Vineyards close to the River Piave at the border of Treviso and Venice provinces.
Vineyards facing East-West and North-South with 3,000/4,000 plants per hectare. The vines are 8/12 years old.
Average output 1 to 3 kilos per plant depending on the grape variety.
Grapes: Raboso, Pinot Noir.
Training system: Sylvoz.
In September, after being harvested, the grapes are shortly left to macerate on the skins to transfer the wine its so sought-after hue.
The resulting must is left to ferment at 18°C for 10/12 days, then left on its “fine lees” for a short period in order to strengthen its colour over time. It is then racked to pressurized vats, where bubbles form. The process lasts approximately 20-25 days and it is followed by a few days of ageing on the lees. The wine is then bottled and left to age in the bottle for a few weeks.
Bead: Very fine and continuous.
Colour: Soft pink.
Aroma: Elegant, changeable, rich and complex.
Taste: Pleasantly dense and balanced, featuring a right harmony.
Alcohol by volume (% vol.) 11.00 – 12.00
Sugar (g/l) 15.00 – 16.00
Total acidity (g/l) 5.50 – 6.50
6°C - 8°C (serve immediately after opening).
Keep in a cool, dry place, away from heat and light.
DESCRIPTION FOR WINE LISTS
“Cuvée Honor” Astoria Rosé Venezia DOC Sparkling wine – Astoria