ASOLO PROSECCO EXTRA DRY
Production area: Cornuda
Grape variety: Glera
Vineyard: sloped, 150 meters a.s.l.
Training system: Guyot-Cappuccina (double-arched cane)
Harvest: 10/30 September
Vinification: the grapes are soft-pressed with a pneumatic press followed by static racking of the must and temperature-controlled fermentation (18-20° C.) with cultured yeast; the wine is then aged on its lees in stainless-steel vats for 3 months.
Secondary fermentation: Martinotti method in pressure tank at low temperatures
Fermentation time: 40-50 days
Straw yellow color. Creamy fizziness with fine, persisting bubbles.
Intense fruity aromas with notes of yellow apple, pear, and exotic fruit, with hints of wisteria and acacia flower. Well balanced and delicate, with intensely fresh aromatic notes.
Elegant and harmonious on the palate.
An excellent aperitif wine. Pair with dry pastry, finger foods, and cakes. This wine is especially well suited for pandoro and panettone.
Pressure: 4.5 atmospheres
Acidity: 5.3 g/l
Residual sugar: 16 g/l
Serving temperature: 7-8° C.
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Wall Street Journal (video review) (2014)
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