Bedin - Il Lieve Col Fondo Prosecco (pet nat)

$28.00
Sale price

Regular price $28.00

"Very cloudy straw in colour, due to the yeast deposit on the bottom of the bottle, with delicate bubbles. The process of lees ageing adds notes of baked bread that blend with fruity scents in a very elegant, complex bouquet. In the mouth it is full-flavoured and bone-dry, very refreshing and cleansing.

Il Lieve is a beautiful example of sparkling wine as it was done a hundred years ago: “on its lees” with a traditional secondary fermentation in bottle.  

Once destemmed, the grapes are soft pressed and the juice is conveyed to stainless steel tanks for the primary fermentation. Temperature is controlled throughout the fermentation to enhance aroma retention and fermentation stops once the wine has reached a sufficient, although low alcohol content.

The wine is bottled in one single bottling run, usually in February. Secondary fermentation takes place in the bottle, as per the traditional method. Unlike most sparkling wines obtained with the traditional method, for Il Lieve there is no disgorging and no dosage. The resulting wine is cloudy with a yeasty sediment settling on the bottom of the bottle that enriches the wine with flavours and complexity and gives it a decidedly unique personality.

--------THE PRODUCER--------

Bedin -   Società Agricola Colli Asolani

The history of the “Società Agricola Colli Asolani” dates back to the early 1900, when the great grandfather Giovanni Bedin started working as a nurseryman and growing his own vines. At that time in northern Italy the rural landscape was dominated by vines growing together with mulberries, whose leaves constituted the sole food source for silkworms.

Giacomo Bedin, the grandfather, inherited his father’s passion for the land and followed his footsteps purchasing the estate in Cornuda in 1948. Here, in the smooth fertile hills that overlook the sanctuary of “Madonna della Rocca”, he planted the first vineyards and passed down to his son Giovanni the constancy and resourcefulness of the past generations.

Giovanni Bedin combined the ever increasing viticultural activity with stock-breeding. Under his direction, in the late ‘60s, the company promoted the first edition of the “Mostra del vino” in Cornuda: a traditional wine exhibition that contributed to the strengthening of the relationship between the territory, its inhabitants and its quality wines, destined to become internationally-awarded excellences. Giovanni carried on the stock-breeding activity until the second half of the ‘80s and planted three hectares of vineyards altogether, introducing his sons to the art of winemaking.

Enrico Bedin, the current owner, and his brothers Luigi, Denis and Damiano joined the company and marked a turning point by gradually transforming it from a traditional farm to a modern winery, in line with prevailing market demands. The Bedin brothers, remaining faithful to the core values they inherited from their ancestors, enriched the estate with the acquisition of new vineyards and the construction of new winemaking, bottling and packaging facilities.

Today the “Società Agricola Colli Asolani”, with its 40 hectares of vineyards, is a modern winery, projected into the future but well-rooted in the past of his homeland. After four generations, the Bedin family still manages to transform its passion into a career, combining the careful attention to product quality with the efforts to enhance and promote the territory through the preservation of autoctone vines, rich in aromas and flavours of the local countryside.

 

--------THE GRAPE--------

Glera

Glera and other local grape varieties such as Bianchetta Trevigiana, Boschera, Perera.

 

--------THE REGION--------

Valdobbiadene

T

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

"Very cloudy straw in colour, due to the yeast deposit on the bottom of the bottle, with delicate bubbles. The process of lees ageing adds notes of baked bread that blend with fruity scents in a very elegant, complex bouquet. In the mouth it is full-flavoured and bone-dry, very refreshing and cleansing.

Il Lieve is a beautiful example of sparkling wine as it was done a hundred years ago: “on its lees” with a traditional secondary fermentation in bottle.  

Once destemmed, the grapes are soft pressed and the juice is conveyed to stainless steel tanks for the primary fermentation. Temperature is controlled throughout the fermentation to enhance aroma retention and fermentation stops once the wine has reached a sufficient, although low alcohol content.

The wine is bottled in one single bottling run, usually in February. Secondary fermentation takes place in the bottle, as per the traditional method. Unlike most sparkling wines obtained with the traditional method, for Il Lieve there is no disgorging and no dosage. The resulting wine is cloudy with a yeasty sediment settling on the bottom of the bottle that enriches the wine with flavours and complexity and gives it a decidedly unique personality.

--------THE PRODUCER--------

Bedin -   Società Agricola Colli Asolani

The history of the “Società Agricola Colli Asolani” dates back to the early 1900, when the great grandfather Giovanni Bedin started working as a nurseryman and growing his own vines. At that time in northern Italy the rural landscape was dominated by vines growing together with mulberries, whose leaves constituted the sole food source for silkworms.

Giacomo Bedin, the grandfather, inherited his father’s passion for the land and followed his footsteps purchasing the estate in Cornuda in 1948. Here, in the smooth fertile hills that overlook the sanctuary of “Madonna della Rocca”, he planted the first vineyards and passed down to his son Giovanni the constancy and resourcefulness of the past generations.

Giovanni Bedin combined the ever increasing viticultural activity with stock-breeding. Under his direction, in the late ‘60s, the company promoted the first edition of the “Mostra del vino” in Cornuda: a traditional wine exhibition that contributed to the strengthening of the relationship between the territory, its inhabitants and its quality wines, destined to become internationally-awarded excellences. Giovanni carried on the stock-breeding activity until the second half of the ‘80s and planted three hectares of vineyards altogether, introducing his sons to the art of winemaking.

Enrico Bedin, the current owner, and his brothers Luigi, Denis and Damiano joined the company and marked a turning point by gradually transforming it from a traditional farm to a modern winery, in line with prevailing market demands. The Bedin brothers, remaining faithful to the core values they inherited from their ancestors, enriched the estate with the acquisition of new vineyards and the construction of new winemaking, bottling and packaging facilities.

Today the “Società Agricola Colli Asolani”, with its 40 hectares of vineyards, is a modern winery, projected into the future but well-rooted in the past of his homeland. After four generations, the Bedin family still manages to transform its passion into a career, combining the careful attention to product quality with the efforts to enhance and promote the territory through the preservation of autoctone vines, rich in aromas and flavours of the local countryside.

 

--------THE GRAPE--------

Glera

Glera and other local grape varieties such as Bianchetta Trevigiana, Boschera, Perera.

 

--------THE REGION--------

Valdobbiadene

T

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.