Bellenda S.r.l.

Via Giardino, 90, 31029 Carpesica di Vittorio Veneto (Tv)
Italy

Telephone +39 0438 920025
Fax +39 0438 920025
info@bellenda.it

Trade fair hall

  • Hall 15 / F21
 Interactive hall map

Hall map

ProWein 2017 hall map (Hall 15): stand F21

Fairground map

ProWein 2017 fairground map: Hall 15

Our range of products

Product categories

  • 02  SPARKLING WINES
  • 02.07  Quality sparkling wine/Sekt with origin
  • 02.07.04  Prosecco Spumante

Our products

Product category: Prosecco Frizzante

San Fermo CONEGLIANO VALDOBBIADENE PROSECCO SUPERIORE DOCG BRUT 2014

San Fermo is produced through a natural fermentation of our glera grapes grown in the Conegliano hills, then refermented and matured over a number of months first in steel then in the bottle. This Prosecco expresses the renowned qualities classic to the glacier-derived morainic hills where these grapes are grown. In the glass, it appears luminous and sparkling, with a dense, continuous bead of pin-point bubbles. The bouquet is delicate and fragrant, the palate savoury with a fine vein of minerality, and the finish concludes with a tasty tang of crisp walnut husk.

ORIGIN OF THE NAME San Fermo is the name of the country church adjacent to the vineyard where these grapes are grown.

VINEYARD The glera grapes are cultivated in Carpesica area, in limestone-clay soils rich in morainic deposits from the ancient Piave glacier that descended from the Fadalto saddle between Mount Pizzoc and Mount Visentin. The vineyards, facing south-southwest at an average elevation of 180 metres, are planted to an average density of 4,000 vines per hectare and are trained largely to Sylvoz but to the double-arched cane system as well. Harvest generally occurs in the second half of September and the vineyard yield averages 85 hl/ha. The weather is mild, with cold winters and summers that are warm, but never muggy, and with consistent breezes. The day-night temperature differentials are significant, particularly in the summer.

VINIFICATION After the clusters are de-stemmed and the grapes gently pressed, the must is gravity-settled then fermented at 18-20°C. The wine matures sur lie from 1 to 3 months. The second fermentation is performed in accord with the Italian method, in 100hl steel pressure fermenters for a period of some 2 months.

SERVICE Enjoy at 6-8°C in a large Prosecco crystal glass. Avoid using a flute, which does not allow full expression of the wine’s bouquet.

FOOD PAIRING AND WHEN TO ENJOY San Fermo makes an outstanding aperitif, but it pairs beautifully as well with antipasti and with vegetable and fish first courses. Its fine structure allows good improvement during the two years following the vintage date; if it is well stored, its nose and palate will grow in complexity even four years after harvest.

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Product category: Prosecco Frizzante

Miraval Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry 2015

Made from glera grapes grown in the Conegliano and Valdobbiadene hills, Miraval is produced according to the Italian method, which yields a smooth, delicate sparkling wine of outstanding finesse, with a distinctive floral and fruit-rich bouquet. With its luminous appearance, it releases a lively, dense bead of pin-point bubbles. A stylish, rich bouquet forefronts crisp notes of Golden Delicious apple, pear, and wisteria, and its overall quality is a superb balance between luscious aromas and tangy crispness.

ORIGIN OF THE NAME Miraval is a local place-name, where the grapes are grown.

VINEYARD The glera grapes are cultivated in Carpesica area, in limestone-clay soils rich in morainic deposits from the ancient Piave glacier that descended from the Fadalto saddle between Moun Pizzoc and Mount Visentin. The vineyards, facing south-southwest at an average elevation of 180 metres, are planted to an average density of 4,800 vines per hectare and are trained to the Sylvoz system. Harvest generally occurs in the second half of September and the vineyard yield averages 85 hl/ha. The weather is mild, with cold winters and summers that are warm, but never muggy, and with consistent breezes. The day-night temperature differentials are significant, particularly in the summer.

VINIFICATION After the clusters are de-stemmed and the grapes gently pressed, the must is gravity-settled then fermented at 18-20°C. The wine matures sur lie from 1 to 3 months. The second fermentation is performed in accord with the Italian method, in 100hl steel pressure fermenters for a period of some 2 months.

SERVICE Enjoy at 6-8°C in a large Prosecco crystal glass. Avoid using a flute, which does not allow full expression of the wine’s bouquet.

FOOD PAIRING AND WHEN TO ENJOY Outstanding as an aperitif wine, Miraval is also a magnificent partner to shellfish finger foods and antipasti, and it begs to be enjoyed with light risottos and Treviso’s traditional casatella cheese. It will show good development during the two years following the vintage date; if it is well stored, its nose and palate will grow in complexity even three years after harvest.

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Product category: Prosecco Spumante

S.C. 1931 Metodo Classico Conegliano Valdobbiadene Prosecco Superiore DOCG Brut Pas Dosé 2012

The glera grapes grown in the Conegliano hills gave us a base wine of impressive complexity and minerality. The second fermentation in the bottle, in accord with the classic method, enhanced its fragrances and aromatic qualities, imbuing this sparkling wine with a striking personality. It boasts an intense bouquet of hazelnuts and juicy apple and pear, alongside hints of acacia honey, freshbaked rolls, and apple cake.

ORIGIN OF THE NAME It takes its name from the initials of Sergio Cosmo, Bellenda’s founder, and his year of birth.

VINEYARD The glera grapes are cultivated in Carpesica area, in limestone-clay soils rich in morainic deposits from the ancient Piave glacier that descended from the Fadalto saddle between Moun Pizzoc and Mount Visentin. The vineyards, facing south-southwest at an average elevation of 180 metres, are planted to an average density of 4,200 vines per hectare and are trained to the Sylvoz system. Harvest generally occurs in the second half of September and the vineyard yield averages 85 hl/ha. The weather is mild, with cold winters and summers that are warm, but never muggy and with consistent breezes. The day-night temperature differentials are significant, particularly in the summer.

VINIFICATION After the clusters are de-stemmed and the grapes gently pressed, the must is gravity-settled then fermented partly in steel and partly in oak barrels, with no temperature control. The wine matures sur lie for 3 months. After the second fermentation in the bottle, the wine rests sur lie for 16-18 months, and is then disgorged and topped up with the same wine, with no liqueur d’expédition.

GLASS AND SERVICE Enjoy at 6-8°C in a large Prosecco crystal glass. Avoid using a flute.

FOOD PAIRING AND WHEN TO ENJOY Excellent as an aperitif wine, S.C. 1931 is as superb partner to antipasti and risottos as well, and should be tried with roast poultry and veal. It will show good development during the two years following the vintage date; if it is well stored, its nose and palate will grow in complexity even five years after harvest.

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About us

Company details

Our vineyard is an intimate combination of environment and landscape, a work of both nature and man, and there we find the heart of our winemaking vocation. Respecting our vineyard and the environment of which it is a component is crucial for achieving that masterpiece of equilibrium, producing a wine, that is, that displays at one and the same time the personality of its terroir and that of those who make it.
Making wine means controlling the natural process of fermentation, ensuring that the the fruit gives birth to a beverage, a food, that must of course be good but also and above all be healthy. Then there is the pleasure and the history that every wine enfolds within itself and conveys to us in every sip. The terroir and its history should be expressed in every wine and all that goes into its creation: traditions, approaches, and the efforts that they generate.
We consider, believe, create: these three words constitute the synthesis of what Bellenda is all about, who we are who work there, our family, and our close bond with our land.
We love exploring the vast world of sparkling wine. That is a world that holds an enormous fascination for us and enables us to express ourselves in so many ways: sparkling or semi-sparkling, with or without sediment, classic or Charmat method can be woven and combined together, depending on the fruit from the vineyard, on local traditions, or even on a simple desire to try one’s hand at something never before attempted.
We reduce to a minimum the products we utilise in the vineyard, restricting ourselves to those approved in the Viticultural Protocol of Conegliano Valdobbiadene, a document created by a panel of experts, whose goal is to promote and protect the growing area and the beauty of its landscape. We know that we still have much to do as we travel the path towards sustainability, but every day and every action are further steps towards a better relationship with nature.

To reduce our environmental footprint:

  • we do not use weed-killers in the vineyard. Rather, we work the soil and mow the grasses;
  • we recover the vine prunings and utilise them for producing energy;
  • we preserve large areas of woodland on the property to encourage biodiversity;
  • we utilise recycled glass for our bottles and recycled packaging materials obtained from certified renewable sources;
  • we are gradually replacing conventional roofs with green roofs to slow the off-flow of rain;
  • we try as much as possible to use heat pumps and natural gas for heating spaces;
  • the electrical energy we use comes almost entirely from our solar panels.

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