D.O.C.G.
The Asolo Prosecco Superiore appellation lies across the hills of Montello and the Colli Asolani, in the province of Treviso, in the Veneto region. The vineyards are planted exclusively on hillside slopes, at altitudes ranging from around one hundred to over four hundred metres, on soils of calcareous conglomerate and clay-limestone marl shaped by karst phenomena typical of this landscape. Glera is the leading grape variety, accounting for a minimum of 85% of plantings; it is complemented, up to a maximum of 15%, by locally authorised varieties: bianchetta trevigiana, verdiso, perera and glera lunga. Together with Conegliano Valdobbiadene, it forms one of only two Prosecco areas raised to DOCG level, though set on a geology and relief of its own, centred on the Montello massif and the hills around Asolo.
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Asolo Prosecco Superiore is above all a sparkling wine, made through a second fermentation in pressurised tanks using the Martinotti-Charmat method. Its colour is pale straw yellow. The nose shows citrus fruit, ripe apple and white flowers, sometimes with hints of honey and herbaceous notes. On the palate it is balanced, delicate, harmonious and marked by pronounced freshness. The range spans several dosage levels, from brut nature and extra brut, drier and more taut, through extra dry, dry and demi-sec, which are rounder. The appellation also produces, in smaller volumes, frizzante and still versions. These wines suit aperitifs and pair with light starters, fish, shellfish and vegetable-based dishes; the sweeter styles go well with lightly sweetened desserts and fruit.
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