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Bele Casel, a video profile with English subtitles

bele casel video prosecco col fondo

Click below for a wonderful video profile of Bele Casel by the popular video blogging platform WineStories.it.

The short film has been out for a while but we only recently received the version with English subtitles.

Prosecco Diaries: gennaio 2015 – January 2015

Anche il mese di gennaio è diviso tra lavoro in vigna e giorni passati in cantina preparando i vini per gli ordini dei nostri fornitori.

We split the month of January between work in the vineyards and days in the cellar getting the wines ready to ship to our purveyors.

Un mese dove le temperature non sono mai state così rigide. Minime di poco sotto allo 0 e massime attorno ai 10/12 gradi ci fanno pensare ad un’estate difficile, speriamo di sbagliarci.

It was a month where the temperatures had never been so rigid. Lows just under 0° C. and highs around 10-12°. The weather is leading us to believe that we are going to have a tough summer. But hopefully we are wrong.

5 gennaio – Niente ponte, niente riposo per noi. Siamo in un periodo di luna calante e dobbiamo proseguire spediti nella stralciatura dei tralci tagliati precedentemente con le forbici elettriche.

January 5 – No long weekend and no rest of us. We are in a phase of a waning moon and so we need to work quickly to complete the deshooting of shoots that were previous cut with electric shears.

deshooting vines italy

Nemmeno le fredde mattine di inizio anno ci fermano.

Not even the cold mornings of the new year can stop us.

7 gennaio – A metà mattina però ci dobbiamo fermare per scaldarci le dita ghiacciate accendendo un piccolo fuocherello con foglie e raspi ormai secchi.

January 7 – We did have to take a break mid-morning to warm our freezing fingers by starting a small fire with dried leaves and stems.

fire in the vineyards

8 gennaio – Sempre luna calante, sempre stralciature, ci siamo solo spostati nella parte più pendente della vigna.

January 8 – The moon is still waning. More deshooting to do. We’re now working in the steepest part of the vineyard.

waning moon vineyards

Si lavora fino all’ultimo secondo, finchè il sole scompare dietro alla rocca di Cornuda.

We work as long as we possibly can until the sun disappears between the rocca in Cornuda.

9 gennaio – Un grande vino è fatto di piccoli particolari e grandi attenzioni. La luce fa invecchiare il vino. Ecco perché proteggiamo le bottiglie esposte.

January 9 – Great wines are made of small details and undivided attention. Light ages wine. That’s why we protect our bottles that would otherwise be exposed.

gout de lume

13 gennaio – Un inverno pazzo fatto di temperature non abbastanza rigide per il periodo ci mostra un lato non totalmente rassicurante.

January 13 – A winter marked by temperatures that are not sufficiently rigid for this period doesn’t exactly reassure us.

flower crop cover vineyards

15 gennaio – Degustiamo diverse annate e diversi lotti di imbottigliamento di Colfòndo per capire l’evoluzione di questo vino nel tempo. Solo in questo modo potremo migliorarci e dare ai nostri clienti una qualità sempre maggiore.

January 15 – We taste different vintages and different lots of our Colfòndo to understand how the wine has evolved over time. This is the only way we can improve and give our clients better and better quality.

does prosecco age

28 gennaio – Le erbe seminate l’autunno passato cominciano a farsi grandi e resistono alle gelate mattutine.

January 28 – The grasses we planted last fall are beginning to grow and they don’t seem to mind the early-morning frost.

Luca Ferraro
vignaiolo
grape grower, winemaker

early morning frost vineyard italy

Kind words from one of Italy’s top wine professionals: “a brilliant demonstration of what terroir is”

andrea gori sommelier italy

The Ferraro family was thrilled to read a note on Bele Casel by one of Italy’s top sommeliers and wine writers, Andrea Gori:

Una luminosa dimostrazione di cosa sia il territorio Asolo DOCG @Bele_Casel continua così che prima o poi ce la facciamo.

“A brilliant demonstration of what terroir is,” he wrote on his Instagram after tasting the wines, above. “Bele Casel, keep on doing what you’re doing and sooner or later we’re going to make it.”

Known as the sommelier informatico or digital sommelier, Andrea is one of the highest-profile wine consultants and bloggers working in Italy today.

When he’s not traveling and tasting across Italy or blogging for the wildly popular Italian wine blog Intravino, you can find him at his family’s historic trattoria in Florence, Da Burde, where he authors the wine list.

The restaurant was the inspiration for the Osteria del Gambero Rosso in Collodi’s Pinocchio (the “Red Lobster Tavern” in English; not to be confused with the current-day Osteria del Gambero Rosso, which is part of the Pinocchio theme park in Pescia, Tuscany).

Evidently, Collodi used to eat there regularly.

Andrea, keep on doing what you do! Thank you for the kind words!

Che cos’è il Prosecco Colfòndo? What is Prosecco Colfòndo? Luca speaks of its “magic” and “soul”

col fondo sur lie

Il Prosecco Colfòndo è il vino tradizionale delle nostre colline. Quando i miei genitori erano bambini il Prosecco (ora Glera) veniva vendemmiato a fine ottobre. C’è chi mi ha raccontato di averlo addirittura vendemmiato sotto la neve.

Prosecco Colfòndo is the traditional wine of our hills. When my parents were children, Prosecco grapes (which are now called Glera) were harvested at the end of October. Some even remember picking the grapes with snow on the ground.

Una volta portato in cantina, la fermentazione, a causa delle basse temperature, si bloccava e il vino rimaneva dolce.

Once the grapes arrived in the cellar and the grapes were crushed, fermentation was stopped by the cold temperatures and the wine remained sweet.

Tutti i contadini nei primi mesi dell’anno imbottigliavano e come per magia con i primi caldi primaverili la fermentazione ripartiva creando così questo fantastico rifermentato in bottiglia.

During the first months of the new year, the farmers would bottle the wine. And then, as if by magic, with the arrival of warmer spring temperatures, fermentation started up again and the wine re-fermented in the bottle.

Il processo fermentativo è lo stesso dei più famosi Champagne solo che nel nostro caso non avviene la sboccatura, il lievito rimane dentro alla bottiglia fino a che non deciderete che è giunta l’ora di berla.

The fermentation process is the same one that is used for the most famous Champagne. The only difference is that in our case the wine is not disgorged. The yeast remains in the bottle until you decide it’s time to drink the wine.

Potrei tenervi inchiodati allo schermo raccontandovi di persone che hanno bevuto colfòndo di 30 anni rimanendo stupefatti di fronte a quel bicchiere. Di sicuro non vi racconterei una bugia.

I could keep you glued to your screen by telling you tales of people who drunk colfòndo that was thirty years old and who were amazed by the wine. I’m confident that I wouldn’t be telling you a lie.

Potrei dirvi che se andrete a trovare qualche contadino che vive in queste colline e che possiede un piccolo appezzamento di vigneto di sicuro non vi offrirà un prosecco metodo charmat ma di sicuro un colfòndo, probabilmente lo scarafferà, difficilmete ve lo farà bere torbido.

I could tell you about how the small farmers in these hills won’t offer you a Charmat-method wine when you go to visit them. They’ll pour you a colfòndo and they’ll probably decant the wine. It’s unlikely that they’ll let you drink it cloudy.

Se però venite a trovare me sarete costretti a berlo torbido perchè io lo amo così, perchè credo che il fondo sia l’anima di questo vino e in quanto tale non debba essere separata dopo tutto quel tempo passato assieme a lui.

But when you come to visit me, you’ll be obliged to drink it cloudy because that’s how I like it. I believe that the sediment — the “fondo” — is the soul of this wine and it shouldn’t be separated from the wine with which it has spent so much time.

Luca Ferraro
vignaiolo
grape grower and winemaker

Wine director Caitlin Speers’ list at Sbraga hits all the right notes

best food porn

Above: Celebrity chef Kevin Sbraga’s “potato ceviche” at Sbraga in Philadelphia. “Top Chef” winner Sbraga is widely considered one of the most dynamic restaurateurs working in the U.S. today. Gauging from the images on Sbraga’s Facebook, it’s not hard to understand why.

When you work in the wine trade, perusing a colleague’s wine list is like reading a private diary — even when you don’t know her/him personally.

As I scrolled through the online version of Caitlin Speers’ excellent list at Sbraga in Philadelphia, I felt like I was making a new friend (as creep as that sounds, it’s not, I promise!).

From sparkling to full-bodied red on her compact and extremely thoughtful list, I know and love roughly two thirds of her selections. And based on the wines that she and I have in common, there’s no doubt in my mind that I would enjoy all the wines in between those I’ve already tasted.

It’s as if we spoke the same semi-secret language of those who love soulful, food-friendly, acidity-driven and alcohol-restrained wines that reflect not just a epicurean sensibility but also a balanced approach to healthy, positive living (at least in my book).

Of course, I have to reveal that Caitlin had me at hello: Bele Casel is the very first wine on her superb list.

Caitlin and Kevin, I’m dying to eat at your restaurant! It looks fantastic, on every level…

Sbraga
440 South Broad Street
Philadelphia, PA 19146
(215) 735-1913
Google map

“Why I love Bele Casel Prosecco Colfòndo” by Jeremy Parzen aka Do Bianchi

prosecco col fondo

Houston, we have a problem. A big problem, actually.

Bele Casel wines are not currently available in Texas (where we live). And that means that I have to buy the wines in California when I visit my family there and ship the wines to myself.

You buy the wines, you ask? Yes, even though the Ferraro family has been very generous with us and has gifted us bottles on many occasions and hosted us in their home and has taken us out to dine in some of the best restaurants in Treviso province, I can’t expect them to subsidize our weekly consumption of their wines. That’s how much my wife Tracie P and I love them — the Colfòndo in particular.

(If you’re new here, I’ve been the Bele Casel blogmaster for the last two years. We’re now embarking on our third year working together and I love it.)

At our house, wine is nearly always part of our dinnertime meal. Although we love to drink wine in celebration as much as the next person, moderate wine consumption at mealtime is very important to us. We believe that wine’s acidity and balanced alcohol are important elements in healthy digestion.
Read more

Pruning Prosecco – Potatura Prosecco – VIDEO (with subtitles)

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