The wine is dedicated to Vittorino Polegato, founder of Astoria Wines. The Gran Cuvée Brut "Rive di Refrontolo" selection represents qualitative excellence. Casa Vittorino is the central jewel of the range. Astoria, expressing the passion of a family that has been dedicated to viticulture and sustainable quality for generations.
The Millesimato Extra Dry and the Casa Vittorino Millesimato Brut are the pearls of Astoria Wines. These award-winning ambassadors, emblems of the art of the Prosecco Superior DOCG, will introduce you to the elegant fusion of nature, tradition and modern sparkling techniques.
Grape maceration takes place at 8/10 °C for a few hours (cryomaceration) in a hyper-reductive environment. Primary fermentation takes place in stainless steel tanks at 16 °C, followed by frothing in an autoclave and aging on the lees for a few weeks. The cycle ends with bottling and a bottle rest of at least 1-2 months.
Casa Vittorino, with its fine and elegant perlage, is ideal to be enjoyed with light first courses and fish dishes.
Tasting Notes: fine, elegant and persistent perlage from the straw yellow color discharged with greenish reflections. Bouquet intense, clean, fruity, with typical varietal aroma. Taste dry, full, savory, harmonious.
Pairings: perfect with appetizers, fish, shellfish, cheeses.
| Name | Astoria Casa Vittorino Valdobbiadene Brut Millesimato 2022 |
| Type | Green sparkling white wine charmat method brut |
| Classification | DOCG Conegliano Valdobbiadene Prosecco Sparkling Brut |
| Year | 2022 |
| Format | 0.75 l Standard |
| Grade alcohol | 11.50% by volume |
| Grape varieties | 100% Glera |
| Country |
Italy
|
| Region | Veneto |
| Climate | Altitude: 150 m. a.s.l. Exposure: East-West. |
| Farming system. | Sylvoz |
| No. of plants per hectare | 4000 |
| Yield per hectare | 110-120 q. |
| Harvest | Only the best bunches are selected for this Cuvée, harvested by hand in baskets in September at the right ripeness. |
| Vinification | is followed by destemming and maceration of the grapes at 8/10° C for a few hours (cryomaceration) directly in the press in a hyper-reductive environment. This is followed by soft pressing and the static decantation of must. Its primary fermentation takes place in steel tanks at 16°C with selected indigenous yeasts. The new wine, stripped of the coarser lees, is kept with residual sugar and left on the yeasts for 2-3 weeks; after it has been made limpid, it is racked into an autoclave where the prise de mousse at 16°C takes place, which lasts about 20-25 days followed by a further aging on the lees for a few weeks. |
| Aging | Bottling and resting in the bottle for at least 1-2 months conclude the cycle. |
| Allergens | Contains sulfites |
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€19.99 | €24.99
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€19.99 | €24.99
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€19.99 | €24.99
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