Riccardo Zanotto simply loves food, wine, and tradition. He is one of a small group of producers in the Prosecco region that is bringing back the traditional way of making Prosecco using method traditionale. This method requires a first fermentation using the charmat method, aging of the wine over the winter, and then a second fermentation on the lees in the bottle. These wines are called ‘Col Fundo’ which means – on the sediment – because the lees is left in the bottle and forms a small deposit at the bottom of the bottle. This sediment allows the wine to be preserved for years without the need to add any sulphites.