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
How: "This is actually rather drinkable" - Dad