Le Vigne di Alice ‘A Fondo’
Inspired by memories of her grandmother’s osteria, Cinzia Canzian started Alice (the name of her grandmother) in 2004, after an experience of almost two decades working for her husband’s winery and the Prosecco consortium. Her vision was to bottle an artisanal Prosecco that spoke of the grapes and soil, but was also a bone dry Brut. The fruit comes from vineyards In the northern part of the Conegliano and Valdobbiadene zone, near Vittorio Veneto at the base of the Dolomites near her home. The soils are of glacial moraine origin: chalky, rocky, lean, and full of minerals. She calls her wine Prosecco for non-Prosecco lovers. Alice’s Brut style was the rst in the Prosecco area to really get the attention of sommeliers and wine lovers looking for something outside of Champagne, and it is still considered one of the best. Cinzia pushed on to explore different fermentation methods and added two wines made with secondary fermentation in the bottle. One of these is this ‘A Fondo’ made from 100% glera grapes from 20 year old vines. Made in Veneto’s ancestral method for sparkling wine, (Col Fondo)….spontaneous primary fermentation, rack and natural decant from gross lees; remains on the lees, bottled with must from the vintage to complete secondary fermentation in the bottle. This wine is bone-dry with notes of Bergamot citrus, lavender, musk & wild mint with a lush stoney-chalky minerality. A perfect aperitivo with salami. Pro-tip: inverting the bottle will suspend the natural sediment that settles at the bottom, giving the wine a translucent celestial glow in the glass.
Inspired by memories of her grandmother’s osteria, Cinzia Canzian started Alice (the name of her grandmother) in 2004, after an experience of almost two decades working for her husband’s winery and the Prosecco consortium. Her vision was to bottle an artisanal Prosecco that spoke of the grapes and soil, but was also a bone dry Brut. The fruit comes from vineyards In the northern part of the Conegliano and Valdobbiadene zone, near Vittorio Veneto at the base of the Dolomites near her home. The soils are of glacial moraine origin: chalky, rocky, lean, and full of minerals. She calls her wine Prosecco for non-Prosecco lovers. Alice’s Brut style was the rst in the Prosecco area to really get the attention of sommeliers and wine lovers looking for something outside of Champagne, and it is still considered one of the best. Cinzia pushed on to explore different fermentation methods and added two wines made with secondary fermentation in the bottle. One of these is this ‘A Fondo’ made from 100% glera grapes from 20 year old vines. Made in Veneto’s ancestral method for sparkling wine, (Col Fondo)….spontaneous primary fermentation, rack and natural decant from gross lees; remains on the lees, bottled with must from the vintage to complete secondary fermentation in the bottle. This wine is bone-dry with notes of Bergamot citrus, lavender, musk & wild mint with a lush stoney-chalky minerality. A perfect aperitivo with salami. Pro-tip: inverting the bottle will suspend the natural sediment that settles at the bottom, giving the wine a translucent celestial glow in the glass.
Inspired by memories of her grandmother’s osteria, Cinzia Canzian started Alice (the name of her grandmother) in 2004, after an experience of almost two decades working for her husband’s winery and the Prosecco consortium. Her vision was to bottle an artisanal Prosecco that spoke of the grapes and soil, but was also a bone dry Brut. The fruit comes from vineyards In the northern part of the Conegliano and Valdobbiadene zone, near Vittorio Veneto at the base of the Dolomites near her home. The soils are of glacial moraine origin: chalky, rocky, lean, and full of minerals. She calls her wine Prosecco for non-Prosecco lovers. Alice’s Brut style was the rst in the Prosecco area to really get the attention of sommeliers and wine lovers looking for something outside of Champagne, and it is still considered one of the best. Cinzia pushed on to explore different fermentation methods and added two wines made with secondary fermentation in the bottle. One of these is this ‘A Fondo’ made from 100% glera grapes from 20 year old vines. Made in Veneto’s ancestral method for sparkling wine, (Col Fondo)….spontaneous primary fermentation, rack and natural decant from gross lees; remains on the lees, bottled with must from the vintage to complete secondary fermentation in the bottle. This wine is bone-dry with notes of Bergamot citrus, lavender, musk & wild mint with a lush stoney-chalky minerality. A perfect aperitivo with salami. Pro-tip: inverting the bottle will suspend the natural sediment that settles at the bottom, giving the wine a translucent celestial glow in the glass.