31 Days of Prosecco: Day 3, Bele Casel Colfòndo is finally available in the U.S.
We are thrilled to share the news that the Bele Casel Colfòndo is FINALLY available in the U.S.
Although you still can’t find it in all states, you can buy it retail from K & L Wine Merchants in the Bay Area, northern California.
You can also find at Ceri Smith’s magical shop, Biondivino, in the heart of San Francisco.
Asolo Prosecco DOCG
Production area: Maser
Grape variety: Glera
Vineyard: sloped, 145 meters a.s.l.
Training system: Guyot
Yield: 100 quintals per hectare
Harvest: early, picked by hand
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: the traditional method employed in the hills of Treviso for many generations
Fermentation time: roughly 20 days; when fermentation is complete, the lees remain in the sediment.
The gentle, fine bubbles and persistent fizziness are the elegant hallmarks of this wine.
Pressure: 2.5 atmospheres
Acidity: 6.3 g/l
Residual sugar: less than 3 g/l
Extremely low total SO2: 30-40 mg/l
Serving temperature: 10-12° C.
Carefully decant this wine into a carafe or decanter and avoid uncessary movement so as to eliminate the light sediment. You can also gently turn the wine upside down so as to make it cloudy.