# Colfondo

#onyeast #rifermentationinbottle

The wine rifermented in bottle represent the oenological tradition of our territory but it is also a good opportunity for the future.

Until now, all the studies and the technical and commercial efforts of the wineries have been geared almost  exclusively towards the Charmat method: efforts well repaid seen the success that the Prosecco Superior DOCG has achieved in the world. 

However, this method on the yeast is finding more and more interest and acclaim. The customer is incrisingly carefull not only about the quality, but tent to prefer more natural wines, with a lower content of sulfur and those sustainable.

From several years, GiottoLab, together with the technical staff of GiottoConsulting, from always fascinated by this product, have developed methods of analysis preventive able to know in advance the evolutions to which the product will go against during the phase of rifermentation in bottle.