Astoria
Astoria Prosecco Treviso Galie Extra Dry Magnum
| Denomination | Prosecco DOC |
|---|---|
| Size | 1,50 l |
| Alcohol content | 11.0% 按體積 |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Secondary fermentation at 18 °C with selected yeasts, and lasts for around 20-25 days followed by further refining on the yeasts. Bottling follows with wine resting in the bottle for another few weeks. |
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 Prosecco Treviso Galie Extra Dry Magnum |
|---|---|
| Type | White charmat method sparkling wine extra dry |
| Denomination | Prosecco DOC |
| Size | 1,50 l |
| Alcohol content | 11.0% 按體積 |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Astoria |
| Origin | Susegana (Treviso) |
| Climate | Altitude: 150 m. a.s.l. Exposure: East-West. |
| Cultivation system | Sylvoz |
| Plants per hectare | 3,500 |
| Yield per hectare | 1,300 ,400 q. |
| Harvest | ed by hand in September followed by a soft pressing and the must undergoes static decantation. |
| Wine making | Primary fermentation takes place inside steel vats at 18°C using selected indigenous yeasts. The new wine is kept on the lees for 1 month. Clarification follows and the wine is put into pressure tanks for secondary fermentation to become sparkling. |
| Aging | Secondary fermentation at 18 °C with selected yeasts, and lasts for around 20-25 days followed by further refining on the yeasts. Bottling follows with wine resting in the bottle for another few weeks. |
| Allergens | Contains sulphites |
