Fondo is wine made from Glera grapes (also known as Prosecco) which after being bottled unfiltered, ferments a second time in the bottle. This second fermentation is the carbonic fermentation and it’s possible thanks to the yeast that’s still in the wine - Prosecco Col Fondo is bottled unfiltered.

The result is a hazier, slightly drier, and less effervescent wine, with distinct notes of yeast and packed with complex aromas - in this more similar to a Champagne than to your regular industrial Prosecco. To many, especially locals from the Valdobbiadene and Asolo, this is the real Prosecco, the one that represents the terroir of this great viticultural area.

Caneva Da Nani is one of the “Colfondisti”, Prosecco producers who proudly rediscovered Prosecco Col Fondo and made it in bigger quantities for export – along with excellent, small-batch Prosecco di Valdobbiadene DOCG.

The Producer: Caneva da Nani

Caneva da Nani is a winery located in the Province of Treviso, Northern Italy. It was founded in the early 70’s by Giovanni Canello, nicknamed “Nani”, who runs the estate with his wife Guerrina and sons Enrico and Massimo. Unlike many wine producers in the Prosecco area, who make wine from grapes grown on other estates, at Caneva da Nani everything is done in-house.

Grapes are grown on the rolling hills of Valdobbiadene, one of the best areas for Glera, the grape varietal also known as Prosecco. In the cellar, Giovanni and his sons follow a non-interventionist approach which shows in their Prosecco “Col Fondo”, also called “Metodo Ancestrale” (ancestral method). Caneva da Nani wines are as pure and artisanal as they can be.

 Caneva da Nani winery in Veneto making Prosecco col Fondo from Glera grapes

The Region: Veneto

Veneto is one of the most important wine regions of Italy, located in the North Eastern corner of the Italian peninsula. It borders with Trentino-Alto Adige (north), Friuli-Venezia Giulia (north-east), Emilia-Romagna (south), and Lombardy (west).

The capital of Veneto is Venice, which is also its most populous city, followed by Verona, Padua, Vicenza, Treviso, and Rovigo. The east coast of Lake Garda, the biggest Italian lake, is part of Veneto and so is the tract of Alpine foothills called Venetian Prealps.

Veneto is the leading Italian region for quantity of wine produced – even though wine-producing regions such as Piedmont, Tuscany, Lombardy, Puglia, and Sicily all have bigger territories.

Some of its most famous wines are Amarone della Valpolicella, Valpolicella, Soave, and of course Prosecco. Other less known but equally delicious wines are Recioto della Valpolicella, Recioto di Gambellara, Raboso del Piave, and Bardolino.

Veneto’s main characteristic is perhaps the great variety of wine types produced, obtained mostly from indigenous grape varietals – Corvina, Glera, and Garganega being the most common.

This is due as much to its specific geography and climate as it is to rather peculiar winemaking techniques such as the grape drying technique employed to make Amarone della Valpolicella, Veneto’s most famous red wine.


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