Asolo DOCG: The “NEW” Prosecco DOCG that is still flying under the radar

Asolo isn’t just an appellation name on a bottle, it’s a town with a rich cultural past. Known as the “City of a Hundred Horizons” for its sweeping hilltop views, Asolo was once home to Caterina Cornaro, the exiled Queen of Cyprus, who turned it into a Renaissance hub for poets, artists, and thinkers. The surrounding hills soon became dotted with vineyards, producing wines prized for their freshness and character.

Fast forward to the 20th century, when Prosecco began its international rise, and Asolo found itself slightly overshadowed by the bigger, louder names in Veneto. But rather than chase mass production, local winemakers doubled down on tradition and quality. They focused on the distinctive expression of their terroir, eventually earning the prestigious DOCG status in 2009, the highest classification in Italian wine law.

Today, Asolo’s sparkling wines are seen as a connoisseur’s choice of prosecco: elegant, refined, and just different enough from mainstream Prosecco to feel like you’ve stumbled on a hidden gem.

So, what makes Asolo so special in the glass? It all starts with the land.

The Colli Asolani hills sit between the Dolomites to the north and the Venetian lagoon to the south. This unique position creates a microclimate that’s cooler than the flat plains where much generic Prosecco is made.

Breezes sweep down from the mountains, keeping the grapes healthy, while warm air from the south ensures they ripen fully. The soils are mostly morainic, calcareous and rich in minerals. This mix gives the wines their trademark elegant structure and mineral backbone. If Valdobbiadene is known for lush fruitiness, Asolo tends to lean toward a drier, more refined style with subtle floral and herbal notes.

At the heart of every Asolo DOCG wine is Glera, the grape that defines Prosecco. It’s light, crisp, and naturally aromatic, perfect for sparkling wine. But what makes Asolo intriguing is how winemakers here treat Glera with extra respect, often harvesting by hand on steep terraces and working with older vines that produce more concentrated fruit.

Alongside Glera, small amounts of other local grapes like Perera, Verdiso, and Bianchetta Trevigiana are sometimes included in blends. These indigenous varieties are like seasoning in a dish, they don’t dominate, but they add little touches of flavour, from fresh green apple to gentle florals. The result is that wines are layered, nuanced, and distinctly tied to this corner of Veneto.

Family-owned vs Industrial Wineries

Here’s the truth…not all Prosecco is created equal. While the name has become globally popular, much of it is produced at an industrial scale on the flat plains outside the traditional hillside zones. Asolo, on the other hand, is all about small, family-run wineries that put quality before quantity.

Sustainable vs Commercial Viticulture

Many of the Asolo producers are practising sustainable viticulture. You’ll find vineyards farmed organically, sometimes even biodynamically, with a focus on preserving the delicate hillside environment. This respect for the land translates into wines with authenticity and soul, nothing cookie-cutter about them like the mass-production wineries, where chemicals are commonly sprayed to prevent diseases.

Dry vs Sweet Style

Then there’s the style. While a lot of Prosecco leans toward the off-dry side (with a sweet note), Asolo is famous for its drier expressions, especially Brut and Extra Brut. These styles let the mineral character of the terroir shine, offering wines that are crisper, more food-friendly, and often more elegant than their sweeter counterparts.

Asolo DOCG is a fairly new Prosecco appellation, but an elevated one!

Local food pairings: A taste of Veneto

How to pair Asolo’s Prosecco at home?

1. It’s tiny!

Asolo DOCG is one of the smallest Prosecco regions, producing only a fraction of what comes from Valdobbiadene or the wider DOC zones. That means more focus on quality.

2. The home of Extra Brut

Asolo was the first Prosecco DOCG to introduce Extra Brut (low sugar level) —a style now defining the region’s reputation.

3. Pergola Training

Many vineyards still use traditional pergola systems, creating stunning landscapes that double as practical protection for grapes.

Asolo’s Proseccos are versatile, perfect for toasting special moments, yes, but equally at home with Friday-night takeaway or a lazy Sunday lunch. With its drier, more refined style, Asolo offers a grown-up alternative to the sweeter bubbles you might be used to, also 3 times less or even less than your usual bubbles.