FAMILY TRADITION from grape to glass - Azienda Agricola "Colli Asolani"
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FAMILY TRADITION
from grape to glass
The smooth hills of Asolo after which the company Bedin is a family owned and operated winery located in a Ever growing and evolving since the foundation in
was named - Colli Asolani - are a charming desti- small village named Cornuda, north-west from Treviso, in the 1948, the Bedin family’s commitment to crafting
nation for visitors, rich in natural beauty and artistic wine spans seven decades and three generations.
heritage, but also an ideal terroir for vine growing.
heart of the production region for Prosecco DOC and within Our roots remained firmly grounded to the genui-
the smaller Asolo Prosecco Superiore DOCG subregion. ne values we have learned from our ancestors as
Thanks to the unique soil composition of the area,
Prosecco grown in the Asolo region strikes for its we gradually shifted from a simple farm to a mo-
distinctive body and its elegant, creamy bubbles. dern winery with state-of-the-art winemaking and
bottling equipment.
We are committed to sustainable winegrowing and
have achieved SQNPI certification (National In-
tegrated Production Quality System): a voluntary
certification scheme that focuses on natural re-
sources protection and reducing waste.
Every step of the process, from the vineyard to
the bottle, is carried out at the estate and moni-
tored by the Bedin brothers to ensure compliance
to the highest quality standards.
Società Agricola Colli Asolani di Bedin Enrico e C. s.s. • Via Monte Pasubio 22, 31041 Cornuda (Treviso), Italy.
T. +39 0423 639411 • F. +39 0423 838335 • www.colliasolani.it • export@colliasolani.it
ASOLO PROSECCO SUPERIORE DOCG
Asolo Prosecco DOCG superiore is a small subregion located
within the larger DOC area, centred around the charming village
of Asolo and the foothills known as “Colli Asolani”. The soil com- WITH LOCAL
NEW! VARIETIES
position in this area is rich with large percentages of clay, resul-
ting in a full bodied, very elegant sparkling wine with distinctive
creamy and velvety bubbles.
EXTRA BRUT BRUT EXTRA DRY DRYMILLESIMATO
Grape variety: Glera Grape variety: Glera Grape variety: Glera Grape variety: Glera, Bianchetta, Perera
Alcohol content: 11,5% Alcohol content: 11% Alcohol content: 11% Alcohol content: 11%
Residual sugar: 2 Residual sugar: 8 Residual sugar: 14 Residual sugar: 20
Available formats: 0,75L. Available formats: 0,75L. Available formats: 0,75L. | 1,5L. Available formats: 0,75L.
Società Agricola Colli Asolani di Bedin Enrico e C. s.s. • Via Monte Pasubio 22, 31041 Cornuda (Treviso), Italy.
T. +39 0423 639411 • F. +39 0423 838335 • www.colliasolani.it • export@colliasolani.it
PROSECCO DOC TREVISO
FRIZZANTE FRIZZANTE EXTRA BRUT BRUT EXTRA DRY ROSÉ BRUT
Grape variety: Glera Grape variety: Glera Grape variety: Glera Grape variety: Glera Grape variety: Glera Grape variety: Glera, Pinot Nero
Alcohol content: 11% Alcohol content: 11% Alcohol content: 11% Alcohol content: 11% Alcohol content: 11% Alcohol content: 11%
Residual sugar: 12 Residual sugar: 12 Residual sugar: 4 Residual sugar: 9 Residual sugar: 15 Residual sugar: 10
Available formats: 0,75L. Available formats: 0,20L | 0,75L. Available formats: 0,75L. Available formats: 375ml | 0,75L. | 1,5L. Available formats: 187ml | 0,75L. | 3L.* Available formats: 375ml | 0,75L. | 1,5L.
Società Agricola Colli Asolani di Bedin Enrico e C. s.s. • Via Monte Pasubio 22, 31041 Cornuda (Treviso), Italy.
T. +39 0423 639411 • F. +39 0423 838335 • www.colliasolani.it • export@colliasolani.it
PINOT GRIGIO DOC VENEZIA
WINEMAKING WINEMAKING
After destemming and crushing, the Pinot Grigio grapes The freshly pressed grape juice is conveyed to stainless
are cooled and allowed cryo-maceration (low-temperature steel tanks and added with selected, cultured yeasts to start
pre-fermentative maceration) for about 12 hours: a wine- the primary fermentation that will transform juice into wine.
making technique that allows the extraction of primary aro- Fermentation temperature is controlled throughout the pro-
mas from the grape skins, enhancing the varietal character cess, that lasts up to 15 days. Once this stage is completed,
of the wine. The pressed juice is separated from suspended the wine is stocked in stainless steel tanks at a temperature
solids. The winemaker then selects a small portion of the of 10 °C to preserve flavors and aromas.
total juice (5-10%) for barrel fermentation in used French Secondary fermentation happens through a long Martinotti-
oak barrels for a smoother flavour extraction. The remai- Charmat method: the still wine is filtered and then con-
ning 90-95% of the total juice is meant for fermentation in veyed to pressurized stainless steel tanks (autoclaves) along
stainless steel tanks, at controlled temperature to increase with cultured yeasts and sugar. Here, carbonation occurs
aroma retention. After fermentation the two base wines are naturally as a result of the action of yeasts and sugar. The
blended and racked to a stainless steel tank for some aging resulting sparkling wine is kept in the autoclave for 60 days
on the lees. During this stage the release of nutrients and with screw-agitators regularly stirring sediments back into
other compounds back into the wine is aided by periodically the wine to extract texture and complexity from the lees.
re-suspending the yeast cells by means of a gentle stirring, After cold stabilization and filtration, the wine is ready to be
a process referred to as batonnage. tested for DOC certification and subsequently bottled.
TASTING NOTES TASTING NOTES
ONOREVOLE GRIGIO SPARKLING
Warm, golden-yellow colour with a distinctive, delicate pink STILL WINE • 2021 Straw-yellow color with typical pale copper hues. Creamy, thi- BRUT
hue. Pleasant nose, distinctly floral, shows intense varietal ck mousse and a fine and persistent perlage.
aromas. Beautiful silk-like texture. On the palate it is com- Grape variety: Pinot Grigio The nose displays a typical bouquet with pronounced hints of Grape variety: Pinot Grigio
plex yet well-balanced, with great character and elegance. acacia flowers, broom, litchi and apricot. The palate is mine-
Pleasant and easy to drink. With vibrant flavors and a clean Alcohol content: 12% ral, dry, well-balanced, with good acidity and a pleasant silky Alcohol content: 12%
finish, this elegant Pinot Grigio is a versatile, engaging part- texture, good body, and a long finish.
ner for many menus and occasions. Residual sugar: 4 Residual sugar: 7
Available formats: 0,75L. Available formats: 0,75L.
Società Agricola Colli Asolani di Bedin Enrico e C. s.s. • Via Monte Pasubio 22, 31041 Cornuda (Treviso), Italy.
T. +39 0423 639411 • F. +39 0423 838335 • www.colliasolani.it • export@colliasolani.it
SPARKLING WINES
RIBOLLA GIALLA
SPUMANTE BRUT
NEW !
The brightness and high
acidity of Ribolla Gialla make
this a great sparkling wine to
31zero41 is our signature range of easy-drinking white and match with a variety of foods...
rosé sparkling wines for by the glass servings and celebrations. For a simple aperitivo, pair with
cold cuts and local cheese.
Other delightful Ribolla Gialla
pairings include seafood di-
shes like mussels steamed in
white wine and herbs, along
with fried or grilled calamari.
Chicken piccata or shrimp ri-
sotto are also ideal pairings.
TASTING NOTES TASTING NOTES
Ribolla Gialla Brut is cha-
Rosé racterized by a bright straw
Bright, pretty shade of pink colour, with a hearthy froth and yellow color, with green-
persistent effervescence. Fine and delicate on the nose, it reflections, and a subtle and
shows ample summer fruits and notes of ripe wild berries. ROSÉ WHITE persistent perlage. The nose RIBOLLA GIALLA
These flavours are carried forward onto the palate, ending in EXTRA DRY EXTRA DRY opens with an intense and BRUT
a rich, clean and soft aftertaste. elegant floral bouquet, with
Grape variety: Merlot Grape variety:Blend of local grape varieties distinctive notes of hawthorn Grape variety: Ribolla Gialla
White and acacia blossom. On the
Pale straw-yellow in the glass with a delicate perlage, this Alcohol content: 11% Alcohol content: 11% palate it is well balanced, with Alcohol content: 11,5%
sparkler shows an uplifting grapey bouquet with elements of a zesty acidity leading to a re-
apple and pear. The palate is fresh and lively, with vibrant acidi- Residual sugar: 14 Residual sugar: 13 freshing mineral finish. Residual sugar: 10
ty meeting flavours of fresh pear. The finish is crisp and clean-
sing with a lovely line of minerality. Available formats: 0,75L. Available formats: 0,75L. Available formats: 0,75L.
Società Agricola Colli Asolani di Bedin Enrico e C. s.s. • Via Monte Pasubio 22, 31041 Cornuda (Treviso), Italy.
T. +39 0423 639411 • F. +39 0423 838335 • www.colliasolani.it • export@colliasolani.it
FRIZZANTE WINES
COL FONDO
WHAT IS AN UNFILTERED SPARKLING WINE ?
A trend-setter among his ran-
Il Lieve is a beautiful example of sparkling wine as it was done a
ge, the off-dry Allegro rosé is
hundred years ago: “on its lees” with a traditional secondary fer-
arguably one of the most popu-
mentation in the bottle.
lar and distinctive sparkling wi-
nes from Bedin.
The wine is bottled in one single bottling run, usually in February.
This unique frizzante is obtai-
Secondary fermentation takes place in the bottle, as per the tradi-
ned through a very short secon-
tional method.
dary fermentation process that
Unlike most sparkling wines obtained with the traditional
results in a lower alcohol on
method, for Il Lieve there is no disgorging and no dosage. The
one end and a much higher re-
resulting wine is cloudy with a yeasty sediment settling on
sidual sugar on the other hand.
the bottom of the bottle that enriches the wine with flavours
and complexity and gives it a decidedly unique personality.
The process of lees ageing adds notes of baked bread that blend
TASTING NOTES with fruity scents in a very elegant, complex bouquet. In the mouth
Il Lieve is full-flavoured and bone-dry, very refreshing and cleansing.
Bright and lively rosé colour.
It offers an intense bouquet
WHAT DO “FRIZZANTE” AND “SPUMANTE” MEAN ?
with distinctive notes of wild
berries and summer fruit. On SPUMANTE FRIZZANTE
the palate it is very light and ALLEGRO ROSÉ HILARIS IL LIEVE Regular/Fully Sparkling Lightly Sparkling
pleasant, incredibly easy to PRESSURE IS 2,5 BAR OR LOWER
FRIZZANTE FRIZZANTE FRIZZANTE COL FONDO This sparkling wine is clo-
drink thanks to its low alcoho- sed with mushroom cork This sparkling wine has
lic strength and great balan- Grape variety: Merlot Grape variety: Blend of local varieties Grape variety: Blend of local varieties and foil wrap. gentler bubbles and can
ce. Bright acidity contrasts be closed with either a
the naturally high residual su- Alcohol content: 9,5% Alcohol content: 10,5% Alcohol content: 10,5% Although the term is often mi-
staken for a synonym of sweet
natural cork, a screw
wine, there is no direct con- cap or a crown cap.
gar leaving a delicate, linge- Mushroom cork and foil
ring aftertaste, bursting with Residual sugar: 25 Residual sugar: 13 Residual sugar: 0 nection with the word “spu-
mante” and residual sugar or wrap cannot be used on
sweetness. All styles from dry
freshness and fruitiness. this type of wine.
Available formats: 0,75L. Available formats: 0,75L. Available formats: 0,75L. to sweet are possible.
Società Agricola Colli Asolani di Bedin Enrico e C. s.s. • Via Monte Pasubio 22, 31041 Cornuda (Treviso), Italy.
T. +39 0423 639411 • F. +39 0423 838335 • www.colliasolani.it • export@colliasolani.it
STILL WINES
OAKED
QUIETUS CABERNET IGT MERLOT IGT MERLOT DOC
MARCA TREVIGIANA 2021 MARCA TREVIGIANA 2021 ASOLO MONTELLO 2019
Grape variety: Blend of local varieties Grape variety: Cab. Sauvignon, Cab. Franc Grape variety: Merlot Grape variety: Merlot
Alcohol content: 10,5% Alcohol content: 12% Alcohol content: 12% Alcohol content: 13,5%
Residual sugar: 4 Residual sugar: Residual sugar: Residual sugar:
Available formats: 0,75L. Available formats: 0,75L. Available formats: 0,75L. Available formats: 0,75L.
Società Agricola Colli Asolani di Bedin Enrico e C. s.s. • Via Monte Pasubio 22, 31041 Cornuda (Treviso), Italy.
T. +39 0423 639411 • F. +39 0423 838335 • www.colliasolani.it • export@colliasolani.it
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