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ASOLO PROSECCO SUPERIORE DOCG BRUT
“Pasin” Asolo DOCG
Tasting Notes “Pasin” Asolo DOCG
Colour:
Straw yellow, compact and persistent foam, fine perlage.
Aroma:
Strong notes of "sweet" fruit reminiscent of Nectarine peach. Hints of hedgerow flowers that explode in spring from the jasmine family. Light note of aromatic herb reminiscent of the "balsamic" of sage.
Taste:
The savoury note makes it balanced and with a pleasant and smooth drinkability. Great correspondence with the aroma, the nectarine peach flavour stands out in particular.
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Organoleptic characteristics of “Pasin” Asolo DOCG
Production area:
Pagnano.
Soil:
Clayey, sometimes peaty.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Destemming and cooling of the grapes at 15°C. Soft pressing of the grapes with membrane presses and primary fermentation with selected yeasts.
Refinement:
Rests on the yeasts (noble lees) for 30 days awaiting the secondary fermentation.
Second fermentation:
Sparkling wine production with the Martinotti-Charmat method at controlled temperature and selected yeasts that enhance the notes of Asolo DOCG. With a rest on the yeasts for at least 70 days. Cold tartaric stabilization (-4°) and microfiltration of the yeasts before bottling.
Bottling:
Isobaric, after sterile filtration.
Production area:
Pagnano.
Soil:
Clayey, sometimes peaty.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Destemming and cooling of the grapes at 15°C. Soft pressing of the grapes with membrane presses and primary fermentation with selected yeasts.
Refinement:
Rests on the yeasts (noble lees) for 30 days awaiting the secondary fermentation.
Second fermentation:
Sparkling wine production with the Martinotti-Charmat method at controlled temperature and selected yeasts that enhance the notes of Asolo DOCG. With a rest on the yeasts for at least 70 days. Cold tartaric stabilization (-4°) and microfiltration of the yeasts before bottling.
Bottling:
Isobaric, after sterile filtration.
The winemaker's advice for “Pasin” Asolo DOCG
Perfect for flavour-packed lunches and convivial dinners, Pasin exalts:
First courses with a strong character such as bucatini with sardines, sultanas and pine nuts, or pasta with aubergines and feta cheese
The serving temperature of “Pasin” Asolo DOCG
Serve at 6-8°C
The ideal recipes with “Pasin” Asolo DOCG
FIRST COURSE - FISH
Pasta with sardines, raisins and pine nuts
Cooking time 20 min
PREPARATION 30 min:
First clean the sardines, remove the head, then open the sardines like a book and, without separating the two fillets, delicately remove the central bone. Rinse under running water to eliminate all impurities. Set aside.
Remove the fennel stalks, blanch and set aside. Toast the pine nuts in a pan. Then add the unpeeled garlic, the chili pepper and a drizzle of oil. Cook the pasta in boiling salted water. Add the sardines and a ladle of fennel cooking water to the pan. Now add the drained fennel, raisins and saffron.
When there are 2 minutes left to cook the pasta, drain it and transfer it to the pan, then cook it. Plate and finish with a drizzle of raw oil.
Remove the fennel stalks, blanch and set aside. Toast the pine nuts in a pan. Then add the unpeeled garlic, the chili pepper and a drizzle of oil. Cook the pasta in boiling salted water. Add the sardines and a ladle of fennel cooking water to the pan. Now add the drained fennel, raisins and saffron.
When there are 2 minutes left to cook the pasta, drain it and transfer it to the pan, then cook it. Plate and finish with a drizzle of raw oil.
INGREDIENTS for 4 people:
- 320 g dry pasta
- 160 g sardines (already gutted)
- 50 g raisins
- 50 g pine nuts
- 40 g wild fennel
- 2 sachets of saffron
- 1 clove of garlic
- Extra virgin olive oil to taste
- Chili pepper to taste
- Salt to taste
FIRST COURSE - VEGETARIAN
Cold pasta with aubergines and feta
Cooking time 15 min
PREPARATION 15 min:
First, boil a pot of salted water that you will use to cook the pasta, then take the stale whole wheat bread cut into slices, put it in a blender with steel blades and blend until you get coarse crumbs. Wash the chili peppers, remove the seeds and chop them finely. Pour half the oil into a pan, add the chopped chili pepper and the breadcrumbs and let them brown over medium-high heat for a few minutes, being careful not to burn them.
Now wash the aubergines, remove the ends and cut the aubergines into cubes. Cook the pasta in plenty of salted water to taste. Separately, heat the other half of the oil in a pan, add a clove of garlic and the aubergine cubes. Cook over medium-high heat for 4-5 minutes, until golden brown, then remove the garlic from the pan, add salt and pepper. In the meantime, rinse the capers under running water to remove the salt and chop them with a knife. When the pasta is al dente, drain it, quickly rinse it under running water and let it cool on a large baking sheet after having dressed it with oil.
Now take a large bowl and combine all the ingredients: the golden eggplant cubes, the mint leaves that you have previously washed and dried, the chopped capers, the toasted breadcrumbs, the whole wheat tortiglioni and finally the crumbled feta. Mix well and divide the pasta thus dressed into the serving dishes, garnishing finally with a few more crumbs of feta and bread.
Now wash the aubergines, remove the ends and cut the aubergines into cubes. Cook the pasta in plenty of salted water to taste. Separately, heat the other half of the oil in a pan, add a clove of garlic and the aubergine cubes. Cook over medium-high heat for 4-5 minutes, until golden brown, then remove the garlic from the pan, add salt and pepper. In the meantime, rinse the capers under running water to remove the salt and chop them with a knife. When the pasta is al dente, drain it, quickly rinse it under running water and let it cool on a large baking sheet after having dressed it with oil.
Now take a large bowl and combine all the ingredients: the golden eggplant cubes, the mint leaves that you have previously washed and dried, the chopped capers, the toasted breadcrumbs, the whole wheat tortiglioni and finally the crumbled feta. Mix well and divide the pasta thus dressed into the serving dishes, garnishing finally with a few more crumbs of feta and bread.
INGREDIENTS for 4 people:
- 320 g wholemeal dry pasta
- 250 g aubergines
- 100 g stale wholemeal bread
- 80 g feta
- 20 g capers in salt
- 1 clove of garlic
- 20 g extra virgin olive oil
- 2 small fresh chillies
- Mint to taste
- Salt to taste
- Black pepper to taste
