Prosecco Superiore Extra Dry Asolo 'Col d'Acelum' Tenuta d'Asolo Progress

according to the Charmat or Martinotti Method, with the sparkling base placed in a steel autoclave and added with sugars and yeasts for the second fermentation that will produce the carbon dioxide. The wine is finally bottled under isobaric conditions with a residual sugar corresponding to the Extra Dry category.

Tenuta d’Asolo Progress Prosecco Superiore Asolo ‘Col d’Acelum’ Extra Dry is pale straw yellow in color with brilliant greenish reflections and fine, continuous bubbles. On the nose, aromas of white-fleshed fruit, citrus, and flowers are perceived, combined with mineral hints. Flavorful, smooth, and with great freshness on the palate, it has a very restrained sweetness and a characteristic aromatic finish that recalls the notes perceived on the nose.

according to the Charmat or Martinotti Method, with the sparkling base placed in a steel autoclave and added with sugars and yeasts for the second fermentation that will produce the carbon dioxide. The wine is finally bottled under isobaric conditions with a residual sugar corresponding to the Extra Dry category.

Tenuta d’Asolo Progress Prosecco Superiore Asolo ‘Col d’Acelum’ Extra Dry is pale straw yellow in color with brilliant greenish reflections and fine, continuous bubbles. On the nose, aromas of white-fleshed fruit, citrus, and flowers are perceived, combined with mineral hints. Flavorful, smooth, and with great freshness on the palate, it has a very restrained sweetness and a characteristic aromatic finish that recalls the notes perceived on the nose.