Prosecco is my favourite wine. Sparkling, chilly, with its unique aroma, it matches all kind of food and all seasons. It is good for an aperitif or to accompany a whole meal. Veneto is the territory, where Prosecco is grown, more specifically in a small area called Valdobbiadene. Asolo is not far from this area and produces the variety Prosecco di Asolo. A bit less sparkling, but always memorable. You may taste it everywhere; in the ‘enoteca’ or the ‘restaurants’, accompanied by home-made cicchetti (nibbles).
And after lunch, we did indulge in these home-made grappa. Flavours ranges from ginger to liquorice, from blueberries to star aniseed. Simply delicious.
Grappa is a typical liquor from Veneto. It is made by distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. Bassano del Grappa and the Distilleria Nardini are worth a visit to discover the secrets of Grappa.