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Grazie grazie grazie da tutta la Bele Casel

best italian cook booksQualche giorno fa il postino ha portato un libro di cucina Risparmia, Recupera & Ricicla dove Adua Villa scrive del nostro ColFòndo.

A few days ago, the mailman delivered a cook book called Risparmia, Recupera, e Ricicla (Save, Salvage, Recycle) in which the noted sommelier and author Adua Villa wrote a note about our ColFòndo.

L’arrivo di quest’ultimo mi ha messo un’irresistibile voglia di andare a rileggere tutti gli articoli su stampa che custodiamo gelosamente conservando grande stima e affetto per tutti gli amici che hanno voluto dimostrarci in questo modo vicinanza e rispetto per quello che facciamo.

With the arrival of this book, I was overcome with desire to re-read all the articles that have mentioned us. We are a very proud of our collection of clippings and we have great respect and fondness for all of our friends who have shared their interest and appreciation of what we do for a living.

Per un’azienda familiare come la nostra è un’estrema soddisfazione vedere il proprio nome scritto su riviste così importanti, da Repubblica a Panorama, passando per il Corriere della Sera a la Cucina Italiana e tanti altri.

For a family-run winery like ours, it’s really rewarding to read our name in important publications like these, from Repubblica to Panorama, from Corriere della Sera to Cucina Italiana and so many others.

Quello che volevo dire è che moltissimi amici negli anni hanno parlato di noi, dei nostri vini e della passione che mettiamo nel nostro lavoro.

What I’m trying to say is that so many friends have written about us, about our wines, and about the passion that we put into our work.

Lasciateci quindi fare ancora una volta un grande ringraziamento a chi ci ha aiutato a farci conoscere, a portare la nostra voce a tutti i loro lettori.

So, once again, please let us thank everyone who has helped get the word out to their readers about our wines.

Grazie grazie grazie da tutta la Bele Casel.

Thank you, thank you, thank you, from all of us here at Bele Casel.

Ecco cosa scrive Adua del nostro ColFòndo.

Here’s what Adua had to say about our ColFòndo.

Bele Casel
Prosecco Colfòndo

Ad Asolo, in piena zona Prosecco DOCG, troviamo un’azienda che produce vini con il rispetto più totale verso la terra che fa crescere queste piante e accortezze verso le tecniche in cantina.

Il Prosecco Colfòndo rifermenta in bottiglia in ambiente fresco e buio.

Questo metodo di spumantizzazione crea un vino in costante evoluzione e cambiamento, anche i profumi e il gusto cambiano molto nel tempo.

Il consiglio è di agitare delicatamente la bottiglia per riprotare il lievito presente nel fondo.

Una esperienza per i vostri abbinamenti.

In Asolo, in the heart of Prosecco DOCG, there’s a winery that produces wines with the utmost respect for the land that makes their vines grow and with great wisdom in the winemaking process.

It’s Prosecco Colfòndo re-ferments in the bottle in a cool and dark place in their cellar.

This sparkling-wine method makes for a wine that constantly evolves and changes. Even its aromas and flavors change over time.

My advice is to delicately shake the bottle to mix the yeast in sediment with the wine. It’s a pairing experience that you won’t forget.

Kind words for Colfòndo from a favorite blogger

Here’s what Elaine Brown, aka Hawk Wakawaka, one of the coolest wine bloggers out there and one of our favorites, had to say about the Colfòndo on her Instagram.

Sparkling to bring home? Can’t get enough Bele Casel Col Fondo. Great sapidity. Pleasure w cut edges. Get it.

Thank you, Elaine! You ROCK!

elaine brown hawk wakawaka wine blogger

A note on the meaning and usage of “col fondo”

col fondo (KOHL FOHN-doh), literally, with the [its] bottom, and by extension, with its sediment.

From the Latin fundus (meaning bottom), the Italian fondo can denote the “bottom” of many things, as in the fondo del mare, the bottom of the sea or sea bed.

In Italian wine parlance, the term is used regularly to denote sediment, solids, dregs, and lees, depending on the context.

col is an articulated preposition, a composite of con meaning with and il meaning the.

col is generally reserved for literary Italian. Take, for example, the first line of sonnet 56 from fourteenth-century lyric poet Francis Petrarch’s songbook, Se col cieco desir che ‘l cor distrugge (If, through [with] the blind desire that destroys the heart).

But because of its mellifluous nature, it’s often found in workaday language as well: col cane (with [one’s] dog), col latte (with milk), etc.

It should not be confused with the abbreviated form col for colle meaning hill.

Some have attributed the coinage of col fondo to the well known and much beloved Venetian wine bar owner and restaurateur Mauro Lorenzon.

But others maintain that the expression was commonly used by the pre- and post-war generations in Treviso province.

Partly to set its packaging and marketing materials apart from those of other producers, Bele Casel writes colfòndo on its label. The accent grave on the o of fondo denotes its tonic character (excuse the pun) in the scansion of the expression.

col fondo sur lie

Wine blogger Eleanor Shannon profiles Luca and Bele Casel

luca ferraro best prosecco col fondo

Thanks to her years and experiences living in Italy, her mastery of Italian language, her unmitigated patience and devotion to her work, American wine blogger Eleanor Shannon, author of Uncorked in Italy, is doing some of the best “field work” in Italian wine blogging today.

The Ferraro family was thrilled to welcome her recently at the winery and she has delivered a wonderful post on Luca and the wines he grows and makes.

Please see her excellent post. It’s not just a great profile of Luca and the Bele Casel winery. It’s also a great example of what great wine blogging can and should be.

“Prosecco on tap” controversy: a few posts you should read

prosecco on tap

Above: Gently sparkling “frizzante” wines are often sold on tap in Italy, including Verduzzo like the one above and even sparkling Gavi. By law, throughout Europe, sparkling Glera can only be sold as “Prosecco” if it’s packaged in a glass bottle.

Already this week, there have been two high-profile posts on the brewing “Prosecco on tap” controversy in the UK.

See leading Italian-American wine blogger Alfonso Cevola’s post here and see UK trade publication Harpers article here.

Both address the growing concern over sparkling Glera packaged in keg and sold in Britain as “Prosecco.”

According to EU law, sparkling Glera cannot be sold or marketed as “Prosecco” unless it is packaged in a glass bottle.

In Italy, Prosecco growers and bottlers can report restaurateurs and pub owners for selling keg Glera as Prosecco.

Last year, the Prosecco consortium instituted a monitoring system whereby its agents make anonymous visits to Italian venues suspected of selling sparkling Glera in keg as Prosecco.

But in the UK, bottlers and growers don’t have any recourse because they have no authority to address the issue there.

Currently, there is a proposal to allow Prosecco producers to “police” counterfeit Prosecco in EU countries beyond Italy. But there is no system currently in place.

The issue is exacerbated by the fact that Prosecco sales have grown nearly 70 percent in the UK by some accounts.

There’s a sense that Prosecco has reached a turning point, where Prosecco the “brand” has begun to eclipse Prosecco the wine.

We’ll continue to follow the situation and report updates here.

Happy new year! And welcome to our newly updated blog!

Happy 2015!

And welcome to our newly updated blog…

You’ll note a few differences, even though all of the previous content is still here.

We recent went through our archives and indexed ALL OF OUR PROSECCO DIARIES posts (in English and Italian).

You can see all of them by clicking on the diaries link above on the top bar menu.

We’ve also re-organized our categories: you’ll find a widget in the right hand navigation called “Quick Links” that allows you to browse any of our topics simply by using the drop-down bar.

There have been some other subtle design changes as well.

We hope that the newly updated blog will make your time here all the more useful and enjoyable.

Thank you for being here with us in 2014. It’s been a great year and we’re looking forward to another fun year in blogging!

prosecco magnum

Bele Casel recommended by Virginia Moore for The Telegraph (UK)

prosecco extra dry

We’re thrilled to share the news that Victoria Moore, wine editor for the Daily Telegraph, has selected Bele Casel Prosecco Extra Dry as one her New Year’s Eve recommendations.

Click here for the article.

Happy 2015, everyone! And thanks for your support in 2014.

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