The Traditonal method of Prosecco production, 'Prosecco col Fondo', is made by creating a secondary fermentation in bottle (the same way pet-nats are produced). This secondary fermentation leaves a small yeast sediment in the bottle, resulting in a slightly cloudy wine.

Modern labelling laws require anything carrying the label 'Prosecco' to undergo secondary fermentation in tank, and thus Prosecco Col Fondo is rarely seen - and its such a shame because this is positively delicious. Tastes like white peaches and lemon sherbet, with a hint of grapefruit peel