I haven't been writing about my beloved for 21 days wine blog and I must say that I missed you a lot. However this year I took a "special license" to get married: in fact in this month of absence Francesco and I have organized our wedding! Hell, now that there are just over 40 days left, we start to be really excited ... even for the Coronavirus it will be an intimate ceremony as I have always dreamed: in fact, we will be 14 of us included! In these 21 days, however, I have tried to be more present on Instagram, even if I have not been 100% even there, but I trust that you will forgive me seeing this unique moment in the life we ​​are living. I was happy to accept the proposal Umberto Cosmo -Bellenda- and make my first 3 tasting videos of life. I admit that I have always been a little reluctant to show myself on video because, even if one would never say it, I am a little shy in front of the cameras. Let's say I'm more of a keyboard or camera lion !!! But in the end I liked it a lot ... perhaps also thanks to the 3 delicious wines (one classic method sparkling wine and two prosecco with the bottom) that I tasted? 🥂

Bellenda Rosé Classic Method Talento Brut 2007

The first wine I'm talking about is a masterpiece. The Pinot Noir plants of Vigna del Moro, on mixed clayey-calcareous soil, are trained in guyot and have a high density. The harvest is manual, between the end of August and the beginning of September. Destemming, a short maceration and soft pressing, the must thus ferments in steel and refines on the fine lees. Sparkling and refermentation in the bottle on the lees for 72 months. Sugar dosage 7g / l, but not felt at all.

🥂I'm doing something really special these days: I'm choosing i #wines to pair with #pescedilago that I chose for ours #winewedding 🥰

😳The first wine I chose was love at first sight: #spumante#metodoclassical #rose 2007 disgorgement 2015 of #beautiful ❤️ I already anticipate it with grilled eel with a marinade you will read at #herbs 😍 For the (video) #tasting complete follow @bellenda1986 🤗 I only anticipate one thing: it is spectacular and costs too little compared to its quality / goodness 😱
🐟Meanwhile I can't wait for August 6th to do the #provamenu a #castellooldofredi with @francesco_saldi 😍
© ️👩🏼 #bassheads ???? #perlagesuite

Bellenda "Rural Method" Fermentation in the bottle, sparkling on its lees, with no added sulphites

This prosecco col Fondo wine was one of the very first to hit me in the panorama of the production of Umberto Cosmo - Bellenda. I like everything: the choice of the bottle, the choice of the cap, the label, the tag, the sealing effect ... and of course the content!

Too often we hear that Glera gives a light wine, with a structure that cannot sustain long stops in the bottle. We believe this is a myth to dispel. This is why we have tried to retrace our olfactory and gustatory memory. We asked ourselves what are the elements to look for in a wine and what can be the way to produce this wine without resorting to hyper-technology or pseudo-natural witchcraft that, both, have little to do with wine. We believe that the balance between nature and human intervention is the key to return to a wine that allows us to "drink the territory". We fermented this wine on the skins, using wooden vats, without temperature control, without adding sulfur dioxide to the pressing product. At the same time we tried to record what was happening in order to understand what was happening to the mass that was slowly turning into wine.
Understand and then know where the error can be hidden. Understand in order not to fall into the temptation to believe that in nature everything always goes well. Understanding in order to produce a wine with minimal intervention, but at the same time being able to produce a wine that in itself carries the history of the territory and tells something about us: here too the password is "balance".
The second fermentation took place in this bottle that you have opened or are about to open.

🤔 Know the #metodorural di #beautiful 🥂?

🍇 A splendid interpretation of the #vine #glera #sulfite-free added vinified with #ancestral method which gives us hints of butter, walnut, candied cedar, lemon zest and linden flowers! ⠀⠀⠀⠀⠀⠀

🍝Perfect alone like #appetizer its structure and its citric aroma make it ideal for a variety of combinations. I promised you with the "Il Valentino" spaghettoni #monogranofelicetti with the #sardinadimontisola (and in fact you can see it in the second photo), but it is in this combination that it gave its best! Toasted bread with sourdough @tentazioniristorante and #trout marinated in Breton gray salt and sugar for 28 hours with lemon zest, lemon pepper #sichuan e #dill⠀⠀

❤️ Tonight I also try another gem #metodoclassical 2007 by Bellenda and if it looks so good I will write you the #recipeupdated on the blog with some considerations ... #good day#winelovers 🥰🍷
© ️👩🏼 #bassheads ???? #perlagesuite

Bellenda "That's it" Conegliano Valdobbiadene Prosecco with DOCG bottom Sparkling Fermentation in the bottle

A product that recalls the peasant tradition of consuming Prosecco with the whole meal.

And indeed this prosecco with the bottom reminded me of magical moments, on Sunday, a Palazzuolo sul Senio. My beloved maternal grandparents and I went to make beautiful pick-nic. Grandfather was driving his white pandin kept like a jewel standing in the middle of the road at 30 km / h and bragging that nobody passed him almost as if it were Schumacher. Grandmother spread the red Scottish blanket on the river bank as soon as they arrived. Then off to the inn, my grandmother and I on a baby food mission! Tortelli with ricotta and potatoes, roast of the day and a few corners with the inevitable glass of sweet albana, in a perfect fusion of that region of Italy which is for me the most beautiful and not only because I was born there: the Romagna Tuscany! I am sure that my grandparents would have loved prosecco with the "That's it" background, both paired with tortelli and roast!

🤔 Do you know the "That's it" Conegliano Valdobbiadene Prosecco DOCG sparkling fermentation in the bottle of Bellenda?

🍇 A splendid interpretation of the #vine #glera it is straw yellow with a fine and not too numerous perlage. The nose has wonderful hints of cooked apple, fresh apple, pear, aromatic herbs and lemon thyme with a hint of peach not yet fully ripe. In the mouth it is creamy, fresh, consistent and one sip leads to another! ⠀⠀⠀⠀⠀⠀
🍝Ideal to accompany simple cooking preparations, with refined or poor ingredients! For example, it is perfect for a pasta and beans as well as for a red shrimp from Mazara del Vallo ... but if you can, I invite you to have a nice pick-nic with a basket of Venetian sandwiches: it will be absolute perfection!

❤️ “Bottom wines remind me of tradition [...], they remind me of my grandparents; every Sunday with them in summer we went for a picnic by the river and we brought the basket, the plaid blanket and we took the ravioli filled with ricotta and spinach. This would be the wine that my grandfather would have loved! "
© ️👩🏼 #bassheads ???? #perlagesuite

How nice, I'm happy to have started from this article to write on my beloved wine blog! Next time I go to Romagna as a mother with Francesco we bring the wicker basket, a bottle of prosecco with Bellenda's bottom and we go for a splendid pick-up on the river at the exact point where I went every Sunday with my grandparents! If you want to read more on Bellenda, here are other articles I wrote:

I smiled a little to link the article on Taurus's Horoscope 2020 ... in fact I never believed in horoscopes! Anyway, for this time I have to admit that he was right, at least on the love side: in about 40 days I'm getting married to the boy of my dreams, a type that the Prince Charming would turn green from envy to know him!❤



How to become a sommelier

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Everything you need to know about wine in one book. The manual is designed for all aspiring sommeliers, but it is also very useful for "already sommeliers" who want to revise, for winelovers who want to start giving concrete foundations to their passion and for the operators of the sector who want to earn more by learning both to manage the cellar of their restaurant and to sell the right bottle to their customers.

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