Posting on the fly and from the road today but just wanted to share my note on this Prosecco Col Fondo, the Ca’ dei Zago, the first to make it to Texas.
Everyone — EVERYONE — in Texas seems to be talking about it: sommeliers and wine buyers from Houston to Austin have been asking me about it via text and on the Facebook etc.
I had the chance to taste it last night with one of the most dynamic wine bloggers I’ve ever met (more on him and our meeting later) and we were both thrilled by the wine.
The first tasting descriptor that came to mind was one that Italians like to use for wines like this: sapido, meaning sapid or flavorful. The wine had that great saltiness that lees aging can impart to Glera grapes and it was balanced by the classic sour green note that Prosecco has when it’s made in a traditional and transparent style.
There’s no doubt in my mind that Prosecco Col Fondo — doubled-fermented-in-bottle, lees-aged, and undisgorged Prosecco — is going to be the next big thing in Italian wine. And I’m thrilled to see that a Col Fondo has finally made it to Texas.
Okay, gotta run now! More later!