Astoria
Astoria Valdobbiadene Cuvée Tenuta Val de Brun Millesimato Extra Dry 2023
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% 按體積 |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | The process lasts 20-25 days, followed by a period of about 15 days on the lees. This technique ensures a sparkling wine that is fruitier and more characteristic in its aroma. Once bottled, it is left to rest for 4-6 weeks before being marketed. |
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 Valdobbiadene Cuvée Tenuta Val de Brun Millesimato Extra Dry 2023 |
|---|---|
| Type | White green charmat method sparkling wine extra dry |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 11.5% 按體積 |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Astoria |
| Origin | Refrontolo (Treviso). |
| Climate | Altitude: 150 m. a.s.l. Exposure: East-West. |
| Cultivation system | Sylvoz. |
| Plants per hectare | About 4,000 vines per hectare. |
| Yield per hectare | 11,000 2,000 kg/hectare. |
| Harvest | ed by hand in September, when they have the best chemical/organoleptic properties, followed by soft pressing and static decantation of the must. |
| Fermentation temperature | 16 °C |
| Wine making | The primary fermentation occurs in steel vats at 16°C with selected indigenous yeasts. Before this is completed, the new wine, still with a high residual sugar content, is transferred to the autoclave for the second fermentation, which takes place without interrupting the primary fermentation. |
| Aging | The process lasts 20-25 days, followed by a period of about 15 days on the lees. This technique ensures a sparkling wine that is fruitier and more characteristic in its aroma. Once bottled, it is left to rest for 4-6 weeks before being marketed. |
| Total acidity | 6.5 gr/L |
| Residual sugar | 17.0 gr/L |
| Allergens | Contains sulphites |
