Asolo Prosecco Superiore DOCG Brut

Villa Sandi's Asolo Prosecco Superiore originates from the Asolo DOCG zone, a limestone-rich plateau in the Veneto foothills north of Treviso, where morning mists and afternoon sun exposure create ideal ripening conditions for Glera. The estate has farmed these slopes since the 1960s, building reputation on site-specific terroir expression rather than volume.

Production follows Charmat method (tank fermentation under pressure), a technique that preserves the delicate floral and stone-fruit aromatics characteristic of cool-climate Glera. The wine undergoes secondary fermentation in sealed steel tanks, typically 30–45 days, before tirage (bottling under CO₂ pressure).

Brut dosage (residual sugar under 12 g/L) allows acidity and mineral structure to dominate.

Asolo's limestone bedrock imparts a saline, chalky finish absent in lower-altitude Prosecco Valdobbiadene.

Drink 2024–2026 for peak freshness; serve at 6–8°C.