Col Fondo 2023

Mongarda was founded in 1978 when Bruno, inspired by his grandfather’s winemaking, purchased a single vineyard with his wife, Marinella. Named after that first plot, the 10-hectare estate is spread around Col San Martino, a historic village at the heart of the Valdobbiadene-Conegliano Prosecco Superiore zone. This region, home to Italy’s first wine route, is a patchwork of steep vineyards and traditional farmhouses, where generations of farmers have nurtured the land. Flourishing chestnut woods on the northern slopes stand as a reminder of the area's once-unspoiled natural landscape. Today, their son Martino continues their commitment to natural, low-intervention winemaking. The vineyards, many on steep slopes with poor, rocky limestone soils, include old vines dating back to the 1950s. Alongside Glera, Mongarda preserves and co-ferments ancient local varieties—Perera, Verdiso, Bianchetta, and Boschera. Herbicides and synthetic fertilisers are avoided in favour of hand-weeding and biodynamic compost made from grape skins, vine cuttings, and cow manure. Grapes are whole-cluster pressed to minimise bitterness, and all fermentations are spontaneous, reflecting the purity of their terroir. Winemaking Detail: Grapes hand harvested from selection of the oldest vineyards end of September. Soft pressing with skin-contact for a few days. Static decanting for 24 hours. Fermentation in steel tanks with pied de cuvée. Maturation in cement tanks with batonage. Re-fermentation in bottle with original must during spring. Bottling at March crescent moon appears. Not disgorged; no dosage.

Grapes hand harvested from selection of the oldest vineyards end of September. Soft pressing with skin-contact for a few days. Static decanting for 24 hours. Fermentation in steel tanks with pied de cuvée. Maturation in cement tanks with batonage. Re-fermentation in bottle with original must during spring. Bottling at March crescent moon appears. Not disgorged; no dosage.

Lightly cloudy; soft white colour with gentle spritz visible. Chalk; lemon peel; pear and white flowers on the nose. The pallet is straight away refreshing with a soft spritz; more lemon; almond; and hay. It's fresh; textured with a soft richness. Bright; clean and dry lemon finish.

Crab-tart, Lime-squid, Salame

Prosecco DOC / Prosecco DOCG is quickly becoming the most recognisable sparkling wine in the world, if not already the most produced. Made from the Glera grape and coming from 9 regions spanning the Northern Italian regions of Veneto and Friuli, it is the defacto go to sparkling wine. Unlike Champagne or Cava, Prosecco's second fermentation takes place in a steel tank (Charmat / Martinotti method) meaning it is comparatively cheaper, less complex and lighter. But with cheap production methods and off the chart exports many producers are trying reinstate Prosecco as a wine of quality, making them with ancient techniques (Col Fondo) or with greater complexity and tighter regulations (Prosecco Superiore DOCG).