Asolo Prosecco Superiore DOCG Brut Millesimato


Body and savoury structure blend in harmony

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Typology: Martinotti Method (secondary fermentation in autoclave).
Vineyards: Monfumo, Castelcucco and Borso del Grappa, average age 20 years.
Altitude: between 250 and 400 meters above sea level.
Grapes: Glera 90%, Verdiso, Bianchetta and Perera 10%.
Vinification: the grapes are selected and harvested by hand, pressed in a conditioned environment and subsequent fermentation of the must in steel.
Sparkling process: slow refermentation in autoclave for 40 days and subsequent bottling.
Dosage: 7 gr / lt (Brut).

Visual sensation: crystal clear, splendid straw colour with green reflections, small and persistent bubbles rise from the glass.

Olfactory sensation: intense aromas of green apple, pear, citrus and the sweetest acacia. The almost rocky mineral tension is backed up by an important savoury structure The almost rocky mineral tension is backed up by an important savoury structure.

Gustatory sensation: extremely elegant and balanced. The taste is delicate but taut and with great backbone. In the glass it indulges with floral, mineral and fruity notes.

The expression of the three vineyards, vinified separately, makes this Asolo Docg Superiore a unique Prosecco, with residual sugar at 7 gr/lt. The taste-olfactory persistence is the preponderant component, followed by the mineral freshness and the fruitiness typical of the Asolo Docg Superiore grown on high hills. The extreme attention paid to the entire production process has allowed us to keep the quantity of sulphites below the limits imposed by the organic wine production regulations.

Taste it with: Cocotte with Radicchio Rosso di Treviso IGP and smoked caciotta from Monte Grappa, risotto with “fegadini”, risotto with Radicchio Rosso di Treviso IGP and Morlacco cheese.

Serving temperature: 8 ° C.