Moscato d’Asti is kinda cloudy at first pour. Methode Ancestrale (where you bottle the wine while still going through the first fermentation) is also something to look for though they aren’t always cloudy. Old Champagne with lots of sediment and heat damage does the trick too! Generally, Champagne or sparkling wine isn’t cloudy whether rustic or not.
Donkey and Goat has been making one for a couple years. I have one waiting to be popped, cloudy would be a very good word choice when the sediment gets stirred up.
Good call and an interesting wine. Off topic, but I like the concept and the wine is better than I think most might think from a gimmick standpoint, but the price isn’t quite in line with the quality in my book.
You should try Prosecco Col Fondo. A growing number of producers are taking it up these days. Gregoletto’s on-the-lees is one of the cloudiest , if you like that kind of thing.
Robert Plageoles Gaillac Nature (Mauzac) is Methode Ancestrale, cloudy and kind of rustic, one of the very few wines I have had which seems to have almost no shelf life:
Domaine de la Tournelle Arbois Petillant de Raisin (Jura, poulsard) I have had many times, delicious and slightly off-dry: