Grape Growing

Harvesting time

The vineyards owned by the company “Società Agricola Colli Asolani” extend over about 40 hectares between the gentle slopes of the hills in Cornuda and the plains at the foot of the “Colli Asolani”.

The great majority of them are growing Glera, the grape variety from which DOC and DOCG Prosecco are made. The remaining 5 hectares are cultivated with black grape varieties, mainly Merlot and Cabernet, used for the production of sparkling rosé wines. The oldest vineyard, planted on the hill of the Cornuda estate in 1948, is dedicated to the growing of local varieties such as Bianchetta Trevigiana, Perera and Boschera: ancient clones that, added to the finest selection of Glera grapes, enrich the DOCG Prosecco with peculiar fruity flavours.

For the production of DOC Prosecco, Glera vines are generally planted at a density of 2,400 plants per hectare and have an average yield of 18 tons per hectare. The “DOCG Asolo” product specification dictates, on the other hand, a density of 3,000 vines per hectare and a yield of only 12 tons per hectare.

The great potential of the district of Asolo for quality wine growing is enhanced by the Bedin family through the expertise of skilled hands and the use of proper growing techniques. In the company’s vineyards , the vines are espaliered – supported by wooden stakes at the head of each row and by iron wires along their length – trained with the Sylvoz system and hand-pruned.

The harvest time varies depending on the grape varieties and their different ripeness parameters. Generally speaking, black grape varieties used in the production of sparkling rosé wines are harvested early. Glera grapes for the production of Prosecco are usually harvested between August and September, depending also on vineyards location and altitude.