Sandridge Barton, Figgy Daniel

Devon | England

Bursting with lemon zest, lime, green apple, and elderflower. Bone dry, fresh, and effortlessly drinkable, it’s a serious crowd-pleaser.

About the Producer

‘Col Fondo’—Italian for ‘with the bottom’—is the original style of Prosecco, made before it became overly commercialised. Unlike modern Prosecco, which undergoes its second fermentation in stainless steel tanks, Col Fondo is bottle-fermented (just like our traditional method sparkling). The key difference? The lees (dead yeast sediment) remain in the bottle, giving a hazy appearance while adding depth, complexity, and a subtle sourdough-like character. It’s also frizzante—so expect a softer, more spritzy fizz.

Food Pairing

Seafood, cheese and salami would work well. Or just as an aperitif to get the evening started.