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.
Alcool: 11% – Pressure: 2.3 atmospheres – Acidity: 5.27 g/l – Residual sugar: less than 1 g/l
Vinification: the grapes are soft-pressed with a pneumatic press followed by static racking of the must and temperature-controlled fermentation (18-20° C.) with cultured yeast; the wine is then aged on its lees in stainless-steel vats for 3 months.
Secondary fermentation: Coming from Asolo tradition, second fermentation in the bottle without disgorgement.
Fermentation time: around 30 days. Aging: no fewer than 6/8 months in bottle.
Not generic Glera grape fizz, this is from a small organic grower who bottles himself, and the method used entails having the second fermentation in the bottle, an artisanal and laborious process to achieve rich, creamy, expressive wines.
As the Venetians used to say: There is Prosecco and then there is Prosecco! If you have ever wondered what this cryptic phrase refers to it must be to this Asolo Prosecco!
When most people think of Prosecco, the Conegliano-Valdobbiadene DOCG region in Italy comes to mind. But Asolo got it’s DOCG status in 2009 just like Conegliano-Valdobbiadene. It is located one hour North of the city of Venice and the region is home to mostly small family wineries and growers.
Back in the 1980s, Danilo Ferraro learned about wine from his father-in-law. Though he was employed in a different field, after work Danilo enjoyed helping his wife’s family’s make wine for personal consumption.
Today, Danilo, his wife, and their adult children are at the center of Bele Casel, a Prosecco DOCG focused winery selling to many countries in the export market.
Bele Casel’s specialty is their Col Fondo (also spelled Colfondo), a wine left unfiltered to age on the lees and typically labeled as a single vintage wine. The word “lees” refers to the spent yeast cells. It is a winemaking process that gives the wine additional flavor and texture. Many of Bele Casel’s Col Fondo wines are intentionally left to age for several years to serve as an example of how well good-quality Col Fondo can improve with age.
We suggest you gently turn the bottle upside down so as to make it cloudy