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Bele Casel Tasting with Paola Ferraro

 

Tickets HERE!

News Release: April 9th, 2019

About: Bele Casel Tasting with Paola Ferraro
 
Ciao Asheville presents Paola Ferraro from Bele Casel on Tuesday, May 7th from 5:30 to 6:30 for "A Prosecco ONLY Cocktail Party" @MetroWines! 
 
Two Proseccos, Bele Casel Colfondo and Bele Casel, will be on the taste paired with a traditional Antipasto Plate. Paola Ferraro and Mike Tiano of Haw River Wine Man host the party.
 
"Paola appeared by skype @MetroWines last year wowing the crowd," says Gina Trippi, co-owner of MetroWines. "We are delighted to have Paola join us in person this year!"
 
$10 for the party and the opportunity to meet the much written about and photographed Paola Ferraro!
 
Please note that Ciao Asheville events sell out. Please reserve early.
Call (828) 575-9525 with credit card
 
About Prosecco Colfondo:

“The methode ancestral,” write the editors of the Oxford Companion to Wine, “results in a lightly sparkling wine, often with some sweetness and sediment, and most closely parallels how wines were originally made sparkling. It involves bottling young wines before all the residual sugar has been fermented into alcohol. Fermentation continues in bottle and gives off carbon dioxide.”

This method of sparkling wine production has been “given new life by the petillant naturel vogue,” they add, referring to the sparkling wine production method known popularly as “pet-nat.”

There is still a lot of confusion in the wine world as far as sparkling wine production terminology is concerned.

Many still refer to wines like our Prosecco ColFòndo (col fondo) as an ancestral method (méthode ancestral) or pet-nat wine. In fact, our col fondo is neither.

The overwhelming majority of Prosecco is produced using what is properly called “the tank method.” In Italy it is called the Martinotti method, after the enology professor who developed and perfected it. And many also call it the “Charmat” method after the man who patented the technology. 

For tank method wines, a base wine is produced and then it is re-fermented in large, pressurized tanks, hence the name.

Today, more and more Prosecco producers are also making “col fondo” wines. We call ours Prosecco ColFòndo.”

It’s different from the ancestral method. Instead of bottling the wines while they are still fermenting (the technique described above), a base wine is produced and fermentation is carried out until completion. The wine is then bottled and the wine undergoes a second fermentation, thus resulting in a sparkling wine thanks to the CO2 that’s produced by fermentation in a pressurized environment.

Unlike traditional method wines (the name for Champagne method wines made outside of Champagne), col fondo wines are not disgorged of their sediment.

Perhaps the English-language term would be “re-fermented in bottle” wines.

And Bele Casel Dry

Production area: Maser
Grape variety: Glera
Vineyard: sloped, 145 meters a.s.l.
Training system: Guyot – organic
Harvest: 10/30 September, picked by hand
Vinification: the grapes are soft-pressed with a pneumatic press followed by static racking of the must and temperature-controlled fermentation (18-20° C.) with cultured yeast; the wine is then aged on its lees in stainless-steel vats for 3 months.
Secondary fermentation: Martinotti method in pressurized tanks at low temperatures
Fermentation time: 40/50 days.

Tasting Notes

Light, soft fizziness with persistent bubbles makes this elegant wine stand apart from the rest.

Fresh fruity aromas with hints of sour apple and banana and floral notes dominated by acacia flower.

Elegant flavor, slightly sweet, velvety, refined, and lingering on the palate.

An ideal wine for festive occasions and dry pastry.

Alcohol: 11.5%
Pressure: 4.5 atmospheres
Acidity: 5.4 g/l
Residual sugar: 23 g/l
Serving temperature: 6-8° C.

More about Bele Casel: http://www.belecasel.com/en/
 
Contact for Ciao Asheville: Gail Rampersaud: ciao@MetroWinesAsheville.com
Contact for MetroWines: Gina Trippi
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gina@MetroWinesAsheville.com
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