The bottles certified in the first three months of the year are already 8.2 million : if the trend continued at these levels, by the end of the year the ceiling of 30 million bottles would be breached , a goal that only a handful of years ago might have seemed unattainable .
“The constant success of Asolo Prosecco and its more than positive trend, in contrast to the difficulties unfortunately encountered by many Italian wines – explains the President of the Protection Consortium Ugo Zamperoni – are due to two precise factors: the will and the ability of our producers to produce great quality and the availability of a very strong territorial identity, to the valorisation of which we are all strongly committed. Today, for consumers, our bubbles are inextricably linked to the beauty of our landscape and are witnesses of its heritage of culture and agricultural knowledge, characteristics that make Asolo Prosecco immediately recognisable".
The future is bright and the Asolo Prosecco denomination does not fear market distortions: “If demand continues to grow – says Zamperoni – the use of the harvest reserve, an expansive measure approved by the Veneto Region last year, would make available another 3 million bottles, so the market demand would be entirely satisfied". Meanwhile, the United States is increasingly attracted to Asolo's bubbles, as evidenced by the success achieved in the recent Slow Wine Tour , which in recent days visited five US cities: Washington, New York, Austin, Denver and San Francisco.
Now the Asolo Prosecco Consortium is preparing to participate in the 56th edition of Vinitaly , scheduled from 14 to 17 April in Verona. The event will open on Sunday 14th with two masterclasses dedicated to Asolo Prosecco and Montello wines led by the food and wine journalist Andrea Gori , which will be held at 10.00 and 11.00 respectively in the consortium stand. After the tastings, you will be able to taste the specialties prepared by the Trattoria da Burde in Florence, accompanied by Asolo Prosecco. In the afternoon, there will also be space for Vittoria Cider, an excellent product obtained from apples from the Asolo area.
On Monday 15 April, at 10.00, sommelier Elisa De Polo will lead a tasting dedicated to Asolo Prosecco, followed, at 12.30, by the tasting of creamed and Vicenza-style cod prepared by the Boomerang Restaurant in Giavera del Montello.
On Tuesday 16 April, at 10.00, the baton will be passed to the wine critic Gianpaolo Giacobbo , who will lead the masterclass dedicated to Montello wines; at 12.30 the gourmet moment will be organized by I Due Fratelli Botter from Asolo, who, in collaboration with Diego Zago from Locanda Sandi in Valdobbiadene, will prepare a risotto with spring herbs from the Treviso hills.
