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Wine with slight straw-colour and refined copious perlage. The fragrance presents itself as bright with a slight plant scent that is recognizable in fruit such as apples and citrus fruits accompained to a distinctive mark of flowers as acacia. It is dry and quite persistent to taste with a sour mark and a saline ending.
It is an excellent Prosecco that is distinctive of its area. The grapes grow on a ground, which has a different composition from that of Valdobbiadene and Conegliano. For this reason the flavours have a little difference. According to us it is worth comparing these two types.
Vinification: Soft pressing, static must settling, fermentation with selected yeasts at monitored temperature (17-19°C). Maturation in contact with fine lees in stainless steel for three months. Frothing is realized according to the Italian method in steel autoclaves. Microfiltration is made before bottling to divide the yeast cells from the Spumante wine.
It is ideal for any mealtime but it is particularly recommended with fish dishes. It is excellent with white meat, too.
|Registered name||Asolo Prosecco Superiore DOCG|
|Grape variety||Glera grapes|
|Residual sugars||8 g/l|
|Food pairing||Starter, aperitif, fish, cured meat|