In a market in which sparkling wines – particularly Champagnes – are getting more and more expensive and even heavily allocated, consumers are looking for reasonably priced alternatives. Many wine regions produce their sparkling wines, from the more famous ones like Franciacorta or Trento DOC that are usually made in the méthode champenoise/traditionelle over Sekt in Germany in different variations to Cava in Spain or Prosecco in Italy (usually made in the Charmat method). They all have a different background, sometimes different grape varieties and production methods and very often work well with a variety of local or non local food.
What is Prosecco?
Prosecco is one of the most known sparkling wines in the world. But let me make this clear: Prosecco is not an alternative for Champagne, and so far the region has resisted the temptation of trying to position the wines as such. There are way too many differences that are striking, from the production method (see below), aging, to the grape varieties and the historical background to the positioning in the market. If you are looking for Champagne alternatives in Italy, Franciacorta DOCG or Trento DOC, or more recently also Alta Langhe might be more worth a look and might carry more similarity with Champagne. But there are more than enough reasons to look into Prosecco in more detail.
Prosecco is in the best case a fresh, uncomplicated sparkling wine with notes of fresh fruit and florals, sometimes minerality, that is often produced in the Charmat method and usually meant to be consumed within a year or so after release. It is best suited as an aperitif or to accompany simple food, e.g. the traditional cicchetti – small bites, little sandwiches and fingerfood traditionally served in the bacari, little bars in the Venice region of Italy. Additionally, due to its freshness and different grades of sweetness, Prosecco also works exceptionally well with different kinds of Asian food.
Besides the ocean of pretty neutral, uninspiring, often sweetish industrially produced Prosecco that is flooding the department stores of the world, there is more and more focus on smaller production, hand-harvested and competently made Prosecco, particularly from the DOCGs Asolo and Conegliano / Valdobiaddene that is worth trying out. These wines can offer stunning quality, freshness and tension, and are selling for a song. We gained some more insights into Asolo DOCG on a recent trip to the region, as well as in several tastings and masterclasses held over the last few months on- and offline in Zurich, masterfully organized by the renowned Italian press agency, Cru Studio.
The market
The market for sparkling wines is pretty diverse and relatively fragmented. Many regions produce their local specialties and many wineries produce sparkling wines for their own consumption and the local market. Having said this, according to annual reports of their respective Consorzios, the three main global producers of sparkling wines are undoubtedly Champagne (France) with a little more than 300 million bottles produced each year and global sales of approximately 5.3 billion Euros (2022), Cava (Spain) with an annual production of 250 million bottles and sales of 1.1 billion Euros (exports, 2022), and Prosecco (Italy) with an annual production of 600 million bottles and sales of 2.7 billion Euros. The production and sales numbers are already a testament to the ability of Champagne to apply higher average market prices than any other sparkling wine region. The largest consumers of sparkling wines are currently the UK, the US and Germany (Cava and Prosecco), as well as Italy (for Prosecco and Champagne), France for Champagne and Spain for Cava.
If we zoom in on Prosecco, it looks as if the region has outperformed many other sparkling wine producers regarding growth. Within the Prosecco (DOC) area, Conegliano Valdobbiadene DOCG and Asolo DOCG hold a special position, also reflected by their status as DOCG. In Asolo, there are only four large producers with production quantities of over 1 million bottles a year. If we focus on the 64 wineries (bottlers/winemakers), 11 of them are medium-sized with production volume of 100k to 1 million bottles and 49 wineries produce less than 100’000 bottles a year. Therefore, other than Prosecco DOC, Asolo DOCG has a much more artisanal market structure. The consumers’ focus on smaller producers and drier wines, has further supported Asolo’s strong growth. Since the introduction of an Extra Brut Asolo in 2014, the growth has even accelerated.
In 2023, Asolo DOCG (link) produced 27.5 million bottles and exported approximately 60%. It seems as if the artisanal approach, producing drier wines with a clear sense of place and a good sales story has helped the region substantially.
The town of Asolo
The small town of Asolo is drenched in history, beauty and arts. A picturesque old town on a beautiful hill surrounded by vineyards and nature, Asolo carries a complex and diverse history, from its beginnings in ancient times, through the Venetian, Lombard and even Roman times. In the 15th century, Asolo was the residence of the exiled Queen Caterina Cornaro, later of creatives and intellectuals like Robert Browning (poet) or the explorer Freya Stark. Stark’s former domicile Villa Freya is still one of the main sights in Asolo, boasting both stunning architecture as well as a spectacular garden with remains of a Roman theatre. Surprisingly, despite its beauty, Asolo seems still relatively under the radar of tourism and therefore, the “city of a hundred horizons” might be even more worth a visit.
Asolo Prosecco Superiore DOCG
The Asolo Prosecco Superiore DOCG consists of mostly hillside vineyards of 18 municipalities surrounding the historic town of Asolo. The Asolo Prosecco designated area is situated within the province of Treviso (Veneto region), at the foot of Monte Grappa, close to the Piave river, the Dolomites and the Montello hill. The soil is mostly white limestone (Colli Asolani) and red clay (Montello). The climate is mostly continental with mediterranean influences, warm enough that olive trees are growing there, too. The warm weather is moderated by cooling winds from the Alps and the Mediterranean Sea though.
The vineyards are mostly planted with Glera grapes, the traditionally most important grape for Prosecco production. On a smaller scale, there are still other indigenous grapes like Verdiso, Bianchetta Trevigiana, Perera and Glera Lunga.
Different from other wine regions, biodiversity has been a priority to the region since the beginning. Despite its commercial success, only 6% of the region is occupied with vineyards, and there is still almost 30% forest creating a natural balance in which biodiversity should sustain.
Also in Asolo Prosecco, the nomenclature on the label for the sweetness of the specific wine can be a little challenging to the average consumer. There are four different levels of sweetness to categorize the wines, measured as grams of residual sugar (RS) per litre.
- Extra Brut with RS under or equal to 6 g/l
- Brut with RS under or equal to 12 g/l
- Extra Dry with RS between 12 and 17 g/l
- Dry with RS between 17 and 32 g/l
Besides the traditional categories for the wines produced in the Charmat method, there is also a small production of wines that go through a second fermentation in bottle. These wines are not disgorged and unfiltered and therefore age for a while on the lees, which gives them a touch of autolytic notes and a cloudy appearance, as well as a particularly creamy mouthfeel. I did find this niche category (“Sui Lieviti”) particularly fascinating during the conducted tastings.
The market is still absorbing quite a lot of Extra Dry wines, but there is a trend towards dryer wines and the recently launched Extra Brut category is already amounting to 6% of the wines.
The Charmat method vs. Méthode champenoise
The Charmat method / “Martinotti method” is the predominant method (link) of the second fermentation used in Prosecco. It is named after the winemaker Frederico Martinotti, who patented the method in 1895. After a few adjustment and improvements, Eugène Charmat (from France) patented the new method under his name in 1907. Therefore, both names “Charmat” and “Martinotti method” are nowadays used. This tank method, is a process commonly used to produce sparkling wines without the need to go through the incredibly labour-intense process of a second fermentation in the bottle. Unlike the traditional method (used in Champagne), where secondary fermentation occurs after the addition of “liqueur de tirage” in individual bottles, the Charmat method conducts this second fermentation in large, pressurized stainless steel tanks (autoclaves).
After the base wine is made, sugar and yeast (“liqueur de tirage”) are added to the tank, triggering the second fermentation, which generates carbon dioxide through the fermentation of the sugar and creates the wine’s signature bubbles. This process is easier, faster and more cost-effective than bottle fermentation, allowing the preservation of fresh, fruity and floral characteristics typical of Prosecco. Once the second fermentation is finalized, the wine is filtered, bottled, and sealed under pressure to retain its effervescence.
Unlike in Champagne, there are usually no “autolytic” notes of nuts, toast, brioche or yeast found in Prosecco due to these differences in fermentation and the lack of aging on the lees. Additionally, wines made in the Charmat method have in general lower carbonation with pressure of two to four athmospheres versus the more typical five to seven in Champagne. This leads to a different mouthfeel in Prosecco, the bubbles seem particularly well integrated. Therefore, these wines are particularly suited for aperitif, lighter summer dishes and seafood and fish.
Noteworthy wineries and wines – Tasting Notes
Case Paolin, Col Fondo, Asolo Prosecco DOCG, Sui Lievieti Brut Nature (organic), 93 points
From the slopes of the Montello hills (Volpago del Montello), 30 year old Glera vines, 15 to 18 hours on the skin (“light maceration”), produced in the “méthode traditionelle” with second fermentation in bottle, no dégorgement. 0g RS, 12% alc. Hazy from the yeast sediment. Very aromatic with notes of crushed stone minerality, pear drops, some green apple, but also some candied ginger, there are also notes of white flowers and some yeast notes, too. It‘s lighter-medium bodied, but has a nice persistence, building up on the palate with just a hint of tannin adding a different texture and dimension. Medium-high acidity adding good freshness. Pretty long finish. A very unique, particular Prosecco due to its „non-dégorgement“. Pretty complex and fresh. I like this a lot. Pair this e.g. with soy sauce, Japanese food, sashimi. One of the most fascinating and unique Asolo Proseccos tasted. Tasted on two occasions.
“Benny”, Bresolin, Prosecco Asolo Superiore, Extra Brut (organic), 91 points
Made in classic Prosecco method, soft pressing, temperature-controlled, organic grapes, 4g RS, 11.5% alc. Notes of flowers, some citrus/grapefruit, apple, but also a salty minerality adding a beautiful balance. There is also a slight herbal note of fresh mint on the finish. Lighter-medium bodied, with nice medium+ acidity and good overall balance. Medium-long finish. This is very elegant, balanced and a lot of fun to drink. There is an inner sweetness/ripeness (without RS) that is irresistable.
Martignago – Vignaioli, NV Asolo Prosecco Superiore Extra Brut, 90 points
0g RS and 11.5% alc. From a warmer microclimate in Coste di Maser. Notes of white flower, white peach, some subtle spices and almost subtle note of safron, a touch of exotic fruit like slightly underripe pineapple, some spices. Lighter-medium bodied, with medium-higher acidity. Pretty good length. A very nice, perfumed and linear Asolo Prosecco with very good freshness.
Villa Sandi
Villa Sandi is located in a beautiful historic estate with beautiful art, architecture and impressive cellars. The estate is one of the largest producers of Asolo Prosecco, with a total production (not just including Asolo) of more than 20 million bottles. They hold substantial vineyards in various regions and also produce from purchased grapes in different regions of Prosecco and beyond. Currently in their third (and fourth) generation and ran by Giancarlo Moretti Polegato, the wines range from simpler and widely available Proseccos (like La Gioiosa) over very good mid-range sparkling wines to still wines and sparkling wines made in the “traditional method”. I was impressed by the Asolo Proseccos that all showed nice freshness and good complexity.
La Gioiosa, Asolo Prosecco Superiore Millesimato 2023 Brut, 85 points
Purchased grapes. Pleasant notes of citrus, some yellow apples, some flowery notes, rather simple. Light bodied, with medium acidity and some Brut RS, that is probably at the upper limit. Clean, rather simple and good price/quality ratio in this low price range.
Villa Sandi, NV Asolo Prosecco Superiore Extra Brut – Nero, 92 points
From their best purchased fruit from different subzones. 5g RS, 5.5g acidity and 11% alc.
Very expressive, with notes of slightly underripe papaya, some citrus, some green apple, also some salty minerality. Overall it‘s lighter-medium bodied, with very good medium-high acidity and just overall nice balance of freshness, fruit, minerality and a touch of bitterness and salinity. Good length. An excellent Extra Brut. Tasted on two occasions.
Villa Sandi, Asolo Prosecco Superiore DOCG, Brut Diversity Friend, 90 points
From “Biodiversity Friend” certified grapes. Made in classic Prosecco method, soft pressing, temperature-controlled fermentation. 12g RS, 5.5g acidity and 11% alc.
More exotic on the fruit than some of the other wines in the line-up. Notes of lime, mandarin, kumquat, also some ripe apple. There is a little less minerality here, but also notes of very subtle flowers. It‘s lower-medium bodied, with a little more RS (12g) but very nicely balanced by nice medium-high acidity and overall good balance. Medium length. A delicious Asolo Prosecco that would be a crowd-pleaser due to its roundness and approachability.
Tenuta Amadio, Asolo Prosecco Superiore Brut, 91 points
8g RS and 11.5% alc.
Notes of red fruit, slightly underripe strawberry, some vegetal notes too, also some notes of herbs. Medium bodied, with creamy mouthfeel and very nicely integrated RS, making it juicy. Medium-high acidity adding good tension. Pretty long finish with some saltiness. A very good Brut.
Bele Casel, NV Asolo Prosecco Superiore Extra Dry, 89 points
Vineyards closer to the river on hills of Cornuda, with 16g RS, 5.5g acidity and 11% alc.
Notes of freshly cut peach, also some riper citrus and some honey, there are also notes of white flowers. It‘s medium bodied, with recognizable RS that is nicely balanced by pretty high acidity. Overall a creamier mouthfeel and good length. Very nice but slightly on the sweeter side for me.
Montelliana, Millesimato 2023 Asolo Prosecco Superiore Extra Dry, 91 points
From the hill of Montello, with 17g RS and 11% alc.
Notes of watermelon, some citrus, also some herbal notes, there is some mint, and just a touch of candied fruit and spices. Medium bodied, creamy but elegant, with very good medium-high acidity buffering the 17g RS. Pretty long finish. A very pretty Extra Dry that is super balanced and elegant.
Val d‘Oca, Asolo Superiore DOCG, Extra Dry, 90 points
From a cooperative that is producing very good quality, besides 85% Glera there are also 15% other grape varieties. Temperature-controlled fermentations and light maceration. 14g RS and 11.5% alc. Extra dry category with 14g of RS and with therefore decidedly moderate sweetness. Notes of tinned pineapple, some exotic fruit, but there are also dried fruits of e.g. apricots, more fruit, less flowery, pretty rich texture with medium body and medium+ acidity. A medium-long finish. Very good quality.
Leterre, Asolo Prosecco Superiore DOCG Millesimato 2022 Dry, 92 points
With 20g RS, 6g acidity and 11% alc. Temperature-controlled fermentation, second fermentation with traditional Prosecco method.
This is sweeter, in the dry category but so nicely balanced. Notes of ripe fruit, orchard fruit, some honey, cantaloop, also some notes of acacia flowers. Medium+ bodied with a certain richness, but super nicely balanced by medium-high acidity providing some really nice freshness. Good length with just a hint of bitterness on the finish adding complexity. A very nice Asolo Prosecco. Tasted on two occasions.
Progress Country & Wine House
A newer producer in a beautiful location in the Asolo region. Progress is both a winery and a bed & breakfast in a very pretty countryside location. Besides Prosecco, the winery also produces red wines and olive oil.
The five vineyards range over 9 hectares and are mostly planted on clay and rocky soil, besides Glera, there are also Pinot Noir, a little Pinot Meunier and some Recantina (an indigenous red wine grape) as part of the vineyards. The production methods are being converted to organic for both wine and olive-growing in harmony with nature, with zero chemical additives and heavy metals, reducing the use of copper and sulfur-based products. During an interesting visit, we had the chance to taste through a big part of their wine selection, that is overall impressive. The winery produces a total of 120’000 bottles a year.
The Col d’Acelum line is from vineyards in the Colli Asolani, always 100% Glera and is made as Extra Brut, Brut and Extra Dry.
Progress, Col d‘Acelum Asolo Prosecco Superiore Extra Brut, 89 points
5g RS, 11.5% alc.
Beautiful perfume, floral notes, some citrus, some exotic fruit, also some spices. It‘s lighter-medium bodied, with nicely integrated bubbles and medium-high acidity leaving an overall impression of freshness. Good length. A very pretty Extra Brut.
Progress, Col d‘Acelum Asolo Prosecco Superiore Brut, 90 points
8g RS and 11.5% alc.
Similar notes to the Extra Brut, with some extra saltiness and tension, despite the higher RS. There is extra roundness and drinkability. Very good Brut.
Progress, Col d‘Acelum Asolo Prosecco Superiore Extra Dry, 86 points
15g RS and 11.5% alc.
Slightly richer than both the Brut and Extra Brut, there is some extra creaminess, but loosing some of the tension and saltiness. This seems to be the customer‘s favorite. It‘s more crowd-pleasing but a little less serious and fresh than both of the others.
The Col del Sol line is produced in the long Charmat method (6 months) foreseeing a longer time on the lees and addition of liquor d’expédition after re-fermentation. The wines we tasted included also a small addition of Pinot Noir, besides the Glera grapes.
Progress, Col del Sol Asolo Prosecco Superiore Extra Brut, 92 points
Glera, with the addition of some 8% Pinot Noir (extended Charmat method for 5-6 months). 5g RS and 11.5% alc.
Slighty darker in color. Very perfumed, with notes of citrus, some pears, also some salty notes too, a touch of autolytic notes (brioche, yeast), but also some red berries. It‘s salty too, has medium body and an almost creamy mouthfeel, medium high acidity that is cutting through it. Good length. A nicely complex Asolo Prosecco with a little extra complexity and creaminess.
Progress, Col del Sol Asolo Prosecco Superiore Brut, 91 points
8g RS and 11.5% alc.
Again similar to the Extra Brut, but an extra level or creaminess through the higher dosage. I do like the tension a little better in the Extra brut here. Still a very good Brut with an extra level of complexity (like red berries, some red pear).
Progress, Col del Sol Asolo Prosecco Superiore Extra Dry, 90 points
15g RS and 11.5% alc.
Pretty rich in the context of Prosecco, also through the addition of Pinot Noir and the longer Charmat. Still balanced and beautifully perfumed, maybe the most aging potential, but lost a little bit of the saltiness and mineral tension through higher RS. Still a very good Extra Dry.
Progress, Cento Orrizonti Recantina Asolo Montello DOC 2021, 85 points
Second vintage, 100% Recantina, one year in barrel and 18 months in barrique.
Pretty dark ruby slightly garnet color. Quite oaky at the moment, but there is also some nice cherry fruit, some darker plum, some spices, but also some darker chocolate. The oak is a little dominant at the moment. It‘s medium+ bodied, with some medium+ acidity and some medium tannin. Medium length. A little heavy on the oak, I am not sure this will integrate.
Progress, Cento Orrizonti Recantina Asolo Montello DOC 2020, 89 points
First vintage, 100% Recantina, in stainless steel for one year and 18 months in barrique.
Pretty nice deeper ruby color with some garnet. Very perfumed, with flowery notes, some orange zest, also some graphite, cedar wood, some tobacco. Medium+ bodied, with high acidity and some lower-medium tannin adding grip. Pretty good finish. A fresh, pretty expression of this. I like it much better than 2021.
Progress, Cento Orrizonti Recantina Asolo Montello DOC 2022, 91 points
Barrel sample, it was fermenting in wood, then tulip and then barrique.
Deep ruby color. Nicely perfumed, with notes of darker fruit, some orange zest, floral notes to, also some savory spices, there is also some cedar wood and some graphite. It‘s medium-full bodied, with pretty high acidity and some medium+ tannin adding grip and structure. Long finish with good freshness. An excellent Recantina and a good indication for the potential of this grape.
Tenuta Baron
Tenuta Baron is the brainchild of Domenico Baron, who bought the beautiful Peschicini Villa in Fonte in the 1970ies and has since renovated both the building, but also built a winery and underground cellar into the hill that guarantees constant temperatures for winemaking. The estate is surrounded by old olive trees and 10 ha of vines. Today, Domenico Baron’s children and wife together with the charismatic winemaker Andrea Sbrissa are responsible for the winery. We found wines that were full of character and beautiful sense of place.
Tenuta Baron, Asolo Prosecco Superiore Extra Brut, 87 points
< 1g RS, 5.4g acidity, 11.9% alc.
Notes of citrus, some green apple, saline notes, some lighter bodied, tenser expression, with pretty high acidity and medium length. Solid and fresh with very nice purity. All Glera.
Tenuta Baron, Asolo Prosecco Superiore Brut, 90 points
6.5g RS, 5.6g acidity, 11.6% alc. 100% Glera.
Notes of orchard fruit, slightly underripe green apples, some salty notes, also some citrus. It’s lighter+ bodied, with some additional texture and a touch more roundness. Good length. A good, rather dry, tense, slightly salty Brut.
Tenuta Baron, Asolo Prosecco Superiore Extra Dry, 91 points
14g RS, 5.35g acidity, 11.8% alc., 90% Glera, 10% Perera/Bianchetta.
Yellow golden apple, really nice saltiness too, some pear, a touch of flowery notes. Lighter-medium bodied, with some pretty high acidity. Good finish. Really nicely balanced Extra Dry. Some of the very best Extra Dry of all the tastings.
Tenuta Baron, Rosè delle Stelle Brut, 91 points
Raboso Piave, Verduzzo Trevigniano and Merlot grape, Saignée method (3 hours on skin).
8g RS, 8-8.5g acidity, normal is about 5.5 for Glera, but around 12g for Raboso.
Due to the high acidity, this Rosé has an electric tension, but was also slightly polarizing in the tasting group. Raspberry, red cherries, flowery notes, watermelon, some citrus, also some orange zest. Lighter-medium body with high acidity that is nicely balanced with just a touch of perceivable RS, good length with superb tension. Lovely. I love the interplay of high acidity and fruit.
Tenuta Baron, Poesia Manzoni Bianco 2023, IGT Marca Trevigiana, 90 points
Still white wine from 100% Incrocio Manzoni. Notes of citrus, some herbal notes, white flowers, also some wet stones. Medium bodied, with medium-high acidity and good length. Really nice, almost an alpine style of white wine.
Tenuta Baron, Chardonnay Corteccia 2022, Veneto IGT, 88 points
Notes of exotic fruit, some minerals, also almonds. Medium+ bodied, with medium+ acidity and a touch of phenolic bitterness, probably due to the longer maceration. Good finish.
Tenuta Baron, Baronico Cabernet Sauvignon 2021, Montello e Colli Asolani DOC, 88 points
No oak. Darker berries, some pepper, tobacco leaf, also some red berries. Medium-bodied, with medium-high acidity and some medium tannin. Very fresh and unusual texture for Cabernet Sauvignon due to the lack of oak. Nice.
Tenuta Baron, Solomerlot IGT Marca Trevigiana 2021, 90 points
From a single vineyard “Casa Rosa” planted 1971. Long maceration of 120 days, 15 months in French barrique and tonneaux.
Shiny ruby color. Super fresh, with appealing perfume of red berries, some red plum, tobacco, some flowery notes, too. Medium+ bodied, with medium-high acidity and some medium tannin that is very silky. Good length and excellent freshness on the finish. A lovely fresh Merlot.
Tenuta Baron, Conàmore Shiraz-Merlot 2017, 93 points
From different plots, longer maceration (up to 100 days), 16 months in French oak, 12 months in bottle.
Super aromatic, with notes of menthol, anise seeds, mint, pepper, pure red berries, a touch of savory, too. Medium-full bodied, super elegant, with medium-high acidity and some medium- tannin. Long finish. A really pretty Syrah-blend, almost like a Côte-Rôtie with an Italian soul.
Giusti, Asolo Prosecco Superiore DOCG, Extra Dry, 92 points
Temperature-controlled fermentation and refermentation, soft pressing, 15g RS, 5.8g acidity and 11.5% alc.
This is Extra Dry, meaning with more than 12g of RS (in this case 15g). It’s really nicely balanced and fresh, with notes of nectarines, some golden apples, but also some exotic fruit, just overall very pure, less flowery than some of the other examples, but there is also more richness with a medium body, some medium-high acidity perfectly buffering the RS. With some air, there is a very pretty note of green apples showing up. Good length. A very pretty Extra Dry Asolo Prosecco.
Bresolin, Rissieri (NV), Asolo Prosecco Superiore DOCG, 92 points
Grapes: 100% Glera. 11.5 % vol. Alcohol. 10 g/l residual sugar.
The winery, which is run according to organic principles and has 17 hectares of vineyards, produces 60,000 bottles a year and cultivates mainly Glera, but also Recantina, Cabernet Sauvignon, Merlot and Pinot Bianco. The wines all bear the name of a member of the family. Rissieri is one of the winery success stories.
Pale, bright straw yellow, green reflections and elegant, persistent mousse. Inviting, very fresh, elegant and accessible nose with complex, pure and delicious aromas of lime, grapefruit, acacia flowers, hints of pineapple, crisp apple and peach. Full-bodied, balanced, juicy, polished palate with beautiful, crisp fruit, a very good, elegant structure and a radiant core, with a pleasant mousse and a long-lasting, subtly salty finish.
Leterre, Asolo Prosecco Superiore DOCG Millesimato 2022 Dry, 92 points
With 20g RS, 6g acidity and 11% alc. Temperature-controlled fermentation, second fermentation with traditional Prosecco method.
This is sweeter, in the dry category but so nicely balanced. Notes of ripe fruit, orchard fruit, some honey, cantaloop, also some notes of acacia flowers. Medium+ bodied with a certain richness, but super nicely balanced by medium-high acidity providing some really nice freshness. Good length with just a hint of bitterness on the finish adding complexity. A very nice Asolo Prosecco. Tasted on two occasions.
Author: Markus Kumschick, WSET III
June 2024