BELE CASEL

Veneto / ASOLO / PROSECCO

Bele Casel is a family-affair winery nestled in the picturesque hills of Asolo DOCG, where the Ferraro family has been cultivating the land and crafting exceptional Prosecco for over four decades. The winery spans across 12 hectares of hillside vineyards, each with its unique composition of soils, but all united by a common denominator: a high concentration of organic substance.

The Monfumo vineyard, in particular, is the crown jewel of the estate, revered for its historical significance, optimal exposure, and ancient vines. The Ferraro family, led by patriarch Danilo, is unwavering in their commitment to sustainable and natural farming practices, steadfastly refusing to use any chemical products that could compromise the integrity of their wines.

Their flagship wine, Col Fondo, is a traditional method Prosecco left unfiltered to age on the lees, resulting in a wine of remarkable depth and complexity. Many of these wines are intentionally aged for several years to demonstrate the aging potential of a well-crafted Col Fondo. Luca Ferraro, one of the siblings and winemaker at Bele Casel, has been a leading advocate for this unique style of Prosecco, tirelessly promoting and defending it within the denomination.

Bele Casel is not only dedicated to producing wines of the highest caliber, but also preserving the heritage and tradition of the Asolo region. The winery represents a love story, a whimsical dream brought to fruition by the tenacity of the Ferraro family, and has become one of the most renowned realities of contemporary Prosecco production.

Owner

Region

Sub-region

Farming

Harvest

Size

Grapes Grown

Website

Vineland Rep.

Ferraro Familly

Veneto

Asolo

Organic & Biodynamic

Manual

12 hectares

Glera, Perera, Bianchetta Trevigiana.

www.belecasel.com

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Bele Casel COL FONDO

Our ColFondo is born from the selection of the best grapes of the ancient vineyards in Monfumo. A mix of Glera and the old local varieties. The sediment, other than being a natural preservative, give strength and longevity to this Asolo Prosecco. We suggest you gently turn the bottle upside down so to make it cloudy.

Appellation: Colli Trevigiani I.G.T.

Grape variety: Glera, Perera, Bianchetta Trevigiana.

Production area: Steep hills of Monfumo.

Farming: Cupper, Sulfer + micro – organisms.

Training system: Cappuccina (Double arched cane).

Soil: Marl, grey, rich in limestone and organic substance.

Harvest: By hand.

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 8 months. No filtration, nor sulphites added.

Secondary fermentation: Coming from our tradition, the second fermentation takes place in the bottle without degorgement during spring season.

Fermentation time: around 25 days.

Alcool: 11%

Pressure: 2.5 atmosphere

Acidity: 4.9 g/l

Residual sugar: less than 1 g/l

So2: 24 mg/l

Notes: This wine presents a dynamic aroma, with classic fresh fruit and bread crust notes found in Prosecco immediately upon opening, but as it sits in the glass, more complex notes emerge and develop due to the presence of the lees. The palate is equally as nuanced, with delicate notes of fruit that evolve and are complemented by elegant hints of yeast.

-NV-

Asolo DOCG Vecchie Uve

The latest one, a new arrival that rediscovers the charm of the old local varieties that were at risk to be forgotten. A wine we have decided to make to raise the bar of the quality and the perceived value of a wine that, for too long, has been considered as “the cheap sparkling wine”. Vintage 2016, over a year aging on the lees in stainless steel vats, a year in the pressurized tank, and finally a year aging in the bottle. All this, makes it a perfect summary of our being winegrowers.

Appellation: Asolo DOCG Vecchie Uve

Vineyards: Steep hills of Monfumo (TV)

Grape varieties: Glera and local varieties

Average vines age: 50 years old

Farming: Organic certified since 2014

Training system: Guyot – Cappuccina (Double arched cane)

Soil: Marl, grey, rich in limestone and organic substance

Vinification: The grapes are soft-pressed with a pneumatic press followed by static racking of the must and temperature-controlled fermentation (64/68°F). No filtration, nor sulphites added. Aging in stainless steel for 22 months

Secondary fermentation: Long Martinotti method, aged on the lees in pressure tank for 16 months.

Aging in the bottle: 6/8 years

Residual sugar: 0 g/l

Alcohol: 11% by vol

Pressure: 4.7 atmosphere

Acidity: 6.4

2019

Asolo prosecco SUPERIORE Extra-Brut

A Prosecco that is able to distill all the qualities that distinguish Asolo land. The low residual sugar enhance the mineral features that are typical of our hills. The bubbles are elegant, soft and persistent and they remind of the landscapes that surround our vineyards.

Appellation: Asolo Prosecco DOCG

Grape varieties: Glera and local varieties

Vineyards: Steep hills of Monfumo

Training system: Guyot – Cappuccina (Double arched cane)

Soil: Marl, grey, rich in limestone

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

Alcool: 11%

Pressure: 4.5 atmosphere

Acidity: 5.2 g/l

Residual sugar: 4 g/l

-NV-

FALSTAFF

Asolo prosecco SUPERIORE extra-dry

A Prosecco that is able to bring joy and freshness at the end of every meal. A string of bubbles that never lose sight of pleasure, elegance and sapidity. A sparkling wine to always have ready in the fridge to be uncorked at the first opportunity

Appellation: Asolo Prosecco DOCG

Vineyards: Hills of Cornuda (TV)

Grape variety: Glera

Training system: Guyot – Cappuccina (Double arched cane)

Soil: Red, deep and rich in iron and organic substance

Secondary fermentation: Martinotti method

Fermentation time: 40/50 days

Alcool: 11%

Pressure: 4.5

Acidity: 5.3 g/l

Residual sugar: 16 g/l

-NV-