Prosecco Asolo

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Location of the Province of Treviso
In the Asolo wine region

Prosecco Asolo (also: Colli Asolani-Prosecco or Asolo-Prosecco ) is an Italian wine that has had a "controlled and guaranteed designation of origin " ( Denominazione di Origine Controllata e Garantita - DOCG) since 2009 . The vines used to make wine must be grown in the Asolo area ( Treviso province , Veneto region ). The vinification and bottling must be made in this area. Produced both sparkling wines ( " spumante ") and sparkling wines ( " frizzante ") and whites ( still wines ). The last changes to the regulations were made on March 7, 2014.

Growing area

The following municipalities are authorized to produce DOCG wine: Asolo , Caerano S. Marco , Cavaso del Tomba , Crocetta del Montello , Fonte , Giavera del Montello , Maser , Montebelluna , Nervesa della Battaglia , Pieve del Grappa , Pederobba , Possagno , S Zenone degli Ezzelini and Volpago del Montello .

In 2017, 92,799 hl of DOCG wine were produced.

generation

The main grape varieties that may be used are Glera (85–100%) and a maximum of 0–15% Verdiso , Bianchetta trevigiana , Perera and Glera Lunga (individually or together).

description

According to the denomination (excerpt):

Colli Asolani-Prosecco or Asolo-Prosecco

  • Color : more or less intense straw yellow
  • Odor : characteristically fruity
  • Taste : from dry to sweet, round, characteristic
  • Alcohol content : at least 10.5% vol.
  • Acidity : at least 5 g / l
  • Dry extract : at least 16 g / l

Colli Asolani-Prosecco or Asolo-Prosecco Spumante Superiore

  • Perlage : persistent
  • Color : more or less intense straw yellow, radiant
  • Smell : pleasant and characteristically fruity
  • Taste : from dry to sweet, full-bodied, pleasantly fruity, characteristic
  • Alcohol content : at least 11.0% vol.
  • Acidity : at least 5 g / l
  • Dry extract : at least 16 g / l

Colli Asolani-Prosecco or Asolo-Prosecco Frizzante

  • Perlage : with formation of bubbles
  • Color : more or less intense straw yellow, radiant
  • Smell : pleasant and characteristically fruity
  • Taste : from dry to sweet, fruity, characteristic
  • Alcohol content : at least 10.5% vol.
  • Acidity : at least 5 g / l
  • Dry extract : at least 16 g / l
  • With traditional bottle fermentation, a slight cloudiness may appear. In this case it is imperative to mark with the words “rifermentazione in bottiglia” (German: second fermentation in the bottle ). The requirements for smell, taste and total acidity are then as follows:
* Smell : pleasant and characteristically fruity with a hint of bread crust and yeast
* Taste : dry, tangy, fruity, with a hint of bread crust and yeast
* Acidity : min 4.0 g / l

Individual evidence

  1. a b c Disciplinare di Produzione della Denominazione di Origine Controllata (production regulations and description). (PDF) In: ismeamercati.it. November 27, 2017, accessed July 21, 2018 (Italian).
  2. Viticulture in figures 2018. (PDF) In: VQPRD d'Italia 2018. federdoc.com, accessed on July 10, 2019 (Italian).

literature

Web links