Welcome to episode 2630 of the Italian Wine Podcast and episode 234 of Wine, Food & Travel with Marc Millon. In this episode, Marc speaks with Umberto Cosmo, co-founder of the pioneering Prosecco producer Bellenda.
They dive into Conegliano Valdobbiadene Prosecco, exploring the region’s history, the evolution from bottle to tank fermentation, and the revival of traditional col fondo wines. The conversation also covers the concept of Rive and Metodo Classico Glera, Bellenda’s flagship wines and their international grape experiments, local gastronomy and pairings.
More about today’s guest:
Umberto Cosmo is an Italian winemaker and entrepreneur, and co-founder of Bellenda Winery in Carpesica near Vittorio Veneto, in the heart of the Conegliano Valdobbiadene Prosecco Superiore DOCG area. Founded in 1986 with his brother Luigi, Bellenda is a family-run winery known for producing terroir-driven sparkling wines, including traditional bottle-fermented (col fondo) and Charmat-style Prosecco.
Born in 1961 in the Prosecco hills of Veneto, Cosmo grew up surrounded by vineyards and a strong family tradition of agriculture. Beyond his work at Bellenda, he has played an active role in regional wine development, co-founding the Colli di Conegliano DOCG Consortium and serving as its president for nine years, as well as vice president of UVIVE (Unione dei Vini Veneti), promoting Veneto wines internationally.
Connect:
Website: https://www.bellenda.it/en/
Instagram: https://www.instagram.com/bellenda1986/
Linkedin: http://linkedin.com/umbertocosmo
Facebook: http://www.facebook.com/umberto.cosmo
More about the host:
Marc Millon, a VIA Italian Wine Ambassador since 2021, is a celebrated expert in the world of wine, food, and travel and an award-winning author of 15 books on these topics. Since 2021, he has been the host of the ‘Wine, Food, and Travel with Marc Millon’ weekly series on the Italian Wine Podcast, which now has well over 220 episodes of the show. Marc’s latest book is “Italy in a Wineglass – the Taste of History” published by Hurst, London and Melville House, New York (Guild of Food Writers ‘Drinks Writer Award’ 2025 and the World Gourmand ‘Best Wine History Book in the World Award’ 2025). In addition to his writing and podcasting, Marc is a sought-after speaker and hosts gastronomic cultural tours to Italy in partnership with Martin Randall Travel, a leading specialist in cultural travel. When he’s not exploring the culinary landscapes of the world, Marc resides along the scenic River Exe in Devon, England.
Connect:
Website:
https://www.marcmillon.co.uk
LinkedIn: https://www.linkedin.com/in/marc-millon-50868624/
Twitter: https://www.twitter.com/Marc_Millon
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Until next time, Cin Cin!
Thanks for listening! This show is all about food and wine pairings, and traveling through Italy with Marc. Join him on this food, wine and cultural journey!
What is Prosecco?
Prosecco is Italy’s most famous sparkling white wine, primarily produced in the Veneto and Friuli Venezia Giulia regions of northeast Italy. It is made predominantly from the Glera grape, which thrives in the hilly, mineral-rich soils of areas like Conegliano and Valdobbiadene. Unlike Champagne, which is fermented in individual bottles, most Prosecco undergoes its secondary fermentation in large pressurized tanks. This “Charmat” method is what gives the wine its signature fresh, floral, and fruity profile, making it a globally beloved choice for aperitifs and celebrations due to its approachable price point and bright, crisp acidity.
Is Prosecco sweet?
The sweetness of Prosecco varies depending on its classification, ranging from bone-dry to noticeably sweet. Interestingly, the terminology can be confusing: “Extra Brut” and “Brut” are the driest styles, while “Extra Dry” actually contains more residual sugar, and “Dry” is the sweetest common version. Most modern Prosecco aims for a balanced profile where the natural fruitiness of the Glera grape—reminiscent of green apple, honeydew melon, and pear—provides a perception of sweetness even when the actual sugar content is low. Producers like Bellenda often focus on drier styles to better showcase the complexity and minerality of the terroir.
What is Glera?
Glera is the thin-skinned, green-hued grape variety that serves as the base for all Prosecco. Until 2009, the grape itself was often referred to as “Prosecco,” but the name was legally changed to Glera to protect the geographical region from being mimicked by international producers. The grape is known for its high yields and semi-aromatic qualities, offering delicate scents of white flowers and citrus. Because it is naturally high in acidity and relatively neutral in body, it is the perfect canvas for sparkling winemaking, whether it is finished in a clean, modern tank or left on its lees in the traditional Col Fondo style.
