L’ARDITO - ASOLO PROSECCO SUPERIORE DOCG EXTRA BRUT

This prosecco comes from pure glera grapes grown on a hillside vineyard among a woody area. 

The production does not exceed 7000 bottles. Produced only in DOCG Asolo area, this new version of Prosecco meets the request for a fresher wine, obtained by a sugar residue not higher than 3,5 gr/l.

The wine is characterized by persistent aromas of citrus fruits (lime) and some notes of acacia flowers together with a pronounced minerality. The taste is perfectly dry and reveals a good body; the sapidity combines itself with the acid structure making the Extra brut prosecco a pleasant and fresh drink. 

The fine perlage ensures a persistent taste clean on the palate. Very good as aperitif, this wine goes well with seafood dishes and delicate white meat recipes.

SUGAR RESIDUE (per 1L) 3,5gr

ASOLO PROSECCO SUPERIORE DOCG BRUT

It’s the more modern Prosecco and it has had an international success. 

It is characterized by light aromas of citrus fruits and some notes of acacia flowers together with a nice taste of bread crust. 

Its fine perlage ensures a persistent taste clean on the palate, making this the sparkling wine par excellence. Best served at 6-8° C, this wine goes well with simple and elaborate fish and vegetables appetizers, seafood first courses and baked fish or it could be enjoyed throughout the entire meal.

SUGAR RESIDUE (per 1L) 6,5gr

ASOLO PROSECCO SUPERIORE DOCG DRY MILLESIMATO

It displays straw yellow colour with fine perlage and an intense aroma of ripe fruits. 

Fresh and slightly sweetish to the palate, it is excellent at the end of the meal, with dry pastries, spoon desserts and typical Christmas cakes.

SUGAR RESIDUE (per 1L) 24gr

ASOLO PROSECCO SUPERIORE DOCG EXTRA DRY

This is the classic Prosecco, the version which combines the vine variety’s aromatic quality with the exalted sapidity of its bubbles. 

Its colour is bright straw-yellow and the perlage is very fine. Its aromatic quality is fresh and rich of ripe fruits aromas which fade into floreal bouquet. In the mouth it is soft, but at the same time dry, thanks to its good acidity. 

Excellent as aperitif, it’s ideally served at 6-8° C, with vegetable and seafood soups, pasta with delicate sauces, fresh cheese and white meats and vegetables appetizers, seafood first courses and baked fish or it could be enjoyed throughout the entire meal.

SUGAR RESIDUE (per 1L) 16gr