Asolo Prosecco DOCG

Asolo Prosecco DOCG was created in 2009 as part of the major Prosecco appellation restructuring that simultaneously: renamed the grape from Prosecco to Glera; unified the various Prosecco IGTs into a single broad Prosecco DOC across nine provinces; elevated the historic Conegliano Valdobbiadene hillside zone to DOCG status; and created a second hillside DOCG, originally called Colli Asolani Prosecco DOCG, covering the steep hillside zone around the medieval town of Asolo. In 2014, the appellation was renamed Asolo Prosecco DOCG to better leverage the international recognition of the town name and to align with the parallel structure of Conegliano Valdobbiadene Prosecco Superiore DOCG. The 2009 creation reflected long producer advocacy for separating the higher-quality hillside production around Asolo from the broader flatland Prosecco DOC, while the 2014 rename simplified consumer recognition.

• Created 2009 as Colli Asolani Prosecco DOCG, alongside the broader Prosecco DOC restructuring and Glera renaming
• Renamed Asolo Prosecco DOCG in 2014 to leverage international recognition of the medieval town name
• One of two hillside Prosecco DOCG zones (alongside Conegliano Valdobbiadene Prosecco Superiore DOCG)
• Reflects long producer advocacy for separating higher-quality hillside production from the broader Prosecco DOC

Asolo Prosecco DOCG occupies the Colli Asolani, a chain of hillside ridges south of the Dolomites in central Treviso province, with elevations ranging from approximately 150 to 500 metres above sea level. The medieval town of Asolo, often called 'the pearl of Treviso' for its panoramic views and Renaissance heritage, sits at the geographic and cultural heart of the appellation. Soils are dominated by morainic gravel-clay deposits from Pleistocene glaciation, with pockets of clay-marl and limestone in higher-elevation sites. The climate is continental with strong diurnal temperature variation: warm summer days are tempered by cool air descending from the Pre-Alps to the north, preserving the acidity essential to Glera's freshness. The cooler micro-climate compared to the broader Prosecco DOC flatlands, combined with the higher elevations and well-drained morainic soils, produces a more structured and mineral-driven Glera profile that distinguishes Asolo from both the broader Prosecco DOC and the UNESCO-listed Conegliano Valdobbiadene hillsides.

• Colli Asolani hillside chain in central Treviso province; elevations 150-500 metres; south of Dolomites and Pre-Alps
• Medieval town of Asolo ('pearl of Treviso') at the geographic and cultural heart of the appellation
• Soils: morainic gravel-clay (Pleistocene glaciation) + clay-marl + limestone pockets at higher elevations
• Continental climate with strong diurnal variation; Pre-Alpine cool air preserves acidity; cooler than Prosecco DOC flatlands, distinct from Conegliano Valdobbiadene hogbacks

Asolo Prosecco DOCG requires a minimum of 85% Glera in the blend, with up to 15% permitted from Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga, Chardonnay, Pinot Bianco, Pinot Grigio, and Pinot Nero vinified white. Yields are capped at 12 tonnes per hectare (vs 13.5 t/ha in Conegliano Valdobbiadene DOCG and 18 t/ha in Prosecco DOC), the tightest yield restriction in the Prosecco family. Production primarily follows the Charmat (Martinotti) tank method that preserves Glera's delicate primary aromatics. Both Spumante (fully sparkling, 3+ atmospheres) and Frizzante (lightly sparkling, ~2.5 atmospheres) styles are permitted, with Spumante dominating commercial production. The Superiore designation requires minimum 11% ABV and may be applied to higher-quality bottlings; producers also bottle 'Vigna' (single-vineyard) wines from named sites within the DOCG. Dosage range follows the broader Prosecco system: Brut Nature, Extra Brut, Brut, Extra Dry, Dry, with Brut and Extra Dry dominating modern style.

• Minimum 85% Glera; up to 15% Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga, Chardonnay, Pinot Bianco, Pinot Grigio, Pinot Nero (white-vinified)
• Yields capped at 12 t/ha (tightest in the Prosecco family; vs 13.5 t/ha Conegliano Valdobbiadene, 18 t/ha Prosecco DOC)
• Charmat (Martinotti) tank method dominates; both Spumante (3+ atm) and Frizzante (~2.5 atm) styles permitted
• Superiore designation requires minimum 11% ABV; 'Vigna' single-vineyard bottlings permitted from named sites

Asolo Prosecco DOCG production is concentrated among quality-focused estates that often work both DOCG and broader Prosecco DOC. Bele Casel (founded 1979 in Caerano di San Marco) is a benchmark producer with respected DOCG bottlings including the single-vineyard Asolo Prosecco Superiore Brut and 'Col Fondo' bottle-refermented expressions. Bellussera, a smaller artisan producer, focuses exclusively on Asolo DOCG. Montelvini (founded 1881) is a larger commercial producer with significant Asolo DOCG production alongside their broader Prosecco DOC range. Other respected producers include Cirotto, Case Paolin, and Vetoraz (better known for Conegliano Valdobbiadene but also producing Asolo). The Consorzio di Tutela del Vino Asolo Prosecco DOCG oversees production rules and market promotion. Production is approximately 12 to 15 million bottles annually, representing a small but premium fraction of the overall Prosecco category.

• Bele Casel (Caerano di San Marco, founded 1979): benchmark with single-vineyard Asolo Superiore Brut and 'Col Fondo' bottle-refermented expressions
• Bellussera: smaller artisan producer exclusively focused on Asolo DOCG
• Montelvini (founded 1881): larger commercial producer with significant Asolo DOCG production alongside broader Prosecco DOC range
• Other producers: Cirotto, Case Paolin, Vetoraz (also Conegliano Valdobbiadene)

Asolo Prosecco DOCG shows a more structured and savoury Glera profile than the broader Prosecco DOC, with greater textural weight and mineral depth from the higher elevations and morainic soils. Aromatically, expect white peach, golden apple, pear, acacia blossom, white flowers, and (in cooler vintages and higher-elevation sites) green-herbal and chalky-mineral notes. The palate is medium-bodied for a Prosecco, with crisp acidity, a fine persistent perlage, and a slightly more savoury, longer finish than the broader DOC. Alcohol typically runs 11.0 to 12.0% ABV. Service: drink within 1-2 years of bottling; serve chilled (6-8°C) in a tulip or white wine glass. Pairings include cicchetti and Venetian seafood antipasti, prosciutto with melon, risotto with asparagus, sushi and sashimi, fritto misto di pesce, and the regional radicchio rosso di Treviso preparations. Asolo's slightly more savoury profile suits more substantial food pairings than entry-level Prosecco DOC.

• Aromatics: white peach, golden apple, pear, acacia blossom, white flowers; greater textural weight and mineral depth than broader Prosecco DOC
• Palate: medium-bodied for Prosecco; crisp acidity, fine persistent perlage, slightly more savoury and longer finish
• Alcohol typically 11.0-12.0% ABV; drink within 1-2 years of bottling; serve chilled (6-8°C) in tulip glass
• Pairings: cicchetti, prosciutto with melon, risotto with asparagus, sushi, fritto misto, radicchio rosso di Treviso preparations