Bele Casel Colfòndo rocks my world

bele casel colfondo

My wife Tracie P and I opened a bottle of Bele Casel Colfòndo the other night to accompany a dinner of Rustichella d’Abruzzo spaghetti with tomato sauce (minced yellow onion, garlic, white wine, tomato purée, and spices) followed by a red leaf lettuce and radicchio salad with a wedge of toasted crusty bread.

At our house, we like to drink it torbido (cloudy) as opposed to limpido (clear). Note the opacity of the wine in the glass in the photo above. To achieve this, we simply tilt the wine very gently before we open it to mix the sediment in with the liquid after having stored the bottle upright in the refrigerator.

The wine literally sang in our glasses (we like to serve it in a classic cocktail glass because we like the way the aromatics emerge so boldly): notes of citrus and intense minerality, like salty lemonade, with that distinctive hint of bitterness that classic Glera should always show when vinified earnestly. And the wine’s subtly crunchy mouthfeel was ideal with the creamy texture of the tomato sauce and grated Parmigiano Reggiano that topped the noodles.

I couldn’t help but think about how Prosecco, especially when vinified in the Colfòndo style, is so versatile: from the acidity of the tomato to that of the salad dressing, the wine confidently retained its focus and clarity as it helped to refresh our palates after every sip.

Luca and Ferraro family: THANK YOU for making this awesome wine. I am here today to tell you that it officially and entirely rocks my world.

Jeremy Parzen


Author: Bele Casel

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