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"SAN FERMO," BELLENDA, PROSECCO DI CONEGLIANO VALDOBBIADENE, DOC, BRUT, 2006
Azienda Agricola Bellenda





On the hills surrounding Conegliano, about 50 miles north of Venice, lies the beautiful estate of Bellenda. In 1987, Sergio Cosmo started this winery which is located in the very heart of the prosecco producing region while also completely replacing the vine varieties on land he already owned.  The Cosmo family also re-designed the layout of the vineyard, planting 80% of the grapes now used for Prosecco and other sparkling wines with the rest used for still wines.  Today, the family business is run by Umberto and Luigi Cosmo, who have a passion for making wine which marries tradition and innovation for the production of truly outstanding wines.

Bellenda is clean, fresh and elegant, with delicate, persistent  bubbles that enhances its subtle citrusy fruit.  This wine can be purchased in 3 bottle sizes - 750ml, 375ml, and 1.5L Magnums.

2003 VINTAGE
“Pear flavors…(with) pleasant tartness and effervescence.” Chris Silliman, Ten Nice Wines, Summer 2004

RECENT VINTAGES
2001 - 90 - "The dry 2001 Prosecco Bellenda Brut possesses remarkable aromatics for a wine in this price range as well as gorgeous pinpoint bubbles, ethereal flavors, and a crisp, dry finish. It will not make "old bones," so consumption over the next year is mandatory." Robert Parker 12/31/02

2000 – 90  “Definitive Prosecco, as chiseled as a piece of pink Verona marble, Bellenda’s Brut doesn’t make even a nod to Champagne. Its sharp, mineral-laden lemon flavors seem designed with shrimp scampi in mind.  Buy a case: at this price, there’s every reason to drink sparkling wine any time the urge strikes.”
Wine & Spirits August 2002
 

Region: Veneto
Classification: Prosecco di Conegliano
Valdobbiadene DOC
Area of Production: Vittorio
Grape Variety: 100% Prosecco
Soil: Sandy, rich in calcium
Average Age of Vines: 5-25 years
Trellising System: Syloz
Planting: 2.5 x 1m		 Production per Acre: 5.3 tons
Vinification Technique: stainless steel, then metodo charmat for 2 months
Sugar: 7-8 g/l
Pressure: 5.5 bar
Total Acidity: 6-7 g/l
PH:
Alcohol: 11.5%
Total Cases Produced: 25,000