DOCG Asolo Prosecco

View of the Colli Asolani

DOC (Controlled designation of origin) and DOCG (Controlled and guaranteed designation of origin) are Italian quality assurance labels for food and wine products, designed to indicate to the consumer the specific origin of a product and ensure, at the same time, its quality excellence. In order to be labelled DOC or DOCG, a wine needs to be produced within the specified region, using defined methods, and satisfy high quality standards set by a strict product specification.
The area “Montello e Colli Asolani” has been awarded the DOC appellation in 1977. In 2009, a year of great change, regulations were revised and Prosecco was awarded with the DOCG designation. This new regulation stated that the name Prosecco was no longer the name of a grape variety but that of a specific, limited region where this wine could be produced. Prior to bottling, DOC and DOCG Prosecco wines are analysed and tasted by government-licensed personnel and before their release a numbered governmental seal is applied across the cork to prevent further manipulation.
The birth of the “DOCG Colli Asolani/Asolo Prosecco” appellation represented a guarantee for the consumers and an award to the constant commitment of vintners and winemakers.

The “DOCG Colli Asolani/Asolo Prosecco” area is a sub-area of the DOC Treviso Prosecco that stretches from San Zenone degli Ezzelini to Nevesa della Battaglia, encompassing the panoramic hills of Asolo and Montello. This area is fertile and particularly suited to quality wine-growing thanks to its favourable microclimate and soil texture.

The product specification for “DOCG Colli Asolani/Asolo Prosecco” dictates strict requirements that must be fulfilled, including:
– a density of 3,000 vines per hectare (for the newly planted vineyards)
– a maximum yield of 120 kg/ha
– a total alcoholic strength of 11% by volume min. (for “Spumante” types)
– a total acidity of 5g/l minimum (for “Spumante” types)
– a minimum dry extract of 16 g /l (for “Spumante” types)

The strictness of these requirements, first of all the low yield per hectare, results in a limited production (last year about 1,300,000 bottles were produced in the whole area) that plays, however, an important role in the range of Italian food excellences. The historic, artistic and cultural background of the area adds even more charm to a niche production that is expression, with its distinctive aromas and flavours, of its unique terroir of origin.

Map of the Montello and Colli Asolani