Winery & Vintage Info
D.O.C.G. ‘Asolo Prosecco’ area lies in the Veneto region, north of Venice, in the province of Treviso in the Montello and Colli Asolani hills at the foot of the Dolomites.
The finest vineyard sites lie on the southern side of the hills, on sunny south-facing slopes whose gentle gradient and loose soils offer excellent drainage. This area is characterised by mild springs, warm summers and mild autumns. The grapes are grown in our estates according to the guidelines provided by the certification Biodiversity Friend.
Whole grapes are put into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled temperature tanks where it remains until it is used for the production of the sparkling wine.
The must with added yeast cultures selected by La Gioiosa is then put into vessels where fermentation takes place at a controlled temperature of 15-16°C to enhance all the harvest fragrances. Upon reaching the required alcohol and sugar content fermentation is stopped by refrigeration. After a short settling period the sparkling wine is ready for bottling.
Excellent as an aperitif. It goes well with fish marinated with delicate aromatic herbs and herb-based first courses.
