Prosecco Superiore, superior in all regards, appealing foam and minute bubbles, a perfect lingering aciditysaltiness taste combination with a refined nose, directly from Asolo hills
Name and Denomination
Asolo Prosecco Superiore Brut D.O.C.G.
Alcohol content 11.5% vol. 6 g/l is its sugar content
Optimal serving temperature 4-6° C
ideal as an apertif. Perfect with fish starters, and with first courses.
hilly area in the Province of Treviso, stretching between Asolo and the Montello Hill.
grapes are harvested when almost perfectly ripe, in order to achieve high acid content able to provide a superior fresh taste. They are then taken to the vinifi cation cellar where they are de-stemmed and crushed and then placed in a soft
press. Must is immediately separated from the skin, cooled, and clarifi ed. Fermentation yeasts are added to the must to achieve alcoholic fermentation - temperature is kept within 18-20°. Once the stage is completed, temperature
is lowered to 8-10° C in the new wine, and customary decanting is performed to obtain the sparkling base for ASOLO Prosecco Superiore DOCG.
the sparkling base wine is fi ltered and completed with the sugar needed for foam formation, along with yeasts suitable for making sparkling wine. It is then transferred into an autoclave for refermentation, temperature 15°-16°C, to reach 6 atm. Such stage is followed by -2-0°C cold stabilisation, and by fi ltering and bottling.
store in a cool and preferably dark place.
straw yellow with appealing greenish refl ections; boasts appealing foam and fi ne persistent bubbles when served.
refi ned, fi ne, complex, excellent citrus and fl ower notes, especially wisteria and rose
excellent when it meets the mouth, appealing minute lingering sparkle, followed by a perfect acidity-saltiness combination. Long and persistent.
in 75 cl maxim bottles in boxes of 6.