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Società Agricola Colli Asolani di Bedin di Bedin Enrico & C. s.s.

Via Monte Pasubio, 22, 31041 Cornuda (TV)
Italy

Telephone +39 0423 639411
Fax +39 0423 838335
info@colliasolani.it

Trade fair hall

  • Hall 15 / C51
 Interactive Plan

Hall map

ProWein 2017 hall map (Hall 15): stand C51

Fairground map

ProWein 2017 fairground map: Hall 15

Our range of products

Product categories

  • 02  SPARKLING WINES
  • 02.06  Quality sparkling wine/Sekt
  • 02.06.01  Quality sparkling wine/Sekt without more precise indication of origin

Quality sparkling wine/Sekt without more precise indication of origin

  • 02  SPARKLING WINES
  • 02.07  Quality sparkling wine/Sekt with origin
  • 02.07.04  Prosecco Spumante

Our products

Product category: Prosecco Spumante

Prosecco Asolo D.O.C.G. Superiore Millesimato - dry

GRAPE VARIETY OR BLEND
85% Glera – 15% Bianchetta, Perera e Boschera (indigenous white grape varieties). Percentages may vary at winemaker’s discretion.

TERROIR AND CLIMATE
Our Prosecco DOCG comes from the finest selection of grapes, harvested from the most ancient vineyards of the estate. These vineyards are situated on the hills surrounding
the medieval town of Asolo (the so-called “Colli Asolani”, altitude: 200mt above sea level), have an excellent sun exposure and benefit from the mild, temperate climate of the area. The soil composition is a balanced combination of silt, clay and sand.

VINE TRAINING SYSTEM
Sylvoz training system, bilateral trained cordons.

YIELD
120 q/ha. Estimated yield per plant: 5-6 kg.

HARVEST DATE
Early October, to allow complete ripening of the fruits. The grapes are harvested by hand and carefully selected.

WINEMAKING
The grapes are gently pressed and the must, immediately separated to avoid skin contact, is then left to ferment at controlled temperature, allowing elegant aromas to develop. The primary fermentation lasts for 10 days and takes place in stainless steel pressure tanks. The wine then rests in the autoclaves up to the time of the refermentation. The secondary fermentation takes place in stainless
steel tanks with selected yeasts, following the Martinotti-Charmat process. After being bottled under pressure, the wine rests in the bottle for 60 days before being released for sale.

STORAGE
Not suitable for ageing. Store vertically in a dry and fresh place, away from sunlight.

TECHNICAL DATA
Alcohol: 11% vol
Total acidity: 6‰
Dry extract: 18‰
Residual sugar: 22 g/l
Pressure: 4,5 bar

TASTING NOTES
Pale straw-yellow coloured, with a delicate, persistent foam and a fine-grained perlage. It offers an intense, elegant aromatic bouquet with distinctive fruity notes that suggests a pleasantly fruity taste, almost dry.

FOOD PAIRING
Ideal as an aperitif, to match appetizers and hors d’oeuvres. Its elegance makes it suitable for important occasions.

SERVING TEMPERATURE
6 – 8 °C

AWARDS
– GOLD – AWC Vienna International Wine Challenge 2013
– Seal of approval – AWC Vienna International Wine Challenge 2012

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Product category: Prosecco Spumante

Prosecco Asolo D.O.C.G. Superiore brut

GRAPE VARIETY OR BLEND
85% Glera – 15% Bianchetta, Perera e Boschera (indigenous white grape varieties). Percentages may vary at winemaker’s discretion.

TERROIR AND CLIMATE
Our Prosecco DOCG comes from the finest selection of grapes, harvested from the most ancient vineyards of the estate. These vineyards are situated on the hills surrounding
the medieval town of Asolo (the so-called “Colli Asolani”, altitude: 200mt above sea level), have an excellent sun exposure and benefit from the mild, temperate climate of the area. The soil composition is a balanced combination of silt, clay and sand.

VINE TRAINING SYSTEM
Sylvoz training system, bilateral trained cordons.

YIELD
120 q/ha. Estimated yield per plant: 5-6 kg.

HARVEST DATE
Early September.

WINEMAKING
The grapes are gently pressed and the must, immediately separated to avoid skin contact, is then left to ferment at controlled temperature, allowing elegant aromas to develop. The primary fermentation lasts for 10 days and takes place in stainless steel pressure tanks. The wine then rests in the autoclaves up to the time of the refermentation. The secondary fermentation takes place in stainless
steel tanks with selected yeasts, following the Martinotti-Charmat process. After being bottled under pressure, the wine rests in the bottle for 60 days before being released for sale.

STORAGE
Not suitable for ageing. Store vertically in a dry and fresh place, away from sunlight.

TECHNICAL DATA
Alcohol: 11% vol
Total acidity: 6‰
Dry extract: 18‰
Residual sugar: 13 g/l
Pressure: 4,5 bar

TASTING NOTES
Pale straw-yellow coloured, with a delicate, persistent foam and a fine-grained perlage. It offers an intense, elegant aromatic bouquet with distinctive fruity notes that suggests a pleasantly fruity taste, almost dry.

FOOD PAIRING
Suitable for special occasions. Enjoy with a broad array of cuisine or simply as an aperitif.

SERVING TEMPERATURE
6 – 8 °C

AWARDS
– Commended – Decanter World Wine Awards 2014
– Commended – Sommelier Wine Awards 2014.

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Product category: Prosecco Spumante

Prosecco D.O.C. Treviso Spumante dry 1948

GRAPE VARIETY OR BLEND
100% Glera (Prosecco).

TERROIR AND CLIMATE
Our Prosecco DOC Treviso “1948” comes from the finest selection of grapes harvested from the medium-young vineyards located on smooth slopes at the foot of the hills surrounding the medieval town of Asolo (the so-called “Colli Asolani”, altitude: 150mt above sea level). These vineyards are exposed south and benefit from the mild, temperate climate of the area. The soil composition is a balanced combination of silt, clay and sand.

VINE TRAINING SYSTEM
Sylvoz training system, bilateral trained cordons.

YIELD
180 q/ha. Estimated yield per plant: 7-8 kg.

HARVEST DATE
Between the first and the second decade of September.

WINEMAKING
The grapes are gently pressed and the must, immediately separated to avoid skin contact, is then left to ferment at controlled temperature, allowing elegant aromas to develop. The primary fermentation lasts for 10 days and takes place in stainless steel pressure tanks. The wine then rests in the autoclaves up to the time of the refermentation. The secondary fermentation takes place in stainless steel tanks with selected yeasts, following the Martinotti-Charmat process. After being bottled under pressure, the wine rests in the bottle for 40 days before being released for sale.

STORAGE
Not suitable for ageing. Store vertically in a dry and fresh place, away from sunlight.

TECHNICAL DATA
Alcohol: 11% vol
Total acidity: 6‰
Dry extract: 15‰
Residual sugar: 22 g/l
Pressure: 5 bar

TASTING NOTES
Pale straw-yellow coloured, with a delicate, persistent foam and a fine-grained perlage. It offers an intense, elegant aromatic bouquet with distinctive fruity notes that suggests a pleasantly fruity taste, almost dry.

FOOD PAIRING
Ideal as an aperitif, to match appetizers and hors d’oeuvres. Its elegance makes it suitable for important occasions.

SERVING TEMPERATURE
6 – 8 °C

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About us

Company details

In a fertile territory, rich in culture and tradition, whose soil texture and climate are particularly suitable for growing grapes, the Bedin family has been involved in winemaking for generations.

The family estate is situated in Cornuda, along the panoramic “Montello e Colli Asolani wine route”: a suggestive natural and cultural itinerary that stretches from Asolo to Nervesa della Battaglia guiding its visitors past picturesque vineyards, charming small towns, ancient villas and palaces.

The use of environmentally friendly growing techniques, the preservation of ancient autoctone grapes and the use of modern equipment for the vinification process are all evidences of the importance that both tradition and innovation have for the company. With an eye to the future and their roots grounded firmly in the past, the Bedin brothers monitor each step of the winemaking process – from the growing of the vines to the marketing of the end product – to ensure the compliance with the highest quality standards.

Despite the constant broadening of the sales network, the winery’s strong family imprint prevents its production from becoming ”industrial” and holds the tight, genuine attachment to the land that constitutes the foundation and main value of the company.

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