Astoria
Astoria Valdobbiadene Prosecco Superiore Corderie Extra Dry
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | The sparkling process takes place at 16-18 °C, with selected yeast for about 25-35 days. Following a short period of ageing on the lees for a few days. Bottled and left to rest for another 30 days before marketing. |
Description
Harvested in hilly vineyards, the grapes are softly pressed. The primary fermentation of the must at 16/18 ° C is followed by a low-temperature foaming process to respect the precious aromas from its floral bouquet, in a pleasantly soft and harmonious taste.
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
- Start up year: 1987
- Oenologist: Roberto Sandrin
- Bottles produced: 2.000.000
- Hectares: 40
With Astoria bottles, the eye is aesthetically drawn to the long labels which are colourful, contemporary and fresh, elegantly covering thousands of convincing, substantial bottles of wine.
The winery is inThe Val de Brun Estate with vineyards spanning 40 hectares of the picturesque Prosecco Hills, whose unique landscape was added to the UNESCO World Heritage List in 2019. At the helm of the estate are Giorgio and Paolo Polegato, both hailing from a historic family of Treviso wine growers who know perfectly how to 'read' the climate and soils of this lucky area. Read more
| Name | Astoria Valdobbiadene Prosecco Superiore Corderie Extra Dry |
|---|---|
| Type | White green charmat method sparkling wine extra dry |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Astoria |
| Origin | Refrontolo (TV) |
| Climate | Altitude: 150 m. a.s.l. Exposure: East - West and North - South. |
| Cultivation system | Sylvoz |
| Plants per hectare | 3,000-4,000 stocks per hectare |
| Yield per hectare | 3/4 kg per block - 90/100 quintals per hectare |
| Harvest | Manually at the end of September and the beginning of October when the grapes are at their best with a perfect balance between freshness and sugars |
| Wine making | Soft pressing to guarantee the best preservation of the primary grape aromas. The primary fermentation is carried out in stainless steel tanks at a controlled temperature of 18 - 19 °C with selected indigenous yeasts. After the first alcoholic fermentation, the wine is refined on the "noble lees" for a variable period of 30 - 45 days. The filtration follows and the froth in autoclaves at a controlled temperature. |
| Aging | The sparkling process takes place at 16 8 °C, with selected yeast for about 25-35 days. Following a short period of ageing on the lees for a few days. Bottled and left to rest for another 30 days before marketing. |
| Total acidity | 6.5 gr/L |
| Allergens | Contains sulphites |
