Hilly soils of the Asolo area.
Vineyards: with an east-to-west and north-to-south orientation, with 3,000/4,000 grapevines per hectare (average age: 10-15 years).
Average production: 3/4 kg. per grapevine (120/130 q. per hectare).
Grape variety: Glera.
Growing technique: Sylvoz.
The grapes are harvested by hand in September, 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 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.
Perlage: tiny and continuous.
Colour: light straw yellow.
Bouquet: elegant, clean-cut and fruity for the typical aroma.
Taste: characteristic, pleasantly slightly acid, dry.
Alcohol content, % vol. 10.50 – 11.50
Sugars, g/l 7.00 – 8.00
Total acidity, g/l 5.50 – 6.50
5 - 6°C, opened at the moment.
Keep in a dry and cool place and far from light and heat sources.
AS INDICATED IN THE WINE LIST
Sparkling wine “Fanò” Asolo Prosecco Superiore D.O.C.G. - Astoria