"Corderíe" Valdobbiadene Prosecco Superiore DOCG
0,75/1,50/3,00 lt

 

PRODUCTION AREA
Grown on the hills of the “Astoria” Estate, at 120-150 m. above sea level.
Vineyards: with an east-to-west and north-to-south orientation, with 3,000/4,000 grapevines per hectare (average age: 8-18 years).
Average production: 3/4 kg. per grapevine (120/130 q. per hectare).
Grape variety: Glera.
Growing technique: Sylvoz.
TECHNOLOGY
The grapes are harvested by hand in September/October, when they have the best chemical/organoleptic properties, and are lightly crushed. The must then undergoes static decantation. Primary fermentation takes place inside steel vats at 18/19°C with the help of selected autochthonous yeasts. The thus obtained wine remains in contact with the grape skins for a month. After being cleared, it is run into pressure tanks, where it becomes sparkling. Secondary fermentation occurs at 16/18°C with the help of selected yeasts and lasts approx. 25/30 days; a further fining process follows, whereby the wine remains in contact with yeasts for some days. After bottling, the wine is allowed to age a couple of weeks.
ORGANOLEPTIC CHARACTERISTICS
Perlage: tiny and continuous.
Colour: light straw yellow.
Bouquet: elegant, clean-cut and fruity for the typical aroma.
Taste: characteristic, pleasantly slightly acid, harmo-nious.
CHEMICAL CHARACTERISTICS
Alcohol content, % vol. 10.50 – 11.50
Sugars, g/l 13.50 – 14.50
Total acidity, g/l 5.50 – 6.50
SERVING TEMPERATURE
5 - 6°C, opened at the moment.
PRESERVATION
Keep in a dry and cool place and far from light and heat sources.
AS INDICATED IN THE WINE LIST
Sparkling wine “Corderíe” Valdobbiadene Prosecco Superiore D.O.C.G. - Astoria
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