The oldest method for producing prosecco: Sur Lie

What does Sur Lie mean?

" SUR LIE " in French or " COL FONDO " in Italian, literally means " on the dirty " ( yeasts ) and is the oldest method for producing sparkling prosecco.

Before having the Autoclavi, i.e. pressurized tanks, used for the Charmat-Martinotti method where the second alcoholic fermentation is initiated, this fermentation was created inside the bottle, more or less like in the champenoise method but using the prosecco grape, called Glera. One interesting thing is that degorgement is not performed – the technique used to remove the lees (dead yeasts and sediments) to obtain a clear wine.

The result is a wine that still contains the yeasts, and there are two ways you can choose to taste it: remove the sediments by decanting it into a carafe as if you had a vintage red wine, or you can simply shake the bottle so that the sediments mix in (the wine becomes cloudy).

How is it produced?

Today this wine has been rediscovered and in the Valdobbiadene-Conegliano area it is one of the finest niche products. The first step is the same as for other wines. The fermentation lasts 2/3 days and then until December the product must be racked at least 3/4 times (depending on how "dirty" it is).

Following ancient procedures, after the first fermentation the wine is transferred into demijohns and you must wait until March or April for the temperature to rise to allow the yeasts (which were previously added with sugar) to begin fermentation. Of course, if you have a modern cellar you can control the temperature fluctuation and therefore start fermentation even earlier.

As mentioned before, fermentation must begin inside the bottle, so when you see that the wine starts to release the first bubbles (meaning the yeasts have begun doing their work) it must be immediately bottled and kept in the cellar, without light and at a temperature around 12/15 degrees (without vibrations too) until fermentation is complete, which lasts for a few days.

In the end you have obtained the SUR LIE, or COL FONDO prosecco, a wine that can be drunk as an aperitif or as a table wine. The best pairing is with salame, sopressa, aged cheeses, and prosciutti. And, last but not least, you can decide whether to drink it cloudy or clear. Believe me, the tasting experience will change completely. Generally, on the nose it is fresh, clean, green apple. On the palate, notes of yeast, once again dominated by fruit. Well-balanced acidity.