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Bele Casel
 Prosecco, long familiar to Venetians as this magical city's aperitif and partner to antipasti, is now poured from Tokyo to Great Barrington. Prosecco (the name of the grape and the wine) is produced in the verdant Alpine foothills of the Veneto region a couple of hours north (by car) of Venice. Prosecco is typically an "Extra Dry" bubbly, whereas the prototype for Champagne fits into the even drier "Brut" category. Bele Casel Prosecco from artisan winemaker Danilo Ferraro (he's on the left, with his wife and son in the photo) comes from the villages of Sacol and Santo Stefano in the heart of the heart of the Prosecco zone's best vineyards, nestled within a tiny triangle just east of the town of Valdobbiadene. The steep slopes of this special area jut out in stark contrast to the gently rolling hills that quickly give way to flatlands encompassing the entire Prosecco zone. Danilo's vineyards are pruned to near half of the zone's norm. Though other grapes are allowed into Prosecco, essentially to broaden production, Danilo's Bele Casel is the pure expression of 100% Prosecco grapes. In the vinification process, meticulous care and attention is given. A glass (use a nice white wine glass, not a tulip) offers a delicate bouquet suggesting melon and peach. In the mouth, it is crisp and dry, with a subtle streak of almond. Treat yourself. |
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