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Astoria

Astoria Prosecco Treviso Galie Extra Dry

White charmat method sparkling wine extra dry

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定價 HKD118.00
定價 HKD118.00 售價
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$708.00

6 瓶

$354.00

3 瓶

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品名 Prosecco DOC
酒瓶尺寸 0,75 l
酒精度 11.0% 按體積
产区 Veneto (Italy)
葡萄品种 100% Glera
陈酿 Secondary fermentation at 18 °C with selected yeasts for around 20-25 days. Refining on the yeasts follows for another 5-10 days. After bottling the wine is rested for a few weeks.
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    Italian Sommelier Association (AIS) guide

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詳細資訊

Perlage

珍珠泡沫

Fine and persistent.

Profumo

香水

Elegant, fruity and flowery.

Colore

顏色

Light, straw yellow.

Gusto

味道

Characteristic, pleasing and harmonious.

服務於:

06 - 08 °C.

長壽:

03 - 05 years

Charmat Method Sparkling Wines

搭配

Starters
Fish
Shellfish
Cheese

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
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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名称 Astoria Prosecco Treviso Galie Extra Dry
类型 White charmat method sparkling wine extra dry
葡萄酒名称 Prosecco DOC
容量 0,75 l
酒精度 11.0% 按體積
葡萄品种 100% Glera
国家 Italy
产地 Veneto
供应商 Astoria
产地 Susegana (Treviso)
气候 Altitude: 150 m. a.s.l. Exposure: East-West.
栽培系统 Sylvoz.
每公顷产量 13,000 4,000kg.
收获 Harvested by hand in September then softly pressed with static decantation for the must.
酿酒工艺 Primary fermentation inside steel vats at 18°C using selected indigenous yeasts. The new wine is kept on the lees for 1 month, then clarified and run into pressure tanks for secondary fermentation to become sparkling.
陈酿 Secondary fermentation at 18 °C with selected yeasts for around 20-25 days. Refining on the yeasts follows for another 5 0 days. After bottling the wine is rested for a few weeks.