Col di Luna, FUSO ‘Flora’ Prosecco Frizzante Bianco NV
Location: Italy, Veneto
Winemaker: Umberto & Luigi Cosmo
Grapes: Glera
Soil: limestone, clay
Winemaking: fermentation for 20 days, at 18°C, in stainless steel tanks. No malolactic.
From the Importer PortoVino: Col di Luna is a Prosecco producer at the foot of the Dolomites, in the Vittorio Veneto area of the Prosecco growing area, and they have a long family tradition of producing a zingy Brut Prosecco. Pairs well with all kinds of dishes, from aperitivo foods and light meals, to crudo and sushi. We love it with a bitter Radicchio Rosso combined with Borlotti beans made into a soup or hummus, a classic dish from the Veneto.
Most Prosecco is usually made and confusingly labeled ‘Extra-Dry,’ which stands for a sugar level between 12-17 g/L, resulting in sweet bubbles. If the wine is made ‘Brut,’ as Flora is, you get a dry wine (less than 2gr/l) with notes of green apple, asian pear, and fresh cut flowers.
If any country can teach us about life’s small pleasures – such as enjoying a delicious and characterful daily drinker – it’s Italy!
FUSO’s our project to search for and bottle natural wines from farmers we know here in Italy. We work with them choosing specific vineyards and are present for fermentation, élevage, sample tasting, and eventual bottling. A part of our team lives full-time in Italy, so we’re in a unique position to be close to the production side.
These are great introductions to natural wines, and you’ll find them chilling in our fridges at home.
Location: Italy, Veneto
Winemaker: Umberto & Luigi Cosmo
Grapes: Glera
Soil: limestone, clay
Winemaking: fermentation for 20 days, at 18°C, in stainless steel tanks. No malolactic.
From the Importer PortoVino: Col di Luna is a Prosecco producer at the foot of the Dolomites, in the Vittorio Veneto area of the Prosecco growing area, and they have a long family tradition of producing a zingy Brut Prosecco. Pairs well with all kinds of dishes, from aperitivo foods and light meals, to crudo and sushi. We love it with a bitter Radicchio Rosso combined with Borlotti beans made into a soup or hummus, a classic dish from the Veneto.
Most Prosecco is usually made and confusingly labeled ‘Extra-Dry,’ which stands for a sugar level between 12-17 g/L, resulting in sweet bubbles. If the wine is made ‘Brut,’ as Flora is, you get a dry wine (less than 2gr/l) with notes of green apple, asian pear, and fresh cut flowers.
If any country can teach us about life’s small pleasures – such as enjoying a delicious and characterful daily drinker – it’s Italy!
FUSO’s our project to search for and bottle natural wines from farmers we know here in Italy. We work with them choosing specific vineyards and are present for fermentation, élevage, sample tasting, and eventual bottling. A part of our team lives full-time in Italy, so we’re in a unique position to be close to the production side.
These are great introductions to natural wines, and you’ll find them chilling in our fridges at home.
Location: Italy, Veneto
Winemaker: Umberto & Luigi Cosmo
Grapes: Glera
Soil: limestone, clay
Winemaking: fermentation for 20 days, at 18°C, in stainless steel tanks. No malolactic.
From the Importer PortoVino: Col di Luna is a Prosecco producer at the foot of the Dolomites, in the Vittorio Veneto area of the Prosecco growing area, and they have a long family tradition of producing a zingy Brut Prosecco. Pairs well with all kinds of dishes, from aperitivo foods and light meals, to crudo and sushi. We love it with a bitter Radicchio Rosso combined with Borlotti beans made into a soup or hummus, a classic dish from the Veneto.
Most Prosecco is usually made and confusingly labeled ‘Extra-Dry,’ which stands for a sugar level between 12-17 g/L, resulting in sweet bubbles. If the wine is made ‘Brut,’ as Flora is, you get a dry wine (less than 2gr/l) with notes of green apple, asian pear, and fresh cut flowers.
If any country can teach us about life’s small pleasures – such as enjoying a delicious and characterful daily drinker – it’s Italy!
FUSO’s our project to search for and bottle natural wines from farmers we know here in Italy. We work with them choosing specific vineyards and are present for fermentation, élevage, sample tasting, and eventual bottling. A part of our team lives full-time in Italy, so we’re in a unique position to be close to the production side.
These are great introductions to natural wines, and you’ll find them chilling in our fridges at home.