Astoria
Astoria Cuvee Fashion Victim Brut
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% 按體積 |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | The new wine is kept on the noble lees for some weeks. Then the foam removal lasts 20-25 days at 18°C. After that, the sparkling wine is kept on the lees for a few weeks. Then the tartaric acid is stabilised and the sparkling wine is bottled. Final ageing in bottle. |
描述
Astoria decided to celebrate the 15th anniversary of the Fashion Victim line with 15 collectable bottles, each of which is adorned with a different label to sum up all of the traits of our Cuvée. The contemporary pop flavour pays tribute to the strength of women and everyone who knows not to take life too seriously. Celebrate Fashion Victim Cuvée Brut’s anniversary with 14 collectable bottles. How are you feeling today? Rock, Pop, Chic... Find the best fit for you!
珍珠泡沫
香水
顏色
味道
服務於：
06 - 08 °C.
長壽：
03 - 05 years
- 創業年份: 1987
- 釀酒師: Roberto Sandrin
- 生產的瓶子: 2.000.000
- 公頃: 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. 閱讀更多
| Name | Astoria Cuvee Fashion Victim Brut |
|---|---|
| Type | White charmat method sparkling wine brut |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 11.0% 按體積 |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Astoria |
| Origin | Val de Brun Estate |
| Climate | Vineyards oriented North-South and West-East. |
| Cultivation system | Sylvoz |
| Plants per hectare | 4000-4500. |
| Yield per hectare | 120 30 q. |
| Harvest | The grapes are manually harvested in September and are then soft pressed. |
| Wine making | Fermentation takes place in steel at 18 9°C with selected yeasts and is then left on the lees for a few weeks. |
| Aging | The new wine is kept on the noble lees for some weeks. Then the foam removal lasts 20-25 days at 18°C. After that, the sparkling wine is kept on the lees for a few weeks. Then the tartaric acid is stabilised and the sparkling wine is bottled. Final ageing in bottle. |
| Total acidity | 6.0 gr/L |
| Residual sugar | 11.0% 按體積 |
| Allergens | Contains sulphites |
