{"id":2948,"date":"2019-03-11T17:05:52","date_gmt":"2019-03-11T17:05:52","guid":{"rendered":"https:\/\/www.dapper-store.com\/uncategorized\/prosecco-colfondo-casa-belfi\/"},"modified":"2019-03-11T17:05:52","modified_gmt":"2019-03-11T17:05:52","slug":"prosecco-colfondo-casa-belfi","status":"publish","type":"post","link":"https:\/\/www.dapper-store.com\/en\/wine-of-the-week\/prosecco-colfondo-casa-belfi\/","title":{"rendered":"Prosecco colfondo, Casa Belfi"},"content":{"rendered":"<p class=\"\" style=\"white-space:pre-wrap;\"><em>Prosecco produced according to biodynamic principles.<\/em><\/p>\n<ul data-rte-list=\"default\">\n<li>\n<p class=\"\" style=\"white-space:pre-wrap;\"><em>Variety: <\/em>100 % glera<\/p>\n<\/li>\n<li>\n<p class=\"\" style=\"white-space:pre-wrap;\"><em>Year: <\/em>2014<\/p>\n<\/li>\n<li>\n<p class=\"\" style=\"white-space:pre-wrap;\"><em>Sugar level: <\/em>dry<\/p>\n<\/li>\n<li>\n<p class=\"\" style=\"white-space:pre-wrap;\"><em>Alcoholic strength: <\/em>10,5 % vol.<\/p>\n<\/li>\n<li>\n<p class=\"\" style=\"white-space:pre-wrap;\"><em>Country: <\/em>Veneto (Italy)<\/p>\n<\/li>\n<li>\n<p class=\"\" style=\"white-space:pre-wrap;\"><em>Surroundings: <\/em>Treviso<\/p>\n<\/li>\n<li>\n<p class=\"\" style=\"white-space:pre-wrap;\"><em>Location of the winery: <\/em>San Polo di Piave<\/p>\n<\/li>\n<\/ul>\n<div class=\" image-block-outer-wrapper layout-caption-below design-layout-inline combination-animation-site-default individual-animation-site-default individual-text-animation-site-default \" data-test=\"image-block-inline-outer-wrapper\">\n<figure class=\" sqs-block-image-figure intrinsic \" style=\"max-width:720px;\">\n<div class=\"image-block-wrapper\" data-animation-role=\"image\">\n<div class=\"sqs-image-shape-container-element has-aspect-ratio \" style=\"  position: relative; padding-bottom:56.527774810791016%; overflow: hidden;  \">\n              <noscript><img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/629f310167bb2202b7ad32c8\/796e8320-1dc2-484c-8480-ca468cc24990\/Prosecco-CasaBelfi04-be-5873bba32505d-5873bba327ebf.JPG.cut.c-5873bba88ae5a.jpg.720px.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"thumb-image\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/629f310167bb2202b7ad32c8\/796e8320-1dc2-484c-8480-ca468cc24990\/Prosecco-CasaBelfi04-be-5873bba32505d-5873bba327ebf.JPG.cut.c-5873bba88ae5a.jpg.720px.jpg\" data-image=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/629f310167bb2202b7ad32c8\/796e8320-1dc2-484c-8480-ca468cc24990\/Prosecco-CasaBelfi04-be-5873bba32505d-5873bba327ebf.JPG.cut.c-5873bba88ae5a.jpg.720px.jpg\" data-image-dimensions=\"720x407\" data-image-focal-point=\"0.5,0.5\" alt=\"\" data-load=\"false\" data-image-id=\"6319e6e3f3be95195f865a17\" data-type=\"image\">\n            <\/div>\n<\/p><\/div>\n<\/figure><\/div>\n<p class=\"\" style=\"white-space:pre-wrap;\">Prosecco comes from the Veneto region, more specifically from the hills north of Treviso,&nbsp;and very rarely from Friuli. It is produced from the glera variety. The best known prosecco producing regions are&nbsp;Conegliano&nbsp;and&nbsp;Valdobbiadene. Prosecco is also the base for the world-famous&nbsp;cocktail&nbsp;bellini. Most of them are now grown using the Tanka or Charmat method. Prosecco has achieved incredible commercial success in the last decade, which is mainly due to its low price.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">My personal opinion of this sparkling blockbuster is very negative, as it is an extreme example of the industrialisation of wine production in the worst sense of the word. In both vineyards and cellars, growers use all kinds of interventions, both chemical and mechanical. There are even cases of helicopter spraying. The result is cheap sparkling alcoholic liquids that are supposed to be fermented grape juice, but the reality is far from it.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">There are also winemakers who produce prosecco using the so-called ancestral method, which was quite common before 1970. The winemaker starts fermentation as is customary for still wines, and somewhere before the last third of alcoholic fermentation, the must is transferred into bottles, which are closed &#8211;&nbsp;usually with a crown cork. As a rule, these are so-called natural wines. You will usually find the words &#8220;sur lie&#8221; or &#8220;colfondo&#8221; on the label of such prosecco, which means that the sparkling wine has been aged on lees (the remains of yeasts and other solid particles produced during fermentation). Most of these wines go to market unfined. This method, which is now being used again more and more all over the world, originated in the Loire Valley. The French name is p\u00e9t-nat, short for p\u00e9tillant naturel (naturally sparkling).<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">The biggest difference between ordinary and premium prosecco is that the former, even if it is an extra brut, is still quite &#8220;sweet&#8221;, with acids that are not very well pronounced. This superb prosecco is beautifully balanced and rounded, with very nice acids and a fairly long aftertaste. Unfortunately, less than one percent of&nbsp;production of prosecco is among the latter.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">A nice example is the colfondo from the small winery Casa Belfi, where the young oenologist <strong>Maurizio Donadi<\/strong> farms his vineyards according to biodynamic principles and does not use any interventions in the cellar afterwards, including the (non-)addition of sulphur or sulphites. The result is a perfectly dry sparkling wine, with exceptionally fine acidity and salty minerality, contributing to its incredible freshness, and a beautiful complexity of ripe citrus and white peach. The aftertaste is long and pleasant.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">The lees in the bottle make this wine drinkable for several years after bottling and it even gains quality or nobility over time as it acquires what are known as autolytic notes. These sparkling wines can be decanted very carefully and consumed completely clear, or the bottle can be carefully turned over a few times before opening to disperse any yeast residue evenly. This gives the wine complexity.&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Prosecco colfondo is, of course, unique as an aperitif, but it is also the perfect accompaniment to fish and vegetable dishes, whether grilled, baked or boiled. It&nbsp;also&nbsp;goes well with premium cured meats, especially ham.<\/p>\n<h4 style=\"white-space:pre-wrap;\"><a href=\"\/trgovina\/vina\/barva-vina\/penea?tag=Prosecco\">Buy in the Dapper shop<\/a><\/h4>\n","protected":false},"excerpt":{"rendered":"<p class=\"\" style=\"white-space:pre-wrap;\"><strong>Wine of the week: prosecco colfondo, Casa Belfi<\/strong><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Prosecco produced according to biodynamic principles.<\/p>\n","protected":false},"author":1,"featured_media":2544,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[495],"tags":[],"class_list":["post-2948","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wine-of-the-week"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v21.0 (Yoast SEO v21.0) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Prosecco colfondo, Casa Belfi - 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