We were thrilled to read this tasting note for our Colfòndo by one of the leading wine professionals working in Los Angeles today, Michael Nemcik. “I could drink Colfòndo all day,” he writes.
Here are Michael’s notes:
Col Fondo Prosecco finishes fermentation in the bottle, with the remaining yeast falling to the bottom of the wine leaving this sediment, which is said to be very high in vitamins. These wines hail from the newly created Prosecco appellation of Asolo, sandwiched nicely between the Veneto and Friuli in north eastern Italy.
The col fondo was cloudy and gently sparkling and threw some considerable sediment. Definitely had some bread dough and under ripe stone fruit as well as a slightly savory, tarragon note that I really enjoyed. The acidity was nice as was the mineral present on the finish; this wine had a freshness and rusticity that went perfectly with our initial courses.
I think my guests preferred the traditional Bele Casel Prosecco, (which is a perennial favorite) that we started with, yet I would drink col fondo all day/night.
Please click here for Michael’s complete review. And be sure to follow Michael’s blog, MAN About Town: it’s one of the best food and wine blogs in Los Angeles today, one of our favorites. Thanks again, Michael!
Positives: all three of the Prosecco consortiums have organized guided tastings where they discussed the appellation and production methods.
ColFòndo is always present and it is presented as the traditional style of Prosecco.
Negatives: there are still those who insist on calling it sur lie.
Observations: media attention for ColFòndo was borne out of the tenacity of Treviso producers who understood the importance of promoting this anarchic, personal, and impossible-to-personalize wine.
It’s a wine that speaks dialect and its dialect has a thousand nuances that change from village to village, hill to hill.
LONG LIVE COLFÒNDO!
grape grower and winemaker
It’s a great way to keep up-to-date with news and events…
From the department of “it doesn’t get much better than this”…
“Prosecco has often been derided for its easy drinking, neutral style,” write the editors of the Wall Street Journal. “But the very best examples, like the Extra Dry from Bele Casel, show exactly why Italy’s favorite fizz remains in vogue.”
Above: a photo taken in the vineyards on March 22. The leaves are already extended and the bunch is already visible, notes grape grower and winemaker Luca Ferraro.
According to his data from previous vintages, Bele Casel grape grower and winemaker Luca Ferraro notes that, as of March 17, the 2014 vegetative cycle is nearly one month more advanced than last year.
It’s roughly eleven days more advanced than 2012. (Note: we are currently in the process of migrating the entire archive of Luca’s “Prosecco Diaries” to this site.)
Warm winter and early spring temperatures have given growers some concern because if the cycle continues at this rate, it could greatly shorten the ripening period.