Loredan Gasparini, a pioneer producer of Asolo Prosecco, produced the FIRST bottle of DOCG Asolo Prosecco in 2009. The main difference between Asolo and its much bigger neighbouring regions, Valdobbiadene and Conegliano, is the soil composition. Asolo’s soils are predominantly morainic, resulting from glaciers melting millions of years ago, while Valdobbiadene and Conegliano have a mix of sandy and morainic soils. As a result, Asolo Prosecco has a more savoury taste profile, whereas Valdobbiadene and Conegliano Prosecco tend to be more fruity. Despite its smaller production volume, Asolo Prosecco is highly regarded by wine connoisseurs due to its salty character, which is in line with the trend towards drier wines. Asolo Prosecco DOCG was established in 2009 and was officially called Colli Asolani until 2014.