Founded in 1966 by Aldo Frassinelli, the 13 hectares estate between the hills of Congeliano and Valdobbiadene, is today run by his children. Roberta, is in charge of sales, marketing and exports, and Gianluca, makes the wine. Their vines range in age from 10 to 25 years. The soil is generally white limestone. The quality ladder of Frassinelli Prosecco is as follows: Cartizze (Grand Cru Classé level); Rive (single vineyard 1er Cru Level on steep slopes); DOCG; DOC Treviso; DOC.
Frassinelli’s stunning Prosecco di Conegliano-Valdobbiadene Extra Dry DOCG (100% Glera) has its second fermentation in autoclave: this lasts between 30 and forty days, at a temperature of 15-16° C. Here, the residual sugar is 16 gm/l. Prosecco DOC Treviso Frizzante is made in the same way as the DOCG, but has half the pressure: the residual sugar is 8 gm/l. Prosecco
Superiore DOCG Rive di San Pietro di Feletto Millesimato: One of the finest crus in Prosecco, the slopes of Rive di San Pietro lie in the northernmost part of Conegliano-Valdobbiadene, at an altitude of 220 m.a.s.l. The grapes are hand-picked in the second week of September, and are always used to make a vintage wine. This has a lovely minerally edge to it, and is quite a bit drier than most Proseccos, with only 4 gms/l residual sugar. A truly stellar Prosecco! Rosé Spumante Brut is a blend of Merlot and Raboso, picked separately, the latter about four weeks after the former. They are blended for the second fermentation, which lasts 40 days. The RS is 10 gm/l. They do not use sugar for the dosage but concentrated Prosecco must.