Umberto Cosmo shares his Bellenda Prosecco wines in Los Angeles

Bellenda, Prosecco with Personality
​April 29, 2026

“Prosecco with personality” is what sets Bellenda apart from other prosecco wine producers, a mission for Umberto Cosmo and his brothers for over thirty years. From the heart of the renowned Conegliano Valdobbiadene Prosecco hillsides, the Cosmo family produces the highest quality sparkling wines, in a dizzying array of incarnations. Made with the deepest love and respect for their land and vineyards, whose fruit infuses their motto “Think, Believe, Do” with purpose and life, Bellenda bottles the “soul of the land” into their many Prosecco wines.

Courtesy of Bellenda Prosecco

Courtesy of Bellenda Prosecco

Bellenda 1986 is nestled deep in northeastern Italy’s quality hillsides, where Conegliano Valdobbiadene Prosecco Superiore reigns supreme. The Bellenda estate has been the home of the Cosmo family since the 18th century. Sergio Cosmo established the winery in 1986, here in the heart of the Prosecco wine-producing region, for the love of Prosecco, replanting the grape varieties and changing the layout of the vineyard. The name “Bellenda” refers to the part of the hill where most of the estate vineyards are located, referenced in a thirteenth century document detailing the donation of the land to the monastery of Belluno, a fascinating historical fact.

Courtesy of Bellenda Prosecco

The Cosmo brothers brainstorm on their Prosecco wines, Courtesy of Bellenda Prosecco

Courtesy of Bellenda Prosecco

Umberto Cosmo with Bellenda's Con-Alti Pet-Nat Prosecco, Courtesy of Bellenda Prosecco

​Prosecco is Italy’s most famous and popular sparkling wine, and the Cosmo brothers are smitten with it. In their hillside laboratory, various styles of Prosecco are tinkered with, like a mad scientist, and that experimentation has led to some fascinating wines. Pet-nat with sediment, classic method or Charmat method, breaking the mold is what has made Bellenda Prosecco Superiore fresh and exciting.

Umberto Cosmo poured his Bellenda Prosecco wines at a trade portfolio tasting

Umberto Cosmo and Chef Sal Marino at Marino Ristorante

Umberto Cosmo came to Los Angeles recently to introduce his family’s wines to the US, pouring at a portfolio tasting for the trade and consumers, and then with a few wine journalists at an intimate lunch at Marino Ristorante. I had the privilege of spending time with Umberto, tasting five different Prosecco wines, over a fabulous lunch crafted by Chef Sal Marino himself, perfectly paired to the wines. We talked about how Bellenda differentiates itself from a crowded field of competitors, and the Cosmo family’s philosophy that shapes their wine business. 

The Cosmo brothers bring their own personal spin to Bellenda Prosecco, Courtesy of Bellenda Prosecco

When Umberto and his brothers, Luigi and Domenico, took over the family business, they committed themselves to producing a wider variety of sparkling wines, marrying tradition and innovation. Umberto, especially, was looking for diverse stylistic expressions, rather than making only the Charmat method Prosecco that is so popular today. As Umberto explained, there are many choices, sparkling or semi-sparkling, with or without sediment, or made in the classic or Charmat method, and often, for Bellenda, these options can be combined in unconventional ways. “Dare to produce different wines that not everybody likes”, Umberto chuckled, which, for him, translates to allowing creativity to flourish without limitations. Their fascination opens the doors to new ideas, respecting tradition but putting a modern spin on it. And this is what is at the heart of Bellenda, producing “Prosecco with personality”.

Courtesy of Bellenda Prosecco

Courtesy of Bellenda Prosecco

Courtesy of Bellenda Prosecco

Courtesy of Bellenda Prosecco

Sheep in the vineyards, Courtesy of Bellenda Prosecco

Courtesy of Bellenda Prosecco

It starts in the vineyards, where a balanced ecosystem that is nurtured and preserved, gives rise to over 87 acres of vines, of which 80% are populated by the Glera grape, which is central to the production of Prosecco. The other acres are planted to red grapes, mostly international varieties, and a little Chardonnay and Pinot Noir for their Prosecco Rosé. Their location gives the Cosmo family a sweet spot for growing wine grapes, the Venetian lagoon heats up during the day and the evening mountain air cools down the vineyards at night, creating a diurnal temperature swing that adds aromatic richness and crisp acidity to the finished wines. Sustainably farmed, where sheep do the work of weed killers, biodiversity thrives in the wooded areas, vine prunings generate energy, and green energy techniques, such as solar, heat pumps, green roofs and recycling, do their job of minimizing the human footprint on the land, letting it express its own personality through the soils.

Umberto Cosmo explains the differences in Prosecco production

For those who don’t know how sparkling wines are made, the brief version is that a still wine is made from the grapes first, then the wines undergo another process, a secondary fermentation, where yeast and sugar, added to the wines, produces carbon dioxide, which makes the bubbles. The Classic method requires this secondary fermentation to be done in individual bottles; the Charmat method uses a large pressurized tank, where the wine is bottled directly from the tank. Umberto explained that the first fermentation gives personality to the wine, but the two methods highlight different expressions. The Classic method emphasizes the terroir better, and yields complex aromas of bread crust and honey. The Charmat method expresses the grape variety more, the skill of the winemaker crafting fresh, fruity and floral wines. Two different approaches to Prosecco production, not necessarily better quality but diverse styles, reflect Umberto’s passion that in Prosecco, “personality is everything”.

Umberto Cosmo explains Bellenda's terroir to wine writer Allison Levine

​Bellenda’s winemaking encompasses four different beliefs, as listed on their website; accept challenges, research ceaselessly, break the models, and never be content. And judging by the interesting wines that I sampled, I’d say Bellenda is successful in not only making elegant versions, but also producing provocative ones as well. We started with the 2022 Con Alti Pet-Nat, made with only one fermentation in the bottle, no additional yeast or must, and not filtered, so it appears hazy in the bottle. Aromas of honeysuckle, mint, rosemary and a slight hint of flint dances among the tiny bubbles, it’s dry, crisp and savory in the mouth. Umberto instructed us how to serve a Prosecco with sediment, not too chilled, keep the bottle vertical when uncorking, and then carefully pour into a carafe or glass, return it vertical so that the sediment goes to the bottom of the bottle. This wine fascinated and intrigued all of us at the table, delicious beyond its hazy appearance. Served with two appetizers, a stunningly beautiful Nasturtium Yellowtail and very flavorful Pizza Bianca Prosciutto San Daniele, the Fratelli Cosmo Prosecco Rosé 2024 was also poured, a blend of Glera and Pinot Noir. Paired with a Passion Fruit Tuna Crudo, it was vibrant and graceful with a firm structure. Umberto likens it to a “summer garden”, with its ripe red berry aromas, made in more of an approachable style, fun and fruity, with its colorful label. 

Next, Umberto poured the flagship Bellenda Prosecco, the 2024 San Fermo DOCG. Fragrant and delicate, this luminous wine is a rock star, with its savory palate and mineral vein, and enticing bubble stream. Chef Sal prepared a first course of Scallops, Purple Watercress, and Yellow Snap Peas, what a beautiful pairing! As Umberto stated, wine is part of the meal, considered by Bellenda as “food”, and it’s elevated, as in this case, by both, the sum greater than the individual parts.

The 2024 Sei Uno Brut Superiore was poured alongside the next course, a mind blowing dish, Farro with Spring Vegetables and Pea Emulsion, topped with Shaved Fresh Green Almonds! Another personality plus wine, Sei Uno Brut is classically produced, crisp with aromas of apple and hazelnut, accented by rosemary and mint, ending with a long finish.

​A special surprise, Umberto brought a bottle of the 2021 S.C. 1931, named as a tribute to Sergio Cosmo, as the founder, noting the year of his birth. This is a high-end, elegant prosecco, with longer lees aging, that honors Bellenda’s roots. Paired with a Rhode Island Bass with Chanterelles and Bloomsdale Spinach, it was very special.

Patricia Decker with Umberto Cosmo

Over this stunning tapestry of food and wine, it became clear that Bellenda is not just any quality Prosecco but a nod to history, place, and family. Umberto Cosmo and Bellenda’s many splendid sparkling wines offer distinctly individual styles, for fun and festive occasions, bringing people together to share in the effervescence of life.

Also a shout-out to Marino Ristorante, for Chef Sal’s commitment to quality ingredients, many often grown in their garden, and dedication to creative Italian dining in Los Angeles!

​Bellenda 1861, https://www.bellenda.it/en
Marino Ristorante, https://marinorestaurant.com/