Vines cultivated at over 240 metres above sea level produce the grapes used to make this crystal-clear sparkling wine with delicate hints of crisp fruit, acacia and wisteria blossoms. Residual sugar 0 g/l.
Vines cultivated at over 240 metres above sea level produce the grapes used to make this crystal-clear sparkling wine with delicate hints of crisp fruit, acacia and wisteria blossoms. Residual sugar 7 g/l.
From the hills of Col de Fer and San Gallo at 400 metres above sea level, comes a selected cru named “Más de Fer” which makes a delicate wine with a floral fruity flavour and a fine lingering perlage. Residual sugar 14 g/l.
Delicate fine perlage, persistent and vivacious, with notes incorporating fragrances of peach, apricot and exotic fruit, completed by a very delicate floral scent. Residual sugar 24 g/l.
From selected grapes, it gives off an intensely fruity bouquet with hints of flowers, and it has a distinctive aromatic taste.
The taste is delicate with round structure. Residual sugar 26 g/l.
Bright and vivacious, with a delicately fruity bouquet and a wellbalanced taste with lively tones.
The taste is balanced but dry at the same time, thanks to a well-presented acidity. Residual sugar 17.5 g/l.
Delicate pink, fine colour with persistent perlage.
It has intense reminiscence of the berries and viola.
The taste is dry, round and harmonic . Residual sugar 10 g/l.
Slightly dull straw colour, with a creamy foam and a persistent and intense perlage.
An aroma of ripe pears and apples, with hints of hay and sweet almonds.
This Prosecco is dry but creamy and harmonic. Residual sugar 8 g/l.
A delicate sensation of green apple, it has light aromatic bouquet and distinct flavoursome taste.
This Prosecco is sharp and fresh with fine perlage.
The persistence of its flavour makes it the Prosecco of excellence. Residual sugar 10 g/l.
This Prosecco is very fine, with elegant smell and vivacious perlage.
It has fresh notes of white peach and acacia flowers.
The taste is dry, fruity and intense. Residual sugar 1 g/l.
The Intensity of the Effervescence
A great and interesting diversity of nuances characterises the grape selection of this peculiar Prosecco Asolo obtained from Glera grapes grown in different soil types and microclimates of the Asolo area. This is a Prosecco of great complexity, floral, delicately fruity, with nice intensity on the palate. With a creamy, delicate perlage, this Prosecco is very versatile and drinkable. Residual sugar 15 g/l. 11% vol.
The Best Selcted Grapes
Itʼs the best representation of Prosecco, born from the terroir of Asolo; obtained from our best selection of Glera grapes, it has fine and persistent bubbles, a freshness on the nose enhancing the typical notes of apple and pear. On the palate, an excellent sapidity and a great intensity are a proof of the excellent grapes used. Residual sugar 8 g/l. 11% vol.
A Golden Flavor
Itʼs very low residual sugar content enhances the vigorous structure and the vivid mineral note. It bursts on the nose with an intense bouquet of Golden apple and pear, flowing inti delicate flavours of citrus and mandarin. An exclusive Prosecco of great personality. Residual sugar 3 g/l. 11% vol.
A Sugar Free Experience
Sugar Free. Valdobbiadene Prosecco Frizzante DOCG Refermented in the Bottle (Ancestral Method – also called Prosecco Col Fondo). This lightly-sparkling wine is made in accord with local tradition: it ferments again in the bottle in the spring following harvest, and the natural yeast cells remaining in the bottle, which are not filtered out, guarantee its quality preservation. It shows emphatic notes of yeast and a dry palate. Residual sugar 0 g/l. 11% vol.
An Elegant Taste
A very pleasant mineral taste, fresh and very fine notes; clean white fruit and spice. This Prosecco has elegant taste with dry finish. Residual sugar 6 g/l. 11.5% vol.
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