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

 

PRODUCTION AREA
Grown on the hills of the “Astoria” Estate, at approx. 150 m. above sea level.
Vineyards: “Costa del Sol”, with an east-to-west orienta-tion, with approx. 4,000 grapevines per hectare (average age: 8 years).
Average production: 3/4 kg per grapevine (110/120 q. per hectare).
Grape variety: Glera.
Growing technique: Sylvoz.
TECHNOLOGY
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 16°C with the help of selected autochthonous yeasts. Before the primary fermentation process is concluded, the wine – which has a high content of sugar residues - is run into a pressure tank where it becomes sparkling. This phase occurs while the primary fermentation process continues. This process lasts 20/25 days. Then the wine remains in contact with yeasts for approx. 15 days, so that the resulting sparkling wine acquires a more fruity taste and a distinguishing aroma. After bottling, the wine is allowed to age 4/6 weeks.
ORGANOLEPTIC CHARACTERISTICS
Perlage: tiny and continuous.
Colour: pale straw yellow with greenish reflections.
Bouquet: intense, fruity of peach and melon, typical.
Taste: soft, full, harmonious, typical aromatic.
CHEMICAL CHARACTERISTICS
Alcohol content, % vol. 11.00 – 12.00
Sugars, g/l 19.00 – 20.00
Total acidity, g/l 5.50 – 6.50
SERVING TEMPERATURE
5 - 6° C, obtained in a ice-cooler and 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 Valdobbiadene Prosecco Superiore D.O.C.G. “dated” - Astoria
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