Asolo Prosecco Colfòndo #NewFactSheets
Asolo Prosecco DOCG
Production area: Maser
Grape variety: Glera
Vineyard: sloped, 145 meters a.s.l.
Training system: Guyot
Yield: 100 quintals per hectare
Harvest: early, picked by hand
Vinification: the grapes are soft-pressed with a pneumatic press followed by static racking of the must and temperature-controlled fermentation (18-20° C.) with cultured yeast; the wine is then aged on its lees in stainless-steel vats for 3 months.
Secondary fermentation: the traditional method employed in the hills of Treviso for many generations
Fermentation time: roughly 20 days; when fermentation is complete, the lees remain in the sediment.
The gentle, fine bubbles and persistent fizziness are the elegant hallmarks of this wine.
Pressure: 2.5 atmospheres
Acidity: 6.3 g/l
Residual sugar: less than 3 g/l
Extremely low total SO2: 30-40 mg/l
Serving temperature: 10-12° C.
Carefully decant this wine into a carafe or decanter and avoid uncessary movement so as to eliminate the light sediment. You can also gently turn the wine upside down so as to make it cloudy.