Astoria
Astoria Spumante Cuvee Fashion Victim Unica Brut
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Aging | Refinement on the yeasts for a few day before bottling and resting there for a few weeks. |
Description
Unica is the crowning glory of the Fashion Victim 15th anniversary selection. The bottle is as special as female spirits across the globe. With its turquoise colour and its host of geometric decorative features, the Astor design immediately catches the eye. The fresh, bright style is the perfect match for the cheerful collection, which never takes itself too seriously.
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 Spumante Cuvee Fashion Victim Unica Brut |
|---|---|
| Type | White charmat method sparkling wine brut |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Country | Italy |
| Region | Veneto |
| Vendor | Astoria |
| Origin | Tenuta Val de Brun (Treviso). |
| Climate | Exposure: North-South and West-East. |
| Cultivation system | Sylvoz |
| Plants per hectare | 4,000-4,500 |
| Yield per hectare | 120 30 q. |
| Harvest | ing is done manually in September-October. |
| Fermentation temperature | 18 9 °C |
| Wine making | Soft pressing and static decantation of the must. Primary fermentation in steel tanks at 18 9 °C with selected autochthonous yeasts before being kept on the "noble lees" for a month. Clarification follows with racking in autoclaves for froth. Refermentation at 16 8 °C with selected yeasts for about 25-30 days. |
| Aging | Refinement on the yeasts for a few day before bottling and resting there for a few weeks. |
| Total acidity | 6.0 gr/L |
| Allergens | Contains sulphites |