Cloudy, Complex, and Delicious: Why Col Fondo is Prosecco’s Best-Kept Secret

The Prosecco we know today is fruity, sweet and sparkling clear – perfect for mimosas, celebratory toasts, or a sunny afternoon spritz. But before stainless steel tanks and industrial-scale bubbles, Prosecco had a wilder side. Cue Col Fondo.

Col Fondo - the OG Prosecco - is a rustic, unfiltered drink. It's very funky, with layers of flavour and a story that begins centuries before modern winemaking technology.

Today, Col Fondo is making a comeback, loved by wine drinkers who crave character over conformity - and proof that sometimes, traditional ways really are best. 

What Is Col Fondo? The Original Prosecco Style

Col Fondo translates to “with the bottom” or “with sediment” in Italian because of its cloudy and complex style. But the official, and more commonly used term Rifermentato in Bottiglia – “refermented in the bottle” – reveals its secret: the bubbles are naturally created during a second fermentation inside the bottle you drink from. 

This traditional approach dates back to the 9th Century, locking in layers of texture and aroma modern versions of Prosecco don’t quite have. When you spot Rifermentato in Bottiglia on the label, you know you’ve found the real deal. 

How Col Fondo Differs from Modern Prosecco

Col Fondo’s hazy appearance sets it apart from the crystal-clear sparkle of Processo. This key difference is from the lees (the dead yeast sediment), which stays in the bottle for Col Fondo. 

In the Charmat method, used for most Prosecco today, the bubbles are made in pressurised stainless steel tanks. This method was invented in 1895 by Professor Federico Martinotti, and the tanks were later designed and built by Eugène Charmat in 1910.

This fermentation process produces bright, fruit-driven wine that’s filtered for clarity. Unlike Col Fondo’s natural bubbles, which give a softer, creamier texture and a more savoury depth. 

The Importance of Sediment (and Why You Shouldn’t Fear It)

For some wine lovers, sediment can look like a flaw – but in Col Fondo, it’s a badge of authenticity. These fine lees are remnants of yeast that create the bubbles during fermentation and are natural byproducts of the fermentation process. 

Far from spoiling the wine, they help preserve it naturally, protect freshness, and build layers of flavour over time. It’s this sediment that adds to the distinctive flavour profile of Col Fondo. 

When drinking Col Fondo, swirl the bottle before pouring to mix the sediment through the wine for the cloudy appearance and a fuller taste. If you pour it slowly and leave the sediment behind, it’ll be clearer and crispier.

Neither way is wrong or right; they are two expressions of the same wine, which makes drinking Col Fondo such a unique and interactive experience. 

The Flavour Profile: Unfiltered, Untamed, Unforgettable 

Col Fondo is unmistakable in flavour. It's dry and light with an earthy, nutty taste compared to the smooth and sweeter modern version. 

While Prosecco is loved for its fruit-forward charm, Col Fondo is more sour. Because it’s bottle-fermented and left unfiltered, the result is less about glossy perfection and more about layered complexity with hints of herbs, citrus and strawberry. It's a sparkling wine that rewards curiosity and invites you to slow down, swirl, and savour.  

Why Col Fondo Appeals to Natural Wine Lovers

For those who want natural, minimal-intervention wines, Col Fondo is a preservative-free bubbles that adapts the philosophy of less is more. With no filtering, no added sugars, and farmed according to biodynamic methods. It’s the perfect choice for drinkers drawn to honest, sustainble wine making. 

Unlike many of modern day Proseccos, Col Fondo avoids the use of harsh chemicals without compromising flavour. 

At Mountford Wines, we let nature take the lead. Our sparkling wines are Pét-nats (Petilant Naturel or ‘naturally fizzy’), which finishs the fermentation inside the bottle and made with Method Ancestral for its unfiltered, cloudy appearance - exactly like Col Fondo. This traditional way provides the right amount of fizz with a raw, savoury edge and an unpredictable taste. 

Col Fondo is Prosecco’s natural wine cousin - cloudy, complex and proudly imperfect offering wine lovers not only the taste of history, but a true taste of the vineyard itself.

Want to learn more?

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