Carolina Gatti Bolle Corsare NV

The chemical free grapes of Prosecco comes from old vine, most of which still trained with the traditional Belussi system. Spontaneous first  fermentation, long rest in cement vats and then re-fermented using the juice from the first pressing which was frozen. The result is savoury, salty, complex and dangerous beverage. Traditionally it would have been decanted to seperate the sediment but I suggest to roll it like a Cooper's..

- Giorgio De Maria Fun Wines

Where: Veneto, Italy

When: NV

What: Glera

How: "This is actually rather drinkable" - Dad