Lately on the internet we talk more and more about events being organized by producers, tired of the usual expensive formats, organized by agencies asking hundreds of €urns for fairs and venues that, in most cases, turn out to be resounding fiascos.

Everything started with #lambruschi1,2,3,4, followed later by #barbera1 and #aglianicodelvulture1.

This is why, with the help of studiocru’s Davide , we put together a small happening that will take place in Asolo on October 30. There we intend to spark a dialogue about and re-ignite interest in a wine that was slowly disappearing.

On Saturday morning we will meet at the new Locanda Baggio restaurant, to blind taste two Proseccos on lees representing 4 terroirs:

Docg Asolo : Bele Casel and Biondo Jeo

Docg Valdobbiadene: Frozza and Casa Coste Piane

Docg Conegliano: Costadilà and Zanotto

Doc: Lorenzo Gatti and Maurizio Donadi

Tasting will be strictly blind, to avoid being influenced by the Firm’s names.

After the tasting we will make available a classic Prosecco by Silvano Follador, two old vintage Proseccos on lees (to help you understand how this wine can improve with age), as well as a Fortana and a Trebbiano re-fermented in the bottle by Mirco Mariotti.

A luncheon will also be part of the event.

We intended to keep the total participants under 40, but we exceeded that number; we have had so many requests from bloggers/journalists as well as producers, that we are already thinking about a “colfòndo2″!

This post can also be interpreted as an open letter to organizers of events; remember: things are-a-changing…and they begin at the bottom.

I have been asking myself this question for months: how should I drink this unknown wine? So I started experimenting, opening dozens of bottles while trying to capture its soul.

I still remember that my first glass of  Colfòndo left me confounded; I had completely forgot about this kind of wine. The cloudiness, the dryness, the fragrance of bread crusts, so different from the conventional Prosecco, threw me off completely.

I tried 4 different ways of drinking it:

1 Pouring it directly into the glass. Taking great care to move the bottle ever so slowly, so that only the clear portion would pour. Possibly leaving the cloudy part for later.

2 Decanting it. Thus separating the clear part from the cloudy and allowing oxygen in the wine.

3 Shaking it (gently) before pouring. This results in a cloudy, yet intriguing Colfòndo.

4 Dégorgement. This method takes quite some time, but I assure you that the result will be astounding.

Have you ever met a person that you did not like at first, but later on found impossible to leave? That is what will happen with Colfòndo!

If you have just been introduced to  this wine, you will probably be more comfortable with methods  1, 2 or 4. Drinking it with the dregs (4) could be an acquired taste that will grow on you with time.

Cheers!