Farm Val de Brun.
Vineyards: are north-south and west-east oriented with about 4,000/4,500 vine-stocks per hectare that in average are about 8/12 years old.
Average production: 3/4 kg per vine-stock corresponding to 120/130 q. per hectare.
Grape variety: aromatic variety typical from Treviso province.
Growing technique: Sylvoz.
The grapes are manually harvested in September and are then soft pressed. The skins are then subject to a short cold maceration and the must to static racking. The must primary fermentation takes place in steel tanks at 18/19°C with select yeasts. The new wine is then kept on the noble lees for some weeks. Then the foam removal lasts 20/25 days at 18°C. After that the sparkling wine is kept on the lees for some weeks. Then the tartaric acid is stabilised and the sparkling wine is bottled. Final ageing in bottle.
Perlage: very fine and persistent.
Colour: straw yellow with greenish reflections.
Bouquet: ethereal, delicate, and very characteristic because of the synergy between the variety perfume and the yeasts. Clear-cut aroma.
Taste: full, harmonious, dry.
Alcohol content, % vol. 10.50 – 11.50
Sugars, g/l 13.50 – 14.50
Total acidity, g/l 5.50 – 6.50
6 - 8° C, obtained in the ice bucket.
Keep in a cool and dry place, away from light and heat sources.
AS INDICATED IN THE WINE LIST
Casa Diletta Brut - Astoria