PRODUCTION AREA 

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.

TECHNOLOGY
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.

ORGANOLEPTIC CHARACTERISTICS
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.

CHEMICAL CHARACTERISTICS
Alcohol content, % vol.     11.50 – 12.50
Sugars, g/l         7.00 - 8.00
Total acidity, g/l    4.50 – 5.50

SERVING TEMPERATURE
14 - 16° C.

PRESERVATION
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