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Astoria

Cuvèe Fashion Victim Brut Magnum

白葡萄酒 靜止汽酒 brut

略過產品資訊
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定價 HKD162.00
定價 HKD162.00 售價
特價 售罄

多件購買:一鍵將多瓶商品加入購物車

$486.00

3 瓶

立即可用 立即下單,20天內送達 僅剩下 3 件商品
品名 VSQ
酒瓶尺寸 1,50 l
酒精度 11.0% 按體積
产区 威尼托 (Italy)
葡萄品种 100% Glera
陈酿 The new wine is left noble lees for a few weeks. Foam removal lasts 20/25 days at 18°C. Sparkling wine is then kept on the lees for a few weeks. Tartaric acid is stabilised and the sparkling wine is bottled. Final ageing in bottle.
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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!

詳細資訊

Perlage

珍珠泡沫

Very fine and persistent.

Profumo

香水

Ethereal, delicate, and very characteristic due to the synergy between the variety perfume and the yeasts. Clear-cut aroma.

Colore

顏色

Straw yellow with greenish reflections.

Gusto

味道

Full, harmonious, dry.

服務於:

06 - 08 °C

長壽:

3 - 5年

靜止方法起泡葡萄酒

製造商
Astoria
來自這個酒莊
  • 創業年份: 1987
  • 釀酒師: Roberto Sandrin
  • 生產的瓶子: 2.000.000
  • 公頃: 40
由 Paolo 和 Filippo Polegato 領導的 Astoria Wines 是 Prosecco 藝術的領導代表之一。 Astoria 成立於 1987 年,源於歷史悠久的釀酒世家的熱情,目前是 Coneglianoo-Valdobbiadene DOCG 的第一家私人釀酒廠,其葡萄酒已獲得最重要的葡萄酒比賽讚譽。

Val del Brun 莊園是 Astoria 跳動的心臟:佔地四十公頃的葡萄園座落在風景秀麗的普羅塞克丘陵,這一獨特的景觀在 2019 年被聯合國教科文組織認定為世界遺產,公司也通過遵守 Vignes fleuries 協議(2014 年)和 SQNPI 認證(Sistema di Qualità Nazionale Produzione Integrata,2018 年)來保護這一景觀。通過 ISO 14001 認證的公司。 歡迎來到 Astoria Wines 的世界,在這裡,自然、品味和理想真的很重要。
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小吃
魚类
甲殼類動物
奶酪

名称 Astoria Cuvèe Fashion Victim Brut Magnum
类型 白葡萄酒 靜止汽酒 brut
葡萄酒名称 VSQ
容量 1,50 l
酒精度 11.0% 按體積
葡萄品种 100% Glera
国家 Italy
产地 威尼托
供应商 Astoria
产地 Refrontolo (Treviso)
气候 Exposure: North-South and West-East.
栽培系统 Sylvoz
每公顷产量 12,000 3,000kg
收获 Manually harvested in September then soft pressed.
酿酒工艺 Short, cold maceration of skins and must with static racking. Primary fermentation in steel tanks at 18/19°C with selected yeasts.
陈酿 The new wine is left noble lees for a few weeks. Foam removal lasts 20/25 days at 18°C. Sparkling wine is then kept on the lees for a few weeks. Tartaric acid is stabilised and the sparkling wine is bottled. Final ageing in bottle.