Astoria
Valdobbiadene Prosecco Superiore Corderie Extra Dry
| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore |
|---|---|
| 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, always with selected yeasts, and lasts about 25-35 days. This is followed by a short period of maturation on the lees for a few days. Prosecco Valdobbiadene Corderie is then bottled and left to rest for a further 30 days before being released for sale. |
Description
What kind of wine it is
Astoria Valdobbiadene Prosecco Superiore Corderie Extra Dry stands out as a sparkling wine with a fresh and elegant character, an authentic expression of the Veneto region. Made exclusively from Glera grapes, this Extra Dry is produced using the Charmat Method, which gives it a fine perlage and a pleasantly persistent palate. Its aromatic profile opens with clear notes of white flowers and fresh fruit, offering a creamy and harmonious sip. On the palate, distinct hints of green apple and pear emerge, supported by a pronounced and pleasant acidity that provides great balance to the drink.
Where it comes from
This sparkling wine originates from the historic hills of Refrontolo, located within the renowned Valdobbiadene Prosecco Superiore area. The vineyards grow at an altitude between 120 and 150 metres above sea level, cultivated according to the traditional Sylvoz system. The grapes are harvested by hand-picking between the end of September and the beginning of October, respecting the ideal ripening time to balance freshness and sugar content. The chosen terroir gives the wine a clear and fragrant fruity character.
How it is produced
The winemaking process overseen by Astoria begins with a gentle pressing of the grapes, a fundamental technique to preserve the primary aromas of the fruit. The first fermentation takes place in stainless steel tanks at a controlled temperature. Subsequently, the secondary fermentation occurs in an autoclave for a period ranging from twenty-five to thirty-five days. The production cycle concludes with a delicate ageing on fine lees, which ensures a velvety structure, followed by a necessary resting period before release to the market.
History and Curiosities
Founded in 1987, Astoria celebrates Venetian excellence with the multi-award-winning Valdobbiadene Prosecco Superiore DOCG. The Glera grapes come from the Val de Brun Estate, located among the enchanting UNESCO World Heritage hills, and are expertly processed following the Charmat method. Resting on the lees gives the wine a creamy and harmonious profile, where delicate floral notes meet the fresh hints of apple and green pear. This Extra Dry gem, with its fine and persistent perlage, combines oenological innovation with the prestigious tradition of the region.
Tasting notes
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 |
| Story | History and Curiosities Founded in 1987, Astoria celebrates Venetian excellence with the multi-award-winning Valdobbiadene Prosecco Superiore DOCG. The Glera grapes come from the Val de Brun Estate, located among the enchanting UNESCO World Heritage hills, and are expertly processed following the Charmat method. Resting on the lees gives the wine a creamy and harmonious profile, where delicate floral notes meet the fresh hints of apple and green pear. This Extra Dry gem, with its fine and persistent perlage, combines oenological innovation with the prestigious tradition of the region. |
| Origin | Refrontolo (Treviso) |
| Cultivation system | Sylvoz |
| Plants per hectare | 3,000-4,000 vines per hectare |
| Yield per hectare | 90–100 quintals per hectare |
| Harvest | Manual harvest between the end of September and the beginning of October |
| Fermentation temperature | 16–18 °C |
| Fermentation | Approximately 25–35 days |
| Production technique | Metodo Charmat (metodo in autoclave) |
| Wine making | Gentle pressing to preserve the primary aromas; primary fermentation in stainless steel tanks at controlled temperature (18–19 °C) with selected indigenous yeasts; ageing on fine lees for 30–45 days; filtration; secondary fermentation using the Charmat method in temperature-controlled autoclaves, followed by a brief period of ageing on the lees and resting in bottle before release. |
| Aging | The sparkling process takes place at 16 8 °C, always with selected yeasts, and lasts about 25-35 days. This is followed by a short period of maturation on the lees for a few days. Prosecco Valdobbiadene Corderie is then bottled and left to rest for a further 30 days before being released for sale. |
| Total acidity | 6.5 gr/L |
| Allergens | Contains sulphites |