to further emphasize its territory. According to a local legend, Cartizze grapes traditionally were harvested last, as the vines were situated on steep slopes and hard to reach, which led to vintners discovering that this extended ripening period improved the flavour. Nonetheless, in a blind tasting at the 2006 Vinitaly trade fair, Cartizze spumanti were ranked consistently behind "normal" Prosecco. Rive subzones While Cartizze is a subzone at the top of the Prosecco Conegliano Valdobbiadene Superiore DOCG quality pyramid, their Consorzio has also introduced official Rive delimitations, i.e. 15 communes that can make 43 different Rive subzone wines. These are named after the individual hills where the grapes originate, though this adds complexity and adoption so far is patchy. The intention is to highlight the different microclimates and distinct terroirs found in the DOCG. Asolo Superiore DOCG has not introduced subzones. Col Fondo Some winemakers are reviving the traditional Prosecco Col Fondo, refermented in the bottle but not disgorged, as the wines are left on their lees. This yeasty residue leaves fine sediment in the bottom of the bottle (fondo in Italian) that imparts more complexity, texture and flavour. They can be served either clear or cloudy. These wines are labelled Conegliano Valdobbiadene Superiore DOCG, or Asolo Superiore DOCG. Col Fondo generally has a lower Frizzante-style of pressure. Consumption In Italy, Prosecco is a ubiquitously used wine. Outside Italy, it is most often drunk as an apéritif. As with other sparkling wines, Prosecco is served chilled. Except for Col Fondo and any Método Classico Prosecco, most Prosecco does not ferment in the bottle. Usually, it should be drunk young, preferably within three to five years of its vintage. However, high-quality Prosecco may be aged for up to seven years. The view that Prosecco cannot be aged has been challenged by other experts. A tasting in 2013 of wines produced between 1983 and 2013 demonstrated the longevity of the wines from one of their top producers. Prosecco has a minimum of 10.5–11.5% alcohol by volume, depending on the DOC/DOCG rules. The flavour of Prosecco has been described as aromatic and crisp, bringing to mind yellow apple, pear, white peach, and apricot. Most Prosecco variants have intense primary aromas and are meant to taste fresh, light and comparatively simple. Most commonly Prosecco is served unmixed, but it also appears in several mixed drinks. It is the main ingredient in the original Bellini