Andreola Asolo Prosecco Superiore Akelum Extra Dry

Andreola Asolo Prosecco Superiore Akelum Extra Dry is a refined expression of Asolo’s steep hillsides, crafted to showcase the elegance and freshness that define this premium Prosecco Superiore DOCG. Named after “Acelum,” the ancient Latin name for Asolo, Akelum connects the area’s Roman heritage with the sharp, hilly landscapes that shape its character. This is a sparkling wine designed for those who appreciate precision, purity of fruit, and a touch of sophistication in every glass.

Tasting Notes
In the glass, Akelum presents a pale straw-yellow hue with brilliant green reflections and a fine, persistent perlage that forms a delicate, creamy mousse. The nose is fragrant and inviting, with notes of white flowers, acacia, and wisteria, layered over fresh green apple, pear, and a hint of citrus zest, complemented by subtle mineral tones. On the palate, this Extra Dry Prosecco is lively and harmonious, balancing gentle sweetness with crisp acidity. Flavors of ripe pear, golden apple, and white peach are supported by a refreshing citrus backbone and a light floral lift. The bubbles are refined and well-integrated, giving a smooth, caressing texture. The finish is clean and pleasantly lingering, with a mouthwatering mineral edge typical of the Asolo hills. Enjoy it in its youth to appreciate its vibrant, fruit-forward profile and energetic freshness.

Production
Akelum is born in the hilly terroir surrounding Asolo in Veneto, where vineyards climb well-exposed slopes characterized by rocky, mineral-rich soils and cooling breezes that preserve aromatic intensity in the Glera grapes. The terrain referenced by the ancient Indo-European root *ak, meaning “sharp place,” delivers excellent drainage and strong diurnal temperature shifts, ideal for producing concentrated yet elegant fruit. Grapes are harvested with careful selection, often by hand on the steeper parcels, to ensure only healthy, perfectly ripe clusters reach the cellar. Vinification follows the traditional Charmat (Martinotti) method: the base wine is gently pressed and fermented at controlled, cool temperatures to preserve delicate aromatics, then undergoes a second fermentation in pressurized stainless-steel tanks to create the fine, persistent bubbles that define this Prosecco Superiore. The Extra Dry dosage is calibrated to highlight both the wine’s natural fruit sweetness and its crisp, mineral-driven structure.

Food & Serving
Andreola Akelum Extra Dry is a versatile sparkling wine that shines as an aperitif and at the table. Pair it with light appetizers, fresh seafood, sushi, tempura, or delicate fish crudo, as well as prosciutto, mild cheeses, and vegetable-based starters like asparagus or zucchini tarts. It also complements lightly spiced Asian dishes and classic Italian antipasti. Serve well chilled at around 6–8°C (43–46°F) to emphasize its freshness and fine mousse. Decanting is not necessary; simply open and pour gently into tulip-shaped sparkling wine glasses to best capture its aromas and elegant bubble structure.

Producer
Founded in the heart of the Prosecco hills, Andreola has built a strong reputation as a specialist in high-quality Prosecco Superiore, with a particular focus on the distinctive terroirs of Valdobbiadene and Asolo. Over the years, the estate has combined deep local roots with a modern, quality-driven approach in the vineyard and cellar, helping to elevate Prosecco from everyday bubbly to a serious, terroir-expressive sparkling wine. Andreola’s commitment to meticulous vineyard work on steep slopes, careful grape selection, and precise sparkling winemaking has earned it recognition among enthusiasts and professionals alike. With wines like Akelum, the estate underscores the significance of the Asolo DOCG zone and its potential to produce Prosecco Superiore of real character, finesse, and regional identity.

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