Wines
Prosecco 'Agricolo' ColFòndo
In the glass: straw yellow with fine, persistent bubbles. On the nose: this wine changes from one moment to the next; from the classic fresh fruit notes and “bread crust” that you find in Prosecco as soon as fermentation is complete, more complex notes emerge the longer the wine is in the glass thanks to the presence of the lees. On the palate: As on the nose, delicate notes of fruit evolve as elegant hints of yeast emerge. Alcohol: 11% Pressure: 2.5 atmosphere Acidity: 4.9 g/l Residual sugar: less than 1 g/l So2: 24 mg/l
| Production area: | Steep hills of Monfumo |
| Grape variety: | Glera, Perera, Bianchetta Trevigiana |
| Farming: | Cupper, Sulfer + micro – organisms |
| Training system: | Cappuccina (Double arched cane) |
| Soil: | Marl, grey, rich in limestone and organic substance |
| Harvest: | By hand on September, 17th 2019 |
| Vinification | The grapes are soft-pressed with a pneumatic press followed by static racking of the must and temperature-controlled fermentation (64-68°F). Aging in stainless steel for 8 months. No filtration, nor sulphites added. Secondary fermentation: Coming from our tradition, the second fermentation takes place in the bottle without degorgement during spring season Bottling date: June, 30th 2020 Fermentation time: around 30 days Market launch: January, 1st 2021 |
| How to serve | Serving temperature: 8-10° C. We suggest you gently turn the bottle upside down so as to make it cloudy |
Bele Casel
We live and work 12 hectares of organically farmed vineyards in the heart of the Asolo DOCG in the townships of Cornuda, Maser, and Monfumo. Our Monfumo vineyard is the jewel of our estate thanks to its history, its exposure, and its old vines. Our father has always refused to use chemical products that could change or ruin his wines. We apply the same principle in the vineyards because we believe that quality is born out of respect for what nature has given us.We live not far from one of Italy’s most beautiful townships, Asolo, a village nestled in the rocky hills south of the Dolomites. It’s the perfect place for producing high quality Prosecco. We work exclusively with hillside vineyards. Our hills jut out of the landscape as if they had exploded from the valley floor. The composition of the soils changes from vineyard to vineyard with one common denominator: the large quantity of organic substance.
Veneto
Veneto’s wines are some of Italy’s best known exports – the names of Soave, Bardolino and Valpolicella have long been associated with eminently drinkable Italian wines. Yet there is a lot more to this region, and indeed a lot more behind the names of its best known wines. With 26 DOCs and 13 DOCGs, Venice’s region has a substantial production of quality wine, as well as well-priced easy-drinking reds and whites bottled as IGTs. One of Italy’s most interesting wines is a product of these three grapes, the deep, dark Amarone della Valpolicella, recently promoted to DOCG status. Made from partly dried grapes in the vineyards north of Verona, it is a structured, complex and heady wine capable of great age that has gained a cult following among the wine industry’s elite.
In Treviso, north of Venice, are the towns of Conegliano and Valdobbiadene where the popular bubbly Prosecco is made using the Charmat method where the second fermentation takes place in large tanks.
In 2009 Prosecco di Conegliano e Valdobbiadene has become DOCG, encouraging reduced yields in the vineyards. Prosecco is also produced in the neighbouring Montello e Colli Asolani zone. White wines from Pinot Grigio, Sauvignon and Chardonnay are gaining in popularity and recent versions are responding well to oak ageing.
