Here’s what Michelangelo Tagliente, one of our favorite Italian wine bloggers, had to say about his recent experience at the Asolo and Montello Consortium festival and tasting in Asolo in May 2015 (translation by the Bele Casel blog).
“We’re talking wines with great substance, wines that evolve with every taste.”
“Within the Prosecco DOCG, when Asolo acts like Asolo and doesn’t imitate Valdobbiadene, the results are truly surprising thanks to the wine’s personality. The aromas are more vegetal than fruity, with a delicate bitter note that gives them unique character and sets them apart from the rest. And that’s saying a lot when it comes to the sprawling sea of Prosecco that reaches dinner tables throughout the world.”
“In other news from Asolo, the appellation has a new category: Asolo Prosecco Superiore Extra Brut. Thanks to a change in appellation regulations enacted by the Consortium, Extra Brut can only be made in this area.”
“The first bottles to be released are vintage dated and perhaps more than for any other category, they show how unique and unusual Prosecco from Asolo is. These wines, with nearly zero residual sugar, really strut their stuff.”