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Astoria

Astoria Casa Vittorino Valdobbiadene Brut Millesimato 2023

White green charmat method sparkling wine brut

Organic and sustainable
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Denomination Conegliano Valdobbiadene Prosecco DOCG
Size 0,75 l
Alcohol content 11.5% by volume
Area Veneto (Italy)
Grape varieties 100% Glera
Aging The bottling and ageing in the bottle last for at least 1-2 months to conclude the process.
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Perlage

Perlage

Fine, elegant and persistent.

Perfume

Perfume

Intense, defined and fruity, with a typical varietal aroma.

Color

Color

Pale straw yellow with greenish reflections.

Taste

Taste

Dry, full-bodied, tasty and harmonious.

Serve at:

06 - 08 °C.

Longevity:

03 - 05 years

Charmat Method Sparkling Wines

Producer
Astoria
From this winery
  • Start up year: 1987
  • Oenologist: Roberto Sandrin
  • Bottles produced: 2.000.000
  • Hectares: 40
Astoria is one of the leading exponents of the Art of Prosecco and known all over the world with countless accolades from top wine competitions as well as being an official sponsor of the Giro d'Italia.

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.
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Name Astoria Casa Vittorino Valdobbiadene Brut Millesimato 2023
Type White green charmat method sparkling wine brut
Denomination Conegliano Valdobbiadene Prosecco DOCG
Vintage 2023
Size 0,75 l
Alcohol content 11.5% by volume
Grape varieties 100% Glera
Country Italy
Region Veneto
Vendor Astoria
Climate Altitude: 150 m. a.s.l. Exposure: East-West.
Cultivation system Sylvoz.
Plants per hectare 4,000.
Yield per hectare 11,000 2,000 kg/hectare.
Harvest For this Cuvée, only the best bunches are selected, harvested by hand in baskets in September when they are ripe enough.
Wine making This is followed by destemming and maceration of the grapes at 8 0°C for a few hours directly in the press in a hyper-reductive environment. The soft pressing and static decantation of the must occur. Its primary fermentation occurs in steel vats at 16°C with selected indigenous yeasts. The new wine, cleared with the coarsest lees, is kept with residual sugar and left on the yeasts for 2-3 weeks. After clarification, it is racked into an autoclave where it is refermented at 16°C for about 20-25 days, followed by a further few weeks of maturation on the yeasts.
Aging The bottling and ageing in the bottle last for at least 1-2 months to conclude the process.
Allergens Contains sulphites