Founded in 1987 by a family of winemakers, it has made technological innovation and setup. In its evolution Astoria has sought to diversify itself from other wineries through the creation of highly sophisticated labels and bottles. Faceted and distinctive lines go well with the products, giving a sensory analysis that starts with sight and culminates in harmony with smell and taste.
Grapes are harvested by hand between September and October in the first and coldest hours of the night, at the moment of maximum chemical/organoleptic balance. Once the grapes arrive at the winery, they are softly pressed and static decantation of the must takes place. Primary fermentation takes place in steel vessels at a controlled temperature of 18/19°C with indigenous yeasts. The resulting new wine is kept on the noble lees for a month to retain more aroma and then made limpid before being racked into autoclaves for frothing.
Sparkling in the Charmat method takes about 25 to 30 days at 16 to 18°C. Before bottling, the wine ages on the same yeasts as the refermentation for a few days and then dosage is added to complete this prosecco Dry with a fruity and pleasantly acidic character.
Tasting Notes.: very fine-grained, continuous perlage. From straw yellow color faint, glossy. Intense, fragrant, rich, very typical aroma. Taste full, fruity, harmonious, unique.
Pairings: ideal with appetizers, fish, shellfish, cheeses and desserts.
| Name | Astoria Valdobbiadene Cartizze Arzanà Dry |
| Type | Sparkling white wine charmat method dry |
| Classification | DOCG Conegliano Valdobbiadene Superiore di Cartizze |
| Format | 0.75 l Standard |
| Grade alcohol | 11.50% by volume |
| Grape varieties | 100% Glera |
| Country |
Italy
|
| Region | Veneto |
| Location | Refrontolo (TV) |
| Breeding system | Sylvoz |
| No. of plants per hectare | 3000/4000 strains per hectare. |
| Yield per hectare | 110/120 quintals per hectare. |
| Harvest | Harvesting is done manually in September/October with the grapes at maximum chemical/ organoleptic balance followed by soft pressing and the static decantation of must. |
| Fermentation temperature | 18-19 °C |
| Vinification | Its primary fermentation takes place in stainless steel tanks at 18/19°C with selected yeasts and, after making it clear, transferred to autoclaves for prise de mousse. |
| Aging | It lasts 20/25 days followed by a period of about 10 days on the yeasts. Once bottled, it is allowed to rest for 4/6 weeks before marketing. |
| Total acidity | 6.50 g/L |
| Residual sugars | 22.00 gr/L |
| Production vintage | 50,000 bottles |
| Allergens | Contains sulfites |
Product title
Vendor
€19.99 | €24.99
Product title
Vendor
€19.99 | €24.99
Product title
Vendor
€19.99 | €24.99
Product title
Vendor
