95% Glera/5% Verdiso. Part of the Follador family's seven hectares, Brichet (bree-KET) is a tiny (.25-hectare) plot of old vines on a steep terrace of white, stony, scrappy soils rich in marine fossils and limestone. Brichet lies high above the valley known as Valdobiaddene and just outside the DOCG border (hence the IGT Colli Trevigiani Frizzante classification). The farming is organic, with each vine is tended individually and meticulously by hand. The yields in Brichet are quite low, even more so than the already very low yield of Coste Piane vines in general, relative to the wider Prosecco norm. 

The whole clusters are very gently pressed and the must fermented spontaneously with native yeasts in vat in the cold cellar. The goal is a clear, clean juice and wine. To that end, there are several rackings before the wine goes into vat with its fine lees for the winter; then during this rest period, the wine clarifies naturally. In the spring, the wine is bottled with must from the same harvest. The bottles go through a second fermentation to full dryness and are not disgorged, creating the base or fondo of spent yeast cells so characteristic of old-school Prosecco.

The clusters are hand-harvested and very gently pressed and the must fermented spontaneously and slowly with native yeasts in vat in the cold cellar. The wines is left on the lees in tank through the winter and bottled in the spring with must from the same harvest. The bottles go through a second fermentation to full dryness and are not disgorged, allowing for a hazy appearance and wonderful texture, as is expected of an utterly traditional col fondo Prosecco.

The bunches are hand-harvested and pressed directly. Fermentation is spontaneous and slow, in vat in the cold cellar, with indigenous yeasts only. The wine goes to full dryness and is left on the lees in tank through the winter; it is then bottled in the spring with must from the same harvest. The bottles go through a second fermentation, again finishing dry, and are not disgorged. Thus the wine has a hazy appearance and wonderful texture, in the tradition of old-fashioned col fondo Prosecco.