Casa Belfi – Colfondo Prosecco Frizzante NV
Producer: Casa Belfi / Albino Armani
Biodynamic. Natural Wine.
Casa Belfi – Colfondo Prosecco DOC Frizzante is produced without filtering or clarification so it is unusually cloudy but don’t let that put you off, this is quite a special wine.
Straw yellow in colour with greenish hues, it has very delicate bubbles typical of the Frizzante style. Flowery, fruity aroma accompanied by notes of citrus, yeast and baked bread. Unlike most modern Prosecco Casa Belfi use in-the-bottle, second fermentation so the bubbles form during the fermentation process and are entirely natural.
Because this wine is grown in probably the most natural way possible, the bottle contains residue. Far from being a problem this residue can be shaken into the wine before consumption to add extra character and spice to the wine.
Casa Belfi – Colfondo contains no added sulphur. Read more.
Casa Belfi – Colfondo is suitable for vegetarians and vegans
More from the Producer:
With its natural sur lie bottle re-fermentation and no filtration, this Prosecco is characterized by natural, country flavour and it is the same type of sparkling wine that their grandparents used to drink. The birthplace of Casa Belfi organic wines is San Polo di Piave, in the Province of Treviso, where the river soon meets the sea. The project started when when Albino Armani discovered a young oenologist from the area named Maurizio Donadi. Their encounter gave birth to an inspiring cultivation and processing philosophy, based on the respect for nature and natural traditions.
Day by day, both experts in the fields and in the wine cellar measure up against the rhythm and needs of the vineyards and the grapes. The effort is carried on to the final stage, the bottling, always following the officially certified procedure for organic growing and organic winemaking. The estate works organically with natural manures and green fertilisers to achieve the healthiest possible grapes.
They use biodynamic practices as well and are now in full conversion [to Biodynamic certification]. 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.