Local Wine Tasting Experience in Verona City Center
Discover four wines from Verona & Veneto region with local pairings in a wine bar located in the city center. A sommelier will provide insights in a fine tasting experience.
Structure
Drinking window
Best 1 to 3 years from vintage.
vintage1 yrs3 yrs8 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
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.
How to serve Bele Casel Col Fondo Asolo Prosecco
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a tulip flute or all-purpose white glass , the bowl shape rewards the wine's structure.
- Pair with. Venetian sarde in saor (sweet and sour sardines), Aged Asiago cheese, Cicchetti with salt cod. Match the wine's structure to the dish's fat and salt.
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 · visiting guide
- 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
Frequently asked about Bele Casel Col Fondo Asolo Prosecco
What does Bele Casel Col Fondo Asolo Prosecco taste like?
On the nose, lemon zest, green apple, bread dough, light honey. On the palate, mineral, citrus, yeasty texture, saline thread. Structurally light-bodied, racy acidity with a creamy yeast and mineral finish. 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.
When should I drink Bele Casel Col Fondo Asolo Prosecco?
Drink 1-3 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Bele Casel Col Fondo Asolo Prosecco?
Venetian sarde in saor (sweet and sour sardines) is the canonical pairing. Other strong matches include Aged Asiago cheese and Cicchetti with salt cod. The textural yeast and saline mineral of col fondo resonates with the sweet-sour brine of sardines.
What grapes are in Bele Casel Col Fondo Asolo Prosecco?
The blend is Glera, Verdiso. The wine is classified as Asolo Prosecco DOC.
Tags
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