Casa Belfi Col Fondo Prosecco DOC Frizzante NV
Casa Belfi Col Fondo Prosecco DOC Frizzante
Casa Belfi Col Fondo Prosecco DOC Frizzante is light-bodied, bone-dry, and, without filtering or clarification, as hazy as a blizzard in a snow globe.
Casa Belfi Col Fondo Prosecco DOC Frizzante is a straw yellow with greenish hues, it has the very delicate bubbles typical of Frizzante wines, and flowery and fruity scents accompanied by notes of citrus, yeast and baked bread.
The lees at the bottom of the bottle offer the wine softness, mouth feel and longevity and can be shaken into the Prosecco to give a buttery-spicy flavours.
Are you intrigued by Colfondo Prosecco as a style?
There is no added sulphur or filtering or fining, of course.
With its natural sur lie bottle re-fermentation and no filtration, this Prosecco is characterized by natural, country flavor and it is the same type of sparkling wine that their grandparents used to drink.
The birthplace of Casa Belfi organic wines is San Polo di Piave, in the Province of Treviso, where the river soon meets the sea.
The project started when when Albino Armani discovered a young oenologist from the area named Maurizio Donadi.
Their encounter gave birth to an inspiring cultivation and processing philosophy, based on the respect for nature and natural traditions.
Day by day, both experts in the fields and in the wine cellar measure up against the rhythm and needs of the vineyards and the grapes.
The effort is carried on to the final stage, the bottling, always following the officially certified procedure for organic growing and organic winemaking.
The estate works organically with natural manures and green fertilisers to achieve the healthiest possible grapes.
They use biodynamic practices as well and now in full conversion. Vinification is also natural with the grapes crushed gently, and the must clarified by cold decantation.
The juice is then fermented in stainless steel tanks with indigenous yeasts at a cool temperature.
After fermentation, the wine remains in contact with the lees in tanks for approximately six months. When spring arrives the Prosecco is bottled according the Maria Thun biodynamic calendar, after which, the wine completes its secondary fermentation as the residual sugars are transformed by the yeasts into alcohol and carbon dioxide.