Unfiltered Wine Club, November 2023

"As we’ve learned before, Col Fondo is the Italian word for Pét Nat, or Pétillant Naturel. In a nutshell, the wine is bottled while it’s still fermenting, and it continues to ferment inside the bottle until it’s completely dry. You can always see the dead yeast cells, otherwise known as lees, resting at the bottom of the bottle. Do we integrate those funky things or not? As you all know, I always say if you can integrate it, do it! After it’s chilled and after you slowly open it, give the bottle a handful of good slow swirls to get the goods mixed in there. I promise it lends more of a mid-palate, which in this case is all marzipan. MaterVI hails from the Veneto, Italy, and is a blend of Pinot Bianco and Vespaiola. It’s medium bodied and dry with notes of peach and orange. It reminds me of a really good slice of olive oil cake! This would love some seafood and light pasta dishes, but in my heart it belongs with that yummy cheese plate waiting for me on Thanksgiving afternoon."