Prosecco Superiore Asolo Andreola 'Akelum' Extra Dry

Prosecco Superiore Asolo Andreola 'Akelum' Extra Dry

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Andreola

Prosecco Superiore Asolo Andreola 'Akelum' Extra Dry

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Prosecco Superiore Asolo Andreola 'Akelum' Extra Dry

Andreola
was €14.50 Special Price €8.90 - 39%
Availability: In stock
SKU
00003270
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Andreola's Prosecco Superiore Asolo 'Akelum' Extra Dry is vinified without the skins, with gentle pressing. Static decantation and temperature-controlled fermentation follow. It is made into a sparkling wine in large autoclaves using the Charmat method, with a 30-40 day secondary fermentation and a 1-3 month maturation period.

Tipo di vino
Type of wine Spumante
Specifications Prosecco Superiore DOCG
Body Thin
Region VENETO
Il Vino in sintesi

In summary

Wine list: Prosecco
Grape varieties: Glera 100%
Dosage: Extra Dry
Alcohol Degree: 11,50%
Country: ITALY
Production area: TREVISO
Year: NON VINTAGE
Format: Bottle 75 cl
Premi e riconoscimenti del vino

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 9080/100
Come gustare il vino

How to taste it

When to drink it: 0-2 years
Serving Temperature: 6-8 °C
Recommended glass: Ballon flute (bubbles) Ballon flute (bolle)
Recommended pairings:

Visual tasting

Bright, straw yellow in colour with light greenish reflections, quite fine and persistent perlage.

Olfactory tasting

Intense, quite complex, with aromatic notes of pear, apple, citrus, and floral notes on the finish. Quite refined.

Taste tasting

Dry, quite warm, quite soft, fresh, and quite savory. Tonic and refreshing.

What to pair wine with Prosecco Superiore Asolo Andreola 'Akelum' Extra Dry

Andreola Prosecco Superiore Asolo ''Akelum'' Extra Dry is ideal as an aperitif, excellent with appetizers, and goes very well with any dish, even fish-based ones.

Contains sulfites.

Andreola's Prosecco Superiore Asolo ''Akelum'' Extra Dry owes its name to the Latin origin of Asolo, which the Romans called Acelum, and to the Indo-European root kelum, meaning 'sharp place,' indicating the hilly nature of the area and in particular the hill on which the Rocca d'Asolo stands. It is produced with 100% Glera grapes grown at 250 meters above sea level on clayey soils with a sandstone subsoil. The vines are trained using a modified capuchin training system. Harvest takes place between September and October. Vinification is done without the skins with soft pressing. Static decantation and temperature-controlled fermentation take place. The sparkling process takes place in large autoclaves using the Charmat method, with a 30-40 day secondary fermentation and aging for 1-3 months.

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