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Production area: historically present in the area now identified by the Asolo Prosecco Superiore D.O.C.G. denomination, Glera here enjoys soils of different formation: from those originating from arenaceous rock, clayey and deep, to those originating from fluvial-glacial action, lighter and with considerable contributions of skeleton
Grape: Glera Altitude: between 100 and 150 m a.s.l. Exposition: mainly south Training system: Sylvoz and double-arched cane Yield: 135 q/ha max
Harvesting Period: begin of September
Vinification: grapes are quickly brought to the winery, softly pressed whole. The must is fermented clear with selected yeasts at a controlled temperature of 18°. Sparkling takes place in steel autoclaves at a temperature of 18° by selected yeasts for at least 30 days
Alcohol Content: 11.5% vol
Sugar content: 2.5 - 3 gr/l Total acidity: 5.5 - 6 gr/l Colour: bright straw yellow
Perlage: fine Bouquet: delicate notes of white flowers such as acacia and white fruits, light lemon peel in the finish
Flavour: medium structure, it is characterised by an interesting balance of savouriness, freshness and a particularly dry finish Pairings: an ideal aperitif to capture the distinctive features of Asolo's terroir. It goes well with fish dishes such as a typical summer grilled fish or a mixed fried fish
Service: serve at 6°- 8°C in a tulip glass
