extrabrut-testata

THIS IS NOT DEJA VU, THIS IS AN EXTRA BRUT

Straw yellow in color, green highlights and a lively perlage are the typical qualities of Prosecco Extra Brut. It is the dryness, and the final residual sugar between 0 and 6 grams/liter, which emphasize the clear difference from other Proseccos, previously divided into Extra Dry, Dry and Brut.
The idea for this new addition comes from the “Consorzio Vini Asolo Montello” (Asolo Montello Wine Consortium), having been the first to see a change in consumer habits. With the Extra Brut, the strong identity of the Asolo hills has been highlighted: the vineyards at high altitudes, the high temperature range, good ventilation and the richness of minerals in the soil allow for the production of well-structured grapes with a strong character, expressing itself best in a Prosecco with a decidedly low sugar content.
It was a forward-thinking choice, which today is already seeing significant results: in just one year, other companies registered with the Consortium have begun producing Extra Brut, and production has quadrupled compared to 2014, from 50,000 to 200,000 bottles. The defined, dry taste that makes it unmistakeable, and the prestige of the DOCG label, have brought it to the top spot in the Prosecco hills of Asolo Montello, as well as in our production, where it has taken the throne as the most important point of reference:

L’Asolo Prosecco Superiore Millesimato DOCG.




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