“Marchese col fondo”: a successful innovation

On completion of the three-year procedure required under European Regulation 203/2012, our company has obtained organic certification. 

But innovation is in our DNA and once again our company wanted to try out something new: so we have produced a little known and extremely rare “wine with sediment”. 

Quality and naturalness are the distinguishing features of this wine: an alternative to champagne, Marchese col Fondo has a unique flavour, thanks to the prolonged contact with the yeasts left in the bottle, which improve the wine’s structure. 

Don’t be deceived by the wine’s typical cloudy appearance: simply try it to be pleasantly surprised by an unexpected, medium dry flavour with a slight sparkle, a perfect accompaniment to every course of a meal as well as a delicious aperitif. 

This is an ideal choice to drink with Japan’s famous tempura, but it also goes well with a wide variety of sushi.  

It’s an excellent aperitif. Goes well with finger food, sushi and light meals from international cuisine. 

The innovation lies in the return to the old teachings of traditional Italian wine-making. The secret of this wine is the use of the ancestral production method: the wine is bottled directly from the vat after the primary fermentation is stopped, and then left to rest at a temperature of around 18°C, so that a slow process of natural fermentation resumes in the bottle, creating the bubbles.