If you have ever happened to see someone gently turn a bottle upside down before opening it, you have probably asked yourself the same question: Why do that?
No, it’s not a sommelier quirk. And no, it’s not even a mistake.
In the case of Col Fondo and many Pét-Nat, this small gesture expresses a different way of experiencing bubbles and can transform the tasting experience.
To understand this, you have to start from the bottom of the bottle.
The secret lies in the yeasts
Col Fondo is a bottle-refermented wine that naturally retains the fermentation yeasts. Unlike other sparkling wines, these yeasts are not removed and remain visible as a light sediment at the bottom.
It is precisely these that make these bubbles so fascinating.
For some, they represent a characteristic to be avoided. For others, however, they are an integral part of the wine’s identity.
And this is where the gesture of reversal is born.
Gently putting the yeasts back into suspension means choosing a different version of the same wine: richer, more complex, with greater aromatic depth and a different perception on the palate.
In other words, two different ways of drinking the same bottle.
How to drink Col Fondo: clear or with the lees?
The answer is simple: there is no right way.
Some prefer to serve Col Fondo leaving the lees at the bottom of the bottle, resulting in a more direct and straightforward drink. Others choose to resuspend them to enhance the aromas, texture, and character.
It’s a personal choice.
And this is precisely one of the most fascinating aspects of bottle-fermented wines: each bottle leaves room for interpretation.
This is why we often talk about: Clear Team or Yeast Team?
How to serve Col Fondo in a restaurant
For those working in the restaurant industry, this small gesture can become much more than just a service technique. It can transform into a storytelling moment.
Today, customers are increasingly looking for experiences, stories, and details that can make a glass of wine unique.
Imagine the scene. The bottle arrives at the table. The customer notices the gesture and asks: “Why are you turning it upside down?”
At that moment, a conversation begins. The story of the wine is told. The nature of the suspended yeasts is explained. The customer is engaged, even being given the choice of which version to taste.
A small detail that can enhance the perceived value of the bottle and make the service more memorable.
Some practical tips for the service
Gently invert
Rotate the bottle with slow, controlled movements.
Explain the gesture
Tell the client why you’re doing it before performing it.
Explain the role of yeasts
Show how they influence aromas, textures, and taste perceptions.
Highlight it on your menu
Include a brief note about Col Fondo’s service and its bottle-fermented wines.
Engage the customer
Ask them which version they’d like to taste.
Often, it is precisely these details that make the difference.
Why is Col Fondo winning over more and more enthusiasts?
Perhaps because it represents a different way of enjoying sparkling wine.
More spontaneous. Freer. More personal.
But above all because it reminds us of a simple thing:
not all bottles are meant to be the same.
Some demand to be observed. Others demand to be told.
Others, before being opened, simply ask for a small gesture.
Turn them upside down.
Col Fondo and wines with a story to tell
We have always sought out producers who interpret wine through the people, ideas, and actions that make every bottle unique.
Because some wines aren’t just for drinking. They’re for telling. And often the most interesting stories begin with a simple question:
Why do you turn a bottle of Col Fondo upside down?
And which side are you on? Team clear or Team suspended yeast?
Contact us to discover our selection of Col Fondo and work with the Poggiana team to find the bottles best suited to your wine list.