It is the maximum expression of Asolo Prosecco Superiore DOCG. The careful selection of grapes ensures a particular finesse and harmony, despite the low sugar content, balanced by a notable body.
The Prosecco Extra Brut is produced only in the DOCG territory in Asolo, highlighting the freshness and the character of the Glera grape.

Available formats:
lt 0.75
lt 1.5 magnum
lt 3 jeroboam

ASOLO PROSECCO

SUPERIORE DOCG

Millesimato - Extra Brut

ASOLO PROSECCO

SUPERIORE DOCG

Millesimato - Extra Brut

The Wine

In the glass it is pale straw-yellow with green highlights. It has a subtle perlage with great constancy and persistence. On the nose, after an initial floral nuance, it becomes full and fruity, while maintaining the natural elegance typical of the grapes from which it comes. Very complex in terms of quantity and quality of olfactory sensations. Its intensity excites, with good structure and a pleasant, fresh acidity; with an excellent balance between the olfactory and retro-olfactory sensations. Its characteristic creaminess is the result of the CO2 and its moderate alcohol content perfectly blending with balanced hints of sweetness, acidity, saltiness and minerality.

The Winemaking Process

The first-pressing must is obtained using a soft pressing of the grapes, and is processed with a careful control of temperature, so as to keep intact the grapes’ own aroma. This care is taken throughout all phases of storage and fermentation, controlling all oxygen addition in order to preserve all the aromatic precursors that will be found in the glass during consumption. This creates a wine that is characterized by a pleasant, fruity fragrance.

As an expression of the company’s excellent sparkling winemaking ability comes the Asolo Prosecco Superiore DOCG, a high-quality wine made from our best vineyards. This particular wine is characterized by its originality in the Prosecco landscape.

The most exacting discipline of the territory and limited production preserves its uniqueness and qualify it as a true gem waiting to be discovered.

Available formats: lt 0.75

ASOLO PROSECCO

SUPERIORE DOCG

Brut

The Winemaking Process

The Glera grapes of the Asolo hills mature toward the end of September. After a first soft pressing, the must is fermented at a controlled temperature through the use of selected yeasts. After fermentation, the wine is filtered and stored, then re-fermented in an autoclave, with the addition of liquer de tirage, at a temperature of 16 degrees Celsius. Once obtained, the sparkling wine is chilled to -4 degrees Celsius and left in contact with the lees in order to extract the most of the aromas. Once the refining process is complete, the product undergoes isobaric filteration in a second autoclave and is then bottled.

ASOLO PROSECCO

SUPERIORE DOCG

Brut

The Wine

The wine is straw yellow in color with green reflections. The fresh, fruity aroma is reminiscent of acacia flower, wisteria and Golden Delicious apples. It is the perfect Italian aperitif: its fine bubbles that rise in the glass create an instinctive festive atmosphere and its good structure, unusual for a Prosecco, satisfies even the most demanding palates. At the same time, the elegance of its aromas and its softness make it attractive to all winelovers. Prosecco is well-suited to accompany the best raw fish dishes as well as steamed seafood and shellfish in sauce.

The true essence of the vineyards in the Asolani hills is encompassed in our Asolo Prosecco Superiore DOCG. This Prosecco is obtained from Glera grapes, a bounteous grape variety with a robust texture, it is a tardive grape that matures towards the mid September.

Available formats:: lt 0.75

ASOLO PROSECCO

SUPERIORE DOCG

Extra Dry

The Winemaking Process

The grapes are subjected to a soft pressing which is followed by a cold settling. Selected yeasts are added to the clarified must, and it is then fermented in thermo-conditioned containers. This first phase of slow fermentation is monitored daily. The same attention is given to the second fermentation, monitored in every detail from the choice of yeasts and the processing temperature. The product is stabilized, then filtered and bottled.

ASOLO PROSECCO

SUPERIORE DOCG

Extra Dry

The Wine

In a pale yellow straw color shines a joyous foam that is subtle and persistent, enhancing the soft, youthful fragrance. The characteristic aroma ranges from fruity to floral. It is a soft wine, at once velvety and dry thanks to its balanced acidic notes. Splendidly balanced, it is undoubtedly a product of superior quality. The surprising freshness that tickles as it lingers, makes this wine suitable for all occasions. A fine aperitif that is also excellent with shellfish.

Produced from grapes selected from the hills of Valdobbiadene and Conegliano. The Glera grape, native to the area, is robust with large, sparse bunches of one or two stalks. .

The fruit is of a golden yellow color with a pentagonal three or five-lobed bright green medium-large leaf

Available formats: lt 0.75

VALDOBBIADENE

PROSECCO SUPERIORE DOCG

Extra Dry

The Winemaking Process

Harvested manually, before their physiological maturity in order to preserve the acidity, the grapes are immediately crushed and gently pressed to extract the firstpressing must. The first fermentation then follows at a controlled temperature (16-18 degrees Celsius), to obtain the basic wine, which is then re-fermented in an autoclave for the second fermetation.

VALDOBBIADENE

PROSECCO SUPERIORE DOCG

Extra Dry

The Wine

Bright straw-yellow in color, enhanced by its perlage. The aroma is rich with hints of pear and citrus fruits, giving way to strong floral notes that are also present on the palate. It is a soft, dry wine with a good level of acidity. It is perfect as an aperitif or with cured ham, fresh cheese or pasta dishes with white meat.

Brutto is a Prosecco Asolo DOCG, produced in the rarest and most unique of the Prosecco regions, the Asolo hills. The ColFondo (With Sediment) is fermented in the bottle according to the typical tradition of the Treviso hills, with the yeast which leaves deposits in the bottom of the bottle. It is called Brutto because it is a natural, unfiltered wine to ensure genuineness, with limited use of sulphites and very little sugar (2 g/l). It can be decanted, as is tradition, to separate the sediment, or poured together for a fruity and full-bodied taste.

Available formats: lt 0.75

IL BRUTTO

ASOLO PROSECCO DOCG

Colfondo

It represents the traditions of the Treviso hills, not just those of Valdobbiadene, but also of Asolo. It was born before the Prosecco we are used to drinking today, in a period when there were no autoclaves. The first fermentation took place after the crushing of the grapes: with the cold weather, the wine entered “hibernation,” and then awoke when the temperature of the cellar exceeded 10-12 degrees Celsius. In fact, the traditional Prosecco was consumed as a still wine for most of the year, because there was no bottle capping that could preserve the bubbles for long. This type of wine has been abandoned for many years, because manufacturers realized that it was easier and more profitable to produce the wine in autoclaves. Even now, many manufacturers believe that it is not easy to explain. It should be bottled the week of Easter, it awakens with the first warm days of spring. It is important to use a good foundation because, once bottled, it cannot be changed as is possible with the classical method, where after disgorgement, the wine is completed with dosage.

IL BRUTTO
ASOLO PROSECCO DOCG

Colfondo

It has no preservatives: the yeast and fermentation gases perform a protective function. Unlike the Charmat method (fermentation in autoclave), it shows great diversity, even in neighboring territory. The wine is not stable, but changes during the year, evolving. Each bottle and each glass is different, demonstrating this evolution. There is no homogenization, this wine has a soul. It does not express floral and fruity notes, like the Charmat wines, which are now very much alike. The complexity is provided by the yeasts, which give minerality and softness despite the absence of sugars. This wine is not a sycophant – it is not constant, clean and crystal clear – but once tasted it has the ability to conquor. It is a wine you can drink forever. It does not give you a headache, it is rich in mineral salts, low-alcohol and genuine.

Prosecco is a delicate, refined wine that is characterized by its aromatic quality and its freshness, above all after secondary fermentation following the Martinotti method. The secondary fermentation enriches the wine’s fruity aromas. The moderate structure of this sparkling wine leaves space for a subtle, gently persistent perlage that provides vivacity, and tickles the taster’s palate.

Available formats: lt 0.75
lt 1.5

PROSECCO

TREVISO DOC

Brut

The Winemaking Process

The harvest is followed by a gentle pressing and cold settling of the must. The primary fermentation takes place in steel tanks at controlled temperature of 18-19 degrees Celsius, using selected yeasts. The wine is kept on its lees for about three months, and, after having made it clear, it is put into an autoclave for secondary fermentation. After bottling, it is left to rest for 4-6 weeks before being put on the market.

PROSECCO

TREVISO DOC

Brut

The Wine

A bright straw color with a subtle but persistent fizziness. The taste is well-balanced, with an acidity that highlights the aromatic freshness, resulting in a very pleasant taste. It is a fresh, young wine that is extremely versatile, ideal for a modern, light cuisine or as an aperitif. It is particularly suited to a variety of cockails, and it is a good accompaniment to various appetizers, white meat and fish in general.

Typical of the Treviso region, the Glera grape is one of the most ancient: it has been highly prized since the Roman era. The Glera bunch is large, sparse, with multiple stalks and golden-yellow fruits.

Available formats: lt 0.75

PROSECCO

TREVISO DOC

CUVÉE ELL'EREDE

Extra Dry

The Winemaking Process

The Glera grapes mature toward the end of September. After a soft pressing the must is fermented at a controlled temperature, using selected yeasts. After fermentation, the wine is filtered and stored, then re-fermented in an autoclave, with the addition of liquer de tirage, at a temperature of 16 degrees Celsius. Once the sparkling wine has been obtained, it is chilled to -4 degrees Celsius and left in contact with the lees. Once the refining process has been concluded, the product undergoes isobaric filtration in a second autoclave, and then it is bottled.

PROSECCO

TREVISO DOC

CUVÉE ELL'EREDE

Extra Dry

The Wine

The wine is straw-colored with a fresh, intensely fruity aroma that recalls acacia flower, wisteria, wild apples and mountain honey. The perlage is subtle and persistent. It pairs well with seafood, white fish and shellfish; it is also excellent as an aperitif.

Produced from carefully selected grapes is the Italian Glera, known as Pulcinum in ancient Rome. Glera is characterized by sparse bunches with multiple stalks and a medium-sized fruit that ranges in color from green to golden, with a waxy skin and medium trefoil leaf.

Available formats: lt 0.75

PROSECCO

TREVISO DOC

Frizzante

The Winemaking Process

The grapes are harvested early in order to respect their acidity and aroma. Then the must is separated from the skins by a gentle pressing, cleaned for static settling, and fermented at a controlled temperature with selected yeasts that preserve the aroma. After fermentation, there follows a refining process in steel containers until its effervescing process in an autoclave.

PROSECCO

TREVISO DOC

Frizzante

The Wine

Sparkling Prosecco DOC is a simple, direct wine. Pale, straw color with aromatic notes, its bouquet is subtle and delicate and well-supported by an appropriate richness and freshness on the palate, where all of its fruity and floral sensations reemerge. It is suitable for any time of day, excelling both as an aperitif and an accompaniment to fish hors d’oeuvres and risottos. This type of wine is also a good alternative to still wines.