More than any other, this wine is a reflection of our moods, our tastes, and our most intimate sensations.
Initially, in the 1980s, it was a ColFondo that became a “vino frizzante” when we purchased our first autoclaves. It was made from a vineyard that our grandfather used to take care of personally. A wine that Prosecco lovers would call our winery’s “entry tier” label.
I can still remember the white-and-green labels and the blue semi-automatic labeling machine that my mother and I used to use. The white twelve-bottle boxes; the smell of the glue; and the bottles that needed to be cleaned, one-by-one, with a wet spunge.
Back then, we didn’t exactly have state-of-the-art technology and we had to use concentrated must to provoke the second fermentation of our Prosecco. My father wasn’t entirely convinced that this was the way to go.
Only God knows how many times we argued over the future of that “vino frizzante,” our concern about raising the price, and our belief that the only way for a small winery like ours to make it was to aim for quality. And quality isn’t cheap…
That was when our humble “frizzantino” became a “spumante brut” with no designation. A brown bottle with a brown label and 12 grams of residual sugar.
The next step was to give it a designation. And that was when it became a Prosecco DOC. Green bottle, black label, black capsule, and 12 grams of residual sugar.
We were really happy with the wine and we felt that we had found the right package and balance for this wine. At the time, we were convinced that this was the end of changes.
But we were wrong. Times changed and our certainties began to seem less certain. Prosecco DOC was no longer representative of the work we were doing. And we began to realize that we need to focus our attention on hillside vineyards and on Asolo.
And that was when our Asolo Prosecco Superiore DOCG Brut was born. Green bottle, black-silver label, silver capsule, and 7 grams of residual sugar.
By that time, we had nearly halved the amount of residual sugar from 12 to 7 grams and our Prosecco was becoming more and more like us: Simple without being banal, vibrant and sincere.
Quello che sta succedendo in questi giorni è una svolta che non è nata solo da noi ma è partita dal nostro consorzio che ha giustamente introdotto la tipologia
Our winery has been the only one to embrace this new direction. Our consortium has now officially introduced extra brut as a new category for our appellation.
Our desire to lower the amount of residual sugar once again and the possibility of classifying it as extra brut represented an opportunity that we weren’t going to miss.
And so we have decided to embrace folly once again: We’re changing the label again, although it will be similar to that of our other spumante wines, and we will bring the residual sugar down to 4 grams.
There’s no doubt in our minds that the flavor and structure of our wines — that only the hills of Asolo can impart — will express themselves better with residual sugars closer to 0.
And so here it is, ladies and gentlemen, Bele Casel’s latest folly… a passion inspired by our land.