Description

This is Sandridge Barton's take on Col Fondo — the traditional way Prosecco was made before things got overly commercial. Fermented in bottle and bottled with its lees, it’s lemony, floral and lightly spritzy, with a gentle haze and plenty of character.

Invert before opening to stir up the lees — then pour and enjoy the freshness, the fizz, and the fun.