The project started when when Albino Armani discovered a young oenologist from San Polo di Piave area named Maurizio Donadi. Their encounter gave birth to an inspiring cultivation and processing philosophy, based on the respect for nature and natural traditions.
Day by day, both experts in the fields and in the wine cellar measure up against the rhythm and needs of the vineyards and the grapes. The effort is carried on to the final stage, the bottling, always following the officially certified procedure for organic growing and organic winemaking.
The base for these procedures is still tradition: Colfondo is a perfect example. With its natural sur lie bottle re-fermentation and no filtration, this Prosecco is characterized by natural, country flavour and it is the same type of sparkling wine that our grandparents used to drink.
“Biodynamic, bone-dry, refermented in the bottle and unfiltered, this is about as ‘natural’ as Prosecco gets. I was sceptical, but it’s superb. Imagine floating on a cloud of soft ripe pears over a garden of jasmine. If you fancy something out of the ordinary this Christmas, look no further than this.” Susie Barrie MW, Decanter Magazine
'Bottle-fermented with no sulphur, this prosecco is slightly cloudy and has a floral, lilies-of-the-valley quality and hint of savoury crushed rice. Only 10.5 per cent – a great spring aperitif' Suzy Atkins, The Telegraph
100% Glera grapes grown organically on pebbly, well-drained soils, harvested at the end of September. The grapes are crushed immediately and in a gentle manner and the must clarified by cold, static decantation. The must is fermented in stainless steel tanks with indigenous yeast. After fermentation, the wine remains in contact with the yeast in stainless steel tanks for approximately six months.In-bottle re-fermentation: when spring arrives, the wine is bottled when nature is in blossom, and according to indications determined by the Maria Thun biodynamic calendar. During this period, the wine finishes its alcoholic fermentation as the transformation of residual sugars into alcohol and carbon dioxide takes place. After remaining in the bottle for a few months, the wine can then be sold, and it can be stored for years before consuming.