Asolo Montello
Styles
Principal grape varieties
Cabernet Franc N. (Cabernet Franc)Pinot Bianco B. (Pinot Blanc)Pinot Grigio (Pinot Gris)Glera Lunga B. (Bela Dinka)Carmenère N. (Carmenere)Merlot N. (Merlot Noir)Chardonnay B. (Chardonnay Blanc)Manzoni Bianco B. (Manzoni Bianco)Bianchetta Trevigiana B. (Albarola)Cabernet Sauvignon N. (Cabernet Sauvignon)
Terroir
Natural factors
- Hills composed of compact conglomerate overlaid by marly-clay or marly-sandy soils of a characteristic red hue.
- Decarbonated soils, with an acidic reaction, moderately deep, with good water retention and undisturbed stratigraphic profiles.
- The ridges are oriented perpendicular to cold north-easterly winds; vine-bearing slopes face south; mean summer temperatures of 22.6 °C.
- Altitude between 100 and 450 m above sea level; approximately 700 mm of rainfall from April to September, with regular distribution.
Human factors
- Benedictine monks from the monastery of S. Bona in Vidor and from the charterhouse of Montello (Nervesa) initiated local viticulture around the year one thousand.
- The wines of the Colli Asolani and Montello were already being exported abroad in the 1400s and were competing in Venice alongside Greek wines.
Product characteristics
- Sparkling wines: straw yellow with a persistent mousse, aromas of citrus, flowers, and fresh fruit, underpinned by bright acidity.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- Specification (EUR-Lex, single document)
- eAmbrosia register (EU) — File number PDO-IT-A0460
- Official trade body site — Consorzio Vini Asolo Montello