The Prosecco Superior Asolo Fanò Extra Brut is produced in the highest wine-growing areas of Friuli Venezia Giulia, in the cellars of Astoria which under its own brand and trademark is known internationally for its excellent, competitively priced proseccos. 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. The Prosecco Superiore Asolo Fanò Extra Brut is produced in purity from Glera grapes, from vines about 10 to 15 years old, harvested in September at the moment of maximum chemical/organoleptic balance.
Upon arrival at the winery, the best grapes are softly pressed and the must brought to static decantation. Vinification takes place in stainless steel at 18/19°C with selected yeasts and then left to mature on the "noble lees" for a month. To make the sparkling wine cooler, it is made to clarify before racking and frothing. The sparkling takes place at 16/18°C for about a month in order to respect the aromas of the grapes and is followed by a period of aging always on the lees for a few days. Once bottled before being ready for sale it rests in the bottle in order to stabilize all the treatments received and obtain its floral and citrus bouquet.
Tasting Notes.: minute and persistent perlage of straw yellow color clear. Bouquet elegant, clean, fruity for typical aroma. Characteristic taste, pleasantly acidulous, dry.
Pairings: perfect with fish, shellfish, cheeses.
| Name | Astoria Asolo Prosecco Superior Fanò Extra Brut |
| Type | Sparkling white wine charmat method extra brut |
| Classification | DOCG Colli Asolani Prosecco Superior Sparkling Wine Extra Brut |
| Format | 0.75 l Standard |
| Grade alcohol | 11.00% 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 | 120/130 quintals per hectare. |
| Harvest | Harvesting is done manually in September 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 steel tanks at 18-19 °C with selected yeasts. The new wine is kept on the "noble lees" for a month, then made limpid and racked into autoclaves for frothing. |
| Aging | Re-fermentation takes place at 16-18 °C always with selected yeasts and lasts about 25 to 30 days; this is followed by a period of refinement on the yeasts for a few days. This is followed by bottling and resting in the bottle for a few weeks. |
| Total acidity | 6.50 gr/L |
| Residual sugars | 8.00 gr/L |
| Production vintage | 80,000 bottles |
| Allergens | Contains sulfites |
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€19.99 | €24.99
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€19.99 | €24.99
Product title
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€19.99 | €24.99
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