The grapes were soft pressed, and the juice fermented in stainless steel tanks and held for a full year on the lees, after which a small measure of unfermented grape must and yeast was added, and the second fermentation took place in stainless steel autoclaves, where it spent another eighteen months, then was bottled in July 2020. In a good all-purpose wine glass (preferably not a tall skinny flute), the wine is the color of pale corn silk, with aromas of early-harvested Forelle pears, fresh ginger cream, and grated lemon zest moving in and out of the foreground, along with fleeting suggestions of dried honeycomb, pine nuts, and almond blossoms as the nose develops over time. On the palate, the wine is as elegant and complex as many excellent Brut Champagnes, only a drier, with palpable saline minerality seasoning vibrant, white orchard fruit, along with a persistent creamy mousse, and a refreshing, citric finish that goes on forever.
About this wine producer: The history of Bele Casel began forty years ago, when Danilo Ferraro, a young winemaking student, met his wife Antonella, whose father, Ilario, farmed a hectare of Malvasia, and sold the wine in damigiane to friends. After completing his studies, Danilo went to work at a nearby distillery, and helped his father-in-law in the vineyard in his spare time. He soon realized that Prosecco was the “heart and soul” of the Colli Asolani, and set out to establish what has become the leading estate in the region. The ‘new’ winery is located just south of Asolo, and the estate is now in the hands of Danilo’s children, brother and sister Luca and Paola Ferraro. Farming is certified organic, and some principles of biodynamics are practiced. Today, hardly a week goes by without a mention of Bele Casel in the wine press. From Veronelli to Slow Wine, to Gambero Rosso, Bele Casel’s wines always garner high praise.