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

Hall map

ProWein 2018 hall map (Hall 15): stand C51

Fairground map

ProWein 2018 fairground map: Hall 15

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.21  Veneto
  • 02  SPARKLING WINES
  • 02.07  Quality sparkling wine/Sekt with origin
  • 02.07.04  Prosecco Spumante

Our products

Product category: Veneto, Prosecco Spumante

Asolo Prosecco

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

TERROIR AND CLIMATE
Asolo Prosecco DOCG superiore is a small subregion located within the larger DOC area, centred around the charming village of Asolo and the foothills knows as “Colli Asolani”. Planted on the slope of the hills at about 150m above sea level, our family-owned vineyards have good sun exposure and enjoy mild temperatures. The soil composition is rich with large percentages of clay, resulting in a full bodied, very elegant sparkling wine with distinctive tiny and velvety bubbles.

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

WINEMAKING
The destemmed grapes are loaded into our press where we slowly and softly press out a beautifully fresh juice. The juice is then fermented for about 10 days at low-temperature in a stainless steel tank to preserve the fresh fruit flavors that are typical from the Glera variety. Secondary fermentation (the phase during which the still, base wine is transformed into a sparkling wine) is achieved through the Martinotti-Charmat method: we introduce the still wine into pressurised stainless-steel tanks along with selected yeasts and sugar which stimulate the production of natural bubbles of carbon dioxide in the wine. After achieving DOCG certification, our Asolo Prosecco is finally bottled under pressure, to preserve the bubbles, using our state-of-the-art bottling line.

TECHNICAL DATA
Alcohol: 11% vol
Total acidity: 6‰
Dry extract: 18‰
Residual sugar: 10 g/l
Pressure: 4,5 bar

TASTING NOTES
Pale straw-yellow coloured, with a delicate, persistent foam and a fine-grained perlage. On the nose it displays an elegant bouquet with typical fruity notes. Well balanced and fresh on the palate, it is suitable for many occasions thanks to the lower residual sugar.

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

SERVING TEMPERATURE
6 – 8 °C

More Less

Product category: Prosecco Spumante

David rosé

GRAPE VARIETY OR BLEND
70% Merlot, 20% Pinot Grigio, 10% Pinot Noir.

TERROIR AND CLIMATE
The grapes for our David rosé are harvested from family-owned vineyards located at the foot of the “Colli Asolani” hills (within the province of Treviso, Veneto). The vineyards enjoy good sun exposure and benefit from the mild, temperate climate of the area. The soil composition is a balanced combination of silt, clay and sand.

YIELD
150 q/ha. Estimated yield per plant: 6 kg.

WINEMAKING
The destemmed grapes are loaded into our press for soft pressing and allowed a very short skin contact. Primary fermentation takes place in stainless steel tanks, at low-temperature to improve aroma retention. After about 10 days the wine has achieved a sufficient, yet low alcohol content and the primary fermentation is complete. Bubbles are developed through a “long” Charmat method. Differing from the traditional Charmat for the duration of the process, the long Charmat provides for a refermentation and a subsequent aging in the autoclave. Our rosé David, once the secondary fermentation is complete, rests for about 120 days in a tank equipped with screw agitators that regularly shake and mix the sediments. This process allows the wine to achieve complexity and body and to develop rich aromas thanks to the contact with the lees. After a final three-stage filtration, David rosé is bottled under pressure to preserve the bubbles, using our state-of-the-art bottling line.

TECHNICAL DATA
Alcohol: 10,5% vol
Total acidity: 5,8‰
Dry Extract: 15‰
Residual sugar: 6 g/l
Pressure: 5 bar

TASTING NOTES
A delicately coloured ‘onion skin’ rose with a generous bead of tiny and persistent bubbles. Delicate nose with hints of grapefuit and ripe wild berries along with a touch of bread crust given by the contact with the lees, with those subtle complexities showing beautifully. Well balanced and refreshing on the palate. A fascinating style, very dry and authoritative, but it shimmers with edgy freshness and acidity in the finish.

FOOD PAIRING
This elegant rosé sparkler is excellent as an aperitif, from informal to special occasions. It offers a food-friendly personality that would pair beautifully with seafood. Try it with oysters or sashimi.

SERVING TEMPERATURE
8 – 10 °C

More Less

Product category: Prosecco Spumante

Prosecco DOC Treviso

GRAPE VARIETY OR BLEND
100% Glera (Prosecco).

TERROIR AND CLIMATE
The Glera grapes for our Prosecco DOC Treviso are harvested from family-owned vineyards located at the foot of the “Colli Asolani” hills (within the province of Treviso, Veneto). These vineyards have good sun exposure and benefit from the mild, temperate climate of the area. The soil composition is a balanced combination of silt, clay and sand.

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

WINEMAKING
The destemmed grapes are soft pressed and the juice is fermented at low temperature in a stainless steel tank to preserve the fresh fruit flavors that are typical from the Glera variety. After about 10 days the wine has achieved a sufficient, yet low alcohol content and the primary fermentation is complete. Bubbles are developed naturally during the secondary fermentation, according to the Martinotti-Charmat method. We introduce the base wine into pressurised stainless-steel tanks along with selected yeasts and sugar which stimulate the production of natural bubbles of carbon dioxide in the wine. This stage of the process takes about 30 days, at the end of which the wine has reached a pressure of 2,5 bar.
After achieving DOC certification, our Prosecco is finally bottled under pressure and sealed with the traditional the string-tied cork.

TECHNICAL DATA
Alcohol: 11% vol
Total acidity: 5,8‰
Dry extract: 15‰
Residual sugar: 13 g/l
Pressure: 2,5 bar

TASTING NOTES
Soft straw color and persistent effervescence. Prosecco Frizzante has a gentler fizz than a full sparkling wine (spumante style) making it a lighter, more easy drinking style. A delicious bouquet of golden apple and white flowers with a delicate almond note makes way to a crisp clean mouthfeel.

FOOD PAIRING
Its softness makes it a delicious treat as an aperitif. It can also be served throughout the meal to complement a variety of foods and it proudly represents the perfect everyday bubbly.

More Less

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.

More Less