Structure

Bodylight
Aciditymedium
Sweetnessoff dry
Oaknone or neutral

Drinking window

Best 1 to 3 years from vintage.
vintage1 yrs3 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Light-bodiedMedium acidityOff DryClean And Slightly Floral finish

Aroma: peach blossom, pear, white flower, light herbs

Palate: soft fruit, gentle sweetness, medium acidity, clean finish

Asolo Prosecco DOCG is produced on the south-facing slopes of the Asolo hills, southwest of Valdobbiadene. Bele Casel uses indigenous Perera and Verdiso alongside Glera for a more complex aromatic profile than monovarietal Prosecco.

What it pairs with

  • Frittura di pesce (mixed fried fish)
    Off-dry softness contrasts the crisp coating while the floral notes echo the fresh fish.
  • Prosciutto crudo with melon
    Classic Italian pairing: the wine's off-dry fruit and the sweet melon are natural companions.
  • Fresh ricotta on crostini
    Light sweetness and fine effervescence lift the creamy cheese.

How to serve Bele Casel Asolo Prosecco Superiore Extra Dry

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a tulip flute , the bowl shape rewards the wine's structure.
  4. Pair with. Frittura di pesce (mixed fried fish), Prosciutto crudo with melon, Fresh ricotta on crostini. Match the wine's structure to the dish's fat and salt.

History

Bele Casel was founded in 1968 at Caerano di San Marco in the Asolo hills. The estate has maintained the use of native varieties including Perera and Verdiso alongside Glera, preserving the historical field-blend tradition of the Asolo zone before monovarietal Glera became dominant.

  1. 1968: Bele Casel founded; Glera, Perera and Verdiso planted for Asolo DOCG production.
  2. 2009: Asolo Prosecco granted DOCG status, elevating the zone above the broader DOC.

Facts

Producer
Bele Casel · visiting guide
Grapes
Glera, Perera, Verdiso
Classification
Asolo Prosecco Superiore DOCG
Oak
No oak; Charmat method
ABV
11.0%
Price
EUR 12-18 at retail
Drinking window
1-3 from vintage
First vintage
1968

Frequently asked about Bele Casel Asolo Prosecco Superiore Extra Dry

What does Bele Casel Asolo Prosecco Superiore Extra Dry taste like?

On the nose, peach blossom, pear, white flower, light herbs. On the palate, soft fruit, gentle sweetness, medium acidity, clean finish. Structurally light-bodied, medium acidity with a clean and slightly floral finish. Asolo Prosecco DOCG is produced on the south-facing slopes of the Asolo hills, southwest of Valdobbiadene. Bele Casel uses indigenous Perera and Verdiso alongside Glera for a more complex aromatic profile than monovarietal Prosecco.

When should I drink Bele Casel Asolo Prosecco Superiore Extra Dry?

Drink 1-3 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Bele Casel Asolo Prosecco Superiore Extra Dry?

Frittura di pesce (mixed fried fish) is the canonical pairing. Other strong matches include Prosciutto crudo with melon and Fresh ricotta on crostini. Off-dry softness contrasts the crisp coating while the floral notes echo the fresh fish.

What grapes are in Bele Casel Asolo Prosecco Superiore Extra Dry?

The blend is Glera, Perera, Verdiso. The wine is classified as Asolo Prosecco Superiore DOCG.

Tags

drink young field blend glera light body medium acid mood easygoing mood refreshing occasion aperitivo occasion weeknight off dry old world pairs with aperitif pairs with charcuterie pairs with white fish perera price everyday sparkling tank verdiso

Taste it where it is made: tours and tastings in Veneto

See all 1739 bookable experiences in Veneto

← Back to wines in Veneto