Michelangelo Tagliente, author of Stanza del Vino, has kind words for our Prosecco Extra Brut.
From Stanza del Vino…
Beginning in 2014, the Asolo Prosecco Superiore DOCG became the only Prosecco appellation to allow producers to label their wines as extra brut. That same year, roughly 50,000 bottles of Prosecco Extra Brut were produced there. In 2015, that number was quadrupled — a clear sign that Asolo winemakers have embraced and believe firmly in the category.
And this is great news for an appellation that stands apart from the open seas of Prosecco today. The distinctive wines produced there are rich in personality and they deserve to be recognized for their distinctive character
This is thanks, no doubt, to the Vini Asolo Montello Consortium but thanks are also due to producers who have been fermenting progress within the appellation. The fact that they have now authorized the red grape, Recantina Forner, and the white grape known as Rabiosa or Rabbioso are examples of this. Both varieties are ancient in origin and have been all but forgotten.
And we shouldn’t forget the proposed revision of the Colli Asolani Prosecco or Asolo Prosecco DOCG appellation regulations that would allow for the production of Colfòndo. Asolo winemaker Luca Ferraro has been and continues to be one of the major architects of a revival of this historic Prosecco style.
I have had the great fortune to taste Luca’s winery’s Asolo Prosecco Extra Brut Superiore DOCG.
I’ll just go ahead and say it from the get-go: This is a benchmark wine, one of the most interesting wines that I tasted during the holiday season in 2015.
It would just be wrong to simply relegate this wine to a mere table wine to be served at Christmas lunches and dinners. It’s a wine to drink all-year-round.
Definitely a wine with great class, taut with energy and direct, with a delicately bitter note that you rediscover with each sip.
This is wine for anyone looking to come to terms with the fact that the world doesn’t end and there is life beyond Valdobbiadene.
Translation by our blog master.