In the glass
Aroma: lemon zest, green apple, bread dough, light honey
Palate: mineral, citrus, yeasty texture, saline thread
Col Fondo (with sediment) is the traditional method of making Prosecco before the Charmat process became dominant. Bele Casel's version undergoes secondary fermentation in bottle, leaving the lees (col fondo), resulting in a cloudy, autolytic character that is the antithesis of the commercial tank-method style.
What it pairs with
-
Venetian sarde in saor (sweet and sour sardines)
The textural yeast and saline mineral of col fondo resonates with the sweet-sour brine of sardines. -
Aged Asiago cheese
The wine's yeasty complexity stands up to a nutty aged Asiago. -
Cicchetti with salt cod
The wine's mineral and acidic lift cuts through the richness of salt cod preparations.
History
The col fondo style predates Charmat-method Prosecco and was how all Prosecco was made until the early 20th century. Bele Casel revived a dedicated col fondo bottling as interest in natural and traditional methods grew. Using the ancestral method with Glera and Verdiso, the wine referments in bottle rather than in a sealed tank.
- 2012 — Bele Casel releases dedicated col fondo (ancestral method) bottling for the natural wine market.
Facts
- Producer
- Bele Casel
- Grapes
- Glera, Verdiso
- Classification
- Asolo Prosecco DOC
- Oak
- No oak; ancestral method (col fondo = with sediment)
- ABV
- 11.0%
- Price
- EUR 14-20 at retail
- Drinking window
- 1-3 from vintage
- First vintage
- 2012