Asolo
Prosecco Superiore DOCG
Biodiversity Friend Spago
Asolo
Prosecco Superiore DOCG
Biodiversity Friend Spago
Very pale straw yellow with bright greenish glints and a fine, delicate perlage. Intensely fruity aroma with a predominance of golden apple. Pleasant flowery fragrance reminiscent of acacia flowers. Fresh, elegant and subtle flavour with a soft character. Agreeably fruity finish.
CLASSIFICATION
The Treviso aperitif par excellence; can be drunk at any time of the day. A good accompaniment to shellfish hors-d’oeuvre and herb-based first courses.
PRODUCTION AREA
D.O.C.G. ‘Asolo Prosecco’ area lies in the Veneto region, north of Venice, in the province of Treviso in the Montello and Colli Asolani hills at the foot of the Dolomites.
TRAINING
Single espalier, double canopy systems with 3.000 vines per hectare.
YELD PER HECTARE
Max.135 quintals of grapes.
HARVEST PERIOD
Second ten days of September.
VINIFICATION
Whole grapes are put into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled temperature tanks where it remains until it is used for the production of the semi-sparkling wine.
PAIRING
The Treviso aperitif par excellence; can be drunk at any time of the day. A good accompaniment to shellfish hors-d’oeuvre and herb-based first courses.
SERVICE TEMPERATURE
6-8°C
AVERAGE DATA
Alcohol content 10,5% vol Sugar content 11 g/l Acidity 5,6 g/l
Very pale straw yellow with bright greenish glints and a fine, delicate perlage. Intensely fruity aroma with a predominance of golden apple. Pleasant flowery fragrance reminiscent of acacia flowers. Fresh, elegant and subtle flavour with a soft character. Agreeably fruity finish.
CLASSIFICATION
The Treviso aperitif par excellence; can be drunk at any time of the day. A good accompaniment to shellfish hors-d’oeuvre and herb-based first courses.
PRODUCTION AREA
D.O.C.G. ‘Asolo Prosecco’ area lies in the Veneto region, north of Venice, in the province of Treviso in the Montello and Colli Asolani hills at the foot of the Dolomites.
TRAINING
Single espalier, double canopy systems with 3.000 vines per hectare.
YELD PER HECTARE
Max.135 quintals of grapes.
HARVEST PERIOD
Second ten days of September.
VINIFICATION
Whole grapes are put into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled temperature tanks where it remains until it is used for the production of the semi-sparkling wine.
PAIRING
The Treviso aperitif par excellence; can be drunk at any time of the day. A good accompaniment to shellfish hors-d’oeuvre and herb-based first courses.
SERVICE TEMPERATURE
6-8°C
AVERAGE DATA
Alcohol content 10,5% vol Sugar content 11 g/l Acidity 5,6 g/l
TO BEST APPRECIATE THE QUALITIES OF THIS WINE, UNCORK IT AT MOMENTS WHICH ARE ABLE TO ENHANCE ITS CHARACTERISTICS
Aperitif
Dinner
Where to buy
You’ll find our complete range of wines in leading retail chains and major motorway service areas. So you can take a little bit of Italy wherever you wish.
