Prevedello Asolo Superiore Extra Dry Prosecco 2018

Daniel O'Keefe rated this wine as 90/100 with the following review:

Peach, melon, tropical fruit, and mild floral aromas on the ripe, almost sweet nose. Crisp, dry, and fruity palate offset by bright acidity. Zesty citrus on the finish. A supremely easy-drinking, approachable, and enjoyable Prosecco that will pair with a wide array of dishes, especially my personal favourite of prosciutto-wrapped melon.

Greg Hughes rated this wine as 90/100 with the following review:

I wait in anticipation for this Prosecco every year. It is just great.
You get a fantastic value for a rarer DOCG (it is from the Colli Asolani which is apart from Valdobiadene and Conegliano), but it is also right on the money for style in Prosecco. Extra dry is actually a touch sweeter than Brut (which is less than 12 g per liter). This is a good thing because it allows the indigenous varietals of the area to show their fruit character a bit more. It is also a millisimmato, which is actually also rare for Prosecco.
It is a beautiful bone white, with wonderful aromas of Starfruit, orchard apple, green pear, honey, and fresh lavender.
The acidity is perfect, the bubbles persistent. Wonderful tropicality. Lots more green pear and honey.
These wines are not really recommended for aging, but some advocate millisimmatos can for a short while. You just have to be sure to have it before it loses its sparkle.
Highly recommended. Pair it with some smoked duck and a light salad.
Fun fact time! People are under the mistaken impression the Prosecco can only come from Glera Tondo grapes. While it has to be mostly Tondo, it can contain Glera Lungo (another biotype), Malvasia Bianca Lunga (Glera Nostrano), Verdiso, Perera, and Bianchetta.
To make it extra confusing, Pinot and Chard can be used in tiny amounts in other Prosecco apellations, but not in Asolo, according to their consotium's website.

Carolyn Hetke rated this wine as 88/100 with the following review:

The Extra Dry designation on this is a bit of a misnomer with 20 grams of residual sugar declared and every gram of it is apparent on the palate. Sweetness aside, it has a candied pineapple, aromatic nose. It has a fine mousse and pleasant mouthfeel. It would be good for toasting on its own. Tasted July 2019. www.thewineloverskitchen.com