(2024) From limestone-clay soils rich in deposits from the ancient Piave glacier, this is 100% Glera with a low 6.5g/l dosage. Umberto Cosmo points out that this level of sugar was once standard, but as some people made wine from less ripe fruit, they upped the sugar to compensate, and led to the higher levels that are now common. Here the fresh pear-like fruit sings from the glass, with some higher, floral notes, but then I find a touch of umami that along with very good acidity gives a gastronomic facet than many Proseccos lack. This is kept on the lees a little longer than many, which may account for that.
(2022) From the powerful wine capital of Provence, Bandol, a blend of Carignan, Cinsault, Grenache and Mourvèdre, aged in large oak foudres for 18 months. Robust, cherry and plum-scented aromas, but quite polished too, a suggestion of glossiness even, though the sweet, spicy depth dominates. The palate has a gorgeous sweetness, almost musky, with a perfume and touch of blackcurrant jam, blueberry and plenty of depth and concentration. The oak supports, the tannins are nicely rustic and grippy and the finish balanced.
(2019) All sourced from organic or biodynamic farms, a deep pink colour, more light red. Pressed into 500 litre barrels. Interesting meaty perfume, small dry red berries. There is some sweetness on the palate, and a bite of cherry and some wild garrigue notes, finishing with dry acids slicing through the cherry and pretty fruit. A blend of 72% Syrah and 28% Cinsaut in this vintage.
(2018) All of Bellenda's Proseccos are made with low, or no sulphur, and this Brut example has only 7g/l of residual sugar. It's a finely chiselled, precise style, cool and tempered, subtle biscuit and almond to white fruits, a soft cushion of mousse and a long finish, very nice acidity balancing more of that touch of biscuit richness.
