Questo vino
Vineyard and terroir
The production area lies around Asolo in the province of Treviso, at the foot of Monte Grappa. The hilly landscape alternates vineyards, woodland and small villages. Good sunlight exposure supports grape ripening, while hot but breezy summers, cold winters and rainfall distributed throughout the year create a favorable viticultural microclimate. The soils are clay and sandstone.
Grapes
Glera.
Vinification
Grapes are harvested according to their quality and degree of ripeness. The free-run must is held in stainless-steel tanks for cold static settling, then fermented with selected yeasts at a constant 18°C for 8–10 days. After tasting and selection of the base wines, secondary fermentation takes place in stainless-steel autoclaves with sucrose and selected yeasts, following the Martinotti–Charmat method at 14–15°C. On reaching the intended pressure, alcohol and sugar levels, the wine is refrigerated, cold-stabilized at -2 to -3°C, filtered, tasted and checked before bottling.
Technical data
Asolo Prosecco Superiore DOCG. Alcohol: 11% vol., with possible vintage variation. Available in 750 ml bottles.
Tasting profile
Pale straw yellow. The delicate bouquet combines pear and green apple with acacia blossom. The palate is fresh and soft, with balanced acidity and savoriness.
Serving and pairing
Serve at 8–10°C. Suitable as an aperitif and with vegetable or fish appetizers, soups, risottos, and first courses based on fish or vegetables.
