Winery Dal BelloAsolo Prosecco Superiore Millesimato
Sparkling wine
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Asolo Prosecco Superiore Millesimato from the Winery Dal Bello
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Asolo Prosecco Superiore Millesimato of Winery Dal Bello in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Asolo Prosecco Superiore Millesimato
Pairings that work perfectly with Asolo Prosecco Superiore Millesimato
Original food and wine pairings with Asolo Prosecco Superiore Millesimato
The Asolo Prosecco Superiore Millesimato of Winery Dal Bello matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of pageot, magic cake cheese quiche or gougèress.
Details and technical informations about Winery Dal Bello's Asolo Prosecco Superiore Millesimato.
Discover the grape variety: Velika
Intraspecific crossing between the Beirut date palm or bolgar and the Alphonse Lavallée obtained in Bulgaria in 1987 by Ivan Todorov. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Asolo Prosecco Superiore Millesimato from Winery Dal Bello are 2016, 2014, 2017
Informations about the Winery Dal Bello
The Winery Dal Bello is one of of the world's greatest estates. It offers 40 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
