Astoria
Astoria Valdobbiadene Prosecco Superiore Corderie Extra Dry Magnum
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
|---|---|
| Size | 1,50 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 yeasts for 25-35 days. Following a short period of ageing on the lees for a few days, wine is then bottled and left to rest for another 30 days before marketing. |
Description
The grapes harvested in hilly vineyards are softly pressed. The primary fermentation of the must at 16/18 ° C is followed by a low-temperature foaming process respecting the precious aromas in its floral bouquet.
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
Pairings
- 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 Magnum |
|---|---|
| Type | White green charmat method sparkling wine extra dry |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Size | 1,50 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Astoria |
| Origin | Refrontolo (Treviso) |
| 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 | Manual harvest at the end of September and the beginning of October with the grapes at their best. |
| Wine making | Soft pressing to guarantee the best preservation of the primary grape aromas. Primary fermentation in stainless steel tanks at 18 - 19 °C with selected indigenous yeasts. After the first alcoholic fermentation, the wine is refined on its "noble lees" for 30 - 45 days. Filtration follows with frothing in autoclaves at a controlled temperature. |
| Aging | The sparkling process takes place at 16 8 °C with selected yeasts for 25-35 days. Following a short period of ageing on the lees for a few days, wine is then bottled and left to rest for another 30 days before marketing. |
| Total acidity | 6.5 gr/L |
| Allergens | Contains sulphites |