Asolo Prosecco Superiore DOCG Extra Brut
The Prosecco Extra Brut highlights the strong identity of the hills of Asolo: sweet slopes, good ventilation and mineral wealth are elements that give structure and flavor to our prosecco with the lowest sugar content.
Alcohol: 11 to 11,5% vol.
Sugar: 3 – 4 g/l
As an accompaniment: excellent as an aperitif, special meal wine pairing with fish specialties or delicate white meats.
Grape variety: glera 100%
Production area: The Glera grapes come from the vineyards in the hilly area owned by the company, all within the DOCG Asolo.
Cultivation of the vineyard: The training system is the double inverted, the vineyards are positioned on a sedimentary soil rich in silt and calcareous clays.
Grape yield per hectare: 135 quintals.
Vinification: Soft pressing of the grapes harvested by hand and destemmed, fermentation takes place in thermo-conditioned steel tanks at a temperature of 15 - 18°C.
Second fermentation: The “Charmat method” refermentation takes place in steel autoclaves at 15-18°C for 8-10 days, then the temperature is lowered to -4°C until bottling.
Serving temperature: 4 – 6°C
Conservation: It is advisable to keep the bottle in an upright position, in a cool place with little light.
Acidity: 5.6 g/l
Pressure: 4.0 – 4.5 atm
- Wine tipology
- Extra Brut
- 0,75 cl
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