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ASOLO PROSECCO SUPERIORE DOCG FRIZZANTE
Asolo DOCG Frizzante
Tasting Notes Asolo DOCG Frizzante
Colour:
Straw yellow with greenish reflections, persistent foam.
Aroma:
Floral and fruity, with tropical and mineral notes.
Taste:
Sweet, soft entry in the mouth with a mineral finish. Great taste correspondence with the perfumes. Balanced persistence.
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Organoleptic characteristics of Asolo DOCG Frizzante
Production area:
Paderno del Grappa and Pagnano.
Soil:
Limestone, clayey.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Soft pressing of the grapes with membrane presses, static decantation of the must and fermentation at controlled temperature (18°), with selected yeasts.
Refinement:
Rests on the yeasts (noble lees) in stainless steel tanks for approximately 3 months.
Second fermentation:
Italian method in stainless steel autoclaves with controlled reference temperature (14°-15°), performed with selected yeasts. Cold tartaric stabilization (-4°) and microfiltration of yeasts before bottling. Cycle duration approximately 40 days.
The winemaker's advice for Asolo DOCG Frizzante
Perfect for informal aperitifs and light moments, the Asolo DOCG Frizzante goes well with:
Appetisers, such as bruschette capresi
Delicacies, such as aubergine meatballs
The serving temperature of Asolo DOCG Frizzante
Serve at 6-8°C
The ideal recipes with Asolo DOCG Frizzante
SINGLE DISH - VEGETARIAN
Bruschetta caprese
Cooking time 5 min
PREPARATION 10 min:
To prepare the bruschetta caprese, cut 4 slices of bread about 2 cm thick, and toast them on both sides under the grill of the oven or on a non-stick pan. When they are golden brown, take each slice of toasted bread and rub a clove of garlic on it (one should be enough for all 4 slices of bread).
Once you have prepared the slices of bread, set them aside and prepare the ingredients you will need to season the bruschetta caprese. Drain the buffalo mozzarella well and cut it into not too large squares; also cut the cherry tomatoes into four parts. In a bowl, pour the mozzarella, black olives, tomatoes cut into quarters. Add the basil broken up with your fingers, oregano, extra virgin olive oil and a pinch of salt. Mix well, in order to blend the flavors.
Arrange the toasted bread slices on a serving dish and cover them with the mixture, divided equally between each slice. Sprinkle the bruschetta caprese with a little extra virgin olive oil and serve.
Once you have prepared the slices of bread, set them aside and prepare the ingredients you will need to season the bruschetta caprese. Drain the buffalo mozzarella well and cut it into not too large squares; also cut the cherry tomatoes into four parts. In a bowl, pour the mozzarella, black olives, tomatoes cut into quarters. Add the basil broken up with your fingers, oregano, extra virgin olive oil and a pinch of salt. Mix well, in order to blend the flavors.
Arrange the toasted bread slices on a serving dish and cover them with the mixture, divided equally between each slice. Sprinkle the bruschetta caprese with a little extra virgin olive oil and serve.
INGREDIENTS for 4 people:
- 250 g buffalo mozzarella
- 10 cherry tomatoes
- 12 black olives
- 8 basil leaves
- Oregano to taste
- 4 slices of homemade bread
- 1 clove of garlic
- Extra virgin olive oil to taste
- Salt to taste
SINGLE DISH - VEGETARIAN
Eggplant meatballs
Cooking time 1h 20 min
PREPARATION 40 min:
To prepare the eggplant meatballs, first wash the eggplants and place them on a baking tray lined with baking paper, then cook them in a static oven preheated to 200° for 1 hour. Once cooked, let the eggplants cool and remove the peel and stalk. Place the pulp thus obtained in a colander and crush them lightly with a fork to eliminate the excess liquid. Transfer the eggplant puree into a clean glass bowl, add the egg and add a previously crushed garlic clove. At this point, pour in both the breadcrumbs and the grated Parmigiano Reggiano and season with salt and pepper. Finely chop the previously washed parsley and add it to the mixture. Knead everything with your hands until the ingredients are combined. If the mixture is not very compact, you can add a little more breadcrumbs.
Once the dough is ready, take a small portion and, still with your hands, form round meatballs, the size of a walnut, which you will pass in the breadcrumbs. Once all the mixture is finished, pour the oil into a pan and heat it until it reaches a temperature of 170 ° (use a kitchen thermometer to measure the exact temperature). When the oil is hot, immerse a few pieces at a time and wait 2-3 minutes, until they are golden brown, before draining them and placing them on a tray lined with kitchen paper, which will absorb the excess oil. Serve your eggplant meatballs while still hot and steaming!
Once the dough is ready, take a small portion and, still with your hands, form round meatballs, the size of a walnut, which you will pass in the breadcrumbs. Once all the mixture is finished, pour the oil into a pan and heat it until it reaches a temperature of 170 ° (use a kitchen thermometer to measure the exact temperature). When the oil is hot, immerse a few pieces at a time and wait 2-3 minutes, until they are golden brown, before draining them and placing them on a tray lined with kitchen paper, which will absorb the excess oil. Serve your eggplant meatballs while still hot and steaming!
INGREDIENTS for 35 meatballs:
- 800 g aubergines
- 120 g breadcrumbs
- 120 g grated Parmigiano Reggiano DOP
- 1 clove of garlic
- 1 medium egg
- Parsley to taste
- Salt to taste
- Black pepper to taste
- Seed oil to taste (for frying)