Our producers’ wines reflect the authenticity and excellence that comes from generations of experience in the vineyard and in the cellar, together with an unwavering focus on quality.
talk@vinitywinecompany.com

Prosecco Asolo Superiore Brut

Wines

Before the world fell for Prosecco, Giancarlo Palla fought for it; he pioneered champion quality Prosecco on the Montello, battling for the DOC in 1977 and the Asolo Superiore DOCG crown in 2009.

A true cuvée indigène from grapes harvested on the Giavera del Montello estate, planted in 1969 with historic Prosecco clones, it ferments only with indigenous yeasts, no added sugars, in a glacially slow, cold process lasting over nine months. The result? A perlage of rare finesse and an almost impossibly creamy texture, all representative of this prized DOCG appellation.

Appellation: Asolo Prosecco DOCG Superiore

Type: Sparkling White

Varietal: 100% Glera

 

Wine Details:

Tasting Notes:
Color: Very pale gold with a fine, persistent perlage.
Bouquet: Soft notes of white orchard fruit, white flowers, and citrus.
Palate: Very pleasant, elegant and intense white orchard fruit flavors and refreshing acidity.
Perlage: Fine and persistent.
Alcohol: 12.5%.
Serving Temperature: 8-10°C (47-50°F).
Pairing: A great party-starter. This is a dry, elevated Prosecco. An ideal partner for aperitivi. Its elegant and complex, making it a good choice for fish in sauce or creamy poultry dishes, fruits, chocolate and light desserts.

Vinyard Notes:
Production area: This original CUVÉE INDIGENE derives from a selection of the best grapes from the old “Belvedere Vineyard”, a plot dating back to 1969, situated on the Montello hillside (to the North of Venice) in the historic Prosecco Superiore area.
Vinification:  Light pressing; very slow, very low-temperature fermentation in autoclave with indigenous yeasts only and no added sugars, lasting over 9 months.

Winemaking Notes:
Process: Apart from the characteristics of the grapes used, which stem from old Prosecco clones, another feature of this Cuvée is the natural wine-making method used.
Vinification: Soon after a light pressing, the must is placed in a very low temperature autoclave to initiate a very, very slow fermentation process. Only indigenous yeasts are used and there is no addition of sugars. This slow, low-temperature fermentation lasts over 9 months and it creates an extremely fine and elegant perlage, endowing this spumante with its extraordinary creaminess.