We like a bit of turbid poetry in our Colfondo Prosecco. Casa Belfi features Glera grown in the vineyards of San Polo di Piave. 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.
There is no added sulphur or filtering or fining, of course.
The wine is light bodied, bone-dry and, without filtering or clarification, as hazy as a blizzard in a snow globe.
Straw yellow with greenish hues, it has fine and persistent bubbles 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, mouthfeel and longevity and can be shaken into the Prosecco to give a buttery-spicy flavours.