GRAPE VARIETY OR BLEND
85% Glera – 15% Bianchetta, Perera e Boschera (indigenous white grape varieties). Percentages may vary at winemaker’s discretion.
TERROIR AND CLIMATE
Asolo Prosecco DOCG superiore is a small subregion located within the larger DOC area, centred around the charming village of Asolo and the foothills knows as “Colli Asolani”. Planted on the slope of the hills at about 150m above sea level, our family-owned vineyards have good sun exposure and enjoy mild temperatures. The soil composition is rich with large percentages of clay, resulting in a full bodied, very elegant sparkling wine with distinctive tiny and velvety bubbles.
135 q/ha. Estimated yield per plant: 5-6 kg.
The destemmed grapes are loaded into our press where we slowly and softly press out a beautifully fresh juice. The juice is then fermented for about 10 days at low-temperature in a stainless steel tank to preserve the fresh fruit flavors that are typical from the Glera variety. Secondary fermentation (the phase during which the still, base wine is transformed into a sparkling wine) is achieved through the Martinotti-Charmat method: we introduce the still wine into pressurised stainless-steel tanks along with selected yeasts and sugar which stimulate the production of natural bubbles of carbon dioxide in the wine. After achieving DOCG certification, our Asolo Prosecco is finally bottled under pressure, to preserve the bubbles, using our state-of-the-art bottling line.
Alcohol: 11% vol
Total acidity: 6‰
Dry extract: 18‰
Residual sugar: 10 g/l
Pressure: 4,5 bar
Pale straw-yellow coloured, with a delicate, persistent foam and a fine-grained perlage. On the nose it displays an elegant bouquet with typical fruity notes. Well balanced and fresh on the palate, it is suitable for many occasions thanks to the lower residual sugar.
Perfect for special occasions. Enjoy with a broad array of cuisine or simply as an aperitif.
6 – 8 °C
– Commended – Decanter World Wine Awards 2014
– Commended – Sommelier Wine Awards 2014.