Asolo Prosecco
11 cantine e 6 vini. North of Venice, at the foot of the Dolomites, two almost separate groups of hills in the province of Treviso — the Montello and the Colli Asolani, between Nervesa della Battaglia and Fonte — make the other DOCG Prosecco. They rise from 100 to 450 metres, gently curved and remarkably intact as a landscape. Continua a leggere ↓
Cantine che producono Asolo Prosecco
AndreolaConegliano Valdobbiadene Prosecco · 28 vini6 Tre Bicchieri, l’ultimo nel 2026 · Dirupo Valdobbiadene Brut DOCG
BotterChianti · 165 viniGran Duca Chianti DOCG
Villa SandiConegliano Valdobbiadene Prosecco · 30 viniLa Rivetta 120 Valdobbiadene Extra Brut DOCG
Serafini & Vidotto14 viniPinot Nero Roccolo
Borgo Molino31 vini2 premi DWWA, l’ultimo nel 2026 · Prosecco Treviso Extra Dry DOCAneriConegliano Valdobbiadene Prosecco · 9 viniOrganic Wine ANERI N.7 – Dedicated to LeoneLoredan Gasparini16 vini2 Tre Bicchieri, l’ultimo nel 2026 · Capo di Stato Montello Venegazzù Superiore DOCCa MorlinAsolo Prosecco · 3 viniAsolo Prosecco Superiore Extra Dry DOCGAstoria Wines44 viniGiro d'Italia 2025Bele Casel5 viniColFondo Agricolo®San SimoneVini di Asolo Prosecco
Asolo Prosecco in breve
Beneath them lies hard conglomerate, stones cemented together, covered by marly clay or marly sand of a distinctive red that betrays its age. The soils are leached of lime and acidic, moderately deep, holding water well, and on the Montello the rock is riddled with more than 2,000 dolines, sinkholes that drain the hill from below. Springs and autumns are mild and summers not too hot, thanks to the south-facing slopes.
Asolo Prosecco — officially Colli Asolani Prosecco — is made from Glera, with up to 15 per cent of Verdiso, Bianchetta Trevigiana, Perera and Glera Lunga, at no more than 12 tonnes a hectare. It is made still, lightly sparkling and as a Superiore sparkling wine. The DOCG was recognised in 2009, when the Prosecco appellations were reorganised.