The grapes are hand harvested and ferment spontaneously in stainless steel vats that are cooled by well water, then aged sur lie for 6 months. In spring the wine is bottled with it's residual sugar and then referments in the bottle. Goes with: Meat or mushroom-based main dishes, Meat or mushroom-based pasta or rice dishes. Organic. Biodynamic
Maurizio Donati of Casa Belfi is a biodynamic farmer and scrupulously natural winemaker going starkly against the norm of typical Prosecco. Located in Valdobiaddene, though nearby neighboring industrial farms, Donati works by the biodynamic calendar and uses biodynamic preparations to ensure the presence of biodiversity and microorganisms in the vineyard. His sparkling wines are colfondo method to keep in tune with the ancient winemaking traditions of his region. In the cellar, he works primarily with stainless steel, though he does experiment with amphora in certain cuvees. All fermentation is spontaneous with native yeasts, and the wines are neither fined nor filtered.