Asolo Prosecco: El vino es cultura
Su población es inferior a 9.000 habitantes, sin embargo, el nombre de Asolo ha sido renombrado durante siglos. Fundado en la época romana, el pueblo se desarrolló durante la Edad Media, cuando se construyó la fortaleza, que aún hoy es un símbolo de la zona.
Its population is less than 9,000, yet the name Asolo has been renowned for centuries. Founded in Roman times, the village developed during the Middle Ages, when the fortress, still a symbol of the area, was built. In the 14th century, it became part of the territories annexed by the Serenissima Republic of Venice and established itself as a place of excellent viticulture: suffice it to say that the wines produced on the Asolo hills were taxed a third more than others, because they were considered of the highest quality.
Today, the town, still rich in art and history, is included in the list of the Most Beautiful Villages in Italy and has been a candidate for UNESCO World Heritage Site status since 2020. Furthermore, this year, the Monte Grappa area, which includes it, was included among the Biosphere Reserves under the UNESCO Man and Biosphere program, and Asolo has applied to be the Italian Capital of Culture for 2024.
The wines produced here have maintained their timeless excellence: deeply rooted in the region, they express a wealth of centuries-old traditions and ancient knowledge in a glass. Consumers have taken notice, as in 2020, Asolo Prosecco rose to fourth place among Italian sparkling wine appellations.
The vineyards surrounding Asolo are steep, sometimes inaccessible, yields are low, and harvesting is done entirely by hand. This is why it's called heroic viticulture, a practice that requires tenacity, ingenuity, and patience to reap the fruits of the land. In this land, rich in forests and biodiversity, the native Treviso grape, Glera, is grown, which is used to make Asolo Prosecco, protected by DOCG status since 2009 and produced in over 21 million bottles.
Asolo's sparkling wines are elegant, with a pleasant freshness and a distinct savory character; they have floral, citrus, and fruity aromas, with notes of lemon, citron, honey, and ripe apple. Perfect for toasts and refined dinners, they're a must-try with delicate dishes, such as vegetable risottos, steamed shellfish, baked white fish, and vegetable and fruit salads, especially the Extra Brut version (Asolo was the first Prosecco appellation to introduce this drier style). Want to be daring with pairings? Uncork a bottle of Asolo Prosecco during brunch.