Finding a Prosecco of consistently good quality from a respected producer that offers value for money can prove almost impossible. However, renowned winemaker Matt Thomson (of Alpha Zeta fame) has come to the rescue and now works to produce a real Prosecco - clean, fresh, soft, frothing, uncomplicated, gulpable and above all, affordable with Andrea Morlin of Conegliano and a grower friend in a modern, compact winery tucked into the hills of this beautiful region. As of the 2015 vintage, all Ca' Morlin wines have been certified organic.
Glera grapes for this Prosecco are grown on 12 hectares of vineyards in Asolo, a sizeable quantity in this fragmented zone.
The fruit was picked relatively late and cool fermented in order to preserve the delicate aromatics of the grape. Both the first and second fermentation take place in temperature controlled stainless steel tanks. The 'spumante' style of Prosecco is fully sparkling, with more carbon dioxide retained at bottling. Due to the quality of the fruit, they have been able to utilise a lower level of residual sugar than is usual with Prosecco, so the wines are drier and more drinkable as a result. This prosecco is labelled as 'Extra Dry' so is a drier style but still has the characteristic fruitiness you expect from prosecco.
Asolo, Valdobbiadene and Conegliano are the three areas that produce DOCG Prosecco. This Asolo Spumante is soft, scented and grapey, with delicious lightness and a long lasting 'mousse'. Perfect as an aperitif, it is best served between 6-8°C.