It all started over 40 years ago, when two passionate winemakers mat each other. Both of them together with the whole family would be busy bottling 2-300 bottles in one day, sticking labels by hand on each bottle, they would deliver on Saturdays to meet personally the few clients they had. Business was based on a handshake and a few phone calls. Until one day the winery received a phone call from an American importer looking to buy prosecco. It was a cold and rainy day when the person in charge of finding "the best prosecco around" arrived. Bele Casel had been chosen amongst all the other producers. Five years on, the winery have grown and a lot of things have changed. One thing hasn't changed though, the desire to make great wines. Bele Casel winery is telling a story of a family who was able to turn a dream into reality, and into a successful business.

Technical notes

Production area Cornuda, Maser (Treviso) Position hill, altitude 220 m Training system capuccina Production grapeharvest 120 q/Ha - Manual harvest Vinification soft grapes pressing and fermentation at controlled temperatures Secondary fermentation Charmat method in low temperature pressure tank Fermentation period 35/40 days

Food pairing

Light hors d’oeuvres, fresh fruit, grilled shrimp, antipasto