Astoria’s hilly estate 120-150 m above sea level.
Vineyards: facing north-south and east-west, with 4,000/4,500 vines per hectare (8-15 years old).
Average production: 1.5/2 kilos per vine, equal to 70/80 quintals per hectare
Grape variety: Cabernet Franc, Cabernet Sauvignon, Merlot, Marzemino.
Growing technique: Gujot.
The grapes are harvested and sorted in small baskets by hand in September/October and then destemmed and crushed. The crushed grapes undergo short fermentation /maceration (6/8 days) at (23/25 °C). During the fermentation/maceration period the fermenting wine is pumped over more frequently in order to extract a lot of colour and less tannins from the skins so as not to compromise the freshness of the wine. Drawing off and malolactic fermentation follow; after first racking the wine is stored in steel vats until it is bottled.
Colour: intense ruby red with purplish blue shades.
Bouquet: rounded, with fruity flavours and hints of fresh grapes.
Taste: soft, firmly structured, with an aftertaste of hints of rape blackberries and blueberries.
Alcohol content, % vol. 11.50 – 12.50
Sugars, g/l 7.00 - 8.00
Total acidity, g/l 4.50 – 5.50
14 - 16° C.
Keep in a dry and cool place, away from light and heat sources.
AS INDICATED IN THE WINE LIST
”Clamore” Rosso Nudo I.G.T. – Astoria