Daragh Hoey

9.2

Sparklefest 2016. One of the more interesting offerings. Not quite col fondo, but all of its excitement. — 9 years ago

Vanessa Trevino Boyd

Beverage Director/Sommelier Philippe Restaurant, Phil's Wine Lounge

10

This is not What Delectable is saying. It's Purocaso. Durello Veneto version of Col Fondo — 9 years ago

Gae Saccoccio - NdC

9.0

It is a Prosecco Superiore Brut who does ageing on the yeasts at the end of secondary fermentation in the bottle (Metodo Classico). My dear friend Silvano Follador firmly believes to the hig potential of secondary fermentation with disgorging instead of Charmat or "sur lie" (col fondo) method which may be sometimes too sweet or even not stable because the presence of the work-in-progress yeast. Acidity, cleanness and savoury sensations that's what Silvano's steadily looking for in his Prosecco and I must admit these are all features that I found for instance, in this Dosaggio Zero (pas dosè) 2010 vintage, who left right on my mouth a genuine feeling of citrus and loquats freshly picked from the branch and squeezed directly into the glass. — 9 years ago

Connor Walsh

8.9

Rome or Venice — 10 years ago

Felipe Ferreiro

Sommelier/Wine Director Restaurante Las Rias Bajas

9.0

Vino de capa alta, en nariz vainilla y hiervas balsámicas, tb fondo ahumado. En boca buen secante estructura y final ahumado. Largo y goloso. — 11 years ago

Alessandro Rossi

9.5

... forse la più grande bottiglia di vino base sangiovese mai assaggiata fino ad ora ! — 12 years ago

Oscar Díaz Maldonado

9.0

Vino joven, con tonos cítricos, frutos del bosque, astringente al primer sorbo. Ligero de cuerpo. Clásico Toscano! Buen vino de mesa! — 9 years ago

Livio Pastorino

9.0

Semana del vino peruano, así que nos fuimos a buscar nuestro favorito, lo acompañamos con un delicioso arrimado de col, la receta? Por inbox, armonía perfecta! — 9 years ago

Felipe Ferreiro

Sommelier/Wine Director Restaurante Las Rias Bajas

9.0

Oro pajizo, presenta sedimento, en nariz muy buena potencia, manzana, membrillo, fondo floral, mantequilla y pan tostado. En boca buena entrada, paso elegante, frutal y denso, final potente, mineral .... Para seguirlo, buen vino. — 9 years ago

Jeff Vejr

9.2

This is wine pro-biotics! This will heal even the shallowest of wine hearts. — 10 years ago

Felipe Ferreiro

Sommelier/Wine Director Restaurante Las Rias Bajas

8.9

Vino de capa media en nariz, ciruela y fondo maracuya. En boca buena entrada ligero pero largo y goloso. — 10 years ago

Giampiero Nadali

Wine Blogger Aristide

8.9

A really dry Prosecco, at minimum with sugars, lightly bitter in the finish. Rifermented in the bottle as the traditional method used in the past, unfiltered, that's why they call it "Col Fondo". Very good. — 11 years ago

Andrea Dente

Sommelier/Wine Director Vinerieclandestine

10

Vallarom, Vadum Caesaris metodo familiare col fondo — 12 years ago

Daragh Hoey

9.1

Just the right speed. Metallic as hell, with alcohol way back in the mix. It's actually like a flat col fondo. Slovenians make damn good wine. — 9 years ago

Felipe Ferreiro

Sommelier/Wine Director Restaurante Las Rias Bajas

9.3

Capa y densidad media, Violeta y capa cereza, en nariz buena potencia, fruta roja madura, especiado y con un fondo ahumado... En boca un muy buen vino, entrada fina, paso muy sedoso y un final largo rico y goloso. — 9 years ago

Marco Poledri

9.1

Parecchio fondo, vino biologico non filtrato. Frutta matura. — 9 years ago

Jackie Sudano

9.1

Yummy bubbles! — 10 years ago

Aran Healy

Partner Ruby WIne, Carlotta Cellars, Thistle Cellars

9.1

Very nice, dry, Un filtered col fondo style lambrusco. Pale and delicate color. Great for lunch. Getting ready for my trip to Emilia-romagna tomorrow morning! — 10 years ago

David S

8.9

All'Onda had an extensive bubbles list including several prosecco sui leviti - first up: Prosecco Col Fondo "L'Essenziale" Ruge. — 11 years ago

Scott Evans

Sommelier/Owner Pago & Finca

9.7

So this picture is of their booth at Vinitaly- but I can't get enough of the col fondo, by destefani. Leesy complexity, subtle citrus. Wish I had a glass right now. — 12 years ago