In the glass
Aroma: green apple, white flower, lemon zest, stone fruit
Palate: crisp mineral, citrus, clean acidity, delicate foam
Case Paolin's signature expression from the Montello foothills in the Asolo DOCG zone. The Giusto family uses indigenous varieties including Verdiso and Perera for complexity, and favours a lower dosage Extra Brut style for a drier, mineral-driven Asolo Prosecco Superiore.
What it pairs with
-
Raw oysters with mignonette
Briny oysters demand the driest, most mineral Prosecco; Extra Brut fits perfectly. -
Grilled asparagus with sea salt
The wine's mineral-green thread echoes asparagus while acidity provides contrast. -
Tuna tartare
Racy acidity and citrus character lift delicate raw tuna.
How to serve Case Paolin Asolo Prosecco Superiore Extra Brut
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a tulip flute , the bowl shape rewards the wine's structure.
- Pair with. Raw oysters with mignonette, Grilled asparagus with sea salt, Tuna tartare. Match the wine's structure to the dish's fat and salt.
History
Case Paolin was established in 1987 by the Giusto family at the foot of Montello in the Asolo zone. The estate's philosophy centres on lower-dosage styles and the use of native Veneto varieties alongside Glera to distinguish Asolo DOCG from the better-known Valdobbiadene. The Extra Brut label is their commitment to the driest style of the zone.
- 1987 — Case Paolin founded; Extra Brut chosen as the house's signature Asolo DOCG expression.
- 2009 — Asolo Prosecco DOCG elevation; Case Paolin's Extra Brut benefits from the new classification.
Facts
- Producer
- Case Paolin
- Grapes
- Glera, Verdiso, Perera
- Classification
- Asolo Prosecco Superiore DOCG
- Oak
- No oak; Charmat method
- ABV
- 11.0%
- Price
- EUR 13-19 at retail
- Drinking window
- 1-3 from vintage
- First vintage
- 1987
Frequently asked about Case Paolin Asolo Prosecco Superiore Extra Brut
What does Case Paolin Asolo Prosecco Superiore Extra Brut taste like?
On the nose, green apple, white flower, lemon zest, stone fruit. On the palate, crisp mineral, citrus, clean acidity, delicate foam. Structurally light-bodied, high acidity with a dry and refreshing finish. Case Paolin's signature expression from the Montello foothills in the Asolo DOCG zone. The Giusto family uses indigenous varieties including Verdiso and Perera for complexity, and favours a lower dosage Extra Brut style for a drier, mineral-driven Asolo Prosecco Superiore.
When should I drink Case Paolin Asolo Prosecco Superiore Extra Brut?
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 Case Paolin Asolo Prosecco Superiore Extra Brut?
Raw oysters with mignonette is the canonical pairing. Other strong matches include Grilled asparagus with sea salt and Tuna tartare. Briny oysters demand the driest, most mineral Prosecco; Extra Brut fits perfectly.
What grapes are in Case Paolin Asolo Prosecco Superiore Extra Brut?
The blend is Glera, Verdiso, Perera. The wine is classified as Asolo Prosecco Superiore DOCG.