DOCG ASOLO PROSECCO SUPERIORE
Since 1978 Loredan Gasparini has been offering an Asolo Prosecco Superiore that is considered high in quality, not just because of its DOCG appellation, but also because of its winemaking process and its commitment to fundamental values.
We seek to ensure a standard of quality that is very high, which allows the wine to obtain a Superior level. Some requirements that we feel are important to reach a high quality standard, which therefore helps distinguish our Asolo Prosecco as an authentic expression of our terroir and our values are: grapes solely sourced from our estate vineyards, produced with sustainable farming methods from an iron-rich soil called “Ferreto”, native yeasts fermentation, selected from our grapes. Slow and low temperature fermentation, to preserve the elegance. All this adds up to Superior quality!
18.00 €
79.19 EXTRA BRUT
44 MONTH DISGORGEMENTE
A 2019 vintage Metodo Classico, created to celebrate 40 years of producing this wine. It comes from the Giavera del Montello estate, where we harvest grapes capable of producing sparkling wines that are both original and deeply connected to the local terroir. Made from 70% Chardonnay and 30% Pinot Noir, it spends a short time in wood and 44 months on the lees. To best express the essence of our region, we opted for a Dosaggio Zero, with no added sugars.
23.00 € incl. VAT
CUVEE 100.CENTOTTANTA
ASOLO PROSECCO SUPERIORE DOCG
In this original vintage Cuvée, we explored the potential of our finest Glera grapes, where acidity and freshness perfectly balanced a higher sugar dosage.
With a meticulous selection of grapes and 180 days of fermentation, we created an elegant and highly enjoyable Asolo Prosecco DOCG.
15.00 € incl. VAT
METODO CLASSICO
BRUT
18.50 € incl. VAT
TASSO
This selection comes from a small plot of only 0.97 hectares planted in 1980 on the Montello hill (50km north of Venice) in the Prosecco Superiore area. Tasso is our only Glera vineyard that has been planted to touch up (North-South) and thanks to this particular exposure manages to develop a structure and aromas that we do not easily find in other vineyards in our area. The sparkling wine is done with the Martinotti Method very long, at least 180 days of autoclave and always with the use of our indigenous yeasts that allow an extraordinary link between wine and territory
AZIENDA AGRICOLA LOREDAN GASPARINI di Palla Giancarlo - P.IVA 00323030262
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