Tenuta Amadio

Extra Brut Prosecco DOCG

Yellow apple, white peach, and acacia flower, with a little mineral lift keeping the whole thing from getting too pretty. The Glera is hand-harvested and spends 50 days on the lees, enough to give the wine some shape. At just 3 g/L of RS, it is properly dry, fresh, and far more interesting than Prosecco is usually given credit for. Oysters, crudo, done.
Italy
White
Biodynamic Wine

Region:  Asolo, Veneto

Appellation:  Asolo Prosecco Superiore DOCG

Varietal/Blend:  100% Glera

ABV:  11.5%

Vineyard:  Fruit comes from the Era Grande vineyard in Monfumo, planted at 200 metres on sunny, well-ventilated hills. The deep marl-clay soils are rich in minerals and organic matter. Vines are trained in double-arched cane, and selected bunches are harvested by hand in the fourth week of September.

Cellar: The wine is fermented under temperature control in stainless steel, then aged in steel for at least four months. Secondary fermentation takes place in autoclave using the Martinotti method, followed by 50 days on the lees. Finished with 3 g/L of residual sugar.

CSPC:  125230

Winemakers Note:  []

What the Critics are saying:  []

A logo for vino al vino with a bottle of wine in the center.
Tenuta Amadio
Extra Brut Prosecco DOCG

Region:  Asolo, Veneto

Appellation:  Asolo Prosecco Superiore DOCG

QR code that takes the user to all the Italian wines of Vino al Vino
Italy
White
Biodynamic Wine
Yellow apple, white peach, and acacia flower, with a little mineral lift keeping the whole thing from getting too pretty. The Glera is hand-harvested and spends 50 days on the lees, enough to give the wine some shape. At just 3 g/L of RS, it is properly dry, fresh, and far more interesting than Prosecco is usually given credit for. Oysters, crudo, done.

TECHNICAL INFO

Varietal/Blend:  100% Glera

ABV:  11.5%

Vineyard:  Fruit comes from the Era Grande vineyard in Monfumo, planted at 200 metres on sunny, well-ventilated hills. The deep marl-clay soils are rich in minerals and organic matter. Vines are trained in double-arched cane, and selected bunches are harvested by hand in the fourth week of September.

Cellar: The wine is fermented under temperature control in stainless steel, then aged in steel for at least four months. Secondary fermentation takes place in autoclave using the Martinotti method, followed by 50 days on the lees. Finished with 3 g/L of residual sugar.

CSPC:  125230

Winemakers Note: []

What the Critics are saying: []

Giovanni Autuori
Calgary + Alberta South

T: 403-971-1898

E: giovanni@vinoalvino.ca

Joe Gurba
Edmonton + Alberta North

T: 780-203-5284

E: joeg@vinoalvino.ca

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TECHNICAL INFO

Country:  Italy

Region:  Asolo, Veneto

Appellation:  Asolo Prosecco Superiore DOCG

Climate: 

Altitude: 

Soils: 

Varietal/Blend:  100% Glera

Fermentation:  Spontaneous fermentation with native yeasts in old oak puncheons.

Ageing: 

Vineyard & Vine Age:  Bull Swamp and Manilla vineyards in Baw Baw Shire. The vines were planted in 1961 and and 1964 respectively.

ABV:  11.5%

Produced Cases:  50

CSPC:  125230

Calgary + Alberta South

Andrew Stewart

403-604-0408

andrew@vinoalvino.ca

Rajat Parr & Sashi Moorman in the vineyard

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Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

Saskatoon + Saskatchewan South

Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca