Stefania & Christopher Episode 2: Asolo Prosecco Superiore
25th March 2021
The Asolo Prosecco Superiore DOCG wine area is the subject of the second episode of the Instagram IGTV live series ‘Food & Fizz’ dedicated to the pairing of sparkling wines and food, presented by Christopher Walkey and Stefania Ruffo.
A wonderful Italian wine area located in the Province of Treviso in the Veneto region, at the foot of Monte Grappa in the high hills to the west of the Piave River, in the shelter of the Dolomites and the Montello highlands. This area covers 2000 hectares and has always been famous for its wines. Nowadays, this includes 18 municipalities producing seven million bottles.
The name Asolo Prosecco comes from the ancient little hamlet of Asolo, an enchanting area that is rich in art and history, historically known as the ‘Garden of Venice’ or the ‘City of a Hundred Horizons’. Founded during Roman times, Asolo developed strongly during the Middle Ages, especially between the 12th and 13th centuries, when the fortress of ‘La Rocca’ was built on the top of the Monte Ricco mountain in order to defend the area, including the little village below. The medieval La Rocca fortress, the area’s major landmark, features on the logo of Asolo Prosecco, as a symbol of Asolo and its territory.
During the 14th century, Asolo and its territory came under the rule of the Serenissima Repubblica di Venezia and during these years, wine production greatly increased. Wines produced here were considered excellent and of such high quality that they were subject to a different level of taxation, a third more than other wines.
Throughout the centuries, Asolo’s unique appeal attracted many great personalities such as Caterina Cornaro, the Queen of Cyprus, born in Venice to a noble family. She married the king of Cyprus and then went into exile in Asolo from 1489. There, she recreated a splendid renaissance court in the Castle, that bears her name to this day, attracting a group of artists and poets to Asolo. Today it is Asolo Prosecco’s task to evoke the timeless grandeur of this marvellous corner of the Veneto Region.
Asolo Prosecco Superiore sparkling wine
Asolo Prosecco Superiore obtained D.O.C.G. status in June 2009. Elegant, refined and of high quality, it is made from the indigenous grape known as ‘Glera’. This is the main grape that has been growing for centuries in this area. According to tradition, it descends directly from the vines grown here by the Romans. Together with Glera, Asolo Prosecco may contain other historic local varieties such as Bianchetta Trevigiana, Verdiso, Perera and Glera Lunga up to a maximum of 15%.
Asolo Prosecco is mellow and well-balanced, with delicate fruit and crisp acidity.
It features aromas of lemon and citron, ripe apples and white flowers. A great freshness and minerality on the palate thanks to its unique soil characterised by red clay, rich in iron.
Asolo Prosecco Superiore live tasting
Montelvini Brut Millesimato 2019
Straw yellow with green nuances. On the nose it offers fruity and floral aromas remiscent of golden apple, acacia flowers and wisteria. Crisp and well-balanced.
Montelvini Extra brut
Pale straw yellow with green hues. Floral nuance of wild spring flowers, distinctive minerality and freshness.
Giusti Wine Extra brut
Pale straw yellow with green reflections. Fruity hints of pear and green apple, white peach. In the mouth, yellow stone fruits such as peach, finish of apple and pear skin.
Giusti Wine Extra dry
Pale straw yellow, it offers notes of golden apple and lemon, wisteria and acacia flowers. Sweet and mellow while maintaining a zesty character.
Asolo Prosecco Superiore food pairing
Ideal as an aperitif, it can be paired with raw fish such as tuna, salmon tartare or first courses such as risotto with casatella trevigiana cheese and red radicchio, crispy casatella trevigiana coated in flour, or pizza with cured ham and cheese. Also, tortelli with lamb ragout, zucchini flowers filled with cheese and anchovies.
Food featured in this episode
Casatella Trevigiana DOP cheese
A local soft cheese produced in the province of Treviso, milky white in colour with a sweet flavour and a slight acidic note.
Once upon a time this cheese was made on small farms in the countryside. For that reason, the origin of this name seems to simply come from the word ‘casa’ that means ‘house’, due to the custom of producing the cheese at home.
In order to guarantee its quality and origin, all the phases of production must be carried out within a specific geographical area.
Wine Educator at Università del Gusto, Wine Writer at Glass of Bubbly. Owner and Founder at Enjoyourwine. Find me on Twitter - @enjoyourwine