ASOLO

A sparkling white wine made from the best Glera DOCG grapes (prosecco) selected from the Asolani Hills.
Production area:

Vineyards “Asolo 141h September 2009” and “dei Foer (locality S. Anna) situted on the slopes; exposed to cooling breezes with strong temperature fluctuations, low per-hectare yield.
Altitude:

About 200 m a.s.l.
Type of soil:

Clay and limestone composition. Slightly alkaline.
Training System:

Cappuccina.
Plants per-hectare:

3300
Harvest period:

Last week of September.
Wine Production method:

The grapes are selected, put in cases, then softly pressed. After decanting and then standing for 20 hours at low temperature, selected yeasts are added to the wine. Fermentation lasts for around 13 days at 170 C; afterwards the wine is kept in heat controlled tanks until the sparkling process.
Sparkling process:

Further fermentation in an autoclave with selected yeasts at 16° C for 90 days.
Refining:

30 days in bottles
Characteristics:

Yellow straw colour with a hint of green. It has an elegant perlage and it offers an apple bouquet with hints of passion fruit as well as acacia and hawthorn notes. Intense taste with good persistence, yet pleasantly fresh and soft.
Best served with:

Excel Lent as an aperitif, or to accompany starters, marinated fish or fried vegetables. A wine for important occasions. Asolani cuisine: Marinated Treviso Radicchio.
Best served at:

8° C
Technical details:

Alcohol: 11% vol. Acidity: 5.8g/It Net extract: 18g/it Sugar: 20 gilt Pressure: 5 bar