Bele Casel, Asolo Prosecco DOCG Superiore Brut
About the Wine:
It is light with persistent bubbles. It is loaded with fresh aromas of golden apples and grapefruit. On the palate it is well balanced with elegant flavor. Enjoy it as an aperitif, with appetizers, or fish dishes.
About the Producer:
“It all started over 40 years ago when my father, a winemaking student, met my mother. But above all he met my grandfather Ilario, a great farmer. At the time my grandfather owned just over a hectare of Malvasia near his home and like all farmers, he used to sell his wine production in demijohns.
Once my dad finished his studies he started working in a distillery, helping my grandfather in the land and in the “cellar” in his spare time.
The whole family would be busy bottling 200-300 bottles in one day, sticking labels by hand on each bottle. We would deliver on Saturdays to personally meet the few clients we had. Nobody talked about foreign markets yet, even less so of e-commerce. Business was based on a handshake and a few phone calls. But in the space of a few years the whole world underwent great radical changes.
In the wine business everyone started targeting foreign markets and greatly increasing their sales. In the evenings, over dinner, we used to wonder where we were going wrong, and why all our hard work and sacrifices to produce high quality wine weren’t paying off yet. Then, suddenly, one day we received a phone call from an American importer looking to buy Prosecco.” - Luca & Paolo.
Vineyards: Steep hills of Monfumo.
Grape varieties: Glera and local varieties (Bianchetta Trevigiana, Perera, Rabbiosa, Marzemina Bianca).
Training system: Guyot – Cappuccina (Double arched cane).
Soil: Marl, grey, rich in limestone.
Harvest: September, 10/30th.
Vinification: The grapes are soft-pressed with a pneumatic press followed by static racking of the must and temperature-controlled fermentation (64/68°F).
Aging in stainless steel for at least 7 months. No filtration, nor sulphites added.
Secondary fermentation: Martinotti method.
Fermentation time: 60/70 days.
Pressure: 4.5 atmosphere.
Acidity: 5.2 g/l.
Residual sugar: 4 g/l.