Asolo Prosecco

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.