Montelvini’s Prosecco Asolo Superiore Extra Dry is produced using the Martinotti-Charmat method, which involves a prolonged secondary fermentation in temperature-controlled tanks, allowing the wine to develop a fine, persistent perlage whilst preserving the freshness and aromatic characteristics of the Glera grape variety.
This Prosecco has a brilliant straw-yellow colour and an elegant perlage. On the nose, it offers a bouquet of fresh, floral aromas, with hints of wisteria and acacia blossoms, followed by fruity notes of green apple, pear and citrus. On the palate, it is smooth, creamy and harmonious, with a slight sweetness that balances perfectly with the lively acidity.
Thanks to its versatile character and pleasant smoothness, Prosecco Asolo Superiore Extra Dry is an excellent aperitif and pairs beautifully with light starters, cured meats, fish or vegetable dishes, and goes perfectly with ethnic cuisine, such as sushi.
To fully appreciate its style, this wine should be served at a temperature of 8–10°C.
